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–+ servings

Loaded Potato Soup

A comforting and creamy potato soup that's perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Comfort Food, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, diced Starchy and creamy, perfect for this dish.
  • 1 large onion, diced Yellow onions recommended, but red works too.
  • 3 cloves garlic, minced Add more if you're fighting off a cold.
  • 4 cups chicken or vegetable broth Knorr brand is a good choice.
  • 1 cup heavy cream For a rich and creamy texture.
  • 4 strips bacon, chopped Skip this step if you don't want it loaded.
  • 1 cup shredded cheddar cheese Mature cheddar for the best flavor.
  • ½ cup sour cream Add at the end as a topping.
  • to taste salt and black pepper A pinch goes a long way.
  • optional chives and extra cheese for garnish Add for extra glamour.

Method
 

Cooking the Bacon
  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels.
Sautéing the Vegetables
  1. In the same pot, toss in the diced onion and garlic. Sauté until translucent, about 5-6 minutes.
Cooking the Potatoes
  1. Add the diced potatoes and pour in the broth, bringing it all to a boil. Once boiling, reduce to a simmer for about 15-20 minutes.
Blending the Soup
  1. Once the potatoes are tender, use an immersion blender to puree the soup until smooth.
Adding Cream and Cheese
  1. Stir in the heavy cream, shredded cheese, and half of the bacon. Season with salt and pepper.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 2g

Notes

If you burn the bottom, add a bit more broth and simmer to salvage it. Frozen potatoes can be used in a pinch. If you need to pause cooking, keep the soup on low heat.
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