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Loaded Potato Soup – a warm and hearty soup loaded with tender potato chunks, crispy bacon, sharp cheddar cheese, and a creamy sour cream topping. Easy to make on the stovetop with simple ingredients for a comforting meal.

Ingredients

Scale
  • 2 lb (about 900 g) russet or Yukon Gold potatoes, peeled and cut into 1 inch cubes
  • 4–6 slices bacon, chopped (or 2 tbsp olive oil for vegetarian version)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 4 cups (1 L) chicken or vegetable broth
  • 1 cup (240 ml) whole milk or half-and-half (cream for extra richness)
  • 1 cup (100 g) sharp cheddar cheese, grated
  • 1/2 cup (120 g) sour cream (optional)
  • Salt and freshly ground black pepper, to taste
  • 2–3 tbsp chopped chives or green onions for garnish

Instructions

  1. Peel the potatoes and cut into 1-inch cubes.
  2. Chop bacon into pieces (or measure 2 tbsp olive oil for vegetarian).
  3. Finely chop the onion and mince the garlic.
  4. Grate the sharp cheddar and chop chives or green onions.
  5. Heat a large heavy-bottomed pot over medium heat and cook bacon until crisp; remove with a slotted spoon and drain, leaving 1–2 tbsp bacon fat in the pot (or heat 2 tbsp butter or olive oil if vegetarian).
  6. Sauté the chopped onion in the reserved fat until soft and translucent, about 5–7 minutes.
  7. Add the minced garlic and cook for 30–60 seconds until fragrant.
  8. Add 2 tbsp butter if using, then sprinkle 2 tbsp flour over the onion-garlic mixture and stir constantly for 1–2 minutes to cook off the raw flour taste.
  9. Slowly pour in 4 cups broth while whisking to keep mixture smooth and lump-free.
  10. Add the potato cubes, bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender, about 12–15 minutes.
  11. Mash about one-third of the potatoes in the pot with a spoon or pulse a few times with an immersion blender to thicken while retaining some chunks.
  12. Warm the milk or half-and-half slightly (or remove pot from heat) and stir into the soup, warming through without boiling.
  13. Remove pot from heat and stir in grated cheddar until melted; fold in sour cream if using.
  14. Taste and season with salt and freshly ground black pepper as needed.
  15. Garnish with chopped chives or green onions before serving.

Notes

Use russet potatoes for thicker, fluffier soup; Yukon Golds add buttery creaminess., Grate cheese fresh to ensure smooth melting; avoid pre-shredded cheese., Add dairy off heat or warm slightly to prevent curdling., Adjust thickness by simmering longer to reduce or adding broth/milk to thin., Partial mashing retains texture — blend gently with an immersion blender if desired., Season gradually — potatoes absorb salt, so taste and adjust at the end.

Nutrition

Find it online: https://cozyovenkitchen.com/la-marmite-magique-recette/