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Creamy Parmesan Potato Soup – Rich, Cozy & Simple

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A rich and creamy loaded baked potato soup made with russet potatoes, cheddar cheese, sour cream, and crispy bacon — the ultimate comfort food in a bowl.

Ingredients

Scale

  • 6–8 slices bacon

  • 1 tbsp butter

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 4 russet potatoes, peeled and cubed

  • 4 cups chicken broth

  • 3 tbsp flour

  • 2 cups milk

  • 1 cup heavy cream

  • 1 cup shredded cheddar cheese

  • ½ cup sour cream

  • Salt and pepper to taste

  • Chopped chives or green onions, for garnish

Instructions

  • Cook bacon until crispy, then remove and reserve 2–3 tbsp bacon fat.

  • Sauté onion in bacon fat for 5 minutes. Add garlic and cook 1 minute more.

  • Add potatoes and broth. Simmer for 20 minutes, until potatoes are tender.

  • In a separate pan, melt butter and whisk in flour. Slowly add milk and cream to create a thickened roux.

  • Stir roux into soup. Mash some potatoes or use immersion blender for desired texture.

  • Add cheese, sour cream, salt, and pepper. Stir until melted and creamy.

  • Serve with bacon, chives, and extra cheese on top.

Notes

  • Can be made vegetarian or dairy-free with easy swaps.

  • Store in fridge up to 4 days.

  • Add hot sauce or jalapeños for heat.

Find it online: https://dryrecipes.com/creamy-parmesan-potato-soup-rich-cozy-simple/