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)
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.
Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the potatoes are tender.
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.
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.
Ladle the loaded potato soup into bowls. Garnish with the chopped green onions, crispy bacon, and fresh parsley.
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!