Of course! Loaded Potato Soup is the ultimate comfort food in a bowl. It’s creamy, hearty, and topped with all your favorite baked potato fixings. This recipe creates a rich and velvety soup that’s far superior to any canned version.
Here’s a classic, foolproof recipe that will become a staple in your kitchen.
Ultimate Loaded Baked Potato Soup
This recipe uses a simple technique to create a luxuriously creamy soup without a ton of heavy cream, relying on the natural starch from the potatoes.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
For the Soup:
· 6 slices bacon, chopped
· 3 tbsp reserved bacon grease (or butter)
· 1 medium yellow onion, chopped
· 3 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups chicken broth
· 2 lbs russet potatoes (about 3 large), peeled and cubed into 1/2-inch pieces
· 1 cup whole milk or half-and-half
· 1 cup heavy cream (or additional whole milk)
· 1 ½ cups shredded sharp cheddar cheese
· 1/2 cup sour cream
· 1 tsp salt, or to taste
· 1/2 tsp black pepper
· 1/4 tsp paprika
For the Toppings:
· Reserved cooked bacon
· Shredded cheddar cheese
· Sliced green onions or chives
· Additional sour cream
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 3 tablespoons of bacon grease in the pot.
- Sauté Aromatics: Add the chopped onion to the bacon grease and cook for 5-6 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic. Whisk constantly and cook for about 1 minute. This will cook out the raw flour taste and form the base for your thick soup.
- Combine Broth and Potatoes: Gradually whisk in the chicken broth, ensuring no lumps form. Add the cubed potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are very tender.
- Thicken the Soup (Optional but Recommended): For a thicker, creamier base, use a potato masher or the back of a wooden spoon to mash about half of the potatoes right in the pot. This releases their starch and naturally thickens the soup.
- Add Dairy and Cheese: Stir in the whole milk and heavy cream. Heat through but do not boil. Turn the heat down to low. Gradually stir in the 1 ½ cups of shredded cheddar cheese and the 1/2 cup of sour cream until melted and smooth. Do not boil after adding the dairy, as it can cause the soup to break or the cheese to become grainy.
- Season: Season with salt, pepper, and paprika. Taste and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and top generously with the reserved cooked bacon, more shredded cheddar, green onions, and a dollop of sour cream.
Pro-Tips for the Perfect Soup
· Potato Choice: Starchy russet potatoes are best for this soup as they break down easily and help thicken it. For a soup with firmer potato chunks, you can use Yukon Golds.
· Don’t Rush the Roux: Cooking the flour for a full minute is essential to avoid a “floury” taste in your final soup.
· Blending Option: For an ultra-smooth and velvety soup, you can use an immersion blender to puree the soup to your desired consistency before adding the cheese and sour cream.
· Make it Lighter: You can substitute the heavy cream with more whole milk or even evaporated milk for a lighter texture that’s still creamy.
· Crockpot Method:
· Cook the bacon and sauté the onions as directed.
· Add the sautéed onions, garlic, flour, broth, and potatoes to your slow cooker.
· Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are tender.
· Mash some of the potatoes. Stir in the warm milk, cream, cheese, and sour cream until melted and combined.
This soup is the definition of comfort in a bowl. It’s rich, satisfying, and guaranteed to please a crowd. Enjoy