Loaded Creamy Potato Soup
A rich, creamy, and fully loaded potato soup packed with crispy bacon, melted cheese, and fresh green onions for the perfect comforting meal.
Ingredients
- 2 large russet potatoes peeled and diced
- 3 slices bacon cooked and crumbled
- ½ small onion finely chopped
- 1 clove garlic minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup milk
- ½ cup shredded cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons sour cream for topping
- 2 tablespoons chopped green onions for topping
Instructions
- Cook the bacon: In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 teaspoon of bacon fat in the pot.
- Sauté the onions and garlic: Add butter to the pot, then stir in the chopped onions. Cook for 2-3 minutes until soft, then add the garlic and cook for another 30 seconds.
- Make the roux: Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth, making sure there are no lumps.
- Cook the potatoes: Add the diced potatoes, cover, and let them simmer for 15 minutes until tender.
- Blend or mash: Use an immersion blender for a smooth texture or a potato masher for a chunkier soup.
- Add the milk and cheese: Stir in the milk and shredded cheese, mixing until the cheese melts and the soup is creamy.
- Season and serve: Add salt and pepper to taste, then serve topped with bacon, green onions, and sour cream.