Description
This creamy loaded potato soup is a comforting dish that brings warmth on chilly evenings. With customizable toppings, it offers a delightful blend of flavors and textures in every spoonful.
Ingredients
Scale
- 4 large russet potatoes (about 2 lbs), peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1/4 teaspoon cayenne pepper (optional, for a hint of spice)
- 6 slices of crispy bacon, crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Start by heating 1 tablespoon of olive oil and 2 tablespoons of butter in a large pot over medium heat. Once the butter is melted and bubbling, add the diced onion and sauté for about 5 minutes, until the onion is translucent and fragrant. Avoid browning the onions, as you want them soft, not caramelized.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently. You’ll know it’s ready when the garlic becomes aromatic but not browned, as burnt garlic can turn bitter.
- Next, add the diced potatoes to the pot, followed by 4 cups of chicken or vegetable broth. Stir to combine, then increase the heat to bring the mixture to a gentle boil. This should take about 5-7 minutes.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender. To avoid overcooking, check for doneness after 20 minutes; the potatoes should break apart easily.
- When the potatoes are ready, use a potato masher or immersion blender to blend the soup to your desired consistency. I recommend blending about half of it for a creamy base while leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, but be cautious of hot splashes.
- Return the pot to low heat and stir in 1 cup of heavy cream, 1 cup of whole milk, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and season with salt, black pepper, and cayenne pepper (if using). Allow the soup to heat through for about 5 more minutes, stirring occasionally. Taste and adjust the seasonings as needed.
- Finally, serve the soup hot, garnished with your choice of toppings: crumbled crispy bacon, shredded sharp cheddar cheese, a dollop of sour cream, sliced green onions, and fresh parsley. Enjoy immediately, and don’t forget the crusty bread for dipping!
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: For a creamier soup, consider blending in some cream cheese or sour cream at the end. Use a heavy-bottomed pot to ensure even heat distribution, which helps prevent the soup from sticking or burning on the bottom.