Hearty Homestyle Loaded Potato Soup
A comforting and creamy loaded potato soup with crispy bacon, perfect for chilly days and family gatherings.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth or vegetable broth for vegetarian option
- 1 cup heavy cream can substitute with half-and-half or plant-based milk
- 1 cup shredded cheddar cheese can use different cheese varieties if desired
- ½ cup sour cream
- 1 cup cooked bacon, crumbled can substitute with smoked tofu or tempeh for a vegetarian version
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Fresh parsley, for garnish
Instructions
Preparation
- Start by peeling and dicing the potatoes into uniform pieces; roughly 1-inch cubes work best.
- Finely dice the onion and mince the garlic.
Sautéing Vegetables
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute.
Cooking the Soup
- Stir the diced potatoes into the pot and cook for about 2 minutes.
- Pour in the chicken broth, ensuring the potatoes are submerged. Bring to a boil and then reduce to a simmer, covering the pot.
- Allow the soup to simmer for 20-25 minutes until the potatoes are fork-tender.
Blending
- Use an immersion blender to blend the soup until smooth; alternatively, transfer to a countertop blender in batches.
Finishing Touches
- Return the blended soup to the pot and stir in the heavy cream and shredded cheddar cheese until melted.
- Season with salt and pepper, and let simmer for an additional 10 minutes.
- Just before serving, stir in half of the crumbled bacon, reserving the rest for topping.
Serving
- Ladle the soup into bowls and top with the remaining bacon, a dollop of sour cream, and sprinkle with green onions or parsley.
Notes
This soup can be made ahead of time and stored in the refrigerator for 3-4 days. For freezer storage, omit the cream and cheese before freezing.