Description
There’s nothing more comforting than a warm, creamy bowl of loaded potato soup. This hearty dish combines the richness of cheddar cheese, the smokiness of bacon, and the tenderness of perfectly cooked potatoes to create a meal that feels like a cozy hug in every bite. Whether served as a starter or a main course, it’s guaranteed to satisfy your comfort food cravings.
Ingredients
Soup Base
- 6 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Aromatics
- 6 slices of bacon, cooked and crumbled
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
Toppings (Optional)
- Extra shredded cheddar cheese
- Sour cream
- Chopped green onions
- Additional crumbled bacon
Instructions
Prepare the Bacon:
Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the pot.Sauté the Aromatics:
Add the chopped onion to the pot and cook in the bacon grease until softened and translucent (about 5 minutes). Add the minced garlic and sauté for another minute until fragrant.Create the Roux:
Add the butter to the pot and let it melt. Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux, which will thicken the soup.Cook the Potatoes:
Slowly whisk in the chicken broth, making sure the mixture is smooth. Add the diced potatoes, salt, pepper, and smoked paprika (if using). Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.Blend for Texture:
For a creamier consistency, use an immersion blender to partially blend the soup. Alternatively, blend about half of the soup in a blender and return it to the pot. Skip this step if you prefer a chunkier texture.Add the Dairy and Cheese:
Stir in the milk, heavy cream, and shredded cheddar cheese. Cook over low heat, stirring occasionally, until the cheese is fully melted and the soup is creamy. Taste and adjust the seasoning if needed.Serve and Garnish:
Ladle the soup into bowls and top with your favorite garnishes, such as crispy bacon bits, extra cheese, a dollop of sour cream, and chopped green onions.
Notes
- Make It Vegetarian: Use vegetable broth and omit the bacon. For a smoky flavor, add a pinch of smoked paprika or liquid smoke.
- Storage: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer-Friendly: Freeze the soup without the dairy. Add milk and cream after reheating for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American