Loaded Potato Soup Cheese (Printer-Friendly)
Creamy potatoes, smoky bacon, and melted cheese create a cozy dish full of rich flavors and warmth.
# What You’ll Need:
→ Vegetables
01 -
4 medium russet potatoes, peeled and diced (approximately 4 cups)
02 -
1 yellow onion, diced (about 1 cup)
03 -
2 green onions, diced
→ Dairy
04 -
1 cup shredded Colby cheese
05 -
½ cup heavy whipping cream
06 -
½ cup sour cream, full-fat
07 -
2 tablespoons unsalted butter
→ Meat
08 -
6 slices cooked thick-cut bacon, crumbled
→ Liquids & Broth
09 -
4 cups low-sodium chicken broth
10 -
1 can (10.5 oz) cream of chicken soup
11 -
1 tablespoon olive oil
→ Thickener
12 -
3 tablespoons all-purpose flour
# Steps to Follow:
01 -
Heat butter and olive oil in a large pot over medium-high heat. Add diced onions and cook, stirring frequently, for 3 to 4 minutes until softened and translucent without browning.
02 -
Reduce heat to medium-low. Sprinkle flour into the pot and stir constantly for 2 to 3 minutes to cook out raw flour flavor and form a smooth thickener.
03 -
Gradually whisk in chicken broth and cream of chicken soup, stirring constantly until smooth and lump-free. Increase heat to medium-high and bring to a gentle boil.
04 -
Add diced potatoes to the simmering liquid. Cook uncovered for 15 to 20 minutes until potatoes are fork-tender but retain some texture.
05 -
Remove pot from heat and allow to cool briefly. Stir in crumbled bacon, shredded cheese, sour cream, and heavy cream until fully combined and melted. Serve hot garnished with diced green onions.
# Helpful Hints:
01 -
For a thicker texture, gently mash some potatoes against the pot walls before adding dairy ingredients.
02 -
Allow the soup to cool slightly before stirring in dairy to prevent curdling and achieve a silky finish.
03 -
Leftovers can be refrigerated up to four days or frozen, but reheat slowly and stir well to maintain consistency.