Description
A creamy, rich, and hearty soup made with simple ingredients like russet potatoes, bacon, and cheddar cheese. It’s a quick, budget-friendly comfort food that can be customized for various dietary needs.
Ingredients
Scale
- 3 large russet potatoes (about 1.5 lbs / 700g)
- 3 tablespoons unsalted butter (45g)
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 4 cups low-sodium chicken broth (960ml)
- 1 cup heavy cream (240ml)
- 6 slices thick-cut bacon, cooked and crumbled (about 150g)
- 1.5 cups sharp cheddar cheese, shredded (150g)
- 4 stalks green onions, sliced
- Salt and black pepper to taste
Instructions
- Peel and cube the potatoes into 1-inch pieces. Place in a large pot, cover with cold water by an inch, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook for 12-15 minutes until fork-tender. Drain, reserving 1 cup of the starchy potato water.
- In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Add the drained potatoes to the pot with the onions. Pour in the chicken broth and bring to a gentle simmer. Mash the potatoes directly in the pot with a potato masher, leaving some chunks for texture.
- Reduce heat to low. Stir in the heavy cream and let it warm through for 2 minutes. Gradually stir in the shredded cheddar cheese until fully melted and smooth. Adjust consistency with reserved potato water or extra broth if needed.
- Taste and season with salt and black pepper. Stir in half of the crumbled bacon and half of the green onions.
- Ladle into bowls and top with remaining bacon, green onions, sour cream, and extra cheese if desired.
Notes
For a vegetarian version, swap chicken broth for vegetable broth, omit bacon, and add 1 teaspoon of smoked paprika. If using leftover baked potatoes, skip the boiling step and cube them directly into the sautéed onions. Do not boil the soup after adding cream and cheese to prevent curdling. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate your own cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 850
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
Keywords: loaded baked potato soup, creamy potato soup, easy soup recipe, comfort food, weeknight dinner, bacon potato soup, 5-ingredient recipe