Make this thick, creamy, and hearty loaded potato soup on the stovetop. It includes bacon, cheddar cheese, and green onions for a comforting meal ready in under 40 minutes.
Author:kate
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons butter
1 medium yellow onion, chopped
3 stalks celery, chopped
4 cups chicken broth
2 pounds Russet potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
2 cups milk
1 cup heavy cream
1 cup shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled
1/4 cup chopped green onions, for garnish
Instructions
Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 minutes.
Add the chicken broth, diced potatoes, salt, pepper, and garlic powder to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
In a small bowl, whisk together the flour and milk until smooth to create a slurry.
Slowly pour the milk and flour mixture into the simmering soup, stirring constantly to prevent lumps. Continue to cook, stirring often, until the soup thickens, about 5 to 7 minutes.
Reduce the heat to low. Stir in the heavy cream. Do not let the soup boil after adding the cream.
Remove the pot from the heat. Stir in the shredded cheddar cheese until completely melted and the soup is creamy.
Ladle the soup into bowls. Top each serving with crumbled bacon and chopped green onions.
Notes
For a thicker soup, mash about one-third of the potatoes against the side of the pot before adding the cream and cheese.
You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.
Cook the bacon ahead of time to reduce the overall preparation time.