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Why Loaded Potato Soup Is the Ultimate Comfort Food
Potato soup has humble roots, but the “loaded” version elevates it into something indulgent and memorable. What makes it special is its balance of textures and flavors:
- Creamy, velvety base
- Soft chunks of potato in every bite
- Smoky bacon for depth
- Melted cheese for richness
- Fresh toppings that add contrast
It’s hearty enough to serve as a main dish, yet simple enough to prepare with pantry staples.
Ingredients You’ll Need
This recipe uses easy-to-find ingredients and allows for flexibility based on taste and availability.
For the Soup Base
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
For the “Loaded” Toppings
- 6 slices bacon, cooked and crumbled
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- Chopped green onions or chives
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Step-by-Step Instructions
1. Cook the Potatoes
Place the diced potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes, or until the potatoes are fork-tender. Do not drain.
2. Sauté the Aromatics
In a separate saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Make the Roux
Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes. This creates a roux that will thicken the soup without clumps.
4. Combine and Simmer
Slowly whisk the onion mixture into the pot with the potatoes and broth. Stir in the milk and heavy cream. Let the soup simmer gently for 10 minutes, stirring occasionally.
5. Blend to Desired Texture
Using an immersion blender, partially blend the soup until creamy but still chunky. If using a countertop blender, blend in batches and return to the pot.
6. Add Cheese and Season
Stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
Serving the Soup “Loaded”
Ladle the hot soup into bowls and finish with your favorite toppings:
- Crumbled bacon
- A dollop of sour cream
- Extra shredded cheese
- Chopped green onions or chives
Serve with crusty bread or warm rolls for the ultimate cold-day meal.
Tips for the Best Loaded Potato Soup
- Use russet potatoes for the creamiest texture
- Don’t over-blend—a little chunkiness adds character
- Add cheese gradually to avoid clumping
- Taste before salting, as bacon and cheese add saltiness
Variations and Add-Ins
This recipe is easy to customize:
- Make it vegetarian: Skip the bacon and use vegetable broth
- Add protein: Stir in diced ham or shredded chicken
- Spice it up: Add cayenne or smoked paprika
- Lighten it: Substitute half-and-half for heavy cream
Storing and Reheating
Loaded potato soup stores well and often tastes even better the next day.
- Refrigerator: Store in an airtight container for up to 4 days
- Reheating: Warm gently on the stove, stirring frequently
- Freezing: Freeze without toppings for up to 2 months
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