loaded potatoe soup

Loaded Potato Soup Recipe

Ingredients:

  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk (whole milk for extra creaminess)
  • 1/2 cup heavy cream (optional for extra richness)
  • 5 medium russet potatoes, peeled and diced into small cubes
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 1/2 teaspoon paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook the Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
    • Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Sauté the Onion and Garlic:
    • Add the butter to the bacon grease in the pot, and let it melt.
    • Stir in the diced onion and cook for about 5-7 minutes, until soft and translucent.
    • Add the garlic and cook for another 1-2 minutes until fragrant.
  3. Make the Roux:
    • Sprinkle the flour over the onions and garlic, and stir to combine. Cook for 2-3 minutes, stirring constantly, to create a roux (a thickening base).
  4. Add the Broth and Potatoes:
    • Slowly pour in the chicken broth while stirring to avoid lumps.
    • Add the diced potatoes and bring the mixture to a simmer.
    • Cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
  5. Add the Dairy and Cheese:
    • Stir in the milk, heavy cream (if using), shredded cheddar cheese, and sour cream. Cook for another 5-7 minutes until the cheese is melted and the soup is creamy.
    • Use a potato masher or immersion blender to slightly mash some of the potatoes in the pot, leaving a few chunks for texture.
  6. Season and Add Toppings:
    • Season the soup with salt, pepper, paprika, and cayenne (if using) to taste.
    • Stir in half of the cooked bacon.
  7. Serve:
    • Ladle the soup into bowls and top with the remaining bacon, extra cheddar cheese, green onions, and fresh parsley.
    • Add a dollop of sour cream for extra creaminess if desired.

Tips:

  • Potato Options: Russet potatoes work best for their starchy texture, but you can also use Yukon Gold or red potatoes.
  • Thicker Soup: For a thicker soup, reduce the amount of broth or mash more of the potatoes.
  • Make It Lighter: To make the soup lighter, you can substitute half of the milk with vegetable or chicken broth, or use low-fat milk and sour cream.

Cooking Time:

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutritional Information (per serving, about 6 servings):

  • Calories: ~400 kcal
  • Protein: ~14g
  • Fat: ~25g
  • Carbohydrates: ~30g
  • Fiber: ~3g

This Loaded Potato Soup is creamy, cheesy, and loaded with flavor from the crispy bacon, cheddar, and rich toppings. It’s the ultimate comfort food, perfect for a cozy night in!

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