Loaded Creamy Potato Soup
Ingredients
- For the soup:
- 6 medium Russet potatoes peeled and diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups whole milk or heavy cream for extra creaminess
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
- For the toppings:
- 6 strips crispy bacon crumbled
- 1/2 cup shredded cheddar cheese
- 3 green onions finely sliced
- Sour cream optional
Instructions
- Prepare the potatoes:Add the diced potatoes to a large pot. Cover with chicken broth and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 15–20 minutes.
- Cook the base:In a separate large pot, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk until smooth.
- Combine and blend:Stir the cooked potatoes and chicken broth into the milk mixture. Use an immersion blender to puree the soup to your desired consistency (fully smooth or slightly chunky). Alternatively, carefully blend in batches in a blender.
- Season and add cheese:Stir in cheddar cheese, smoked paprika, pepper, and salt to taste. Simmer for 5–10 minutes until the cheese is fully melted and the soup is heated through.
- Serve with toppings:Ladle the soup into bowls and top with crispy bacon, shredded cheddar cheese, green onions, and a dollop of sour cream, if desired.