Loaded Baked Potato Soup Skillet
All the comfort of loaded baked potato soup in a hearty one-skillet meal. Tender potatoes, crispy bacon, and melted cheese create a family favorite that's ready in just 25 minutes with minimal cleanup.
Time Breakdown
Ingredients (6 servings)
- 2 poundsbaby potatoesquartered
- 6 slicesturkey baconchopped
- 1 mediumyellow oniondiced
- 3 clovesgarlic clovesminced
- 2 cupschicken broth
- 1/2 cupheavy cream
- 4 ouncescream cheesecubed
- 1 1/2 cupssharp cheddar cheeseshredded, divided
- 2 cupsbroccoli floretssmall pieces
- 1 cupfrozen corn
- 1 tablespoonolive oil
- 1 teaspoondried thyme
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 3 stalksgreen onionssliced, for garnish
- 1/2 cupsour creamfor serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Cook chopped bacon for 4-5 minutes until crispy. Remove and set aside.
5min - 2
Add quartered potatoes to the skillet and cook for 5 minutes, stirring occasionally until lightly golden.
5min - 3
Add diced onion and cook for 2 minutes until softened. Add minced garlic and thyme, cook for 1 minute.
3min - 4
Pour in chicken broth, season with salt and pepper. Bring to a simmer, cover, and cook for 8 minutes until potatoes are tender.
8min - 5
Stir in broccoli and corn. Cook for 2 minutes until broccoli is bright green.
2min - 6
Reduce heat to low. Stir in heavy cream, cream cheese cubes, and 1 cup cheddar cheese until melted and creamy.
2min - 7
Top with remaining cheese and crispy bacon. Garnish with green onions and serve with sour cream.
1min
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