You can get this soup ready for dinner in as little as 30 minutes. Adding shredded cheese, bacon bits and chives completes the loading of the soup. This creamy deliciousness features Yukon gold potatoes for a smooth silky texture.
Loaded Potato Soup
Yield: 5-6
This soup makes a great cool weather meal and is the ultimate comfort food!
Ingredients
Instructions
- Place bacon pieces in Dutch oven or soup pot and cook over medium heat until brown and crispy.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Remove from heat and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth. (Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives.