Discover the pure comfort of a warm bowl of Loaded Potato Soup. This recipe transforms simple ingredients into a hearty, satisfying meal perfect for any night. We focus on ease and quick preparation, so you can enjoy classic, savory flavors without spending hours in the kitchen. Get ready to create a truly delicious, family-friendly dish that delivers ultimate satisfaction.
Why You’ll Love This Loaded Potato Soup
- Quick & Easy: This delicious soup comes together in just 45 minutes, perfect for busy weeknights.
- Simple Ingredients: You only need wholesome, readily available ingredients you likely already have.
- Rich & Creamy: Experience an irresistibly velvety texture combined with savory, comforting flavors.
- Great for Meal Prep: Prepare a big batch to enjoy throughout the week or freeze for future quick meals.
- Customizable: Easily personalize your bowl with all your favorite toppings, from extra cheese to chives.
- Cold Weather Favorite: There is nothing better than a warm bowl of hearty potato soup to chase away a chill.
Ingredients
To make this incredible Loaded Potato Soup, gather these fresh ingredients. Each one contributes to the rich, savory profile that makes this soup a true comfort food classic. You’ll love how simple yet impactful these components are in creating a truly unforgettable dish.
- 4 strips thick-cut bacon, diced
- 2 tablespoons unsalted butter
- 1 cup yellow or white onion, small diced
- 3 cloves fresh garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 2 cups whole or 2% milk
- 1 ½ pounds red potatoes, peeled and cut into ½-inch cubes
- 1 ½ teaspoons kosher salt
- ½-1 teaspoon black pepper, freshly ground
- 1 cup sharp cheddar cheese, shredded
- Green onions, sliced (as needed for garnish)
- Sour cream (as needed for topping)
Notes & Substitutions
Thick-cut bacon provides the best flavor and texture; render it slowly to create crispy bits and flavorful grease. Yellow or white onions offer a classic sweet and pungent base for the soup. All-purpose flour is key for creating a smooth, thick roux; you can use a gluten-free flour blend if preferred. Low-sodium chicken stock allows you to control the saltiness; vegetable broth works for a vegetarian option. Whole milk contributes to a richer, creamier soup, but 2% milk is also suitable. Red potatoes hold their shape well, but Russet or Yukon Golds offer a creamier, starchier texture if you prefer. Sharp cheddar cheese adds a robust flavor, but Monterey Jack or a Colby blend also melt beautifully. Don’t forget fresh green onions and sour cream for the quintessential Loaded Potato Soup experience. Other optional garnishes include chives, a dash of hot sauce, or even a sprinkle of smoked paprika.
Equipment
Gathering your equipment beforehand makes the cooking process smoother. You will need a large Dutch oven or a sturdy stockpot for simmering the soup. A cutting board and a sharp chef’s knife are essential for prepping your ingredients. Measuring cups and spoons ensure accurate ingredient amounts. A whisk helps create a smooth roux, preventing lumps. Finally, a slotted spoon is handy for removing the cooked bacon.
Instructions
Prepare your delicious Loaded Potato Soup by following these straightforward steps.
- In a large pot or Dutch oven over medium heat, cook the diced bacon until it’s perfectly crispy. Remove the cooked bacon with a slotted spoon and set it aside. Reserve 2 tablespoons of the flavorful bacon grease in the pot.
- Add the unsalted butter and diced onions to the pot with the reserved bacon grease. Sauté the onions until they become tender and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Next, whisk in the all-purpose flour directly into the pot. Stir constantly for 1-2 minutes to create a smooth roux, cooking out the raw flour taste. Once the flour has been fully incorporated, slowly whisk in the low-sodium chicken stock, followed by the milk. Whisk continuously to ensure no lumps form.
- Add the cubed red potatoes, kosher salt, and freshly ground black pepper to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Stir the soup frequently during this time to prevent it from sticking to the bottom of the pot.
- Remove the pot from the heat. Stir in the shredded cheddar cheese until it has completely melted and the soup is smooth and creamy. Add half of the crispy cooked bacon to the soup and stir it in.
- Ladle the warm Loaded Potato Soup into bowls. Garnish each serving generously with the remaining crispy bacon, fresh sliced green onions, and a dollop of sour cream. Serve immediately and enjoy!
Pro Tips & Troubleshooting
Render bacon slowly over medium heat to achieve maximum crispness and release all its savory fat. Don’t skip making the roux; it’s crucial for thickening your soup to the perfect consistency. Stir the soup constantly, especially after adding milk, to prevent scorching and ensure even cooking. Always adjust seasoning generously at the end, adding more salt or pepper as needed. To prevent dairy from curdling, ensure the soup is not at a rolling boil when you add milk or cheese. If your soup is too thick, thin it with a little extra warm milk or stock. If it’s too thin, simmer it uncovered for a few extra minutes, or whisk in a slurry of cornstarch and water, then bring it to a gentle simmer.
Serving Suggestions, Storage & Variations
Serving Suggestions
Serve your delicious creamy potato soup with warm, crusty bread or garlic knots for dipping. Pair it with a simple green side salad dressed with a light vinaigrette to balance the richness. For an extra fun meal, set up an “extra toppings” bar with various garnishes like extra cheese, chives, hot sauce, or crumbled tortilla chips.
Storage Tips
Refrigerate leftover Loaded Potato Soup in an airtight container for up to 3-4 days. For longer storage, freeze cooled portions in freezer-safe containers for up to 2-3 months. Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop over low heat. Add a splash of milk or stock if it’s too thick after reheating.
Variations
- Add Cooked Ham: Stir in diced cooked ham pieces for extra protein and smoky flavor.
- Different Cheeses: Experiment with other cheeses like smoked gouda, pepper jack, or a sharp white cheddar.
- Roasted Potatoes: Roast the cubed potatoes before adding them to the soup for a deeper, nuttier flavor profile.
- Make it Spicy: Include diced jalapeños or a pinch of cayenne pepper for a subtle kick.
- Add Vegetables: Incorporate diced carrots or celery when sautéing the onions for added nutrients and color.
Nutrition Information
Please note that the nutritional information provided below is an estimate based on the ingredients and serving size. Actual values may vary depending on specific brands, preparation methods, and exact portion sizes. This estimate is for informational purposes only.
| Nutrient | Per Serving (Est.) |
|---|---|
| Calories | 420 |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 70mg |
| Sodium | 850mg |
| Total Carbs | 35g |
| Dietary Fiber | 3g |
| Total Sugars | 7g |
| Protein | 17g |
Ultimate Creamy Loaded Potato Soup
Ingredients
Equipment
Method
- In a large pot, cook diced bacon until crispy. Remove the bacon and set it aside, reserving 2 tablespoons of the bacon grease in the pot.
- Add butter and small diced onions to the pot and sauté until tender. Stir in minced garlic and cook for an additional 30 seconds.
- Whisk in the all-purpose flour to create a roux. Once incorporated, gradually whisk in the chicken stock and milk until smooth.
- Add the red potatoes, salt, and pepper to the soup. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender, stirring frequently.
- Remove the pot from the heat and stir in the shredded cheddar cheese and half of the cooked bacon. Garnish with the remaining reserved bacon, sliced green onions, and sour cream before serving.
Notes
FAQ
- What kind of potatoes are best for this hearty potato soup?
When selecting potatoes for your soup, consider how different varieties, like those discussed by Tasting Table, impact the final texture of the dish. Russet potatoes are excellent for a creamy soup base, while red potatoes will maintain their shape for a chunkier consistency.
Red potatoes work wonderfully as they hold their shape well, but Yukon Gold potatoes offer a creamier texture. Russet potatoes are also an option if you prefer a very starchy, “mashed” consistency in your soup. - Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken stock. You can still add a smoky flavor with a dash of smoked paprika. - Why is my potato soup grainy?
Graininess often occurs if the cheese is added when the soup is too hot, causing it to separate. Ensure you remove the soup from the heat before stirring in the cheese for a smooth consistency. - Can I freeze Loaded Potato Soup?
Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. Thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a splash of milk if needed.
Conclusion
This Ultimate Creamy Loaded Potato Soup truly delivers on comfort and flavor, proving that delicious meals don’t need to be complicated. With its rich, savory taste and simple preparation, it’s perfect for busy parents and beginner cooks alike. We encourage you to try this easy recipe and experience the joy of a homemade, hearty bowl. Share your thoughts and tell us how you customized your perfect Loaded Potato Soup in the comments below!
