Loaded Potato Soup
A heartwarming and creamy potato soup loaded with delicious toppings, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 4 medium Russet potatoes, peeled and diced These starchy potatoes create a creamy texture.
- 1 medium onion, chopped Fresh onion adds depth and sweetness.
- 2 cloves fresh garlic, minced For a touch of aromatic flavor.
- 4 cups vegetable or chicken broth Use homemade if you have it for even more flavor.
- 1 cup heavy cream This contributes to the rich, velvety consistency; feel free to use half-and-half for a lighter option.
- 1 cup shredded cheddar cheese The star topping that melts beautifully.
- 4 strips bacon, cooked and crumbled For that irresistible crunch and smokiness.
- 1/2 cup sour cream Adds a tangy kick; Greek yogurt is a great substitute if you prefer.
- to taste Salt and pepper Essential for enhancing all flavors.
Instructions
Preparation
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, around 5 minutes.
- Add garlic and sauté for another minute.
- Stir in the diced potatoes, coating them in the savory combination of onion and garlic.
- Add the broth, bringing it to a gentle boil. Allow it to simmer for about 15 minutes or until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth, blending only half for a chunkier texture if preferred.
- Lower the heat and stir in the heavy cream.
- Stir in the shredded cheddar cheese until melted. Season with salt and pepper.
- Ladle the soup into bowls, topping each with crumbled bacon, a dollop of sour cream, and chopped green onions if desired.
Notes
Leftover Loaded Potato Soup can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, warm it on the stove over low heat, adding a splash of broth or cream if needed.