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Creamy Loaded Potato Soup Recipe

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Easy Baked Potato Soup • Salt & Lavender
Easy Baked Potato Soup • Salt & Lavender from www.saltandlavender.com

Description

This creamy loaded potato soup is a comforting and hearty meal that is perfect for cold winter days. It is loaded with potatoes, bacon, cheese, and cream that make it so deliciously creamy and flavorful. This soup is easy to make and a perfect comfort food that your whole family will love.

Prep Time

The total prep time for this recipe is 20-25 minutes.

Cook Time

The total cook time for this recipe is 45 minutes.

Ingredient

For this recipe, you will need the following ingredients:
  • 6 slices of bacon, chopped
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 6 cups of chicken or vegetable broth
  • 1 1/2 pounds of potatoes, peeled and diced
  • 1 cup of heavy cream
  • 1 cup of shredded cheddar cheese
  • Salt and pepper to taste
  • Green onions, thinly sliced (optional)

Equipment

For this recipe, you will need the following equipment:
  • A large pot
  • A cutting board and knife
  • A wooden spoon
  • A blender or immersion blender (optional)

Method

  1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels.
  2. Add the chopped onion, carrot, and minced garlic to the same pot and cook until the vegetables are softened, about 5-7 minutes.
  3. Add the chicken or vegetable broth and diced potatoes to the pot and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15-20 minutes.
  4. Using an immersion blender or transferring the soup to a blender, blend the soup until it is smooth and creamy.
  5. Add the heavy cream and shredded cheddar cheese to the pot and stir until the cheese is melted and the soup is heated through.
  6. Season the soup with salt and pepper to taste.
  7. Serve the soup hot, topped with the crispy bacon, sliced green onions, and additional shredded cheese if desired.

Notes

  • This soup can be made ahead of time and reheated on the stove over low heat. Add additional broth or cream to thin out the soup if necessary.
  • If you don't have an immersion blender or regular blender, you can use a potato masher or a fork to mash the potatoes until they are smooth.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 320
  • Total fat: 22g
  • Saturated fat: 12g
  • Cholesterol: 67mg
  • Sodium: 712mg
  • Total carbohydrates: 22g
  • Dietary fiber: 2g
  • Sugars: 3g
  • Protein: 10g

Recipes FAQ

Can I use different types of potatoes?

Yes, you can use any type of potato for this recipe. However, keep in mind that some potatoes may be more starchy than others, which can affect the texture of the soup.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream. However, keep in mind that the soup may not be as creamy and rich.

Can I use different types of cheese?

Yes, you can use any type of cheese for this recipe. However, keep in mind that some cheeses may be more pungent than others, which can affect the flavor of the soup.

Recipe Tips

  • When blending the soup, be careful not to overfill the blender or immersion blender to avoid any accidents.
  • If you want a thicker soup, you can add more potatoes or reduce the amount of broth in the recipe.
  • To make this recipe vegetarian, use vegetable broth and omit the bacon.

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