Description
A creamy and hearty loaded potato soup topped with crispy bacon and melted cheese, perfect for chilly days.
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
- In a large pot, sauté the onions and garlic until translucent and fragrant.
- Add the diced potatoes and pour in the broth. Bring to a boil and cook until potatoes are tender, about 15–20 minutes.
- Blend a portion of the soup for creaminess while leaving some chunks for texture.
- Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon until the cheese melts.
- Season with salt and pepper to taste.
- Serve hot, garnished with chives or green onions.
Notes
For added flavor, consider roasting the garlic or adding herbs like thyme or rosemary. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American