Indulgent Irresistible Creamy Loaded Cheesy Potato Soup
This Irresistible Creamy Loaded Cheesy Potato Soup combines creamy russet potatoes and sharp cheddar cheese for a comforting bowl of warmth.
Servings: 4 bowls
Calories: 350kcal
Equipment
- Large pot
- Immersion blender
Ingredients
For the Soup Base
- 4 cups russet potatoes, chopped Essential for a creamy texture
- 4 cups low-sodium chicken broth Opt for low-sodium to control saltiness
- 1 large onion, diced Sauté until golden
- 3 cloves garlic, minced Freshly minced for depth of flavor
For the Cheesy Goodness
- 2 cups sharp cheddar cheese, grated High-quality cheese is best
- 1 cup heavy cream Adds richness and creaminess
For Toppings
- 4 slices bacon, cooked and crumbled For a crunchy and smoky element
- 2 tablespoons green onions, sliced For garnish
- to taste salt Essential for flavor
- to taste black pepper Adjust to your liking
Instructions
How to Make
- Heat a large pot over medium heat. Add diced onions and minced garlic, cooking until fragrant and translucent (about 5 minutes).
- Stir in the chopped russet potatoes and pour in the chicken broth. Bring to a simmer and cook until potatoes are tender (about 15-20 minutes).
- Use an immersion blender to puree a portion of the soup, leaving some chunks for texture.
- Lower the heat, and gradually stir in the sharp cheddar cheese until melted.
- Mix in the heavy cream and season with salt and pepper to taste.
- Ladle the soup into bowls and top with crispy bacon bits and sliced green onions.
Notes
Feel free to add other vegetables for enhanced flavor and nutrition.