Loaded Potato Soup Recipe

When you need the ultimate comfort food, Loaded Potato Soup delivers in every way. Packed with hearty potatoes, smoky bacon, melty cheese, and rich cream, it’s a satisfying bowl of goodness that feels like a warm hug. Whether served as a cozy main dish or a starter for a larger meal, this soup is always a crowd-pleaser. Here’s how to create this indulgent classic step by step.

Ingredients

For the Soup

• 4 large russet potatoes, peeled and cubed
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth (low sodium)
• 2 cups whole milk
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and pepper, to taste

Toppings (Optional but Recommended!)

• Extra shredded cheddar cheese
• Cooked, crumbled bacon
• Sliced green onions
• Sour cream
• Fresh parsley, chopped

Instructions

Step 1: Prepare the Potatoes

Peel and cube the potatoes into bite-sized pieces. Set aside in a bowl of cold water to prevent browning.

Step 2: Cook the Bacon

Heat a large soup pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes.

Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the pot.

Step 3: Sauté the Aromatics

• Add the diced onion to the pot with the bacon drippings. Sauté for 3-4 minutes until softened.
• Stir in the minced garlic and cook for 1 minute, being careful not to burn it.

Step 4: Make the Base

• Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
• Slowly whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot.
• Add the milk and cream, stirring until smooth and well combined.

Step 5: Add the Potatoes

• Drain the cubed potatoes and add them to the pot.
• Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.

Step 6: Mash or Blend (Optional)

• For a creamier soup, use a potato masher to mash some of the potatoes directly in the pot.
• Alternatively, use an immersion blender to partially blend the soup, leaving some chunks for texture.

Step 7: Finish with Cheese and Sour Cream

• Stir in the shredded cheddar cheese and sour cream until melted and fully incorporated.
• Taste the soup and adjust seasoning with salt and pepper as needed.

Step 8: Serve and Garnish

• Ladle the soup into bowls and top with extra cheddar cheese, bacon, green onions, and parsley for a fully loaded experience.

Serving and Storage Tips

Serving Suggestions

• Pair with warm crusty bread, garlic toast, or a fresh green salad.
• Serve in bread bowls for an extra indulgent presentation.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup can be frozen for up to 3 months. However, freeze before adding sour cream for the best texture; stir it in after reheating.

Reheating

• Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of milk or broth to thin if needed.

Helpful Notes

1. Potato Options: Russet potatoes are ideal for a creamy soup, but Yukon Golds can be used for a slightly buttery flavor.
2. Thicker Soup: For an even thicker consistency, add an extra tablespoon of flour to the roux.
3. Healthier Version: Use turkey bacon, skim milk, or Greek yogurt in place of sour cream for a lighter soup.
4. Vegan Option: Substitute dairy with plant-based milk and cheese, and use vegetable broth instead of chicken broth.
5. Extra Flavor: Add a pinch of smoked paprika or cayenne for a subtle kick.

Tips from Well-Known Chefs

• Ina Garten: “Season as you go! Layering salt and pepper at each stage of cooking ensures your soup is well-balanced.”
• Gordon Ramsay: “Use the highest quality cheese you can find. A strong, sharp cheddar will make all the difference.”
• Rachael Ray: “Finish the soup with a squeeze of lemon or vinegar to brighten up the flavors.”

Frequently Asked Questions

1. Can I use red or white potatoes instead of russet?

Yes, but russets are starchier and give the soup its creamy texture. Waxy potatoes (like red or white) will result in a chunkier soup.

2. How do I prevent the soup from curdling?

Stir in the milk and cream over low heat and avoid boiling after dairy is added.

3. What can I use instead of bacon?

Diced ham, pancetta, or even crispy fried shallots work well.

4. How can I make the soup less rich?

Replace heavy cream with more milk or a combination of milk and broth.

5. Can I make this soup in a slow cooker?

Yes! Combine all ingredients (except dairy, cheese, and sour cream) in the slow cooker and cook on low for 6-8 hours. Stir in dairy and cheese in the last 30 minutes.

6. Why is my soup too thin?

Let it simmer uncovered for 10-15 minutes to thicken. You can also mix 1 tablespoon of cornstarch with water and stir it in.

7. Can I add extra vegetables?

Absolutely! Corn, broccoli, or even peas make great additions.

8. How do I freeze the soup properly?

Cool the soup completely, transfer it to freezer-safe containers, and leave room for expansion.

9. Can I use pre-cooked or leftover potatoes?

Yes, stir in pre-cooked potatoes during the last 5-10 minutes to heat them through.

10. What’s the best cheese for this soup?

Sharp cheddar is classic, but you can experiment with Gruyere, Monterey Jack, or a smoked cheese for added depth.