Loaded Potato Soup
A creamy and hearty Loaded Potato Soup perfect for chilly evenings, featuring tender potatoes, crispy bacon, and topped with cheddar and green onions.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use starchy potatoes like Russets for creaminess.
- 1 onion, chopped
- 4 cups chicken or vegetable broth Chicken broth for richer flavor; use vegetable broth for vegetarian option.
- 1 cup heavy cream Can substitute with full-fat coconut milk for dairy-free option.
- 1 cup shredded cheddar cheese Add gradually to prevent graininess.
- 6 slices bacon, cooked and crumbled Reserve some for topping.
- to taste Salt and pepper Adjust seasoning based on cheese and bacon.
- for garnish Green onions, sliced
Instructions
Preparation
- In a large pot, cook the onions until translucent.
- Add the diced potatoes and broth, and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Mash some of the potatoes for a creamy texture, then stir in the heavy cream.
- Add the cheese, and mix until melted.
- Season with salt and pepper.
- Serve hot, topped with crumbled bacon and green onions.
Notes
For a thicker soup, whisk cornstarch with cold water and add. Store leftovers in an airtight container for up to 3–4 days or freeze for 2–3 months.