Prep time: 15 mins | Servings: 6
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 7 Points
Protein: 12g
Net Carbs: 22g
Fat: 14g
Calories: 260 kcal
Description
Rich, velvety, and completely unforgettable, this creamy loaded potato soup is guaranteed to vanish in minutes! Packed with tender potatoes, savory bacon, and a luscious cheesy broth, it tastes just like a legendary dish straight out of a vintage community cookbook.
Anti-Inflammatory Highlights
Potatoes: Provide natural dietary fiber, vitamin C, and potassium to support sustained energy and cellular health.
Fresh Garlic & Chives: Deliver powerful antioxidants and allicin compounds that help promote immune support and digestive wellness.
Ingredients
6 large russet potatoes, peeled and cubed
6 slices bacon, diced and crisped
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream or whole milk
2 cups sharp cheddar cheese, shredded
4 tbsp unsalted butter
1/3 cup all-purpose flour
Salt and black pepper, to taste
Fresh chives or green onions, chopped (for garnish)
Instructions
1. Crisp the Bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
2. Sauté Aromatics: Add the butter and diced onion to the pot, sautéing for 4 to 5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Thicken the Base: Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 to 2 minutes to cook out the raw flour taste.
4. Simmer the Potatoes: Gradually pour in the chicken or vegetable broth and heavy cream, whisking continuously to prevent lumps. Add the cubed potatoes, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are fork-tender.
5. Mash & Melt Cheese: Slightly mash some of the potatoes in the pot with a fork or potato masher for a thicker, creamier texture. Stir in the shredded cheddar cheese until completely melted and velvety. Season with salt and black pepper to taste.
6. Garnish & Serve: Ladle the warm soup into bowls, top generously with the reserved crispy bacon and chopped chives, and serve immediately!