This Loaded Potato Soup is warm and creamy, filled with fluffy potatoes, tasty bacon, and melted cheese. It’s like a cozy hug in a bowl!
Every spoonful is pure comfort, and I love topping it with chives for a fresh crunch. Perfect for a chilly day when you just want to feel good! 🥔❤️
Key Ingredients & Substitutions
Bacon: Crispy bacon adds a smoky flavor. If you want a lighter option, turkey bacon works well too, though it may not get quite as crispy.
Potatoes: I prefer using Russet potatoes for creaminess, but Yukon Golds are great too. If you need a lower-carb option, cauliflower is a yummy substitute!
cheddar cheese: Sharp cheddar gives a nice tang. Mild cheddar or even mozzarella can be used, but I believe that sharp cheese really shines in this recipe.
Heavy cream: For a lighter version, replace it with half-and-half or whole milk. Coconut milk is also a fun dairy-free alternative if you’re avoiding dairy.
How Do You Make a Creamy Soup Without Clumps?
The key to a smooth, creamy potato soup is in making a roux. Here’s how to do it well:
- First, melt the butter over medium heat, then stir in the flour quickly to avoid lumps.
- Cook it for about a minute to get rid of the raw flour taste while whisking constantly.
- Slowly add the heavy cream, whisking as you go to keep everything smooth. If you pour it in too fast, you might get clumps!
This technique ensures your soup is velvety and delicious every time!
How to Make Loaded Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes (Russet or Yukon Gold), peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- ½ cup sour cream
- Salt and black pepper to taste
For the Roux:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
For Garnish:
- 3 green onions (scallions), thinly sliced
How Much Time Will You Need?
This delicious Loaded Potato Soup takes about 10 minutes to prepare and 30 minutes to cook, giving you a total of about 40 minutes to enjoy this creamy and comforting dish.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy. Once done, remove the bacon from the pot, crumble it, and set aside. Leave about 1-2 tablespoons of the bacon fat in the pot for flavor.
2. Sauté the Vegetables:
Add the chopped onion to the bacon fat in the pot. Sauté over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant; your kitchen will smell amazing!
3. Add the Potatoes:
Add the diced potatoes to the pot and stir to combine with the onions and garlic, making sure everything is well mixed.
4. Simmer:
Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender.
5. Make the Roux:
While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Stir in the flour, cooking it for about 1 minute to make a roux. Keep stirring to avoid lumps!
6. Add Cream:
Slowly whisk in the heavy cream to the roux and cook until the mixture thickens, about 3-5 minutes. Once it’s nice and thick, remove it from the heat.
7. Mash the Potatoes:
Once the potatoes are tender, use a potato masher or an immersion blender to partially mash the potato mixture in the soup, leaving some chunks for a delightful texture.
8. Combine Everything:
Stir in the roux mixture, shredded cheddar cheese, and sour cream until the cheese melts and the soup becomes creamy. Season with salt and pepper to taste.
9. Garnish and Serve:
Serve the soup hot, topped with crumbled bacon, additional shredded cheddar cheese, and sliced green onions for a pop of color and flavor!
This hearty Loaded Potato Soup is perfect for chilly days, offering a creamy texture and delicious toppings that everyone will love!
Can I Use Leftover Mashed Potatoes?
Absolutely! If you have leftover mashed potatoes, you can add them in place of the diced potatoes. Just adjust the broth and cream accordingly, adding them gradually until you reach your desired consistency.
Can I Make This Soup Vegetarian?
Yes! You can easily make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You can also enhance the depth of flavor by adding additional seasonings or using smoked paprika.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat, adding a splash of broth or cream if it thickens too much in the fridge.
Can I Freeze Loaded Potato Soup?
While you can freeze this soup, it’s best to omit the dairy ingredients (like cream and sour cream) before freezing. Once thawed, reheat the soup and add the cream and cheese for the best texture! Store in freezer-safe containers for up to 3 months.