Loaded Potato Soup Recipe - Creamy Bacon Cheddar Comfort

Are you searching for the ultimate Loaded Potato Soup Recipe that delivers creamy, comforting goodness in every spoonful? Look no further! This blog post will guide you through creating a decadent, hearty, and utterly satisfying soup, brimming with fluffy potatoes, crispy bacon, sharp cheddar cheese, and a rich, velvety broth. Prepare to warm your soul with this classic comfort food, perfect for chilly evenings or any time you crave a bowl of pure deliciousness.

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Key Ingredients for Loaded Potato Soup Recipe

To create this incredible Loaded Potato Soup Recipe, gather the following ingredients:

5 lbs Russet Potatoes: Peeled and cut into 1-inch cubes. Russet potatoes are ideal for their high starch content, which helps create a thick, creamy soup.
6 slices Thick-Cut Bacon: Diced. Cook until crispy for maximum flavor and texture.
1 large Yellow Onion: Diced. Adds a sweet, aromatic base to the soup.
2 cloves Garlic: Minced. For a pungent, savory kick.
4 cups Chicken Broth (low sodium): The liquid base that brings all the flavors together.
2 cups Whole Milk: Contributes to the soup’s creamy texture.
1 cup Heavy Cream: For an extra luxurious and rich consistency.
4 tablespoons All-Purpose Flour: Used to create a roux that thickens the soup.
4 tablespoons Unsalted Butter: The fat component for the roux and sautéing.
1 ½ cups Shredded Sharp Cheddar Cheese: Divided (1 cup for the soup, ½ cup for topping). The star of our “loaded” profile.
½ cup Sour Cream: For a tangy finish and added creaminess.
2 tablespoons Fresh Chives: Chopped (for garnish). Adds a fresh, oniony note.
Salt and Freshly Ground Black Pepper: To taste. Essential for balancing flavors.

How to Make Loaded Potato Soup Recipe

This Loaded Potato Soup Recipe is incredibly easy to make, delivering a delicious, satisfying meal that’s perfect for a cozy night in. Its creamy texture, rich bacon and cheddar flavors, and simple steps make it a standout. You’ll be amazed at how quickly you can achieve such a comforting dish, typically ready in just under an hour from start to finish.

Step-by-Step Instructions:

Prepare the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate, reserving 2 tablespoons of the bacon fat in the pot.
Sauté Aromatics: Add the diced yellow onion to the reserved bacon fat in the pot. Cook over medium heat for 5-7 minutes, or until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
Create the Roux: Push the onions and garlic to one side of the pot. Add the unsalted butter to the empty side and let it melt. Once melted, sprinkle in the all-purpose flour and stir constantly with a whisk for 1-2 minutes until a smooth paste (roux) forms.
Build the Base: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, whisking occasionally, until it thickens slightly.
Cook the Potatoes: Add the cubed Russet potatoes to the pot. Bring the soup back to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
Achieve Creaminess: Once potatoes are cooked, remove about 2-3 cups of the soup (potatoes and liquid) and mash them with a potato masher or use an immersion blender directly in the pot to mash some of the potatoes, leaving some chunky. This step is key for texture. Stir in the whole milk and heavy cream.
Melt the Cheese: Return the soup to a gentle simmer (do not boil). Stir in 1 cup of shredded sharp cheddar cheese until it’s completely melted and smooth. Remove the pot from the heat.
Finish with Tang: Stir in the sour cream until well combined. Season generously with salt and freshly ground black pepper to taste. Remember the bacon and cheese add saltiness, so taste before adding too much.
Serve and Garnish: Ladle the Loaded Potato Soup Recipe into bowls. Garnish each serving with the reserved crispy bacon bits, the remaining ½ cup of shredded cheddar cheese, and fresh chopped chives. Serve immediately and enjoy!

Why You’ll Love This Loaded Potato Soup Recipe

You’ll absolutely adore this Loaded Potato Soup Recipe for its unparalleled comfort and incredible flavor. The main highlight is its velvety, rich base, perfectly balanced with the hearty chunks of tender potato. Beyond its deliciousness, making this soup at home is a fantastic cost-saving alternative to dining out, allowing you to enjoy gourmet flavors without the hefty price tag.

What truly elevates this dish are the decadent toppings – crispy, salty bacon, sharp cheddar cheese, and fresh chives – creating an explosion of texture and taste in every spoonful. If you enjoyed our Creamy Tomato Soup, you’ll find this potato soup equally satisfying, offering a different, yet equally comforting, culinary journey. Don’t wait – try making this heartwarming recipe at home tonight!

What to Serve Loaded Potato Soup With

This Loaded Potato Soup Recipe is incredibly hearty on its own, but here are a few ideas to round out your meal:

Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of that creamy goodness.
Side Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
Grilled Cheese Sandwich: The ultimate comfort food pairing – creamy soup and a gooey sandwich!
Roasted Vegetables: Simple roasted broccoli or asparagus can add a healthy and flavorful side.
Cornbread: A slightly sweet cornbread complements the savory notes of the soup wonderfully.

Top Tips for Perfecting Loaded Potato Soup Recipe

Potato Choice is Key: While Russets are recommended for their starchiness, Yukon Golds can also work for a slightly waxier texture. Avoid waxy potatoes like red bliss as they don’t break down as well.
Don’t Skimp on Bacon Fat: The reserved bacon fat is crucial for building a flavorful base. It infuses the onions and roux with a smoky depth.
Whisk Constantly for a Smooth Roux: When adding flour to butter, continuous whisking prevents lumps and ensures a silky-smooth soup.
Avoid Boiling After Adding Dairy: Once the milk, cream, and sour cream are added, bring the soup to a gentle simmer. Boiling can cause the dairy to curdle, altering the texture.
Adjust Thickness: If your soup is too thick, thin it with a little more chicken broth or milk. If it’s too thin, simmer it uncovered for a few more minutes, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened.
Season as You Go: Taste and adjust seasoning (salt, pepper) at various stages, especially after adding the cheese and sour cream.
Immersion Blender vs. Masher: An immersion blender creates a smoother soup, while a potato masher leaves more chunky potato pieces. Choose what you prefer!

Storing and Reheating Tips

This Loaded Potato Soup Recipe makes excellent leftovers, sometimes even tasting better the next day!

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
- Stovetop: Gently reheat the soup over medium-low heat, stirring frequently, until warmed through. You may need to add a splash of milk or broth to thin it out if it has thickened in the fridge. Do not boil.
- Microwave: Reheat individual portions in a microwave-safe bowl, stirring every minute, until hot.
Freezing (with caution): Dairy-based soups can sometimes separate or become grainy when frozen and thawed. If you plan to freeze, it’s best to freeze the soup before adding the heavy cream, milk, sour cream, and cheese. Thaw overnight in the refrigerator, then gently reheat and stir in the remaining dairy and cheese. Alternatively, if freezing the finished soup, thaw slowly in the fridge and reheat gently on the stovetop, whisking well to re-emulsify any fat separation. It can be stored frozen for up to 2-3 months.

Final Thoughts: Loaded Potato Soup Recipe

This Loaded Potato Soup Recipe is more than just a meal; it’s an experience of warmth, comfort, and pure deliciousness. From the crispy bacon and tender potatoes to the rich, cheesy broth, every element comes together to create a dish that truly satisfies. Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for success, promising a hearty bowl that will bring joy to your table. So, gather your ingredients, follow these simple steps, and prepare to indulge in the ultimate comfort food. Your taste buds will thank you!

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Loaded Potato Soup Recipe FAQs:

Q1: Can I make this soup vegetarian?
A1: Yes! Omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or a dash of liquid smoke for a hint of smoky flavor, or sauté some mushrooms with the onions for extra umami.

Q2: What’s the best way to thicken the soup if it’s too thin?
A2: The best way to thicken it is to create a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Whisk this mixture into the simmering soup and cook for another 2-3 minutes, stirring, until it reaches your desired thickness.

Q3: Can I use different types of cheese?
A3: Absolutely! While sharp cheddar is classic, you can experiment with other good melting cheeses like Monterey Jack, Colby, or even a blend of cheeses. Just ensure they melt smoothly into the soup.

Q4: How can I make this soup healthier?
A4: To make it a bit lighter, you can use low-fat milk, reduce the amount of heavy cream, or use Greek yogurt instead of sour cream (stirred in at the very end). You can also use turkey bacon instead of pork bacon.

Q5: Why did my soup curdle when I added the dairy?
A5: This usually happens if the soup comes to a rolling boil after the dairy (milk, cream, sour cream) has been added. To prevent curdling, always add dairy off the heat or ensure the soup is at a gentle simmer, not a vigorous boil. Slowly temper in the sour cream by mixing a little hot soup into it before adding it to the pot.

Loaded Potato Soup Recipe – Creamy Bacon Cheddar Comfort