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Loaded Potato Soup

A heartwarming comfort food classic perfect for chilly evenings, packed with creamy potatoes, savory broth, and topped with bacon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes (Russet or Yukon Gold) for creaminess
  • 1 medium onion chopped for sweetness
  • 3 cloves garlic fresh garlic adds depth
  • 4 cups chicken broth or vegetable broth for a vegetarian option
  • 1 cup heavy cream for indulgence; can substitute with half-and-half
  • 1 cup shredded cheddar cheese sharp cheddar works best
  • 4 slices bacon cooked and crumbled; turkey bacon is a healthier option
  • 1/2 cup sour cream can swap with Greek yogurt if preferred
  • to taste salt and pepper
  • for garnish Fresh chives or green onions

Method
 

Preparation
  1. Peel and chop the potatoes into bite-sized cubes. Chop the onion and mince the garlic.
Cooking
  1. In a large pot, add a drizzle of olive oil and heat over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
  2. Add the minced garlic and cook for an additional minute.
  3. Add the cubed potatoes to the pot, pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are fork-tender.
  4. Use a potato masher or fork to mash about half of the potatoes in the pot.
  5. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
  6. Stir in the sour cream and half of the crumbled bacon. Add salt and pepper to taste.
  7. Ladle the soup into bowls and sprinkle with the remaining bacon and chopped chives.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can also freeze for up to 3 months. Reheat on the stove over low heat, adding more broth or cream if necessary.