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Craving 1 Amazing potato soup recipe

potato soup recipe
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You will make a wonderfully creamy and hearty Loaded Potato Soup, perfect for a cozy meal. This stovetop recipe comes together quickly and tastes just like your favorite restaurant version.

Ingredients

Scale
  • 4 slices bacon, cooked and crumbled
  • 1 large yellow onion, chopped
  • 4 cups chicken broth
  • 2 pounds russet potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream (for topping/stirring in)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot. Discard any excess grease.
  2. Add the chopped onion to the pot and cook in the bacon grease until soft, about 5 minutes.
  3. Add the chicken broth, cubed potatoes, salt, pepper, and garlic powder. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15-20 minutes.
  4. While the potatoes simmer, prepare the roux. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a thick paste (roux).
  5. Slowly whisk the milk into the roux until smooth. Continue stirring and cook until the mixture thickens slightly, about 3-5 minutes. Do not let it boil rapidly.
  6. Once potatoes are tender, use a potato masher or immersion blender to partially mash the potatoes directly in the pot, leaving some chunks for texture.
  7. Stir the thickened milk mixture and the heavy cream into the potato base. Heat gently until warmed through, stirring frequently. Do not boil.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts completely into the soup.
  9. Stir in half of the sour cream. Taste and adjust salt and pepper if needed.
  10. Ladle the soup into bowls. Top each serving with remaining sour cream, crumbled bacon, and sliced green onions.

Notes

  • For an extra thick soup, mash more of the potatoes before adding the liquid base.
  • You can substitute vegetable broth for chicken broth if you prefer a vegetarian option, though the bacon flavor will be missing.
  • Chill leftovers thoroughly before storing in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/creamy-loaded-potato-soup-recipe/