Description
A warm and hearty loaded potato soup that’s perfect for chilly weather, featuring creamy potatoes, crispy bacon, and melted cheese.
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 slices of bacon, cooked and crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, heat a splash of oil and sauté the chopped onion and minced garlic until translucent.
- Toss in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Blend the soup to your desired consistency using a potato masher or immersion blender.
- Stir in the heavy cream and cheddar cheese until the cheese melts and the soup becomes creamy.
- Fold in the crumbled bacon, seasoning with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
For a lighter option, swap chicken broth for vegetable broth or use half-and-half instead of heavy cream.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American