Description
A warm and creamy loaded potato soup that’s perfect for chilly days, featuring rich flavors and simple ingredients.
Ingredients
Scale
- 2 lbs Russet Potatoes, peeled and chopped
- 6 slices Thick-cut Bacon, chopped
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sharp Cheddar Cheese, grated
- 1/4 cup Chives, chopped
- Sour Cream, optional for serving
Instructions
- In a large pot, cook chopped bacon until crispy and reserve the grease.
- Remove bacon and set aside. Sauté diced onion in the bacon drippings until translucent.
- Add minced garlic and cook for 1 minute, being careful not to burn.
- Stir in the peeled potato chunks and sauté for 2 minutes.
- Pour in chicken broth and simmer until potatoes are fork-tender, about 25 minutes.
- Mash some potatoes in the pot for thickness or leave them chunky for texture.
- Remove the pot from heat, stir in heavy cream, and let it bubble once.
- Add grated cheese, stir well, and taste for seasoning.
- Ladle soup into bowls and top with reserved bacon, cheese, and chives.
Notes
For a vegetarian version, skip the bacon and use vegetable broth. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg