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Loaded potato soup with cheese, bacon and chives

Loaded Potato Soup

A creamy potato soup finished with cheddar, crisp bacon and chives. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g potatoes peeled, cut into 2 cm cubes
  • 1 onion diced
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 900 ml chicken broth
  • 250 ml whole milk
  • 100 g sour cream
  • 100 g cheddar grated
  • 100 g cooked bacon crumbled
  • 2 tbsp chives chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large saucepan
  • 1 Potato masher

Method
 

  1. Melt butter in a large saucepan. Cook onion over medium heat for 5 minutes, then add garlic and stir for 30 seconds.
  2. Add potatoes and broth. Bring to a simmer and cook for 15–20 minutes until the potatoes are very tender.
  3. Mash about half the potatoes in the pot, leaving the rest chunky.
  4. Stir in milk and warm gently for 3 minutes without a hard boil.
  5. Remove from the heat and stir in sour cream and half the cheddar. Season with salt and pepper.
  6. Ladle into bowls and top with the remaining cheddar, cooked bacon and chives.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
The ingredient list uses already cooked bacon. For a meat-free variation, use vegetable broth and omit bacon. Thin the soup with broth if needed.