Loaded Potato Soup Recipe

Loaded potato soup is the perfect comfort food for any occasion. Creamy, rich, and bursting with flavor, this soup is topped with bacon, cheddar cheese, and green onions to create a warm and hearty dish that’s impossible to resist. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will become a family favorite in no time. Stick around as we dive into everything you need to know to make this irresistible soup. Let’s cook up some magic in the kitchen!

this Recipe

What is Loaded Potato Soup?

Loaded potato soup is a creamy, rich soup made primarily from potatoes, bacon, cheese, and sour cream, and it’s garnished with additional toppings like green onions. It’s a take on the classic loaded baked potato, transforming all those flavors into a warm, hearty soup. This soup is not only filling but also incredibly satisfying, especially during the colder months. Whether served as a main dish or a side, it’s guaranteed to please a crowd. Let’s break down the ingredients and how to make the best loaded potato soup you’ve ever tasted.

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Ingredients List for Loaded Potato Soup

To create this rich and creamy loaded potato soup, you'll need the following ingredients:

• 4 large potatoes, peeled and cubed: The star of the show, potatoes provide a starchy, creamy base for the soup. Russet potatoes are ideal because they have a high starch content that breaks down beautifully when cooked.
• ½ teaspoon salt: Salt is essential for bringing out the flavors of all the ingredients. You can adjust the amount according to your taste.
• 8 oz bacon, cut into bite-sized pieces: Bacon adds a smoky, salty flavor that enhances the richness of the soup. Frying the bacon until crispy provides the best texture and flavor.
• 4 tablespoons unsalted butter: Butter adds a rich, creamy flavor and helps to sauté the onions and garlic.
• ½ medium onion, finely chopped: Onions provide a sweet and savory base flavor for the soup.
• 2 garlic cloves, minced: Garlic adds a touch of pungency and depth to the soup’s flavor.
• ¼ cup all-purpose flour: Flour acts as a thickening agent, helping to give the soup its signature creamy texture.
• 2 ½ cups whole milk: Whole milk adds creaminess to the soup. If you prefer a richer soup, you can substitute with half-and-half.
• 2 ½ cups chicken broth: Chicken broth adds depth and complexity to the soup’s flavor. It also helps to thin the soup to your desired consistency.
• 1 cup mild or sharp cheddar cheese, shredded: Cheese adds richness and depth to the soup. Sharp cheddar brings a more pronounced cheesy flavor.
• ¾ cup sour cream: Sour cream adds tanginess and creaminess to the soup, giving it that loaded potato flavor.
• 1 teaspoon salt, or to taste: Adjust the salt according to your personal preference.
• ¼ teaspoon pepper, or to taste: Pepper adds a bit of heat and rounds out the flavors in the soup.
• Green onions, to serve: Green onions provide a fresh, crisp contrast to the rich and creamy soup.

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Substitutions and Variations

• Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version. You can also add smoked paprika for that smoky bacon flavor.
• Dairy-Free: Substitute the milk with a plant-based milk like almond or oat milk, and use dairy-free cheese and sour cream. Make sure to check the consistency of your plant-based milk to ensure the soup remains creamy.
• Low-Fat Version: Use low-fat milk and reduced-fat sour cream for a lighter version of this soup. You can also reduce the amount of cheese or opt for a low-fat variety.
• Add Veggies: For extra nutrients, you can add vegetables like carrots, celery, or even broccoli. Simply sauté them with the onions and garlic.
• Spicy Kick: For those who like a bit of heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce.

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Step-by-Step Cooking Instructions

Now that we have all our ingredients ready, let’s dive into the step-by-step instructions to make this delicious loaded potato soup.

1. Prepare the Potatoes: Peel and cube the potatoes into bite-sized pieces. Place the potatoes in a large pot of water and add ½ teaspoon of salt. Bring to a boil, then reduce the heat and let them simmer for about 15-20 minutes or until they are fork-tender. Drain and set aside.
2. Cook the Bacon: While the potatoes are cooking, fry the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon grease in the pot for added flavor.
3. Sauté the Onions and Garlic: In the same pot with the bacon grease, add the unsalted butter and heat over medium. Once the butter is melted, add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for 2-3 minutes to remove the raw flour taste.
5. Add Milk and Broth: Slowly whisk in the milk and chicken broth, making sure there are no lumps. Continue stirring until the mixture is smooth and begins to thicken, about 5 minutes.
6. Add the Potatoes: Add the cooked potatoes to the pot, and using a potato masher, gently mash some of the potatoes to create a creamy texture while still leaving some chunks for a hearty bite.
7. Add Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream until fully melted and combined. Taste and season with additional salt and pepper as needed.
8. Simmer: Let the soup simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
9. Serve: Ladle the soup into bowls, garnish with crispy bacon bits, shredded cheese, green onions, and an extra dollop of sour cream if desired.

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Common Mistakes to Avoid

• Overcooking the Potatoes: Make sure to keep an eye on the potatoes while they’re boiling. Overcooked potatoes will break down too much, leading to a mushy soup instead of a creamy, chunky texture.
• Not Using Fresh Ingredients: Using fresh garlic, onions, and potatoes makes a big difference in flavor. Avoid using pre-packaged or dried versions as they can alter the taste and texture of the soup.
• Skipping the Roux: The roux is essential for thickening the soup. Skipping this step may result in a watery, thin soup.

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Serving and Presentation Tips

Now that your loaded potato soup is ready, it’s time to serve it up in style. Here’s how to elevate your presentation and serving:

How to Serve Loaded Potato Soup:

• Serve the soup hot, preferably in large bowls, as it tends to cool down quickly.
• Set up a toppings bar with additional crispy bacon, shredded cheese, sour cream, and green onions so everyone can customize their bowl.

Presentation Ideas for Loaded Potato Soup:

• Sprinkle crispy bacon, a generous handful of cheddar cheese, and a few chopped green onions on top of each bowl. Add a dollop of sour cream in the center for a beautiful finish.
• For a gourmet touch, drizzle a little bit of extra virgin olive oil or sprinkle paprika on top for added color and flavor.

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Loaded Potato Soup Recipe Tips

• Thickening the Soup: If your soup is too thin, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of water, then add it to the soup and cook until thickened.
• Leftovers: Loaded potato soup makes excellent leftovers. Store it in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of milk or broth to thin it out.
• Freezing: While the soup freezes well, keep in mind that the texture of the potatoes may change slightly when reheated. If you plan on freezing, avoid adding the sour cream until you’re ready to serve.

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Frequently Asked Questions (FAQs)

Q: Can I make loaded potato soup in advance?
A: Yes! You can make the soup up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it on the stovetop when ready to serve.

Q: Can I freeze loaded potato soup?
A: While it can be frozen, the texture of the potatoes may become grainy. If you plan to freeze the soup, omit the sour cream and add it after reheating for the best results.

Q: What type of potatoes should I use for loaded potato soup?
A: Russet potatoes are ideal because they have a high starch content, which makes the soup extra creamy. However, Yukon Golds also work well if you prefer a smoother texture.

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Conclusion

Loaded potato soup is the perfect dish for a cozy night in, a family gathering, or even meal prep for the week ahead. With its rich, creamy texture and hearty toppings, it’s sure to become a staple in your recipe collection. Give this recipe a try, experiment with different variations, and enjoy a warm bowl of comfort any time of the year. Don't forget to share this recipe with your friends and family—they’ll be asking for seconds!

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