Loaded Potato Soup
A creamy and rich potato soup that warms your heart and brings families together on chilly evenings.
Ingredients
Main ingredients
- 4 large russet potatoes The stars of the show; they'll provide the creamy base.
- 1 medium onion, diced Freshly chopped for depth and flavor.
- 3 cloves garlic, minced Adds aromatic warmth; fresh is best!
- 4 slices bacon, cooked and crumbled For that irresistible crunch.
- 4 cups chicken or vegetable broth The foundation of your soup; substitute with homemade broth for extra richness.
- 1 cup heavy cream For a luscious, creamy finish; you can swap this for half-and-half or milk for a lighter option.
- 1 cup shredded cheddar cheese Of course, we have to load it up!
- Salt and pepper to taste Essential for seasoning.
- Chives or green onions for garnish Add a pop of color and freshness.
Instructions
Preparation
- Begin by washing and peeling the potatoes, then chop them into 1-inch cubes.
- In a large pot, cook the bacon until crispy over medium heat. Remove it with a slotted spoon and set it aside.
- Add the diced onion to the pot and sauté for about 3-4 minutes until soft and translucent.
- Stir in the minced garlic, and let it sauté for an additional minute until fragrant.
Cooking
- Toss the cubed potatoes into the pot, followed by the broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Let it cook for about 15 minutes, or until the potatoes are fork-tender.
- Using a potato masher or immersion blender, mash or blend some of the potatoes to create a creamy texture.
- Lower the heat and stir in the heavy cream, shredded cheddar cheese, salt, and pepper.
- Let it heat through, stirring until the cheese melts and everything is combined.
Serving
- Serve hot, topped with crumbled bacon, chives, or green onions for added flavor and crunch.
Notes
Use Greek yogurt instead of sour cream for a healthier swap. You can also add seasonal ingredients or flavor upgrades like a splash of hot sauce.