This Loaded Potato Soup is warm, creamy, and full of yummy flavors! With tender potatoes, crispy bacon, and melting cheese, it’s like a hug in a bowl.
Who doesn’t love a comforting bowl of soup on a chilly day? I like to top mine with extra cheese and a sprinkle of chives—we all know the more, the merrier! 😄
Key Ingredients & Substitutions
Bacon: You’ll need crispy bacon for that smoky flavor. If you’re looking for a healthier option, turkey bacon works too! Sometimes, I’ll even use pancetta for an Italian twist.
Potatoes: Russet potatoes are great for this soup as they become soft and creamy. If you’re in a pinch, Yukon Gold potatoes are a good substitute—they’re creamy and flavorful but keep their shape a bit better.
Chicken Broth: While chicken broth is traditional, vegetable broth is perfect for a vegetarian version. If you want a richer flavor, homemade broth is delicious if you have some on hand!
Heavy Cream: For a lighter soup, consider using half-and-half or even milk, but the soup may not be as thick. I sometimes swap in coconut milk for a dairy-free option, which adds an interesting flavor!
Cheddar Cheese: Sharp cheddar gives great flavor, but feel free to mix it up with gouda or pepper jack for a kick! Just remember, the fresher the cheese, the better it melts.
How Do I Achieve the Perfect Creamy Texture?
To get that lovely creamy texture in your Loaded Potato Soup, pay close attention to how you handle the potatoes. After boiling, you want to mash them lightly rather than puree them completely. This keeps some chunks for a hearty feel. Here’s how:
- Cook the potatoes until they’re just tender—about 15-20 minutes. Don’t rush this step, as undercooked potatoes will be grainy.
- Use a potato masher to break them up a bit or an immersion blender; stop when you have a nice mix of smooth and chunky.
- Adding the cream and cheese after mashing allows those flavors to blend in beautifully while still keeping some potato pieces intact!
Taking your time with these steps will lead to a smoother, creamier soup that you—and everyone you share it with—will love!
Loaded Potato Soup Recipe
Ingredients You’ll Need:
- 6 slices bacon
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced russet potatoes (about 3 medium potatoes)
- 3 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for topping
- Salt and black pepper, to taste
- 1/2 tsp dried thyme (optional)
- 3 green onions (scallions), thinly sliced, for garnish
- Sour cream, for garnish (optional)
How Much Time Will You Need?
This comforting Loaded Potato Soup takes about 10 minutes to prepare and roughly 30 minutes to cook. In total, you’ll need around 40 minutes before you can dive into a warm bowl of goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Cook the bacon until it’s nice and crispy. This usually takes about 5-7 minutes. Once done, take the bacon out and place it on a paper towel-lined plate to drain. Once cool, crumble it and set aside. Don’t forget that delicious bacon fat in the pot!
2. Sauté the Onions and Garlic:
Keep about 1 tablespoon of bacon fat in the pot, and discard the rest. Then, add the finely chopped onion and sauté it over medium heat until it turns translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until it smells amazing!
3. Add the Potatoes and Broth:
Next, toss the diced potatoes into the pot, followed by the chicken broth and thyme (if you’re using it). Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook until the potatoes are tender—this should take around 15-20 minutes.
4. Mash the Potatoes:
Once the potatoes are tender, use a potato masher or an immersion blender to mash them slightly. You can leave some chunks for a hearty texture if you like—it adds a nice touch!
5. Make it Creamy:
Now, stir in the heavy cream and the shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup is creamy. Season with salt and black pepper to taste.
6. Serve with Toppings:
Ladle the soup into bowls and top it off with the crumbled bacon, additional cheese, and sliced green onions. If you love sour cream, feel free to add a dollop on top!
7. Enjoy!
Serve the Loaded Potato Soup warm and enjoy every comforting spoonful. It pairs perfectly with crusty bread or a simple salad!
This recipe yields a rich, creamy soup that captures the delightful flavors of a loaded baked potato. Perfect for sharing with friends and family!
Can I Use Leftover Mashed Potatoes for This Soup?
Absolutely! If you have leftover mashed potatoes, you can simply add them to the broth instead of fresh diced potatoes. Adjust the broth quantity as needed for the desired consistency, and heat until everything is warmed through. Just follow the remaining steps to incorporate the cream and cheese!
What If I’m Dairy-Free?
No worries! You can substitute the heavy cream with a non-dairy alternative, such as coconut milk or cashew cream, which will still give you a rich and creamy texture. For cheese, there are several plant-based cheese options available that melt well!
How Long Can I Store Leftovers?
Your Loaded Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days. When you reheat it, stir occasionally to ensure even warming, and feel free to add a splash of broth or cream to revive its creaminess.
Can I Freeze This Soup?
Yes, you can freeze Loaded Potato Soup! Just let it cool completely before transferring it to freezer-safe containers. It will keep well for about 2-3 months. To reheat, thaw in the fridge overnight and warmth on the stove, adding a bit more broth or cream if needed.
