Description
A creamy and hearty loaded potato soup made with russet potatoes, crispy bacon, and melted cheese, perfect for chilly evenings.
Ingredients
Scale
- 4 russet potatoes, peeled and diced
- 6 strips of bacon, chopped
- 1 yellow onion, diced
- 3 green onions, chopped (for garnish)
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 cup sour cream
- 1 tsp garlic and herb seasoning
- 1 tsp lemon bae seasoning
- Salt and pepper to taste
Instructions
- Peel and dice the russet potatoes.
- In a large pot, cook the bacon until crispy. Remove the bacon, leaving the drippings in the pot.
- Add the diced yellow onion to the pot and sauté until translucent.
- Stir in the flour and cook for about a minute.
- Gradually pour in the chicken broth while stirring to avoid lumps.
- Add the diced potatoes, bring to a boil, then reduce heat and simmer until tender.
- Stir in the whole milk and heavy cream.
- Add shredded cheddar and Colby Jack cheeses, stirring until melted.
- Mix in sour cream, garlic and herb seasoning, lemon bae seasoning, salt, and pepper.
- Serve hot, garnished with chopped green onions and crumbled bacon.
Notes
For added flavor, consider using fresh herbs or adjusting the creaminess to your taste with more or less milk and cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg