Description
Fashioned Loaded Potato Soup is a rich, creamy, and hearty bowl of comfort made with tender potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions. This comforting American classic delivers all the flavors of a loaded baked potato in a warm, satisfying soup, perfect for chilly days.
Ingredients
Scale
Soup Base
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 cups peeled and diced russet potatoes
Cheese & Garnish
- 1½ cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper to taste
- 1/4 cup chopped green onions (for garnish)
- Extra shredded cheese and bacon (for topping)
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
- Sauté Onion & Garlic: Add diced onion to the pot and cook until soft, about 3 to 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Make Roux: Add butter to the pot and stir until melted. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the soup.
- Add Liquids: Gradually pour in chicken broth while whisking constantly to avoid lumps. Then add the milk and heavy cream, stirring to combine.
- Cook Potatoes: Add the diced russet potatoes and bring the soup to a simmer. Let it cook for 15 to 20 minutes or until the potatoes are tender.
- Thicken Soup: Lightly mash some of the potatoes in the pot with a spoon for a thicker, creamier consistency.
- Add Cheese & Sour Cream: Stir in shredded sharp cheddar cheese and sour cream until melted and fully combined, creating a rich texture.
- Season & Serve: Season the soup with salt and black pepper to taste. Serve hot, topped with reserved crispy bacon, extra shredded cheese, and chopped green onions for garnish.
Notes
- For a smoother texture, blend part of the soup with an immersion blender before adding cheese.
- Yukon gold potatoes can be used instead of russet potatoes for a creamier texture.
- Add a pinch of cayenne pepper for a subtle spicy kick.
