Description
Indulge in the ultimate Loaded Potato Soup – a velvety, hearty dish that’s ready in just 30 minutes. Packed with tender potatoes, crispy bacon, melted cheese, and fresh chives, this comforting classic is sure to warm you up on a chilly day.
Ingredients
– 4 slices bacon, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 3 pounds Russet potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup shredded cheddar cheese
– 2 tablespoons chopped fresh chives
Instructions
1. 1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, 5-7 minutes. Remove the bacon from the pot, reserving the bacon fat.
2. 2. Add the diced onion to the bacon fat and sauté for 5 minutes, until translucent.
3. 3. Add the minced garlic and sauté for 1 minute, until fragrant.
4. 4. Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the potatoes are tender.
5. 5. Using an immersion blender, blend the soup until it reaches a creamy, velvety consistency. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
6. 6. Stir in the heavy cream, salt, and black pepper.
7. 7. Ladle the soup into bowls and top with the reserved crispy bacon, shredded cheddar cheese, and chopped fresh chives.
Notes
For a thicker soup, you can mash some of the potatoes with a potato masher or fork before blending. You can also add extra cream or milk to adjust the consistency to your liking. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American