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Loaded Potato Soup

Libby with Lemony Thyme
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 slices bacon cut into lardons (omit for vegetarian version and use 1 Tbl. olive oil)
  • 2 lbs. potatoes diced
  • 3 Tbl. butter
  • 1/4 cup flour
  • 4 cups milk
  • 1-2 cups chicken or vegetable broth
  • 2 garlic cloves minced
  • 1/2 tsp. ground thyme
  • 1/2 tsp. ground sage
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 scallions thinly sliced
  • 1/2 cup cheddar cheese

Instructions
 

  • In a large sauce pan, cook bacon until crispy. Remove from pan to drain, reserving drippings. Add diced potatoes and sauté over medium heat until just fork tender. Remove potatoes.
  • Add butter to pan, once melted whisk in flour and cook for 2-3 minutes until bubbly. Whisk in milk and one cup of broth. Bring to a boil, stirring continuously. Add additional broth to achieve desired thickness. Add garlic, seasonings, and precooked potatoes. Simmer soup gently for 10 minutes or until potatoes are tender.
  • Serve topped with crispy bacon, scallion slices, and shredded cheddar cheese.