Certainly! Here’s a classic recipe for loaded potato soup:
Ingredients:
4 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup milk (or cream for a richer soup)
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
3 green onions, sliced
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour (optional, for thickening)
Instructions:
- Cook the Bacon:
In a large pot, cook the bacon until crispy. Remove and set aside on paper towels to drain. Crumble when cool.
- Sauté Vegetables:
In the same pot, leave about 1-2 tablespoons of bacon drippings. Add the chopped onion and cook over medium heat until softened, about 5 minutes.
Add minced garlic and cook for an additional 1 minute.
- Cook Potatoes:
Add the diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 15-20 minutes.
- Blend the Soup:
For a creamier texture, use an immersion blender to blend part of the soup. Alternatively, carefully transfer about half of the soup to a blender, blend until smooth, and return to the pot.
- Add Dairy and Seasonings:
Stir in the milk (or cream) and shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through.
Season with salt and pepper to taste.
- Thicken the Soup (Optional):
If you prefer a thicker soup, melt butter in a separate pan, stir in flour to create a roux, and cook for 1-2 minutes. Slowly whisk the roux into the soup and cook until thickened.
- Serve:
Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and extra cheese if desired.
Enjoy your loaded potato soup!