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:
- 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.
- 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.
- 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).
- 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.
- 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.
- Season and Add Toppings:
- Season the soup with salt, pepper, paprika, and cayenne (if using) to taste.
- Stir in half of the cooked bacon.
- 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!