Description
A comforting and creamy loaded potato soup full of flavor with potatoes, cheese, and bacon.
Ingredients
Scale
- 3–4 medium-sized russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3–4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4–6 slices of bacon, cooked and crumbled
- Salt and pepper, to taste
- Green onions, for garnish
- Sour cream, for serving
Instructions
- Prep the potatoes by peeling and chopping them into small cubes.
- In a large pot, cook bacon over medium heat until crispy. Crumble and set aside, saving some bacon fat in the pot.
- Add the chopped onion to the pot with bacon fat and sauté until soft, about 5 minutes.
- Stir in the cubed potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (15-20 minutes).
- Add heavy cream and half of the cheese, stirring until melted and combined.
- Season with salt and pepper to taste, adjusting as needed.
- Serve in bowls, topped with crumbled bacon, remaining cheese, dollops of sour cream, and finely chopped green onions.
Notes
For a creamier texture, blend a portion of the soup before serving. The soup tastes better the next day, and leftovers can be frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg