Description
This hearty and delicious loaded potato soup recipe is perfect for a cozy night in. With simple ingredients and easy instructions, it features crisp bacon and a creamy, cheesy broth.
Ingredients
Scale
- Main Ingredients
- 8 slices bacon chopped
- ¼ cup butter unsalted
- 4 large Russet potatoes or Yukon Gold potatoes peeled and cubed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ⅛ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 2½ cups low sodium chicken broth or vegetable broth
- 2½ cups whole milk or 2% milk
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- ½ cup sour cream
- ¼ cup chopped chives
- Salt and pepper to taste
Instructions
- Cooking Bacon and Vegetables:
- Brown the bacon in a Dutch oven or heavy stockpot over medium heat. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cook for 1 minute, stirring constantly. Using a slotted spoon remove the potatoes, onions, and garlic to a bowl or plate, reserving any fat in the pan.
- Making the Roux and Soup Base:
- Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes, stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.
- Simmering the Soup:
- Add the potatoes, onions, and garlic back to the pot and simmer until the potatoes are tender.
- Finishing the Soup:
- Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives, and salt and pepper to taste.
- Prep Time: PT10M
- Cook Time: PT35M
- Method: Soup
- Cuisine: American