Loaded Potato Soup

Name: Loaded Potato Soup
Yield: 6
Ingredients: 6 cups chicken broth; 3 lbs russet potatoes, quartered; 6 tbsp unsalted butter; 1 large onion, diced; 1 garlic clove, minced; 3 tbsp flour; ½ cup whole milk or heavy cream; 4 oz cream cheese; 8 oz shredded medium cheddar cheese; 1 tsp salt; 2 tsp pepper; 3 tbsp finely chopped fresh chives, plus extra for garnish; 3 oz shredded mild cheddar cheese; 12 slices thick-cut bacon, cooked and crumbled, for topping; ½ cup sour cream, for topping

Yields6 Servings

AuthorBestRecipes

Rating

Ingredients

6 cups chicken broth

3 lbs russet potatoes, quartered

6 tbsp unsalted butter

1 large onion, diced

1 garlic clove, minced

3 tbsp flour

½ cup whole milk or heavy cream

4 oz cream cheese

8 oz shredded medium cheddar cheese

1 tsp salt

2 tsp pepper

3 tbsp finely chopped fresh chives, plus extra for garnish

3 oz shredded mild cheddar cheese

12 slices thick-cut bacon, cooked and crumbled, for topping

½ cup sour cream, for topping

Directions

In a large pot over medium-high heat, cook potatoes in the chicken broth, covered, until tender, about 20 minutes.

While the potatoes cook, in a large pan over medium heat, melt the butter. Add the onions, cooking about 7-10 minutes, until softened and translucent. Stir in the garlic and flour, cooking for 1 to 2 minutes, then slowly whisk in the milk, to avoid lumps. Pour the onion mixture into the pot with potatoes and broth once potatoes are tender. Gently mash the potatoes in the pot, for smaller pieces. Cook about 10 minutes, until thickened; add in the cream cheese, cheddar, salt, pepper, and chives, stirring until cheeses are fully melted, about 2-3 minutes.

Serve topped with bacon, cheddar cheese, sour cream, and chives.

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