Loaded Potato Soup

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Creamy, hearty, and irresistibly comforting — Loaded Potato Soup is the kind of dish that wraps you in a warm hug with every spoonful. This rich and velvety soup features tender chunks of potato swimming in a savory, creamy base, topped with crisp bacon, sharp cheddar cheese, and fresh chives. It’s a meal that feels indulgent but is surprisingly simple to prepare, making it perfect for cozy weeknights or casual weekend gatherings.

Whether you’re craving something soul-soothing during the colder months or just need a satisfying dinner option the whole family will love, this soup delivers on all fronts. It’s packed with flavor, has a smooth texture with just the right amount of chunkiness, and comes together with everyday ingredients. A true staple for any comfort food lover.

Why You’ll Love This Loaded Potato Soup

• It’s rich, creamy, and full of flavor.
• Perfect as a main course or hearty appetizer.
• Uses basic pantry and fridge staples.
• Customizable with your favorite toppings.
• Ready in under an hour.

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make the perfect bowl of Loaded Potato Soup, you’ll need a few essential kitchen tools:

• Large Dutch Oven or Heavy Pot: Crucial for even cooking and preventing scorching when making the soup base.
• Ladle: Helps in serving the soup without making a mess.
• Chef’s Knife: For chopping potatoes, onions, and garnishes with precision.
• Cutting Board: Ensures safe and clean slicing.
• Whisk: Important for mixing the roux (flour and butter) smoothly into the soup base.
• Measuring Cups and Spoons: Keeps the balance of flavors and textures just right.
• Immersion Blender (optional): If you like a smoother texture, an immersion blender can be used to puree part of the soup.

Preparation Tips

Start by prepping all your ingredients before you begin cooking. Dice your potatoes evenly to ensure they cook uniformly and finish at the same time. Use a mix of Russet and Yukon Gold potatoes if you want both creaminess and structure in the soup. Render the bacon first to create a flavor base using its drippings — this adds depth. Don’t rush the roux; cook the flour until lightly golden to avoid a raw taste. When adding dairy, lower the heat to prevent curdling. Lastly, hold off on adding salt until the end, as bacon and cheese bring in a lot of saltiness.

Ingredients for this Loaded Potato Soup

• 6 slices of thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 3 cups milk (whole or 2%)
• 1 cup heavy cream
• 5 medium Russet potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1 1/2 cups shredded sharp cheddar cheese (plus extra for garnish)
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives

Optional Toppings:

• Crumbled bacon
• Extra cheddar cheese
• Chopped green onions or chives
• Sour cream
• Black pepper

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Step 1: Cook the Bacon

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 6–8 minutes. Stir occasionally to prevent burning. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the pot.

Step 2: Sauté the Aromatics

In the reserved bacon grease, sauté the diced onion over medium heat until softened and translucent, about 4–5 minutes. Add the minced garlic and stir for another 30 seconds, just until fragrant.

Step 3: Make the Roux

Sprinkle the flour evenly over the sautéed onions and garlic. Whisk constantly for about 2 minutes to cook out the raw flour taste. This roux is key to thickening the soup and giving it a smooth, luxurious texture.

Step 4: Add the Liquids

Slowly pour in the chicken broth while whisking, ensuring no lumps form. Then stir in the milk and heavy cream. Continue whisking gently until everything is well combined and begins to warm through.

Step 5: Cook the Potatoes

Add the diced potatoes, salt, pepper, and smoked paprika. Bring the mixture to a gentle simmer (not a boil), and cook uncovered for 15–20 minutes or until the potatoes are tender and can be easily pierced with a fork.

Step 6: Blend (Optional)

For a creamier soup, use an immersion blender to blend part of the soup directly in the pot — just a few pulses will do. Or, transfer about 2 cups to a blender, puree, and return it to the pot. You can skip this step if you prefer a chunkier texture.

Step 7: Add the Dairy

Reduce heat to low and stir in the shredded cheddar cheese until melted. Then add the sour cream, stirring gently to combine. Taste and adjust seasoning if needed.

Step 8: Serve and Garnish

Ladle the soup into bowls and top with crumbled bacon, extra cheese, chopped chives, or your favorite toppings. Serve hot with crusty bread or a side salad for a complete meal.

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Notes

Loaded Potato Soup is incredibly flexible. You can swap Russet potatoes for Yukon Golds if you want a creamier texture without blending. For a vegetarian version, skip the bacon and sauté the vegetables in butter or olive oil — you can add smoked paprika or liquid smoke to retain that savory depth. Make it lighter by using half-and-half instead of heavy cream and low-fat milk instead of whole.

Letting the soup sit for a few minutes off the heat before serving allows the flavors to meld beautifully. And don’t forget to taste before final seasoning — depending on the saltiness of your bacon and broth, you may need very little additional salt.

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Watch Out for These Mistakes While Cooking

• Overcooking the potatoes: This can cause them to disintegrate and turn the soup gluey.
• Boiling after adding dairy: High heat can cause milk or cream to curdle. Always reduce heat before stirring in cheese or sour cream.
• Not whisking the roux properly: Lumpy roux leads to uneven texture. Whisk continuously until smooth.
• Skipping seasoning checks: Bacon and cheese are salty — taste the soup before adding extra salt.
• Using too much flour in the roux: This can make the soup overly thick and pasty instead of velvety.

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Storage Instructions

Store leftover Loaded Potato Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat on the stovetop, adding a splash of milk or broth if the soup thickens too much. Freezing is not ideal due to the dairy content, which may cause the soup to separate upon thawing. If you must freeze it, do so before adding the cheese and sour cream, then add those fresh when reheating.

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Estimated Nutrition

(Per serving — based on 6 servings)

• Calories: 430
• Total Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 75mg
• Sodium: 880mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugars: 5g
• Protein: 14g

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors deepen. Just reheat gently and stir in a bit of milk if needed.

Can I use frozen potatoes?

Yes, diced frozen potatoes or hash browns can work in a pinch, but fresh potatoes provide the best texture and flavor.

How can I make it gluten-free?

Use a gluten-free flour blend or cornstarch slurry in place of regular flour to thicken the soup.

What cheese is best for this recipe?

Sharp cheddar adds great flavor. You can also mix in some Monterey Jack, Gruyère, or smoked gouda.

Can I freeze Loaded Potato Soup?

It’s not recommended due to the dairy, which may separate. If you plan to freeze it, do so before adding the cheese and sour cream.

What protein can I add to make it more filling?

Cooked chicken, diced ham, or even ground turkey make great additions for a heartier soup.

Can I use plant-based milk?

Yes, but choose unsweetened varieties like almond or oat milk. Note the final flavor and texture may differ slightly.

How do I thicken the soup if it’s too thin?

Let it simmer uncovered a bit longer, or mash a few of the potatoes with a fork to naturally thicken the soup.

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Conclusion

Loaded Potato Soup is the perfect cozy dish for chilly nights or whenever you need a touch of comfort. Rich, creamy, and topped with all your favorites — it’s a crowd-pleaser that’s easy to customize and even easier to love. Whether you keep it classic or play with the toppings, this soup is bound to become a staple in your kitchen.

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