Loaded Potato Soup
March 25, 2026 • 0 comments
Comfort food at its most soothing! I made it with Red Gold Potatoes, but imagine how gorgeous it would be made with Purple Potatoes!
- Servings: 6
Ingredients
- (1/2 lb., cut into 1/2" pieces) Classic Belly Bacon
- (6) Green onions, sliced thinly (white and green parts separated)
- (2 lbs.) Potatoes, scrubbed, peeled, and cubed
- (1 C) Chicken, vegetable or beef stock
- (2 C) Half and half
- (1 tsp.) Salt
- (to taste) Black pepper
- (2 C) Shredded cheddar cheese
Directions
In a stock pot, fry the bacon until cooked through. Transfer to a paper towel lined plate to drain.
Saute the white part of the green onions in the remaining bacon fat in the pot. Cook, stirring for about 1 minute, then add the potatoes. Cook for about 5 minutes further.
Add the broth and the half and half to the pot along with the salt and pepper. Bring to a simmer and cook until the potatoes are soft, about 15 minutes.
Blend the soup: Simply use a potato masher if you like it chunky, or puree in a food processor (in batches) or with an immersion blender if you like it smooth.
Stir in 1/2 of the bacon and 1/2 of the cheddar cheese.
To serve, garnish soup with the reserved bacon, cheddar and green onions.
