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