Loaded Potato Soup Recipe

Loaded Potato Soup is the ultimate comfort dish—creamy, hearty, and topped with all the fixings you’d find on a loaded baked potato. From crispy bacon to melty cheese and fresh green onions, this soup is a crowd-pleaser for chilly nights or any time you crave a cozy bowl of goodness. Follow this step-by-step guide to create a rich, flavorful soup that’s sure to impress family and friends.

Ingredients You’ll Need

For the Soup:

• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 4-5 medium russet potatoes, peeled and diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

For Toppings:

• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup green onions, sliced
• Croutons (optional)

Step-by-Step Directions

Step 1: Sauté Aromatics

Add butter to the pot with the bacon drippings. Once melted, stir in the diced onion and garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

Step 2: Create the Roux

Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 3: Build the Base

Slowly whisk in the chicken broth, ensuring the roux dissolves completely. Then add the milk and heavy cream, stirring until smooth.

Step 4: Cook the Potatoes

Add the diced potatoes, smoked paprika, thyme, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Blend for Creaminess (Optional)

For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, transfer 2 cups of the soup to a blender, puree until smooth, and return it to the pot.

Step 6: Add Cheese and Bacon

Stir in 1 cup of shredded cheddar cheese until melted and incorporated. Add half of the cooked bacon and mix well.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with the remaining cheese, bacon, green onions, and a dollop of sour cream. Serve warm with crusty bread or crackers.

Serving and Storage Tips

Serving:

• Pair this soup with a simple side salad or garlic bread for a complete meal.
• For extra crunch, top with homemade croutons or crispy fried onions.

Storage:

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Avoid freezing the soup if it contains cream as it can separate upon reheating. To freeze, omit the cream and add it when reheating.

Helpful Notes

• Potato Varieties: Russet potatoes are ideal for this recipe because they’re starchy and break down beautifully for a creamy texture. Yukon Gold potatoes can also work for a slightly buttery flavor.
• Consistency: If the soup is too thick, add more chicken broth or milk until you reach your desired consistency.
• Make it Vegetarian: Omit the bacon, use vegetable broth, and add a smoky flavor with a dash of smoked paprika.

Tips from Well-Known Chefs

• Ina Garten’s Advice: Use high-quality cheese for the best flavor. Grate it yourself to avoid the anti-caking agents in pre-shredded cheese, which can affect melting.
• Alton Brown’s Tip: Don’t overcook the potatoes; they should be tender but not falling apart to maintain some texture in the soup.
• Gordon Ramsay’s Suggestion: Add a touch of white wine during the roux-making step for a subtle depth of flavor.

Frequently Asked Questions

1. Can I use other types of potatoes?

Yes! Yukon Gold potatoes provide a creamier texture, while red potatoes hold their shape better and offer a slightly firmer bite.

2. Can I make this soup dairy-free?

Absolutely. Substitute the milk and cream with unsweetened almond or coconut milk. Use a dairy-free cheese alternative for topping.

3. How can I make the soup thicker?

Mash some of the potatoes directly in the pot with a potato masher or stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).

4. What other toppings can I add?

Chopped chives, jalapeños, diced tomatoes, or even sautéed mushrooms make great additions.

5. Can I prepare this soup in advance?

Yes, this soup reheats well. For best results, reheat gently on the stovetop and stir frequently to prevent curdling.

6. What kind of cheese works best?

Sharp cheddar cheese is classic, but you can experiment with Monterey Jack, Gruyere, or a blend of cheeses for added flavor.

7. Is it possible to make this soup in a slow cooker?

Yes! Add all ingredients except the cream, cheese, and toppings to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes.

8. How do I reheat the soup without it separating?

Reheat on low heat and stir frequently. If separation occurs, whisk in a small amount of warm milk or cream to bring it back together.

9. Can I use leftover mashed potatoes?

Yes! Stir in leftover mashed potatoes for added thickness and flavor.

10. How do I make it spicier?

Add a pinch of cayenne pepper or top the soup with diced jalapeños or a drizzle of hot sauce.