Loaded Potato Soup Cheese (Printer-Friendly)
Velvety potato soup blending bacon, Colby cheese, and green onions for a rich, comforting dish.
# What You’ll Need:
→ Vegetables
01 -
4 medium russet potatoes, peeled and diced
02 -
1 yellow onion, diced
03 -
3 green onions, diced (green tops only)
→ Dairy
04 -
1 cup Colby cheese, shredded
05 -
½ cup heavy whipping cream
06 -
½ cup sour cream, full-fat
07 -
2 tablespoons unsalted butter
→ Meat
08 -
6 slices thick-cut cooked bacon, crumbled
→ Pantry
09 -
1 tablespoon olive oil
10 -
3 tablespoons all-purpose flour
11 -
4 cups low sodium chicken broth
12 -
1 can (10.5 oz) condensed cream of chicken soup
# Steps to Make This:
01 -
Heat butter and olive oil in a large pot over medium-high heat. Add diced onion and cook, stirring frequently, for 3-4 minutes until softened and translucent.
02 -
Reduce heat to medium-low, sprinkle in flour, and stir constantly for 2-3 minutes to cook the flour and form a smooth base.
03 -
Gradually whisk in chicken broth and cream of chicken soup until the mixture is smooth and free of lumps. Increase heat and bring to a gentle boil.
04 -
Add diced potatoes to the pot. Simmer for 15-20 minutes until potatoes are fork-tender but still hold shape for a chunkier texture.
05 -
Remove from heat and allow to cool slightly. Stir in crumbled bacon, shredded cheese, sour cream, and heavy cream until fully incorporated and creamy. Serve garnished with diced green onions.
# Additional Notes:
01 -
For a thicker soup, simmer uncovered longer or add extra flour during roux preparation.
02 -
Shredding cheese from a block improves melt quality.
03 -
Cooling soup slightly before adding dairy yields a silkier texture.