Loaded Potato Soup
A comforting and hearty dish perfect for chilly days, filled with flavors everyone loves, featuring creamy potatoes, bacon, and cheese.
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced
- 1 medium medium sweet onion, chopped
- 4 slices slices of bacon, cooked and crumbled
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 cup heavy cream Can be substituted with low-fat dairy for a lighter option.
- 1 cup shredded cheese (cheddar or your choice) Different types of cheese like mozzarella or Monterey Jack can be used.
- 1/2 cup sour cream
- to taste Salt and pepper to taste
- for garnish Chopped chives
Instructions
Cooking
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and sauté until translucent.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to partially mash the potatoes for texture.
- Stir in the heavy cream, cheese, and sour cream until cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon and chopped chives.
Notes
For extra flavor, you can add garlic when sautéing the onions. If you want a bit of spice, add some diced jalapeños or crushed red pepper flakes. Let soup cool completely before storing in an airtight container. Can be refrigerated for 3-4 days or frozen for longer storage. When reheating, add a bit of milk or broth if it’s too thick.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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