Description
A heartwarming loaded potato soup, rich and creamy, perfect for chilly evenings and family gatherings.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon, cooked crisp and crumbled
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk (or half-and-half for creamier soup)
- 1 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup sour cream
- 1/4 cup green onions, sliced (for topping)
- Salt and pepper to taste
Instructions
- In a large pot, cook the bacon until it becomes crispy. Remove it from the pot, crumble it, and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Add butter to the pot and sauté the diced onion until softened, approximately 3-4 minutes.
- Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Sprinkle in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth.
- Add your diced potatoes, season with salt and pepper, and bring the soup to a gentle simmer. Cook for 15-20 minutes, or until the potatoes are tender.
- Lightly mash some of the potatoes in the pot to thicken the soup, but leave some pieces for texture.
- Stir in the cheddar cheese and sour cream, allowing them to melt into the soup, making it creamy.
- Serve in bowls, topping with crumbled bacon, a sprinkle of extra cheese, and sliced green onions.
Notes
For a lighter version, substitute bacon with a veggie option and almond milk. To reheat, warm gently over low heat on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American