Loaded Potato Soup
Prepare to savor pure comfort in a bowl with this irresistible Loaded Potato Soup recipe, a creamy and indulgent delight that’s perfect for cozy nights. Packed with hearty chunks of Russet potatoes and enriched with savory layers of crispy bacon, sharp cheddar cheese, and tangy sour cream, this soup delivers a symphony of flavors with every spoonful. A combination of chicken broth and whole milk creates the velvety base, while a touch of garlic and onion adds an aromatic depth. Finished with fresh green onions and bacon crumbles, this meal is as visually appealing as it is satisfying. Ready in about an hour and serving six, it’s the ultimate dish for feeding a hungry crowd or transforming simple ingredients into a sensational comfort food classic.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 slices Bacon
- 2 tablespoons Butter
- 1 large Onion
- 2 large Garlic cloves
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Sour cream
- 1.5 cups Sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 stalks Green onions
Instructions
Peel and dice the potatoes into small cubes, about 1/2-inch.
In a large soup pot, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Drain excess grease, leaving about 1 tablespoon in the pot.
Add the butter to the pot and melt over medium heat. Add the chopped onion and minced garlic cloves, cooking until the onion is translucent, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Slowly whisk in the chicken broth until smooth, then add the diced potatoes.
Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork.
Using a potato masher, mash some of the potatoes directly in the pot to thicken the soup, leaving some chunks for texture.
Stir in the milk, sour cream, and cheddar cheese. Continue to cook over low heat, stirring occasionally, until the cheese has melted and the soup is hot, about 5 minutes.
Season with salt and black pepper. Adjust seasoning to taste as desired.
Ladle the soup into bowls and top with crumbled bacon and sliced green onions. Serve hot.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 403 mg | 31% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
