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Loaded Cheesy Potato Soup: A Comforting Recipe for Every Season

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Enjoy a warm bowl of Loaded Cheesy Potato Soup, featuring tender potatoes, sharp cheddar cheese, and crispy bacon. This creamy, comforting dish is perfect for chilly days, offering a delightful mix of flavors and textures that will satisfy your cravings.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup cooked and crumbled bacon
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions (for garnish)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon cayenne pepper (optional, for a kick)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
  2. Once the onions and garlic are ready, add the diced potatoes to the pot. Stir everything together, allowing the potatoes to absorb the flavors from the onions and garlic.
  3. Carefully pour in the chicken or vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
  4. Once the potatoes are tender, use an immersion blender to puree the soup until it reaches a creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, being cautious with the hot liquid.
  5. After blending, return the soup to the pot (if you used a regular blender). Stir in the heavy cream and shredded cheddar cheese. Keep the heat on low, allowing the cheese to melt and the soup to become rich and creamy.
  6. Season the soup with salt, pepper, smoked paprika, and cayenne pepper if desired. Taste and adjust the seasoning as needed.
  7. Stir in the crumbled bacon, reserving a bit for garnish. This adds a wonderful smoky flavor and texture to the soup.
  8. Remove the pot from the heat and stir in the sour cream for added tang and creaminess.
  9. Ladle the soup into bowls and top with the reserved bacon, a sprinkle of shredded cheese, and a handful of chopped green onions for a fresh crunch.

Notes

  • Pair with crusty bread or warm dinner rolls for dipping.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
  • Leave out the sour cream and cheese when freezing. Once thawed, reheat and stir in the cheese and sour cream for the best texture.

Find it online: https://anasrecipes.com/loaded-cheesy-potato-soup/