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Loaded Potato Soup

A comforting and hearty soup combining rich, creamy potatoes, crispy bacon, and melted cheese, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced Russet potatoes are recommended for creamy texture.
  • 1/2 cup bacon, chopped Cook until crispy.
  • 1 medium onion, chopped Sauté until translucent.
  • 3 cups chicken broth For a vegetarian version, use vegetable broth.
  • 1 cup milk Use to achieve creamy texture.
  • 1 cup shredded cheddar cheese Feel free to substitute with other cheeses.
  • 1/2 cup sour cream Adds creaminess and tang.
  • Salt and pepper to taste Adjust seasoning according to preference.
  • Chives for garnish Adds color and flavor.

Method
 

Cooking
  1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
  2. Add the chopped onion to the pot and sauté until it becomes translucent.
  3. Next, add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
  4. For a creamier texture, use a potato masher to mash some of the potatoes in the pot.
  5. Stir in the milk, shredded cheddar cheese, and sour cream. Stir until everything is melted and well combined.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with the crispy bacon and chives.

Notes

If you have leftovers, allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to three days. When reheating, add a splash of milk to restore creaminess. To customize, consider adding cooked chicken or switching cheese types.