Here’s a creamy, comforting Loaded Potato Soup recipe—hearty, cheesy, and topped with all the classic fixings 🥔🧀🥓
Ingredients (serves 4–6)
- 4–5 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 4 slices bacon, cooked and crumbled (plus extra for topping)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2–3 green onions, chopped (for garnish)
- 2 tbsp butter
- Salt & black pepper, to taste
Instructions
- Cook the base
- In a large pot, melt butter over medium heat.
- Sauté onions and garlic 3–5 minutes until soft.
- Add potatoes and broth
- Add diced potatoes and chicken broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Mash or blend
- Use a potato masher or immersion blender to slightly mash the potatoes for a creamy texture while keeping some chunks.
- Add cream and cheese
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper.
- Add bacon
- Stir in crumbled bacon (reserve some for topping).
- Serve and garnish
- Ladle soup into bowls.
- Top with extra cheddar, bacon, and chopped green onions.
Tips & Variations
- Thicker soup: Mash more potatoes or add a small amount of flour before adding broth.
- Extra flavor: Add a pinch of smoked paprika or a dash of hot sauce.
- Vegetarian version: Use vegetable broth and skip bacon; add roasted garlic for flavor.
- Make-ahead: Soup reheats well; keep toppings separate until serving.
I can also give a crockpot version where you throw everything in the slow cooker for a hands-off, all-day comfort meal.
Do you want me to do that?
