Fall weather calls for soup, am I right?! I love to come home on a chilly fall day and have a delicious soup with bread for dinner, yum. This loaded baked potato soup is a traditional but delicious recipe, one that will be sure to be saved and made year after year in your home. It’s a great base soup to dress up if you are adventurous in the kitchen, I’m thinking adding some sriracha for spiciness or maybe some roasted red peppers for added flavor. Even if you do stick with the recipe you’ll be happy with the comfort that with envelope you as you slurp this favorite.
- 4 cups potatoes, diced
- 1 small onion, diced small
- 6 cups chicken broth
- ½ cup sour cream
- ½ tsp salt
- ¼ tsp pepper
- 5 slices bacon
- sliced green onions, for topping
- Shredded Colby Cheese, for topping
- Heat a medium sauce pan over medium heat and toss in a little bit of olive oil with your diced onions.
- Saute until translucent, add chicken broth and potatoes. Bring to a simmer and cook for 20 or so minutes, until the potatoes are fork tender.
- While the soup is simmering, cook your bacon and then set aside on paper towels.
- Use an immersion blender or regular blender and puree the soup - you may need to do it in two batches depending on the size of your blender.
- Once it's smooth, return to the pot and add the sour cream, salt and pepper and whisk until the sour cream is incorporated.
- Serve with toppings of shredded cheese, sliced bacon, and green onions. Enjoy!
What is your favorite soup? I’d love to hear in the comments! Also you know what would go so well with this recipe? This slow cooker Mississippi pot roast!