When the weather calls for something warm, cozy, and utterly satisfying, nothing hits the spot quite like a steaming bowl of Loaded Potato Soup. This hearty soup combines tender potatoes, smoky bacon, sharp cheddar cheese, and a touch of cream for the ultimate comfort food experience. Whether you’re serving it as a main course on a chilly evening or as a starter for a family dinner, this recipe guarantees to be a crowd-pleaser.
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Why You’ll Love This Recipe
✔️ Creamy & indulgent – A perfect blend of rich potatoes, butter, and cream.
✔️ Fully loaded toppings – Bacon, cheese, chives, and sour cream bring it to life.
✔️ Simple ingredients – Pantry staples make this an easy, budget-friendly dish.
✔️ Meal-prep friendly – Stores well for quick lunches or make-ahead dinners.
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Ingredients
6 medium russet potatoes, peeled and diced
6 slices bacon, cooked and crumbled
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups milk (whole milk or half-and-half for extra creaminess)
½ cup heavy cream
4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups shredded sharp cheddar cheese
Salt & black pepper, to taste
½ tsp smoked paprika (optional, for depth of flavor)
For topping:
Extra cheddar cheese
Crumbled bacon
Sliced green onions or chives
Sour cream
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Step-by-Step Instructions
Step 1: Cook the Bacon
In a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside, leaving about 2 tablespoons of bacon drippings in the pot for flavor.
Step 2: Sauté the Aromatics
Add onion and garlic to the pot and cook until softened and fragrant, about 3–4 minutes.
Step 3: Make the Base
Stir in the butter until melted, then sprinkle in the flour. Whisk to form a roux and cook for 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth, ensuring no lumps remain.
Step 4: Add Potatoes & Simmer
Add the diced potatoes, milk, and paprika. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Blend for Creaminess
For a thick and creamy texture, use an immersion blender to blend part of the soup (leave some chunks for texture). Alternatively, remove half the soup, blend in a blender, then return to the pot.
Step 6: Add the Good Stuff
Stir in the heavy cream, shredded cheddar, and half of the crumbled bacon. Season with salt and pepper to taste.
Step 7: Serve & Load It Up
Ladle into bowls and top with extra cheddar, bacon, green onions, and a dollop of sour cream.
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Tips for the Best Loaded Potato Soup
Choose starchy potatoes – Russet or Yukon Gold yield the best creamy texture.
Don’t skip the roux – It’s what makes the soup thick and velvety.
Make it lighter – Swap heavy cream for half-and-half or use evaporated milk.
Add extra flavor – A splash of hot sauce or Worcestershire sauce adds a subtle kick.
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Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Potato soup doesn’t freeze well due to dairy separation, but you can freeze before adding cream and cheese, then stir them in fresh after reheating.
Reheat: Warm gently on the stove over medium heat, adding a splash of milk if needed.
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Perfect Pairings
This rich soup pairs beautifully with:
🥖 Crusty bread or garlic knots
🥗 A light green salad with vinaigrette
🍗 Oven-baked chicken or roasted vegetables
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Final Thoughts
This Loaded Potato Soup recipe is the definition of comfort food. Creamy, cheesy, and topped with all the fixings, it’s a dish that warms the soul and brings everyone back
for seconds. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a staple in your kitchen.
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