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!