Loaded Potato Soup Cheese (Printer-Friendly)
A creamy bowl of potatoes, bacon, and melted cheese brimming with hearty flavors and rich textures.
# What You'll Need:
→ Vegetables
01 -
3 russet potatoes, peeled and diced (approx. 4 cups)
02 -
1 medium yellow onion, diced (approx. 150 grams)
03 -
3 green onions, thinly sliced
→ Dairy
04 -
1 cup shredded Colby cheese (approx. 113 grams)
05 -
1 cup heavy whipping cream (240 ml)
06 -
½ cup sour cream, full-fat (120 ml)
07 -
2 tablespoons unsalted butter (28 grams)
→ Meat
08 -
6 slices thick-cut cooked bacon, crumbled (approx. 170 grams cooked)
→ Pantry
09 -
1 tablespoon olive oil (15 ml)
10 -
3 tablespoons all-purpose flour (24 grams)
11 -
4 cups low-sodium chicken broth (960 ml)
12 -
1 can (about 10.5 oz) cream of chicken soup (298 grams)
# Steps to Follow:
01 -
In a large pot, melt butter with olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent, stirring frequently to prevent browning.
02 -
Reduce heat to low, then sprinkle in flour. Stir constantly for 2 to 3 minutes to cook the flour and create a smooth thickener without lumps.
03 -
Increase heat to medium-high and gradually whisk in chicken broth and cream of chicken soup until fully combined and smooth. Bring mixture to a gentle boil.
04 -
Add diced potatoes to the pot and simmer for 15 to 20 minutes until tender but still holding shape, stirring occasionally.
05 -
Remove from heat and gently stir in crumbled bacon, shredded cheese, sour cream, and heavy cream. Mix until the cheese melts and the soup is creamy. Serve hot garnished with sliced green onions.
# Extra Suggestions:
01 -
Allow the soup to cool slightly before adding dairy ingredients to prevent curdling and ensure a silky texture.
02 -
For thicker consistency, mash some potatoes against the pot with a spoon, keeping some chunks for texture.
03 -
Leftovers keep well refrigerated up to 4 days; reheat gently with added broth or milk if needed. Freeze without toppings.