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Creamy Loaded Potato Soup
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Creamy Loaded Potato Soup

50 minServes 6Nutri-Score C€€
from @eloisaaa.191 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bacon (chopped)Meat340 g
  • golden potatoes (peeled and diced)Produce1.4 kg
  • yellow onion (diced)Produce1 piece
  • minced garlic (minced)Produce3 pieces
  • flourPantry30 g
  • milkDairy480 ml
  • heavy whipping creamDairy240 ml
  • chicken brothPantry960 ml
  • chicken bouillon (1 tablespoon)Pantry1 piece
  • black pepper (ground)Spices2 g
  • shredded cheddar (shredded)Dairy200 g
  • green onions (sliced)Produce3 pieces
  • sour creamDairy120 g

per serving

Nutrition

391kcal

Carbs
29 g
Proteins
13 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • wooden spoon

step by step

Method

  1. Crisp the bacon

    • Cook the chopped bacon in a stockpot over medium heat until golden and crispy.
    • Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.
    Step 1

  2. Soften the vegetables

    • Add the diced onion to the bacon fat and cook until translucent.
    • Stir in the minced garlic and cook until fragrant.
    Step 2

  3. Make the roux

    • Sprinkle the flour over the onions and stir constantly to coat.
    • Cook until the flour is lightly golden and no dry flour remains.
    Step 3

  4. Simmer the potatoes

    • Gradually whisk in the chicken broth, then add the diced potatoes, chicken bouillon and black pepper.
    • Bring to a boil, then lower the heat and simmer until the potatoes are fork tender.
    Step 4

  5. Add the dairy and cheese

    • Lower the heat and stir in the milk and heavy whipping cream.
    • Add the shredded cheddar and stir until fully melted and the soup is creamy.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Top with the crispy bacon, sliced green onions and a dollop of sour cream.
    Step 6
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