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Loaded Potato Soup

Loaded Potato Soup: Creamy, Cheesy & Comforting

A hearty and flavorful potato soup loaded with cheese, bacon, and green onions. Perfect for a chilly evening!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive Oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 6 cups Chicken Broth (or vegetable broth)
  • 2 pounds Russet Potatoes peeled and cubed
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup Heavy Cream (or milk)
  • 1 cup Cheddar Cheese shredded
  • 1/2 cup Bacon cooked and crumbled (optional)
  • 1/4 cup Green Onions chopped (optional)
  • to taste Sour Cream for topping (optional)

Equipment

  • Large pot or Dutch oven
  • Immersion Blender or Regular Blender

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and cook for 1 minute more, until fragrant.
  3. Add chicken broth, potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Alternatively, you can leave the soup chunky by mashing some of the potatoes directly in the pot.
  5. Return the soup to the pot (if using a blender). Stir in heavy cream (or milk) and cheddar cheese until melted and smooth.
  6. Stir in bacon (if using).
  7. Serve hot, topped with green onions, sour cream, and extra bacon or cheese, if desired.

Notes

For a richer flavor, use bone-in chicken broth. You can also add other vegetables like carrots or celery for extra nutrients and flavor. Leftovers can be stored in the refrigerator for up to 3 days.