Introduction:
When the weather turns chilly, there’s nothing more comforting than wrapping your hands around a warm bowl of creamy, hearty soup. This Loaded Potato Soup is the ultimate comfort food — rich, smooth, and filled with layers of flavor from crispy bacon, melted cheese, and tender potatoes. It’s a homestyle dish that tastes like it came straight from a cozy mountain cabin. Whether you’re serving it for dinner or a lazy weekend lunch, this soup is guaranteed to warm hearts and fill bellies.
Ingredients:
Serves: 4–6
6 medium russet potatoes, peeled and diced
6 slices of thick-cut bacon
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups whole milk (or half-and-half for extra creaminess)
1 cup shredded cheddar cheese
½ cup sour cream
2 tbsp unsalted butter
2 tbsp all-purpose flour
Salt and freshly ground black pepper, to taste
2 green onions, sliced (for garnish)
Extra shredded cheese and bacon bits, for topping
Instructions:
Cook the bacon:
In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Leave about 2 tablespoons of bacon grease in the pot.
Sauté the aromatics:
Add the chopped onion to the pot and cook for 3–4 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Make the roux:
Stir in the butter until melted, then sprinkle in the flour. Whisk constantly for 1–2 minutes to create a smooth paste—this will help thicken your soup.
Add the potatoes and broth:
Gradually pour in the chicken broth, whisking to dissolve the roux. Add the diced potatoes, season with salt and pepper, and bring to a gentle boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
Add milk and cheese:
Stir in the milk (or half-and-half), shredded cheddar cheese, and sour cream. Continue to cook on low heat until the cheese is melted and the soup reaches a creamy consistency. Adjust seasoning if needed.
Finish and serve:
Crumble the cooked bacon and stir most of it into the soup, reserving some for garnish. Ladle the soup into bowls and top with extra cheese, bacon bits, and sliced green onions.
Serving and Storage Tips:
To serve: Pair with a slice of crusty bread or a side salad for a complete meal.
Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
To reheat: Warm gently on the stove over medium heat, stirring occasionally. Add a splash of milk or broth if it thickens too much.
Freezing: For best texture, freeze the base soup before adding dairy. Add milk, cheese, and sour cream after thawing and reheating.
Variations:
Vegetarian Version: Skip the bacon and use vegetable broth. Add roasted corn, carrots, or sautéed mushrooms for depth.
Loaded Sweet Potato Soup: Substitute russet potatoes with sweet potatoes for a slightly sweet and vibrant twist.
Spicy Kick: Add a dash of cayenne pepper or stir in diced jalapeños for heat.
Protein Boost: Stir in shredded rotisserie chicken or cooked sausage for extra heartiness.
FAQ: