This Loaded Potato Soup is pure comfort in a bowl — rich, creamy, and packed with all your favorite toppings like crispy bacon, sharp cheddar cheese, and green onions. It’s the kind of hearty Southern-style soup that warms you up from the inside out and tastes like a baked potato in soup form. Perfect for cozy evenings, family dinners, or chilly days.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bacon | 6 slices |
| Butter | 4 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| All-purpose flour | 1/4 cup |
| Chicken broth | 4 cups |
| Russet potatoes (peeled and diced) | 4 large |
| Heavy cream or milk | 2 cups |
| Sour cream | 1/2 cup |
| Shredded cheddar cheese | 1 1/2 cups |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Green onions (sliced) | 3 |
| Optional toppings | Extra cheese, bacon bits, sour cream, chives |
Instructions
- Cook the bacon: In a large pot, cook bacon until crispy. Remove and set aside on paper towels. Leave about 2 tablespoons of bacon grease in the pot.
- Sauté aromatics: Add butter to the pot, then sauté onion for 3–4 minutes until soft. Stir in garlic and cook 1 minute more.
- Make the roux: Sprinkle in flour and whisk constantly for 1–2 minutes to form a light roux.
- Add liquids: Gradually pour in the chicken broth, whisking to avoid lumps.
- Cook potatoes: Add diced potatoes and bring to a boil. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Blend (optional): For a smoother texture, mash some potatoes or blend part of the soup.
- Add cream and seasonings: Stir in heavy cream, sour cream, salt, and pepper. Simmer another 5 minutes.
- Add cheese and bacon: Stir in cheddar cheese and half the crumbled bacon until melted and creamy.
- Serve hot: Ladle into bowls and top with remaining bacon, cheese, and green onions.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not ideal to freeze (cream may separate), but can be done for up to 2 months. Reheat gently with extra milk or broth.
Tips
- Use Yukon Gold potatoes for a creamier texture.
- For lighter soup, substitute half-and-half or evaporated milk for heavy cream.
- Add a touch of smoked paprika for a deeper flavor.
FAQ
Q: Can I make this soup vegetarian?
A: Yes! Skip the bacon, use vegetable broth, and add a dash of smoked paprika for that savory note.
Q: How can I thicken my soup more?
A: Mash extra potatoes or stir in 1 tablespoon of cornstarch mixed with cold milk.
Conclusion
This Loaded Potato Soup is everything you love about a loaded baked potato — hearty, cheesy, and soul-warming. Serve it with crusty bread or a green salad for a complete comforting meal.
Enjoy !!!
