Loaded Potato Soup
A creamy, rich, and hearty soup filled with tender potatoes, savory turkey bacon, and sharp cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 slices turkey bacon, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp dried thyme
- Salt & pepper, to taste
Optional Garnishes
- sour cream for garnish
- chopped green onions for garnish
- more cheese for garnish
Instructions
Cooking
- In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until crispy, about 5-7 minutes. Remove the turkey bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the diced onion to the pot and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes to the pot, followed by the broth and dried thyme. Season with salt and pepper. Stir gently and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and let it cook uncovered for about 20 minutes, or until the potatoes are fork-tender.
- Mash some of the potatoes against the side of the pot to thicken the soup without fully blending it. Stir in the heavy cream and half of the cheese. Allow warming for another 3-5 minutes until the cheese is melted and the soup is heated through.
- Serve the soup in bowls topped with the reserved bacon, additional cheese, and optional garnishes like sour cream or chopped green onions.
Notes
For a deeper flavor, try using homemade broth instead of store-bought. If you prefer a thicker soup, blend a portion of it after cooking and then return it to the pot. This soup pairs beautifully with crusty bread for dipping. Store leftovers in an airtight container in the refrigerator for up to three days.