Loaded Potato Soup is a comforting, creamy dish filled with all the savory flavors of a fully loaded baked potato. This soup combines tender chunks of potato, crispy bacon, and rich cheeses, making it a hearty meal perfect for chilly days.
The step-by-step instructions below will guide you through the process of creating this delicious soup that’s sure to satisfy your comfort food cravings.
Loaded Potato Soup is not just a dish; it’s a comforting experience, perfect for warming up on a cold day or serving to friends and family for a casual meal. Enjoy the rich, comforting flavors of this beloved soup any time you need a little extra warmth.
Loaded Potato Soup Recipe
Ingredients:
- 8 slices bacon, chopped
- 4 tablespoons butter (additional as needed)
- 4 large Russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ⅛ teaspoon cayenne pepper
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- 2 ½ cups 2% milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded white cheddar cheese
- ½ cup sour cream
- ¼ cup chopped chives
- Salt and pepper, to taste
Instructions:
- Cook the Bacon:
- In a Dutch oven or heavy stockpot over medium heat, brown the chopped bacon until crisp.
- Use a slotted spoon to remove the bacon from the pot, leaving the bacon grease behind.
- Prepare the Base:
- Add enough butter to the bacon grease to make a total of 2 tablespoons of fat. Melt the butter with the grease.
- Add the cubed potatoes and chopped onion. Cook for about 5 minutes, or until the onions are soft and translucent.
- Add the minced garlic and cayenne pepper. Cook for an additional minute, stirring constantly to prevent the garlic from burning.
- Make the Roux:
- Remove the potatoes, onions, and garlic with a slotted spoon, setting them aside and keeping the fat in the pot.
- Add enough butter to the reserved fat to make 4 tablespoons total. Melt the butter.
- Sprinkle the flour over the melted butter and fat. Whisk to combine and cook for 2-3 minutes, stirring constantly, to cook off the raw flour taste.
- Add Liquids:
- Gradually whisk in the chicken broth and milk, alternating between the two to prevent lumps. Continue to stir until the mixture is smooth.
- Simmer the Soup:
- Return the potatoes, onions, and garlic to the pot. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Add Cheese and Finishing Touches:
- Reduce the heat to low. Gradually whisk in the sharp cheddar and white cheddar cheeses until melted and smooth.
- Remove the pot from the heat. Stir in the cooked bacon, sour cream, and chopped chives. Season with salt and pepper to taste.
- Serve:
- Serve the soup hot, garnished with additional cheese, bacon, chives, or a dollop of sour cream if desired.
Tips:
- Thickness Adjustment: If the soup is too thick, you can thin it with a bit more milk or broth until you reach your desired consistency.
- Storage: This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
