When the weather turns chilly, there’s nothing better than a bowl of warm, creamy Loaded Potato Soup to soothe your soul. This hearty dish, inspired by the classic flavors of a loaded baked potato, combines the richness of potatoes, crispy bacon, sharp cheddar cheese, and tangy sour cream. It’s a family favorite and an all-around crowd-pleaser.
In this detailed guide, I’ll walk you through the step-by-step process to create a perfect bowl of Loaded Potato Soup, complete with tips and tricks to elevate your dish to restaurant-quality right at home. Follow Campcookingtips.com!!!
Why You’ll Love Loaded Potato Soup
- Comforting and Creamy: A luscious texture with every spoonful.
- Packed with Flavor: Smoky bacon, sharp cheese, and rich potatoes combine to create a flavor explosion.
- Customizable: Add your favorite toppings or ingredients to suit your taste.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
Ingredients You’ll Need
Soup Base:
- Russet Potatoes: 4 large, peeled and diced into ½-inch cubes.
- Chicken Broth: 2 cups, for a savory base.
- Milk: 3½ cups, to create creaminess.
- Cream Cheese: 4 ounces, softened for a silky texture.
Flavor Additions:
- Bacon: 8 slices, thick-cut, cooked until crispy and diced.
- Yellow Onion: ½ small, finely chopped.
- Garlic: 2 cloves, minced.
Thickening Agents:
- Unsalted Butter: 4 tablespoons.
- All-Purpose Flour: ¼ cup, for the roux.
Toppings (Optional but Recommended):
- Sharp Cheddar Cheese: 1 cup, shredded.
- Green Onions or Chives: ½ cup, chopped.
- Sour Cream: For garnish.
- Additional Bacon and Cheese: Because why not?
Seasonings:
- Salt and Pepper: To taste.
Step-by-Step Instructions
1. Prepare the Ingredients
- Peel and dice the potatoes into uniform ½-inch cubes for even cooking.
- Dice the bacon and fry until crispy. Drain on paper towels and reserve the rendered fat for added flavor.
2. Sauté Aromatics
- Heat the reserved bacon fat in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Potatoes
- Add the diced potatoes to the pot, stirring them into the onions and garlic.
- Sauté for about 5 minutes to allow the flavors to meld.
4. Make the Roux
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the milk, whisking constantly, until the mixture thickens slightly (about 5 minutes).
5. Combine and Simmer
- Pour the thickened milk mixture into the pot with the potatoes.
- Add the chicken broth, stir, and bring the mixture to a gentle boil.
- Reduce the heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender.
6. Add the Cream Cheese and Cheddar
- Stir in the softened cream cheese, ensuring it melts completely into the soup.
- Add the shredded cheddar cheese, stirring until smooth and creamy.
7. Season and Adjust Consistency
- Taste the soup and season with salt and freshly ground black pepper.
- For a thicker soup, mash some of the potatoes in the pot or use an immersion blender for a smoother texture.
8. Serve and Garnish
- Ladle the soup into bowls.
- Top with crispy bacon, shredded cheddar cheese, chopped green onions, and a dollop of sour cream.
- Serve with crusty bread or crackers for a complete meal.
Chef’s Tips for Success
- Potato Choice: Russet potatoes work best for their high starch content, which creates a creamier soup. Yukon Golds can be a substitute for a buttery flavor.
- Cheese Matters: Use freshly grated cheese for the best melt and flavor. Pre-shredded cheese often contains additives that prevent smooth melting.
- Storage and Reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to adjust the consistency.
- Freezing: Cream-based soups can separate when frozen. If you plan to freeze, consider leaving out the dairy and adding it when reheating.
Customizing Your Loaded Potato Soup
- Add Protein: Mix in shredded chicken, diced ham, or sausage for extra heartiness.
- Make it Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Add roasted vegetables for more flavor.
- Spice it Up: Sprinkle in some smoked paprika, cayenne pepper, or a dash of hot sauce.
Why This Recipe Works
The key to a great Loaded Potato Soup lies in balancing flavors and textures. The crispy bacon contrasts beautifully with the creamy base, while sharp cheddar cheese adds depth. By taking the time to sauté the aromatics and create a roux, you build a soup that’s rich and satisfying in every bite.
Whether you’re hosting a dinner party or simply craving a comforting meal, Loaded Potato Soup is a dish that never fails to impress. Give this recipe a try, and let its creamy richness warm you from the inside out!
>>> Read more: 9+ Easy Camping Soup Recipes for Cozy Outdoor Meals