Loaded Potato Soup
A thick potato soup enriched with cream and broth, studded with vegetables and protein. Vegetables, dairy, and optional meat are mixed into a creamy base and simmered until tender.
Ingredients
Method
Dice the potato, onion, celery, and carrot into ½-inch pieces. Cook bacon in a large pot over medium heat until crispy, about 5–7 minutes. Remove, drain on paper towels, and crumble.
In the same pot, melt butter over medium heat. Add the diced onion, celery, and carrot; sauté for 5 minutes until softened.
Add the diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potato is tender.
Stir in the heavy cream and cooked bacon. Simmer for 5 minutes to meld flavors. Season with salt and black pepper to taste.
Ladle soup into bowls. Top each with shredded cheddar cheese and fresh chopped green onion.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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