Loaded Potato Soup Bowl (Printer-Friendly Version)
A creamy and savory soup featuring tender potatoes, crispy bacon, melted cheese, and a hint of sour cream.
# Required Ingredients:
→ Vegetables
01 -
600 grams russet potatoes, diced
02 -
1 medium yellow onion, diced
03 -
3 green onions, thinly sliced, for garnish
→ Dairy
04 -
240 milliliters heavy whipping cream
05 -
125 grams Colby cheese, shredded
06 -
120 grams sour cream
07 -
30 grams unsalted butter
→ Meat
08 -
150 grams bacon, cooked crisp and chopped
→ Liquids
09 -
720 milliliters chicken broth
→ Pantry
10 -
15 milliliters olive oil
11 -
20 grams all-purpose flour
12 -
1 can (approximately 305 grams) cream of chicken soup
# Step-by-Step Instructions:
01 -
In a large pot, heat butter and olive oil over medium-high heat until butter is melted. Add the diced yellow onion and cook for 3 to 4 minutes until softened, stirring occasionally. Reduce heat to medium-low, sprinkle in the flour, and stir continuously for about 2 minutes to form and cook the roux.
02 -
Raise heat to medium-high and gradually whisk in chicken broth and cream of chicken soup until fully incorporated. Bring the mixture to a simmer, then add diced potatoes. Cook uncovered for 15 to 20 minutes until potatoes are tender.
03 -
Remove pot from heat. Stir in cooked bacon, shredded Colby cheese, sour cream, and heavy whipping cream until the soup is creamy and smooth. Serve immediately garnished with sliced green onions.
# Handy Cooking Tips:
01 -
Dice potatoes uniformly to ensure even cooking and tenderness. For a creamier texture, lightly mash some potatoes after cooking. Incorporate sour cream, cheese, and heavy cream off the heat to prevent curdling. Leftovers keep refrigerated for up to 4 days and reheat gently with added broth or milk if thickened.