Loaded Potato Soup
A mix of Yukon Gold and red potatoes gives this soup the best texture - the Yukons break down to make it creamy while the red potatoes hold their shape, giving you tender chunks in every bite.
Ingredients
- ~1.5 lbs cubed potatoes a mix of red and Yukon gold
- 3/4 cup diced yellow onion
- 1/2 cup diced celery
- 3/4 cup diced carrot
- 1.5 tsp minced garlic
- 8 slices of bacon
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch cayenne pepper
- 4 cups chicken stock or broth
- 7 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2.5 cups whole milk
- 3/4 cup sour cream
- ~2 cups sharp Cheddar cheese divided
- 3 tbsp fresh chives or green onions
Method
- Cook bacon until crisp in large pot, 6-10 minutes. Remove bacon, reserve 2 tbsp fat.
- Sauté onion, celery, carrot in bacon fat 5-7 minutes. Add garlic, cook 30 seconds.
- Add potatoes, salt, pepper, thyme, oregano, cayenne. Pour in stock, bring to boil.
- Reduce heat, simmer 10 minutes until potatoes tender. Partially mash potatoes in pot.
- Melt butter in separate pot. Whisk in flour, cook 1 minute. Gradually whisk in milk until thickened.
- Pour cream mixture into soup, stir 5 minutes until thickened.
- Reduce heat to low. Stir in sour cream, chives, 1.5 cups cheese, half the bacon until cheese melts.
- Serve topped with remaining cheese and bacon.
Notes
For thicker soup, mash more potatoes. For thinner, leave more chunks.