Description
This Loaded Potato Soup recipe offers a creamy, comforting bowl of savory goodness with tender potatoes, rich cheddar cheese, bacon crumbles, and fresh green onions. Perfect for cozy evenings, it features a smooth texture achieved by blending the soup, enriched with heavy cream and bursting with classic flavors.
Ingredients
Scale
Main Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Sauté the Onion: In a large pot, heat a small amount of oil or butter over medium heat and sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
- Add Potatoes and Broth: Add the peeled and diced potatoes to the pot, then pour in the 4 cups of chicken broth. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Blend the Soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a blender and puree.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese into the blended soup. Continue stirring until the cheese is fully melted and the soup is heated through.
- Season: Season the soup with salt and freshly ground black pepper to taste, adjusting as needed to enhance flavor.
- Serve: Ladle the hot soup into bowls and garnish with the crumbled cooked bacon and sliced green onions for added texture and flavor.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or replace with vegetarian bacon alternatives.
- Use a potato variety like Russet or Yukon Gold for best creamy texture.
- Be cautious when blending hot liquids to avoid splatters and burns; blend in batches if using a traditional blender.
- To make it lighter, substitute heavy cream with half-and-half or whole milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
