Loaded Potato Soup
Loaded with flavorful toppings, this rich and velvety soup is like its baked potato sister, but better. Try it as a starter or as part of a soup-and-salad meal.
Serves
8
Prep time 30 minutes
Cook time 45 minutes
Ingredients
6 oz. bacon, diced
2 large onions, diced (5 cups)
3 cloves garlic, minced
1 sprig fresh thyme or 1/4 tsp. dried thyme
1 bay leaf
1 Tbsp. kosher salt
1 tsp. ground black pepper
3 lb. Yukon Gold potatoes (8 to 10 medium), peeled and cut into 1/2-inch cubes (8 1/2 cups)
1 carton (32 oz.) College Inn® Chicken Broth
2 cups milk
3/4 cup sour cream, plus more for garnish
Thinly sliced scallions and shredded sharp Cheddar cheese, for garnish
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Directions
Cook bacon in a Dutch oven over medium-high heat 6 to 7 minutes, stirring frequently, until browned and crisp. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbsp. bacon fat.
Reduce heat to medium, add onion and cook 6 to 8 minutes until softened. Add garlic, thyme, bay leaf, salt and pepper; cook about 1 minute until fragrant.
Add potatoes, broth and milk; bring to a boil over medium-high heat. Reduce heat to medium-low and cook about 15 minutes, partially covered, until potato pieces are tender.
Remove pot from heat. Discard thyme sprig and bay leaf. Use an immersion blender to blend soup directly in pot until smooth and creamy. Alternatively, carefully blend soup in batches using a standard blender. Whisk in sour cream.
Ladle soup into individual bowls. Garnish with bacon, sour cream, scallions and cheddar cheese.
