Warm up with our irresistible Loaded Potato Soup! This creamy delight combines all the comforting elements of a hearty meal: tender chunks of potato, rich cheese, and crisp bacon in a velvety base – all without using heavy cream.
Perfect for a cozy dinner, this easy, 30-minute recipe transforms simple ingredients into a bowl of pure comfort food. Whether you’re looking for a satisfying weeknight dinner or a delicious way to cheer up a chilly day, this cheesy potato soup promises to be a crowd-pleaser.
How to Prepare Loaded Potato Soup
- Potato Prep: Place peeled and cubed potatoes in a stockpot, cover with 1 inch of water, season with ½ tsp of salt, and cook for 8-10 minutes until they’re tender. Drain and set aside.
- Crisp the Bacon: In a Dutch oven, sauté bacon pieces until crispy, then transfer them to a plate, keeping 1 Tbsp of the bacon grease in the pot.
- Sauté Onions and Garlic: Add butter and onions to the pot with bacon grease. Sauté until the onions are tender, then add garlic and cook for an additional minute until fragrant.
- Thicken the Base: Whisk in flour quickly, then gradually add milk and chicken broth, whisking constantly. Bring the mixture to a soft boil.
- Combine and Cook: Return the drained potatoes to the pot, seasoning the soup with salt and pepper. Stir in sour cream, shredded cheddar, and half of the cooked bacon. Bring to a boil, then remove from heat.
- Serve and Enjoy: Serve the soup hot, garnished with the remaining bacon and your choice of toppings like green onions or extra cheese.
Loaded Potato Soup
Ingredients
- 4 large potatoes
- ½ tsp salt
- 8 oz bacon
- 4 Tbsp unsalted butter
- ½ med onion
- 2 garlic cloves
- ¼ cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 cup mild or sharp cheddar cheese
- ¾ cup sour cream
- 1 tsp salt
- ¼ tsp pepper
- green onions
Instructions
- Cook the Potatoes: In a large pot, immerse the cubed potatoes in water, ensuring they're covered by an inch. Add ½ tsp of salt and boil for 8-10 minutes until they're easily pierced with a knife. Then, drain them.
- Bacon Time: Fry the bacon in a Dutch oven until it reaches a crispy texture, then move it to a plate, leaving behind 1 Tbsp of the grease.
- Onion and Garlic Sauté: To the remaining bacon grease, add butter and the chopped onions, cooking until soft. Then, stir in the garlic and cook for a minute until it's aromatic.
- Create the Soup Base: Quickly mix in the flour, then slowly incorporate the milk and chicken broth, whisking continuously. Bring the mixture to a gentle boil.
- Final Assembly: Add the cooked potatoes to the pot, seasoning with salt and pepper. Mix in the sour cream, cheddar cheese, and half of the bacon. Bring the soup to a boil once more, then take it off the heat.
- Garnish and Serve: Dish out the soup garnished with the rest of the bacon and any other preferred toppings, ready to warm you up from the inside out.
How to Store Loaded Potato Soup
Loaded Potato Soup can be stored in the refrigerator or freezer with ease. To refrigerate, allow the soup to cool completely, then transfer it into airtight containers. It will keep for up to 3 days. For freezing, place cooled soup in freezer-safe bags or containers, leaving some room for expansion. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight if frozen, then warm on the stove over medium heat, stirring occasionally. You may need to add a bit of milk to adjust consistency.
