Loaded Potato Soup
If you’re looking for a comforting dish that warms the soul, look no further than loaded potato soup. This hearty recipe blends creamy potatoes with savory toppings, creating a delightful meal that everyone will love. Perfect for chilly evenings or family gatherings, this soup is easy to prepare and even easier to enjoy. Get ready to indulge in a bowl of pure comfort!
Ingredients
– 4 large russet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 cup cooked bacon, crumbled
– 1/4 cup green onions, chopped
– Salt and pepper to taste
– 2 tablespoons butter
– Optional: Sour cream for serving
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) of loaded potato soup contains approximately 350 calories, 20g fat, 25g carbohydrates, and 10g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, melt butter over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in diced potatoes and cook for about 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and let simmer for 20 minutes, until potatoes are tender.
6. Use a potato masher to mash the potatoes slightly for a creamy texture.
7. Stir in heavy cream and bring to a gentle simmer.
8. Add shredded cheddar cheese, stirring until melted.
9. Season with salt and pepper to taste.
10. Serve hot, topped with crumbled bacon and green onions.
Alternative Ingredients
If you’re looking for lighter options, you can substitute heavy cream with half-and-half or milk. For a vegetarian version, use vegetable broth and omit the bacon. You can also add vegetables like broccoli or carrots for extra nutrition.
Serving and Pairings
Loaded potato soup pairs wonderfully with crusty bread, a fresh side salad, or even a grilled cheese sandwich. It’s a versatile dish that complements many sides, making it perfect for lunch or dinner.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth to reach your desired consistency. This soup can also be frozen for up to 3 months—just be sure to cool it completely before freezing.
Cooking Mistakes
– Avoid overcooking the potatoes; they should be tender but not mushy.
– Don’t skip the mashing step; it adds creaminess to the soup.
– Use fresh ingredients for the best flavor.
– Be cautious with salt; broth can be salty.
– Stir frequently while reheating to prevent sticking.
Helpful Tips
РFor extra flavor, add garlic when saut̩ing onions.
– Top with additional cheese and bacon for a heartier serving.
– Experiment with different herbs, like thyme or rosemary.
– Use an immersion blender for a smoother texture if desired.
FAQs
Can I make loaded potato soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator and reheat when ready to serve.
How can I thicken the soup?
To thicken the soup, you can mash some of the potatoes or add a cornstarch slurry.
Is this soup gluten-free?
Yes, loaded potato soup is gluten-free as long as you use gluten-free broth.
Can I add vegetables to this soup?
Absolutely! You can add veggies like carrots, broccoli, or spinach for added nutrition and flavor.
What can I use instead of bacon?
You can use turkey bacon, pancetta, or omit it entirely for a vegetarian version.
Conclusion
Loaded potato soup is a comforting dish that warms both the heart and the stomach. With its creamy texture and delicious toppings, it’s perfect for any occasion. Whether enjoyed on a chilly evening or served at a gathering, this soup is sure to please everyone at your table.
Loaded Potato Soup
Ingredients
- 4 large russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon crumbled
- 1/4 cup green onions chopped
- Salt and pepper to taste
- 2 tablespoons butter
- Optional: Sour cream for serving
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in diced potatoes and cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes, until potatoes are tender.
- Use a potato masher to mash the potatoes slightly for a creamy texture.
- Stir in heavy cream and bring to a gentle simmer.
- Add shredded cheddar cheese, stirring until melted.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon and green onions.
