Description
A creamy, savory Loaded Potato Soup that’s perfect for chilly days, bringing warmth and comfort to your table.
Ingredients
- 4 medium Russet potatoes, peeled and diced
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, set over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
- Add the finely chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Incorporate the diced potatoes and pour in the chicken broth. Bring to a boil, then lower the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Blend the mixture using an immersion blender until smooth, or transfer batches to a standard blender. Return the blended soup to heat.
- Gradually stir in the heavy cream and season with salt and pepper to taste. Let it warm through before serving.
Notes
For a vegetarian version, substitute bacon with sautéed mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American