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Tasty Keto Loaded Baked Potato Soup

A creamy, cheesy soup packed with rich flavors and textures, perfect for a comforting meal while adhering to your keto lifestyle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup base
  • 6 slices Bacon Cooked until crispy and crumbled
  • 2 tbsp Unsalted butter For sautéing the onion
  • 1 cup Chopped yellow onion Sauté until soft and translucent
  • 2 cloves Minced garlic Add for flavor
  • 4 cups Chicken broth Use low-sodium if desired
  • 1 cup Heavy cream For creaminess
  • 2 cups Shredded cheddar cheese For melting into the soup
  • 1 cup Sour cream Stir in for creaminess and flavor
  • 1/4 cup Fresh chives Chopped for garnish
  • to taste Salt Adjust according to personal preference
  • to taste Black pepper Freshly cracked preferred
For serving
  • Additional Crumbled bacon For garnish
  • Additional Shredded cheddar cheese For garnish
  • Additional Dollop of sour cream For garnish
  • Additional Fresh chives For garnish

Method
 

Preparation
  1. Cook the bacon until crispy, allow to cool, and crumble into bite-sized pieces. Set aside half for garnish.
  2. In a large pot or Dutch oven, melt the unsalted butter over medium heat and sauté the chopped yellow onion until soft and translucent, about 5-7 minutes.
  3. Add the minced garlic and cook for about a minute, being careful not to burn it.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to enhance flavor.
  5. Gradually stir in the heavy cream and bring everything to a gentle simmer without boiling.
  6. Reduce the heat to low and mix in the shredded cheddar cheese until fully melted and soup is smooth and creamy.
  7. Stir in the sour cream and fresh chives until well combined.
  8. Season the soup with salt and freshly cracked black pepper to taste.
  9. Ladle the soup into bowls and generously top with reserved crumbled bacon, additional cheddar cheese, a dollop of sour cream, and extra fresh chives.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm on low heat and stir until heated through. If the soup is too thick, add a bit of broth or water to thin it out.