Description
A comforting bowl of loaded potato soup, packed with creamy cheeses, crispy bacon, and hearty potatoes, perfect for any occasion.
Ingredients
- 8–10 medium-sized russet potatoes
- 1 pack center-cut bacon
- 1 medium yellow onion, diced
- 3 green onions, chopped (separate the green for garnish)
- 1/2 cup all-purpose flour
- 48 oz chicken broth
- 2 cups whole milk
- 2 cups heavy cream
- 8 oz cheddar cheese
- 8 oz Colby Jack cheese
- 1/2 cup sour cream
- 1 1/2 tsp garlic and herb seasoning
- 1 teaspoon lemon bay seasoning
- Salt and pepper to taste
Instructions
- Cook the bacon in a large pot until crispy. Remove bacon, chop, and set aside, leaving drippings in the pot.
- Add diced onion to the pot and sauté until softened.
- Peel and cube the potatoes, then add to the pot along with the chicken broth.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Sprinkle in flour and stir for a few minutes to thicken.
- Pour in milk and heavy cream, gradually adding cheeses until melted.
- Mix in sour cream and season with garlic and herb seasoning, lemon bay, salt, and pepper.
- Serve hot, garnished with reserved green onion and crispy bacon pieces.
Notes
You can substitute vegetable broth for chicken broth to make this soup vegetarian. For a meatless option, leave out the bacon or swap in your favorite cheese varieties.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American