Description
This creamy and comforting loaded potato soup is the perfect dish for a cold day. Loaded with cheese, bacon, and green onions, it’s a guaranteed crowd pleaser!
Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 5 cups chicken broth
- 3 pounds russet potatoes, peeled and cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ¼ cup chopped green onions
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the cubed potatoes. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy. Be very careful when blending hot liquids. For optimum results and safety, make sure to vent your blender, start on the lowest setting possible, slowly increasing as necessary.
- Return the soup to the pot and stir in the heavy cream and sour cream. Heat through gently, but do not boil.
- Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and chopped green onions. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg