Loaded Potato Soup
A comforting, creamy soup loaded with potatoes, cheese, and customizable toppings, perfect for chilly evenings or gatherings.
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced Choose starchy potatoes like Russets for a creamier texture.
- 1/2 cup onion, chopped
- 1/4 cup butter For sautéing the onions.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 cup milk
- 1 cup shredded cheddar cheese Can experiment with different cheeses like gouda or pepper jack.
- to taste salt and pepper Season according to preference.
Optional Toppings
- as desired cooked bacon
- as desired green onions
- as desired sour cream
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add chopped onions and cook until softened.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until potatoes are tender.
- Use a potato masher or an immersion blender to mash some of the potatoes for a thicker texture while keeping some chunks.
- Stir in milk and shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with optional toppings if desired.
Notes
Leftover Loaded Potato Soup can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing the soup in a freezer-safe container. Reheat on the stovetop or in the microwave. For thicker soup when reheating, add more broth or milk.