Description
A creamy and cheesy Loaded Potato Soup that is the ultimate comfort food, perfect for chilly days.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- In a large pot, melt the butter over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally until they begin to soften.
- Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Use a potato masher or an immersion blender to puree the soup to your desired consistency. For a chunkier soup, mash only part of the potatoes.
- Stir in the milk, sour cream, salt, and pepper. Heat through until everything is warmed nicely. Serve hot, topped with cheddar cheese, crispy bacon, and colorful green onions.
Notes
Best served hot with crispy bread or garden salad. To store leftovers, cool and refrigerate for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg