Loaded Potato Soup
Loaded Potato Soup – A fantastic recipe to make a super creamy and rich potato soup. Served with cheddar cheese and bacon, this delicious soup is the perfect comfort meal that your whole family will enjoy.
If you love loaded baked potatoes, then you will definitely love this recipe where we use the same basic ingredients and turn them into the most decadent and delicious soup. It has potatoes, bacon, milk, heavy cream and sour cream, the same fixings you will find in a great baked potato. Oh! And in case you haven’t seen it, you can find the recipe for making loaded baked potatoes by clicking here.
Soups are always best homemade, in my opinion, and this recipe is no exception. We can choose the best potatoes to make it, either Yukon Gold or Russet. Use our favorite type of bacon and add as much milk or heavy cream as you want. We can also make it chunky or smooth and serve it with our favorite toppings.
Ingredients:
- Bacon: Choose your favorite type of bacon for this recipe or if you feel adventurous, try it with some pancetta!
- Onion and garlic: These two are essential for making a fantastic soup base. Use yellow or white onion for this recipe.
- Flour: It’ll make a great roux which helps thicken the soup.
- Stock: Use whatever you like. I prefer to use low-sodium chicken stock but vegetable stock is also a great option.
- Milk and heavy cream: They not only add great flavor but also give the soup a lovely creamy consistency. You can use a combination of the two or just plain whole milk.
- Potatoes: Make it with Yukon Gold potatoes if you want your soup to be a bit chunky. But if you want a smooth, velvety consistency, then you can make it with russet potatoes since they are a lot easier to mash.
- Chili powder: This ingredient is completely optional but trust me when I say that it truly makes this soup amazing.
- Sour cream: You can either add it directly to the soup or serve it on the side.
- Extras: Serve this wonderful soup with shredded cheddar cheese, extra bacon, green onions or chives, sour cream, or cornbread!
How to make it:
- Cook bacon in a Dutch oven or large pot until crispy. Remove and set aside.
- Cook onion and garlic in the bacon grease and then add the flour to make a roux.
- At this point, you can add the potatoes, stock, milk, heavy cream, chili powder, and season with salt and pepper to taste.
- Cook until the potatoes are tender and then blend until you reach your desired thickness.
- Add sour cream and serve with your favorite toppings.
If it sounds like this soup is super easy to make, it’s simply because it is! Believe me when I say that this is one of those recipes that I make on repeat the moment falls is around the corner.
Check out these other soup recipes I have on the blog: Chicken Noodle Soup, Fried Plantain Soup, Lentil Soup, Seafood Stew.
¡Buen Provecho!
Print
Loaded Potato Soup
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Cuisine: American
Description
A fantastic recipe to make a super creamy and rich potato soup. Served with cheddar cheese and bacon, this delicious soup is the perfect comfort meal that your whole family will enjoy.
Ingredients
- 8 strips of uncooked bacon, cut into bite-sized pieces
- 2 tbsp butter
- ½ yellow onion, chopped
- 2 garlic cloves, finely chopped
- ⅓ cup (46.6 g) all-purpose flour
- 2½ lbs Yukon gold potatoes, peeled and diced into small pieces
- 4 cups (944 ml) chicken stock
- 2 cups (472 ml) whole milk
- ⅔ cup (157 ml) heavy cream
- ½ tsp chili powder (Optional)
- Salt & pepper to taste
- ⅔ (157 ml) cup sour cream
- Cheddar cheese & green onion or chives for toppings
Instructions
- Cook bacon pieces in a Dutch oven or large pot over medium heat until it’s golden brown and crispy. Remove from the pot and drain it over paper towels leaving the bacon grease in the pot. Set aside.
- Add the chopped onion and cook for 3-5 minutes.
- Add the chopped garlic and cook for another minute.
- Sprinkle in the flour and stir until you can no longer see it and the onion has a texture similar to oatmeal.
- Add the diced potatoes, chicken stock, milk, heavy cream, chili powder, and season with salt and pepper.
- Cover and simmer over medium-low heat for about 15-20 minutes or until the potatoes are tender.
- Once the potatoes are cooked you can blend the soup with a handheld blender or regular blender until you reach your desired thickness. You can also use a potato masher to mash the potatoes.
- Stir in the sour cream. If you don’t want to add it directly to the soup, you can serve it on the side.
- Check for seasoning and add some of the bacon back into the soup leaving some for serving.
- Serve soup with cheddar cheese, leftover bacon, and green onions or chives.
