Description
This Loaded Potato Soup is rich in flavor and comfort. With creamy potatoes, cheddar cheese, and crispy bacon, it’s the perfect quick dinner for any chilly evening!
Ingredients
Scale
- 4 slices bacon raw
- 2 tablespoons butter unsalted
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 russet potatoes peeled and diced
- 1 cup heavy cream
- 1 cup cheddar cheese freshly grated
- salt and pepper to taste
- 1/2 cup sour cream
- 2 green onions sliced
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, reserving 1-2 tablespoons of bacon fat in the pot.
- Add butter and onion to the pot, sauté until the onion is translucent, then add garlic and sauté for another minute.
- Sprinkle in the flour and stir continuously for about 2 minutes until the mixture is smooth.
- Gradually pour in the broth while stirring, then add the diced potatoes and bring the soup to a boil.
- Once boiling, reduce the heat and let simmer for 15-20 minutes until the potatoes are tender. Use a masher or immersion blender to achieve a creamier texture.
- Lower the heat again and add the heavy cream and cheddar cheese, stirring for 5-7 minutes until fully combined. Avoid boiling.
- Serve the soup in bowls and top with sour cream, crumbled bacon, additional cheese, and sliced green onion.
Notes
For extra flavor, use smoked bacon.
You can replace heavy cream with half-and-half for a lighter version.
This soup can be frozen for later enjoyment.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg