Loaded Potato Soup
Loaded potato soup exact origins are not precisely documented. However, potato soup itself has been a part of American and European cuisine for centuries. The addition of “loaded” toppings such as cheese, bacon, green onions, and sour cream to the basic potato soup likely evolved as a way to enhance the flavor and richness of the dish.
Ingredients
4 slices of bacon, chopped
1 medium onion, chopped
3 cloves garlic, minced
4 large potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup whole milk
1/2 cup sour cream
1 cup shredded cheddar cheese
Sea salt and pepper to taste
Instructions
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.
Add the chopped onion to the pot and cook it in the bacon grease until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Once the potatoes are cooked, use a potato masher to partially mash the potatoes in the pot, leaving some chunks for texture.
Stir in the whole milk and sour cream, and then add the shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
Season the soup with sea salt and pepper to taste.
Ladle the loaded potato soup into bowls and garnish with the crispy bacon. Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soup page.
Loaded Potato Soup