Description
This Loaded Potato Soup is a creamy, comforting classic packed with tender potatoes, crispy bacon, sharp cheddar cheese, and a touch of sour cream. Ideal for chilly days, this hearty soup blends simplicity with richness, delivering a warm and satisfying meal that’s perfect for lunch or dinner.
Ingredients
Scale
Soup Base
- 6 slices of bacon
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 4 cups russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
Garnishes
- 2 green onions, thinly sliced
- Additional shredded cheddar cheese
- Additional chopped bacon
Instructions
- Cook Bacon: In a large pot over medium heat, cook the bacon slices until crispy. Remove the bacon and place on a paper towel to drain excess fat. Once cooled, crumble into small pieces and set aside.
- Prepare Pot: Pour out most of the bacon fat from the pot, leaving about 1 tablespoon for flavor.
- Sauté Aromatics: Melt the butter in the pot over medium heat. Add diced onion and cook until soft and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for another 30 seconds to release aroma.
- Add Flour: Sprinkle the flour over the onion and garlic mixture. Cook while stirring constantly for 1 to 2 minutes until the flour is lightly browned, forming a roux that will thicken the soup.
- Add Broth: Gradually whisk in chicken broth, ensuring no lumps form. Bring the mixture to a boil to activate the thickening process.
- Cook Potatoes: Add diced potatoes to the pot, then reduce heat to low. Cover and simmer for 15 to 20 minutes, or until potatoes are tender when pierced with a fork.
- Mash Potatoes: Use a potato masher to lightly mash the potatoes directly in the pot to your preferred consistency—this will create a creamy texture while leaving some chunks.
- Add Dairy and Season: Stir in heavy cream, shredded cheddar cheese, sour cream, salt, and pepper. Continue cooking until cheese melts completely and soup is heated through.
- Serve and Garnish: Ladle soup into bowls and garnish with crumbled bacon, sliced green onions, additional cheddar cheese, and extra chopped bacon as desired. Serve warm for the best flavor.
Notes
- For a thicker soup, mash the potatoes more thoroughly or add an extra tablespoon of flour during the roux step.
- Russet potatoes are preferred for their fluffy texture after cooking, but Yukon Gold can be used for a creamier consistency.
- Use reduced-fat sour cream or heavy cream substitutes if you want a lighter version.
- To make this soup vegetarian, substitute vegetable broth and omit the bacon, or use a plant-based bacon alternative.
- This soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop over low heat, adding extra broth or cream if needed.
