Description
A creamy and comforting potato soup loaded with bacon, cheddar cheese, and topped with fresh chives.
Ingredients
Scale
- 4 large potatoes (Russett or Yukon Gold), peeled and diced
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- Fresh chives or green onions, for garnish
- Salt and pepper to taste
Instructions
- Prepare the ingredients by washing, peeling, and dicing the potatoes, and chopping the onions and garlic.
- In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
- Add chopped onions to the pot and sauté until translucent. Then, add garlic and sauté for an additional minute until fragrant.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes, until the potatoes are tender.
- Using an immersion blender, puree the soup to your desired consistency. For a chunkier texture, blend only half. Alternatively, carefully transfer to a countertop blender in batches.
- Stir in shredded cheddar cheese and sour cream. Season with salt and pepper, and any herbs you desire. Let it simmer for another 5 minutes.
- Ladle the soup into bowls and top with extra cheese, bacon bits, and a sprinkle of chives.
Notes
For a richer flavor, consider roasting the potatoes beforehand. Adjust the soup’s thickness by adding more broth as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
Keywords: loaded baked potato soup, creamy soup, comfort food, family recipe