Loaded Potato Soup
A warm, creamy bowl of loaded potato soup to comfort you on a chilly day. This hearty recipe transforms the beloved loaded baked potato into a rich, velvety soup that's crowned with all your favorite toppings.
Ingredients
- 6 large russet potatoes peeled and diced
- 1 large yellow onion diced
- 4 cloves garlic minced
- 8 slices bacon diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup sharp cheddar cheese shredded
- Salt and pepper to taste
- Extra shredded cheese
- Crispy bacon bits
- Chopped green onions
- Sour cream
Instructions
- In a large Dutch oven or pot, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter to the bacon fat and sauté the diced onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Sprinkle flour over the onion mixture and stir constantly for 2-3 minutes to create a roux.
- Gradually add chicken broth while whisking continuously to prevent lumps from forming.
- Add diced potatoes, milk, and cream. Bring to a gentle simmer and cook for 15-20 minutes, or until potatoes are tender.
- Using a potato masher, partially mash some of the potatoes to thicken the soup while leaving some chunks for texture.
- Stir in the shredded cheese until melted. Season with salt and pepper to taste.
- Serve hot, topped with extra cheese, crispy bacon, green onions, and a dollop of sour cream.