Loaded Potato Soup

I've been sick for a little over a week, so cooking dinner wasn't really something I felt like doing. If I was going to cook it needed to be quick and easy. This loaded potato soup was the perfect recipe. I had the soup ingredients ready in less than 20 minutes, and then just let it simmer to cook the potatoes through. It's finally starting to get cooler in Georgia and this recipe check all the right boxes. It's comforting but not heavy. If you give it a try let me know what you think.

Loaded Potato Soup

  • 4-6 slices bacon, cut in half

  • 3 - 5 yellow potatoes, scrubbed and diced

  • 1/2 cup chopped onion

  • 4 cups chicken broth

  • 1/2 cup plain Greek yogurt

  • 1/2 cup shredded sharp cheddar cheese, divided

  • 1/4 tsp freshly ground pepper

  • 1/2 tsp salt

  • 1/4 cup chopped scallion

Heat a large pot over medium heat. Add bacon and cook until crisp, 4 to 5 minutes. Transfer to a paper towel to drain. Leave the bacon drippings in the pot and add onion until cooked. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes. Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky. Return the mashed potatoes to the pot along with greek yogurt, 1/4 cup cheese, pepper, and salt. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with dollop of greek yogurt, remaining cheese, crumbled bacon, and scallion greens.

* Serves 4

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