Description
This Loaded Potato Soup is THE soup I will be eating on repeat this cozy season. A creamy broth is loaded with fork tender potatoes, crispy bacon and extra cheddar cheese, then seasoned with fresh herbs. It can be made in one pot and comes together in just 30 minutes.
Ingredients
- 1/2 pound bacon
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 2 1/2 cups heavy cream
- 4 1/2 cups chicken broth
- 4 pounds potatoes, peeled and diced
- 6 ounces cream cheese, room temperature
- 1 cup sour cream
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh sage, chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups cheddar cheese
Instructions
1. In a large pot, fry bacon until crispy. Remove bacon from pot and place on paper towels to drain excess grease.
2. Add flour to bacon grease (or if you wish to drain the bacon grease, drain the bacon grease and use 6 tablespoons unsalted butter in place of the bacon grease. Melt the butter in the pot. ) and whisk over medium heat until a paste forms. Cook for 1 minute.
3. Slowly pour in milk, heavy cream and broth, whisking while you pour in the liquids. Cook, stirring frequently until slightly thickened.
4. Add in potatoes and bring to a boil. Cook until potatoes are fork tender, about 10 minutes.
5. Add in sour cream, cream cheese, garlic and onion powder, salt and pepper, sage, rosemary, thyme and cheddar cheese. Allow soup to simmer 5-10 minutes, to heat everything through and melt the cheese. Stir frequently so potatoes don’t stick to bottom of pot.
6. Serve with extra cheddar cheese and cooked bacon. Enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stove Top
- Cuisine: American