Description
A creamy, hearty loaded potato soup that’s perfect for chilly nights and family gatherings.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth (preferably low-sodium)
- 1 cup heavy cream (or dairy-free alternative)
- 1 cup grated cheddar cheese
- 4 strips bacon, cooked and crumbled (vegetarian bacon substitute optional)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/4 cup green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Wash and peel the potatoes. Dice them into uniform pieces.
- Sauté Aromatics: Heat a splash of oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
- Cook the Potatoes: Add diced potatoes and broth to the pot. Bring to a simmer over medium-high heat, then reduce to medium-low, cooking for 15-20 minutes until tender.
- Blend for Creaminess: Use an immersion blender to puree the soup slightly, leaving some chunks for texture.
- Add Cream and Seasonings: Stir in heavy cream and season with salt and pepper. Heat through.
- Serve It Up: Top each bowl with cheddar cheese, crumbled bacon, sour cream, and green onions.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Can be frozen; leave out cream until reheating.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American