Cowgirl Comfort Loaded Potato Soup
Creamy potatoes, smoky bacon, melty cheese, and all the cozy loaded baked potato goodness in one bowl!
Ingredients
- 4 Large Russet Potatoes Roughly the same size
- 1 Medium Onion Diced
- 4 Cloves Garlic Minced
- 4 Cups Chicken Broth
- 3 Packages Instant Bone Broth My favourite is Bare Bones or homemade works as well. If using homemade, 1/2 cup is plenty
- 1 Cup Heavy Cream
- ½ Cup Sour Cream
- 4 Slices Bacon Cooked and crumbled
- 1 Cup Cheddar Cheese Shredded
- Salt and Pepper to taste
- Green Onions, extra sour cream & sprinkle of extra cheese For garnish
Optional
- 2 Cups Mashed Potatoes Don’t overthink this one — leftover mashed potatoes or even pre-packaged work just fine. They add extra creaminess and a little extra comfort, particularly if you’re making this soup for someone who benefits from softer textures.
Instructions
Potato Prep
- Peel and dice the potatoes. Ensure the pieces are uniform in size to allow for even cooking. Place them in a bowl of cold water until you are ready for them to keep them from turning brown.
Saute the Aromatics
- In a large pot, heat a bit of oil over medium heat. Add the diced onion and minced garlic, sautéing until they are soft and fragrant, about 5 minutes.
Bring the soup together
- Drain the diced potatoes and add them to the pot along with the broths. Bring the mixture to a boil. Then, reduce the heat and let it simmer until the potatoes are tender, which should take about 25 minutes or so.
Blend the soup
- Once the potatoes are tender, use an immersion blender to puree the mixture until it reaches a smooth consistency. I personally like to leave a few potatoes chunky but I always blend the portion I make for my mother in law more, super creamy with no big chunks. If you do not have an immersion blender, you can carefully transfer it in batches to a blender.
Add the Creamy Goodness
- Stir in the mashed potatoes (if using), heavy cream, shredded cheddar cheese, sour cream, and crumbled bacon into the pureed soup. Mix until everything is well combined, and allow it to heat through.
Season and Serve
- Season with salt and pepper to taste. Serve the soup hot, garnished with green onions, extra dollop of sour cream and a little sprinkle of cheese if you’d like.