Easy Loaded Potato Soup
A creamy one pot potato soup with cheddar, bacon, and chives, ready in about 40 minutes.
Ingredients
Main Ingredients
- 1 tbsp butter
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 large russet potatoes (about 2 1/2 lb) peeled and cut into 3/4 inch cubes
- 4 cup low sodium chicken broth vegetable broth also works
- 1 cup milk half and half makes it richer
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked bacon crumbled
- ½ tsp salt or to taste
- ¼ tsp black pepper
- chopped chives or green onions for serving
Instructions
Cooking
- Melt the butter in a large pot over medium heat. Cook the onion until soft, then stir in the garlic until fragrant.
- Add the potatoes and broth, bring to a boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender.
- Turn off the heat and mash some of the potatoes in the pot with a potato masher, leaving the rest in chunks.
- Set the heat to low and stir in the milk. Add the cheddar a handful at a time, stirring until melted. Do not let the soup boil.
- Stir in most of the bacon, then season with salt and pepper. Warm through briefly.
- Ladle into bowls and top with the remaining bacon, extra cheddar if you like, and chives or green onions.
Notes
Refrigerate leftovers within two hours and eat within 3 to 4 days. Reheat gently to 165 degrees F and add a splash of milk or broth if the soup has thickened. Keep the soup below a boil after adding the dairy. Nutrition is an estimate.