This Loaded Potato Soup is creamy, hearty, and packed with flavor. Topped with crispy bacon, cheddar cheese, and green onions, it’s a comforting dish perfect for chilly days.
Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Additional cheddar cheese and bacon bits (for garnish)
Instructions:
Cook the Bacon:
- In a large pot, cook chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
Sauté the Vegetables:
- Add diced onions to the pot and sauté in the bacon fat until softened (about 5 minutes). Add minced garlic and cook for an additional 1 minute.
Make the Base:
- Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the chicken broth to avoid lumps.
Add Potatoes:
- Add the diced potatoes to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Blend the Soup:
- Use an immersion blender to partially blend the soup for a creamy texture while keeping some potato chunks. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Finish the Soup:
- Stir in heavy cream, milk, shredded cheddar cheese, and sour cream. Mix until smooth and heated through. Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with crispy bacon, additional cheddar cheese, green onions, and a dollop of sour cream if desired.
Tips:
- For a thicker soup, use more flour or mash more potatoes.
- Use vegetable broth for a vegetarian version and skip the bacon.
- Add a pinch of smoked paprika for extra depth of flavor.
