Loaded Potato Soup
A creamy and comforting Loaded Baked Potato Soup, perfect for chilly evenings. This dish combines crispy bacon, rich cheese, and hearty potatoes into one satisfying meal.
Ingredients
- 2 poundsrusset potatoes, peeled and diced
- 8slices thick-cut bacon, chopped
- 1 mediumyellow onion, diced
- 2 clovesgarlic, minced
- 4 cupschicken broth
- 1 cupwhole milk
- 1 cupheavy cream
- 2 cupsshredded sharp cheddar cheese
- ½ cupsour cream
- 3 tablespoonsunsalted butter
- 1 teaspoonsalt, or to taste
- ½ teaspoonground black pepper, or to taste
- ⅓ cupchopped green onions, for garnish
- 2 tablespoonschopped fresh parsley (optional), for garnish
Directions
- 1
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, reserving 1-2 tablespoons of the bacon fat in the pot.
- 2
Add butter to the pot, and sauté the diced onion until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute.
- 3
Incorporate the diced potatoes and chicken broth, bring to a boil, then reduce heat and simmer uncovered until the potatoes are tender (around 20 minutes).
- 4
Using an immersion blender, partially blend the soup for a creamy texture while leaving some chunks, or blend half in a regular blender and return to the pot.
- 5
Stir in the milk, heavy cream, shredded cheddar, and sour cream. Mix until the cheese is melted and soup is creamy. Season with salt and pepper to taste.
- 6
Serve hot, topping with crispy bacon, extra cheddar, green onions, and parsley if desired.