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Loaded Potato Soup

A hearty bowl of loaded potato soup topped with sour cream, crispy bacon, and fresh chives, served with a slice of toasted bread.
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A thick and creamy soup that tastes like a loaded baked potato, perfect for a cold day.

Ingredients

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  • 1 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 lbs Yukon Gold potatoes, peeled and diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp chopped fresh chives
  • 1/4 cup sour cream

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. Remove about 2 cups of the soup and blend until smooth using an immersion blender or a regular blender. Return the pureed soup to the pot. This will thicken the soup.
  5. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
  6. Ladle soup into bowls. Garnish with crumbled bacon, chives, and a dollop of sour cream.

Notes

  • For a richer soup, you can add a roux made from butter and flour before adding the broth.
  • If you don’t have Yukon Gold potatoes, Russets will also work, but the soup may be slightly starchier.
  • This soup is a great way to use up leftover baked potatoes. Just dice them and add them in the last 10 minutes of cooking.
  • Consider this soup as a hearty meal, similar to what you might find from the best meal delivery services, but made fresh at home.

Nutrition

Find it online: https://carlacooking.com/loaded-potato-soup-recipe/