This Loaded Potato Soup is the perfect cozy dish for chilly days! It’s creamy and full of flavor, featuring tender potatoes, crispy bacon, and cheese that melts right in.
I love to top mine with green onions and extra cheese—it makes everything even yummier! Plus, it’s super easy to whip up, so I can enjoy warm soup anytime. 😊
Key Ingredients & Substitutions
Potatoes: Russet potatoes are the best choice here for their starchy texture that creates a creamy soup. If you’re in a pinch, Yukon Golds can work, but they’re a bit waxy. Sweet potatoes could also add a fun twist!
Bacon: While I love crispy bacon for that smoky flavor, turkey bacon or even plant-based bacon can make this dish lighter and fit for various diets. Feel free to omit it for a vegetarian version!
Cheese: Sharp cheddar adds a nice tang, but you can substitute it with Monterey Jack or Gouda for a different flavor profile. Vegan cheese is another option if you want to keep it dairy-free.
Chicken Broth: If you prefer a vegetarian or vegan soup, vegetable broth is a fantastic swap! You could also use homemade broth if you have some on hand—it’s generally richer and tastier.
How Do You Make the Soup Creamy Without Overcooking It?
To achieve that creamy texture without turning the soup into mush, take care during the cooking process. After bringing your broth and potatoes to a boil, lower the heat to let them simmer gently. This keeps the potatoes tender but intact.
- Watch the cooking time; you want the potatoes soft enough to mash but not disintegrating. Start checking for doneness at 15 minutes.
- When mashing, don’t overdo it! Aim for a chunky consistency; a few of those potato pieces will add nice texture to the soup.
Lastly, add in your milk or cream slowly after mashing, stirring it in to blend everything perfectly. Happy cooking!
Loaded Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or heavy cream
- 4 tablespoons unsalted butter
- 4 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup all-purpose flour
For Garnish:
- 3 green onions, sliced
- Extra shredded cheddar cheese, if desired
How Much Time Will You Need?
This loaded potato soup takes about 10 minutes to prepare and about 30 minutes to cook. You’ll spend around 40 minutes in total from start to finish. It’s quick, easy, and perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot over medium heat. Add the bacon strips and cook until they’re nice and crispy. Once they’re done, remove them from the pot and place them on a paper towel to absorb any excess grease. Don’t forget to leave about 1 tablespoon of bacon fat in the pot for flavor!
2. Sauté the Aromatics:
In the same pot, add the unsalted butter. When it’s melted, toss in the finely chopped onion and minced garlic. Cook this mixture for about 5 minutes, stirring occasionally until the onions become soft and translucent. This step builds a lovely base of flavor for your soup!
3. Create the Roux:
Next, sprinkle in the flour and stir it well into the onion and garlic mixture. Cook for 1-2 minutes while constantly stirring. This will prevent the flour from burning and create a thick base for the soup.
4. Add the Broth and Potatoes:
Slowly whisk in the chicken broth to prevent any lumps from forming. Once it’s smooth, add the diced potatoes, salt, ground black pepper, and thyme (if you’re using it). Bring the whole mixture to a boil.
5. Simmer the Soup:
After boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender. Keep checking for doneness—poke them with a fork to see if they’re soft!
6. Mash for Texture:
Take a potato masher or an immersion blender and gently mash some of the potatoes to thicken the soup. You want to leave some chunks for texture—this adds to the heartiness of the soup!
7. Mix in Cream and Cheese:
Now it’s time for the best part! Stir in the milk or cream and the shredded cheddar cheese. Keep stirring until the cheese melts and the soup is wonderfully creamy. Taste it and adjust the seasoning with more salt and pepper if needed.
8. Serve and Enjoy:
Serve your loaded potato soup hot, topped with crumbled bacon, sliced green onions, and extra shredded cheddar cheese if you like. Your bowl of comfort is ready to be devoured!
Enjoy your hearty, comforting bowl of loaded potato soup! 😊
Can I Use Instant Potatoes Instead of Fresh Potatoes?
Yes, you can use instant potatoes in a pinch! Just follow the package instructions to rehydrate them in the broth and add them to the soup. Keep in mind that the texture will differ, and they may absorb more liquid than fresh potatoes.
Can I Make This Recipe Vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and leave out the bacon or substitute it with a plant-based bacon alternative. You can also add more vegetables like carrots or celery for extra flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the soup thickens when refrigerated, you can add a little extra broth or milk when reheating to bring back the creamy consistency.
Can I Freeze Loaded Potato Soup?
Yes! To freeze, let the soup cool completely then transfer it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw overnight in the fridge and warm it gently on the stove, adding a splash of milk or broth as needed.