Loaded Baked Potato Soup (Newk’s Copycat Recipe)
Loaded Baked Potato Soup (Newk’s Copycat Recipe) is the ultimate comfort food, perfect for chilly nights and gatherings. This creamy soup combines fluffy russet potatoes, smoky bacon, and sharp cheddar cheese for a rich, satisfying meal. Topped with crispy bacon and fresh chives, it’s not just delicious but visually appealing. Easy to prepare, this recipe promises to warm your heart and fill your belly with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 4 tbsp unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 slices crispy bacon, crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp fresh chives, chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Sauté the onion and garlic until fragrant.
- Add diced potatoes and chicken broth; bring to a boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Using a potato masher or immersion blender, blend the mixture to your desired texture.
- Stir in the heavy cream and cook for another five minutes on low heat.
- Serve hot topped with bacon bits, cheddar cheese, and chives.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg