Description
A comforting and creamy loaded potato soup recipe, packed with flavor and topped with all your favorite fixings. Perfect for a cozy meal.
Ingredients
Scale
- 3 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 8 slices bacon, cooked until crisp and crumbled
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth (low-sodium preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup sour cream, plus more for topping
- 2 green onions, thinly sliced (for garnish)
- Optional toppings: extra crumbled bacon, extra shredded cheddar cheese, oyster crackers
Instructions
- 1. Place the cubed potatoes in a large pot or Dutch oven. Cover with cold water by about an inch. Bring to a boil over medium-high heat and cook for about 10-12 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes thoroughly and set them aside.
- 2. While the potatoes are cooking, heat the butter in a separate large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3. Sprinkle the flour over the softened onions and garlic. Cook, stirring constantly with a whisk, for about 1-2 minutes to create a roux.
- 4. Gradually whisk in the chicken broth, a little at a time. Bring the soup to a simmer and cook for about 5 minutes, until it begins to thicken.
- 5. Reduce the heat to low and stir in the whole milk and heavy cream. Heat through gently, do not boil.
- 6. Add the drained, cooked potatoes to the soup. Use an immersion blender to partially blend the soup to a creamy consistency, leaving some potato chunks.
- 7. Stir in the salt and pepper. Taste and adjust seasonings.
- 8. Add 1/2 cup of the shredded cheddar cheese and the sour cream. Stir until melted and incorporated.
- 9. Stir in the crumbled bacon, reserving some for garnish.
- 10. Ladle into bowls and garnish with remaining cheddar, bacon, green onions, and sour cream if desired. Serve immediately.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding more milk or broth if needed. Can also be frozen, though texture may change slightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g