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Loaded Potato Soup

A creamy, savory, and comforting dish perfect for chilly evenings, made easy in one pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced Russet potatoes are recommended for their starchy goodness.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream Can be substituted with half-and-half, milk, or plant-based cream.
  • 1 cup shredded cheddar cheese A splash of hot sauce can be added for extra flavor.
  • Salt and pepper to taste Don't skip this, it brings the flavors to life.
  • Green onions, chopped (for garnish)
  • Bacon bits (for garnish, optional)

Method
 

Preparation
  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the diced potatoes and broth; bring to a boil.
  3. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Use a potato masher or immersion blender to mash some of the potatoes for a thicker texture.
  5. Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
  6. Season with salt and pepper.
  7. Serve hot, garnished with green onions and bacon bits if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months. Reheat gently, adding a splash of broth if necessary. For vegan options, replace heavy cream with coconut milk and use plant-based cheese. Adding extra veggies or chipotle peppers can give a new twist.