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Loaded Potato Soup

Loaded Potato Soup Recipe

A creamy and comforting Loaded Potato Soup, packed with flavor and topped with all your favorite fixings. Perfect for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
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)
  • 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 half-and-half instead of heavy cream or milk. You can also add other vegetables like carrots or celery to the soup. Leftovers can be stored in the refrigerator for up to 3 days.