Loaded Baked Potato Soup

1. Ingredients:
   • 4 large russet potatoes, peeled and diced
   • 1 onion, chopped
   • 2 cloves garlic, minced
   • 4 cups chicken or vegetable broth
   • 1 cup heavy cream
   • 1 cup shredded cheddar cheese (plus extra for topping)
   • 1/2 cup cooked bacon, crumbled
   • 1/2 cup sour cream
   • 1/4 cup green onions, chopped
   • Salt and pepper to taste
   Directions:
   1. In a large pot, combine the diced potatoes, chopped onion, minced garlic, and broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
   2. Using a potato masher or immersion blender, mash or blend the soup to your desired consistency. For a chunkier texture, mash lightly; for a smoother soup, blend until creamy.
   3. Stir in the heavy cream, cheddar cheese, salt, and pepper. Allow the cheese to melt and the soup to heat through for about 5 minutes.
   4. Serve the soup hot, topped with crumbled bacon, extra cheddar cheese, a dollop of sour cream, and chopped green onions.
   Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutesKcal: 450 kcal | Servings: 6 servings

#bakedpotatosoup #comfortfood #souprecipes #heartymeals #yum #creamy #dinnerideas #cheddarcheese #easyrecipe #foodie #homecooking #delicious #potatorecipes #soupseason #bacon #tasty #foodlover #cookingathome #familymeals #instafood