There's something incredibly comforting about a bowl of homemade loaded potato soup. This creamy delight not only warms you up during chilly evenings but also provides a hearty meal that satisfies the soul.
Ingredients
Scale:
4 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream (or coconut milk for a vegan option)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil or butter
1 cup shredded cheddar cheese
1/2 cup sour cream (or dairy-free alternative)
1/4 cup green onions, sliced
1/2 cup cooked and crumbled bacon (or tempeh bacon for a vegan option)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Start by peeling and dicing the potatoes into uniform cubes, about 1-inch pieces, to ensure even cooking and flavor distribution. Chop the onion and mince the garlic.
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes to the pot and stir to combine with the sautéed onion and garlic.
Add the vegetable or chicken broth to the pot, ensuring the potatoes are fully submerged. Season with salt, black pepper, and paprika. Bring the mixture to a boil, which should take around 5-7 minutes.
Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, blend the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup.
Stir in the heavy cream (or coconut milk) and heat through on low for an additional 5 minutes. Adjust seasoning as needed.
Ladle the soup into bowls and top with your choice of toppings like cheddar cheese, sour cream, green onions, and bacon.
