“My husband said this is his new favorite dinner! I wrote down the recipe right away!!!”
This hearty soup is packed with flavor from crispy bacon, tender potatoes, and melty cheddar cheese. Topped with fresh chives and a dollop of sour cream, it’s a perfect comfort food for any occasion.
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Loaded Potato Soup
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Russet or Yukon gold potatoes | 4 large, peeled and cubed |
| Bacon slices | 8, chopped |
| Unsalted butter | ¼ cup |
| Ground cayenne pepper | ⅛ teaspoon |
| Garlic cloves | 2, minced |
| Medium onion | 1, finely chopped |
| Low-sodium chicken broth | 2½ cups |
| All-purpose flour | ¼ cup |
| Milk | 2½ cups |
| Shredded white cheddar cheese | 1 cup |
| Shredded sharp cheddar cheese | 1 cup |
| Chopped fresh chives | ¼ cup |
| Sour cream | ½ cup |
| Salt and black pepper | To taste |
Instructions:
- Prepare the Bacon: Cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Cook the Aromatics: Melt the butter in the pot with the bacon fat. Sauté the chopped onion and minced garlic until fragrant and translucent.
- Make the Base: Sprinkle the flour over the onion and garlic, stirring constantly to avoid lumps. Cook for 2 minutes. Gradually whisk in the chicken broth, then the milk, until smooth.
- Cook the Potatoes: Add the cubed potatoes, cayenne pepper, salt, and black pepper to the pot. Bring to a boil, then simmer for 15-20 minutes, or until the potatoes are tender.
- Blend and Thicken: Use an immersion blender to blend the soup to your desired consistency. Stir in the shredded cheddar cheeses until melted.
- Final Touches: Stir in the sour cream and most of the cooked bacon. Season with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with reserved bacon, chopped chives, and additional shredded cheese if desired. Serve hot and enjoy!
