Best Loaded Potato Soup Recipe – Creamy and Comforting
Loaded Potato Soup
Loaded potato soup is one of the most comforting dishes you can make at home. Imagine the flavor of baked potatoes transformed into a rich, creamy bowl of soup layered with smoky bacon, sharp cheese, fresh green onions, and a touch of sour cream. The balance of creaminess with the hearty bite of potatoes is what makes this recipe so special. It is both filling and satisfying, offering all the flavors of baked potatoes soup in spoonable form.
The appeal lies in its texture. A good creamy loaded potato soup has both velvety broth and tender chunks of potato that give each bite substance. The toppings make it irresistible, turning a simple potato soup recipe into a complete meal. This is the kind of dish that works just as well for a casual family dinner as it does for entertaining friends.
Why You’ll Love This Recipe
As a chef, I see loaded potato soup as more than a bowl of comfort food. It is a perfect example of how basic ingredients like potatoes, cream, and bacon can be elevated into something memorable. You will love this recipe because:
Preparation and Cooking Time, also Serving
Ingredients
Substitution notes:
Step-by-Step Instructions
Step 1: Render the Bacon
In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. This usually takes 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of the bacon fat in the pot for flavor.
Step 2: Sauté the Aromatics
Add the diced onion to the pot with the bacon fat and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 1 minute, just until fragrant.
Step 3: Build the Roux
Add the butter to the pot, letting it melt, then stir in the flour. Whisk constantly for 2 minutes to create a pale golden roux. This will thicken the soup.
Step 4: Add Liquids and Potatoes
Slowly whisk in the chicken broth to avoid lumps. Stir in the milk and cream, then add the potato cubes. Season with salt, pepper, and smoked paprika. Bring the mixture to a simmer and cook uncovered for 20 minutes until the potatoes are fork-tender.
Step 5: Adjust the Texture
For a creamier potato soup, use a potato masher to lightly mash some of the potatoes directly in the pot while leaving some chunks intact. This creates the classic creamy potato soup texture.
Step 6: Stir in Cheese and Sour Cream
Reduce the heat to low and stir in the shredded cheddar cheese until melted. Blend in the sour cream for tanginess. Taste and adjust seasoning if needed.
Step 7: Finish with Bacon and Serve
Add most of the crispy bacon back into the pot, reserving some for garnish. Stir well, then ladle the soup into bowls.
How to Serve
Loaded potato soup looks most appetizing when garnished generously. Top each bowl with the reserved crispy bacon, a sprinkle of shredded cheddar cheese, sliced green onions, and a small dollop of sour cream. Serve with warm crusty bread or garlic toast on the side. A light green salad works well to balance the richness. For presentation, serve the soup in wide shallow bowls to showcase the toppings.
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information (per serving, approximate)
Final Words
Loaded potato soup is a dish every home cook should master. It brings together simple ingredients and turns them into a hearty, comforting meal that rivals restaurant versions. By making it at home, you control the flavor, the creaminess, and the toppings to suit your taste. Whether you keep it classic or try one of the variations, this soup will always be a favorite at the table.
FAQ’s
Best Loaded Potato Soup Recipe – Creamy and Comforting
Course: Soup Recipes6
servings20
minutes35
minutes420
kcalIngredients
6 medium russet potatoes, peeled and cut into 1-inch cubes
6 slices thick-cut bacon, chopped
1 medium onion, finely diced
3 cloves garlic, minced
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 cup sliced green onions for garnish
Directions
- In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. This usually takes 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of the bacon fat in the pot for flavor.
- Add the diced onion to the pot with the bacon fat and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Add the butter to the pot, letting it melt, then stir in the flour. Whisk constantly for 2 minutes to create a pale golden roux. This will thicken the soup.
- Slowly whisk in the chicken broth to avoid lumps. Stir in the milk and cream, then add the potato cubes. Season with salt, pepper, and smoked paprika. Bring the mixture to a simmer and cook uncovered for 20 minutes until the potatoes are fork-tender.
- For a creamier potato soup, use a potato masher to lightly mash some of the potatoes directly in the pot while leaving some chunks intact. This creates the classic creamy potato soup texture.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted. Blend in the sour cream for tanginess. Taste and adjust seasoning if needed.
- Add most of the crispy bacon back into the pot, reserving some for garnish. Stir well, then ladle the soup into bowls.
Notes
- Always cook the potatoes until just tender; overcooked potatoes can become grainy.
- Shred cheese from a block instead of using pre-shredded. It melts smoother and avoids clumping.
- To thicken without extra flour, let the soup simmer longer and mash more potatoes.
- Add toppings just before serving so they stay crisp and fresh.
