Loaded Potato Soup (Print Version)
# Ingredients:
→ Starter Ingredients
01 -
5-6 small yellow potatoes, diced (peel if you want)
02 -
Freshly ground black pepper, as much as you like
03 -
2 tsp kosher salt
04 -
5-6 slices raw bacon, chopped up
05 -
1 medium white or yellow onion, diced finely
06 -
32 oz vegetable stock
07 -
2 tbsp olive oil
08 -
3-4 cloves garlic, minced
→ Creamy Add-ins
09 -
1/2 cup sour cream or plain Greek yogurt
10 -
1 cup grated cheddar cheese
11 -
1 cup heavy cream or milk
→ Toppings
12 -
Chopped fresh chives
13 -
Crispy bits of bacon
14 -
More grated cheddar cheese
# Instructions:
01 -
Heat olive oil in a big pot over medium-high heat. Toss in the chopped bacon and cook it for around 2-3 minutes so it becomes crispy. Next, add in the garlic and onion. Stir it for another few minutes until soft and smells amazing. Sprinkle in salt and grind in some black pepper too.
02 -
Keep the stove on medium-high. Drop the diced potatoes into the pot with the veggie broth. Mix it all up and cover the pot. Let it cook for about 25-30 minutes until the potatoes are nice and soft when poked with a fork. Want a thicker soup? Mash some potatoes directly in the pot.
03 -
Once those potatoes are ready, pour in your heavy cream, Greek yogurt, and cheddar cheese. Let it cook for another 3-5 minutes, stirring until all the cheese melts smoothly into the soup.
04 -
Scoop the soup into bowls for serving. Sprinkle over the crumbled bacon, chopped chives, and some extra cheddar cheese if you like.
# Notes:
01 -
If you'd like, put aside some crispy bacon bits for topping at the end.
02 -
You can store leftovers in the fridge (airtight container) for 3-4 days.