Make a thick, creamy, and comforting loaded potato soup on the stovetop. This recipe includes bacon, cheddar cheese, and fresh chives for a hearty meal.
Author:Mei Sprout
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons butter
1 medium yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 pounds Russet potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups milk
1 cup heavy cream
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled
2 tablespoons fresh chives, chopped for garnish
Instructions
Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery; cook until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in chicken broth until smooth.
Add diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until potatoes are tender.
Use an immersion blender or carefully transfer half the soup to a regular blender and blend until smooth. Return blended soup to the pot.
Stir in milk and heavy cream. Heat through gently over low heat, but do not boil.
Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and the soup is creamy.
Ladle the soup into bowls. Top each serving with crumbled bacon and fresh chives.
Notes
For a thicker soup, mash more of the potatoes against the side of the pot before adding the dairy.
You can substitute vegetable broth for chicken broth if you prefer a vegetarian base, though the final flavor will change.
Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.