The Loaded Potato Soup You’ll Want To Make All Winter Long
Ingredients
- 6 slices bacon
- 1 yellow onion yellow onion
- 31 clovestablespoon garlic
- 2 pounds russet potatoes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups chicken broth
- 14 cupounces cheddar cheese
- 1/2 cup heavy whipping cream
- 1/3 cup sour cream
- green onions, for garnish green onions, for garnish green onions, for garnish
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Instructions
- Heat a large Dutch oven over medium-high. Add the bacon and cook, stirring occasionally, until browned and crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.,Leave 2 tablespoons of the drippings in the Dutch oven, and discard or reserve the remaining drippings for another use.
- Add the onion and garlic to the bacon fat in the Dutch oven and cook over medium, stirring often, until softened, about 5 minutes. Add the potatoes, salt, pepper, and broth, scraping up any browned bits from the bottom of the pot. Bring to a boil over medium-high.,Cook, stirring occasionally, until the potatoes are fork-tender, 6 to 8 minutes.
- Remove the soup from the heat. Using a potato masher, mash the potatoes until no large chunks remain or until the soup reaches your desired consistency.
- Stir in the cheddar, heavy cream, sour cream, and 1/3 cup of the chopped bacon until combined. Divide the soup among serving bowls and top with additional cheddar, sour cream, black pepper, and the remaining bacon. Garnish with green onions.,Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a saucepan over medium heat or reheat individual servings in the microwave until heated through.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original