Loaded Potato Soup
Are you craving a warm, hearty bowl of comfort? This loaded potato soup is the answer! With creamy potatoes, savory bacon, and melty cheese, it’s a dish that warms the soul. Perfect for family dinners or a gathering with friends, this recipe is easy to make and sure to please. Let’s dive into the deliciousness that is loaded potato soup!
Ingredients
– 4 large russet potatoes, peeled and diced
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 6 strips of bacon, cooked and crumbled
– 1/4 cup sour cream
– Salt and pepper to taste
– Chives for garnish
– Olive oil
Servings and Cooking Time
This recipe yields 6 servings. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 400
– Protein: 12g
– Fat: 25g
– Carbohydrates: 35g
– Fiber: 3g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in diced potatoes and cook for another 5 minutes.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and let simmer until potatoes are tender (about 15 minutes).
6. Use a potato masher to mash some of the potatoes for thickness.
7. Stir in heavy cream and bring back to heat.
8. Add shredded cheese and mix until melted and creamy.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with bacon, sour cream, and chives.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter option. For a vegetarian version, replace chicken broth with vegetable broth and omit bacon. Additionally, use plant-based cheese for a dairy-free alternative.
Serving and Pairings
Pair your loaded potato soup with crusty bread or a fresh side salad for a complete meal. It also goes well with grilled cheese sandwiches or crispy onion rings for extra crunch!
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk or broth to maintain creaminess. This soup can also be frozen for up to 2 months; just reheat thoroughly before serving.
Cooking Mistakes
- Don’t skip the sautéing step, as it enhances flavor.
- Avoid overcooking the potatoes; they should be tender but not mushy.
- Don’t add cream too early; it’s best added towards the end of cooking.
- Watch the seasoning; taste before adding more salt.
- Keep an eye on the heat to prevent the soup from sticking to the pot.
Helpful Tips
- Use a mix of potatoes for added texture.
- Top with extra cheese for a cheesy finish.
- Add more vegetables like carrots or celery for extra nutrition.
- Experiment with spices like paprika for more flavor.
FAQs
Can I make loaded potato soup ahead of time?
Yes, loaded potato soup can be made ahead and stored in the refrigerator. Just reheat it when ready to serve.
Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth and check the labels of other ingredients.
Can I use instant potatoes for this recipe?
While fresh potatoes give the best flavor and texture, instant potatoes can be used in a pinch for convenience.
What can I use instead of bacon?
You can use turkey bacon, omit it for a vegetarian version, or add mushrooms for a savory flavor.
How do I thicken my soup?
If you prefer a thicker soup, mash more potatoes or add a cornstarch slurry to achieve your desired consistency.
Conclusion
Loaded potato soup is a delightful dish that brings warmth and comfort to any table. With its creamy texture and rich flavor, it’s perfect for gatherings or a cozy night in. Try this recipe and enjoy every hearty spoonful!
Loaded Potato Soup
Ingredients
- 4 large russet potatoes peeled and diced
- 1 medium onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 strips of bacon cooked and crumbled
- 1/4 cup sour cream
- Salt and pepper to taste
- Chives for garnish
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in diced potatoes and cook for another 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and let simmer until potatoes are tender (about 15 minutes).
- Use a potato masher to mash some of the potatoes for thickness.
- Stir in heavy cream and bring back to heat.
- Add shredded cheese and mix until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with bacon, sour cream, and chives.
