Loaded Potato Soup Cheese (Printer-Friendly Version)
Hearty soup blending potatoes, bacon, onions, and creamy cheese for rich, comforting flavors.
# Ingredients Needed:
→ Vegetables
01 -
Russet potatoes, peeled and diced (about 4 cups)
02 -
Yellow onion, diced (1 medium)
03 -
Green onion, diced (2 tablespoons)
→ Meat
04 -
Cooked bacon, crumbled (6 slices, thick-cut)
→ Dairy
05 -
Colby cheese, shredded (1 cup)
06 -
Heavy whipping cream (1 cup)
07 -
Sour cream, full-fat (½ cup)
08 -
Butter, unsalted (2 tablespoons)
→ Liquids
09 -
Chicken broth, low sodium (4 cups)
10 -
Cream of chicken soup (1 can, 10.5 oz)
11 -
Olive oil, mild (1 tablespoon)
→ Thickening Agent
12 -
All-purpose flour (3 tablespoons)
# Step-by-Step Directions:
01 -
Combine butter and olive oil in a large pot over medium-high heat. Add diced onions and cook for 3 to 4 minutes until softened and translucent, stirring frequently to avoid browning.
02 -
Reduce heat to medium-low and sprinkle flour over the onions. Stir constantly for 2 to 3 minutes to cook the flour and create a smooth, thickening base without lumps.
03 -
Gradually whisk in chicken broth and cream of chicken soup, stirring continuously until the mixture is smooth and lump-free. Bring to a gentle boil to emulsify the ingredients.
04 -
Add diced potatoes to the simmering mixture and cook for 15 to 20 minutes, until tender but still firm enough to hold shape when pierced with a fork.
05 -
Remove the pot from heat and let cool slightly. Stir in crumbled bacon, shredded cheese, sour cream, and heavy cream until fully melted and creamy. Serve immediately topped with diced green onions.
# Helpful Hints:
01 -
For thicker texture, mash some potatoes against the pot before adding final dairy ingredients.
02 -
Shred cheese from a block at home for smoother melting.
03 -
Allow the soup to cool briefly before adding dairy for a silkier finish.
04 -
Soup can be refrigerated up to 4 days; reheat gently with a splash of broth or milk if needed.