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Loaded Potato Soup

This cozy Loaded Potato Soup combines the heartiness of potatoes with creamy goodness, perfect for chilly days. It's quick, easy to make, and a family favorite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet potatoes, peeled and cubed
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped fresh chives
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • to taste Salt and black pepper

Method
 

Preparation
  1. In a large pot or Dutch oven, melt butter over medium heat.
  2. Add onion and celery, and cook until softened, about 5-7 minutes.
  3. Toss in the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in flour and cook for 1-2 minutes, stirring constantly, to make a roux.
  5. Gradually whisk in chicken broth, ensuring no lumps form.
  6. Add cubed potatoes to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  7. Using an immersion blender, blend the soup until mostly smooth, leaving some potato chunks for texture.
  8. Stir in milk and heavy cream. Heat gently over low heat—do not boil!
  9. Stir in 1.5 cups of shredded cheddar cheese until melted and smooth.
  10. Season with salt and black pepper to taste.
  11. Ladle the soup into bowls, and top each serving with crumbled bacon, remaining cheddar cheese, and chopped chives.

Notes

This soup keeps well in the fridge for about 3-4 days or can be frozen for up to 3 months. For reheating, gently warm it on the stovetop over low heat, stirring occasionally.