Description
Enjoy a warm bowl of Loaded Potato Soup, featuring creamy russet potatoes, crispy bacon, and sharp cheddar cheese. This hearty dish is perfect for cold nights, topped with sour cream and green onions for added flavor.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 teaspoon paprika (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the diced potatoes and stir for 2-3 minutes.
- Add the chicken or vegetable broth, ensuring the potatoes are submerged. Bring to a boil.
- Reduce heat to low, add salt, pepper, thyme, and paprika. Simmer for 15-20 minutes until potatoes are tender.
- Test the potatoes with a fork; they should be soft.
- Use an immersion blender to blend the soup to your desired consistency.
- Return to low heat and stir in the heavy cream, heating through for about 5 minutes.
- Gradually add the shredded cheddar cheese, stirring until melted.
- Stir in the sour cream until well combined.
- Adjust seasoning as needed.
- Crumble the cooked bacon and chop the green onions.
- Ladle the soup into bowls.
- Top with crumbled bacon, a dollop of sour cream, shredded cheese, and green onions.
- Serve hot and enjoy your delicious loaded potato soup!
Notes
- For a spicier kick, consider adding a dash of hot sauce when adjusting the seasoning.
- This soup can be blended completely smooth or left with some chunks for texture, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes