This loaded potato soup is a creamy and hearty dish that’s perfect for a cozy night in. With the combination of tender potatoes, crispy bacon, and a blend of cheddar cheeses, this soup is a comforting and satisfying meal that will warm you up from the inside out.
Why You’ll Love This Recipe:
This loaded potato soup is a delicious and comforting dish that’s perfect for a chilly evening. It’s easy to make and is packed with flavor, making it a great option for a family dinner or a casual get-together with friends.
Ingredients:
- 8 slices bacon, chopped
- 4 tablespoons butter
- 4 large Russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- â…› teaspoon cayenne pepper
- ¼ cup flour
- 2 ½ cups low sodium chicken broth
- 2 ½ cups 2% milk
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- ½ cup sour cream
- ¼ cup chopped chives
- Salt and pepper to taste
Directions:
- In a Dutch oven or heavy stockpot over medium heat, brown the bacon. Using a slotted spoon, remove the bacon from the pan, reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat.
- Add the potatoes and onions to the pan, cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper, cooking for 1 minute, stirring constantly. Using a slotted spoon, remove the potatoes, onions, and garlic to a bowl or plate, reserving any fat in the pan.
- Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes, stirring constantly. Whisk in the chicken broth and milk in several intervals, alternating between the two.
- Add the potatoes, onions, and garlic back to the pot and simmer until the potatoes are tender.
- Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives, and salt and pepper to taste.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Kcal: 450 per serving
Storage:
This loaded potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally until heated through.
Recipe Tips:
For a thicker soup, you can mash some of the potatoes with a fork or a potato masher before adding the shredded cheese. This will help thicken the soup and give it a heartier texture.