Description
Enjoy this warm, creamy, and hearty loaded potato soup recipe—the perfect comfort food made easy on the stovetop. Liam brings his technical skill, and I bring the fun, resulting in a deeply flavorful soup that feels like a hug in a bowl.
Ingredients
Scale
- 4 slices bacon, cooked crisp and crumbled
- 1 large yellow onion, chopped
- 4 cups chicken broth
- 2 lbs Russet potatoes, peeled and diced
- 1/2 cup all-purpose flour
- 4 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- Toppings: Sour cream, extra cheddar, fresh chives
Instructions
- Cook bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add the chopped onion to the pot and cook until soft, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
- Slowly whisk in the chicken broth until smooth. Bring mixture to a simmer.
- Add the diced potatoes. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Reduce heat to low. Stir in the milk and heavy cream. Heat through gently; do not boil.
- Stir in salt, pepper, and 1 cup of shredded cheddar cheese until melted and smooth.
- Taste and adjust seasoning. Serve hot, topped generously with crumbled bacon, sour cream, extra cheese, and fresh chives.
Notes
- For extra flavor, use half-and-half instead of milk and cream combined.
- If you prefer a thicker soup, mash about one-third of the potatoes against the side of the pot before adding the dairy.
- This soup is wonderful made a day ahead; the flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg