southerncook
Ingredients:
6 slices of bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups russet potatoes, peeled and diced into small cubes
4 cups low-sodium chicken broth
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
2 green onions, chopped (for garnish)
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
Cook Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crisp and browned. Remove the bacon with a slotted spoon and set it aside. Leave about 2 tablespoons of bacon grease in the pot.
Sauté Onions and Garlic:
In the same pot with the bacon grease, add diced onions and minced garlic. Sauté for about 2-3 minutes or until the onions are translucent.
Add Potatoes and Broth:
Add the diced potatoes, chicken broth, salt, black pepper, and dried thyme to the pot. Bring the mixture to a boil.
Simmer:
Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the potatoes are tender.
Blend:
Using an immersion blender, partially blend the soup, leaving some potato chunks for texture. If you don’t have an immersion blender, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Add Cream:
Stir in the heavy cream and cook for an additional 5 minutes, allowing the soup to thicken.
Stir in Cheese and Sour Cream:
Remove the pot from heat and stir in the shredded cheddar cheese and sour cream. Mix until the cheese is melted and the soup is creamy.
Serve:
Ladle the loaded potato soup into bowls. Garnish with the chopped green onions, crispy bacon, and fresh parsley.
Enjoy:
Serve your delicious loaded potato soup hot and enjoy the hearty, comforting flavors.
This loaded potato soup is a rich, creamy, and satisfying comfort food perfect for cold days or when you’re craving a hearty meal. Enjoy!
