2cupsrusset potatoespeeled and cubed into 1/2 inch pieces; about 3 medium potatoes
½cupheavy cream
1cupsharp cheddar cheese(plus more for topping)
½cupsour cream
Green onionsthinly sliced
Salt and pepper to taste
Instructions
Cook bacon and chop into bite-sized pieces. Set aside.
4 to 6 slices bacon
Melt butter in large stockpot over medium heat. Add flour and whisk until combined. The mixture will turn light brown. Continue to whisk for 2-3 minutes.
4 tablespoons unsalted butter, ¼ cup all-purpose flour
Slowly add the milk and chicken broth to the flour mixture. Whisk until well combined.
1 ½ cups low-sodium chicken broth, 2 cups milk
Add the potatoes and bring to a boil; reduce heat to a simmer and allow to cook until fork tender (about 15 minutes).
2 cups russet potatoes
Take off the heat and slowly stir in the heavy cream, sour cream, cheese, salt and pepper.
½ cup heavy cream, 1 cup sharp cheddar cheese, ½ cup sour cream
If you want a creamier soup, use an immersion blender to blend to the desired consistency. If the soup is too thick, additional milk can be added to thin soup out. (This step is optional.)
Top with bacon, green onions and additional cheese.
Serve immediately and enjoy!
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the loaded potato soup recipe. Actual calories will vary. Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.