Creamy Potato Soup
A warm and creamy loaded potato soup that’s perfect for chilly days, featuring rich flavors and simple ingredients.
Ingredients
- 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.