Description
A creamy and comforting loaded potato soup that’s perfect for chilly evenings and family gatherings.
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 6 slices bacon, chopped (or turkey bacon)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon but keep the grease in the pot.
- Sauté the chopped onion in the bacon grease for about 5 minutes, or until translucent.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth. You can also blend in batches using a regular blender.
- Stir in the heavy cream and shredded cheese, seasoning with salt and pepper to taste.
- Serve hot, garnished with crispy bacon bits and sliced green onions.
Notes
For a vegetarian version, replace chicken broth with vegetable broth. You can also adjust the thickness of the soup by altering the amount of chicken broth used.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American