Loaded Potato Soup
A creamy and comforting loaded potato soup, packed with flavor and topped with your favorite fixings. Perfect for a cozy night in!
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 6 cups Vegetable broth (or chicken broth)
- 2 pounds Russet potatoes peeled and cubed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream or milk (for a lighter version)
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Crumbled bacon optional
- 0.25 cup Chopped green onions optional
- Sour cream optional, for topping
- Cheddar cheese optional, for topping
- Bacon bits optional, for topping
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the vegetable broth, potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
- Return the soup to the pot. Stir in the heavy cream or milk. Heat through, but do not boil.
- Stir in the shredded cheddar cheese until melted.
- Ladle the soup into bowls. Top with crumbled bacon, green onions, a dollop of sour cream, and extra cheddar cheese, if desired. Enjoy!
Notes
For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. 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.