Indulge in creamy loaded potato soup the ultimate comfort food Discover easy techniques for a delicious hearty dish perfect for any meal
Ingredients
Scale
4 large russet potatoes, peeled and diced
1 cup onion, chopped
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 cup heavy cream or half-and-half for a lighter option
1 cup shredded cheddar cheese, plus more for garnish
1/2 cup cooked bacon, crumbled (optional for a vegetarian option)
1/4 cup green onions, sliced for garnish
Salt and pepper to taste
Instructions
Begin by peeling and dicing the russet potatoes. Chop the onions and mince the garlic.
In a large pot, heat a splash of olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes to the pot. Pour in the vegetable or chicken broth, and bring it to a boil. Reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth. Stir in the heavy cream (or half-and-half) and adjust salt and pepper to taste.
Mix in the shredded cheddar cheese until melted. Serve hot and garnish each bowl with crumbled bacon (if using), green onions, and extra cheese.
