This Loaded Potato Soup is creamy, comforting, and just what you need on a chilly day. With soft potatoes, rich cheese, and crispy bacon, it’s like a warm hug in a bowl!
You can top it with green onions or a dollop of sour cream for extra flavor, but honestly, I love it just as it is. Who doesn’t enjoy a cozy bowl of soup? 🥔✨
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes because they get super creamy when cooked. However, Yukon Golds are another great choice for a buttery flavor!
Bacon: While I love crispy bacon in this soup, turkey bacon or even diced ham can work well if you want a leaner option. Just sauté until crispy!
Heavy Cream: For a lighter soup, you can swap heavy cream with half-and-half or whole milk. It’ll still be delicious, just less rich.
Cheddar Cheese: Sharp cheddar gives the best flavor, but if you’re looking for something milder, try Monterey Jack or Colby. Even a creamy cheese like cream cheese could work for a different texture.
How Do I Get the Perfect Creamy Texture for My Soup?
The key to a creamy Loaded Potato Soup lies in the balancing act of mashing and blending. Here’s how to get it just right:
- After the potatoes are tender, use a potato masher or an immersion blender to break down some of the potatoes. This thickens the soup while leaving some chunks for texture.
- Make sure to stir in the cream and cheese over low heat. This allows the cheese to melt fully without separating.
- If you find your soup too thick, add a bit more chicken broth or milk to reach your preferred creaminess.
These techniques really elevate the soup, making it the ultimate comfort food. Enjoy your cooking!
Loaded Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 6 slices of bacon
- 4 cups chicken broth
- 1 cup onion, finely chopped
- 1 cup celery, chopped (optional)
- 3 cloves garlic, minced
- 2 cups heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream
- 4 green onions, sliced, plus more for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 30-40 minutes from start to finish. You’ll spend about 10-15 minutes prepping the ingredients, and then another 20-25 minutes cooking on the stovetop. In no time, you’ll have a warm bowl of deliciousness ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy. This should take about 5-7 minutes. Once done, remove the bacon, crumble it, and set it aside. Now, drain most of the bacon fat but leave about 1-2 tablespoons in the pot for flavor.
2. Sauté the Vegetables:
Add the chopped onion and celery (if you’re using it) to the pot. Sauté these in the reserved bacon fat until they become soft and translucent, which should take around 5 minutes. Then, add the minced garlic and cook for another minute, stirring well to avoid burning.
3. Cook the Potatoes:
Next, add the diced russet potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are nice and tender, about 15-20 minutes.
4. Mash the Potatoes:
Once the potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes directly in the pot. This will thicken the soup while leaving some delicious chunks. Feel free to mash to your preferred consistency!
5. Add Cream and Cheese:
Now stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat, stirring frequently, until the cheese melts and you have a creamy texture. Don’t forget to season with salt and pepper to taste!
6. Final Touches:
Finally, stir in the sliced green onions and half of the crumbled bacon. This adds a nice burst of flavor right before serving.
7. Serve and Enjoy:
Serve the soup hot, garnished with the remaining cheddar cheese, crumbled bacon, and additional green onions for a fresh touch. Enjoy your rich and comforting Loaded Potato Soup!
There’s nothing quite like this dish on a chilly day. Dig in and savor every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are recommended for their creaminess, Yukon Gold potatoes also work wonderfully for a buttery flavor. Just keep in mind that different potatoes may yield slightly different textures.
How Can I Make This Soup Vegetarian?
If you want to make a vegetarian version, you can simply omit the bacon and use vegetable broth instead of chicken broth. For added flavor, consider sautéing some mushrooms or using smoked paprika for a smoky taste.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Let it cool completely, then store it in an airtight container. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on the stove or in the microwave.
What Can I Serve with Loaded Potato Soup?
This soup pairs beautifully with crusty bread, a fresh salad, or even grilled cheese sandwiches for a cozy meal. Feel free to get creative with your sides!
