There’s nothing quite like a bowl of creamy, comforting loaded potato soup. Imagine a rich, velvety base, studded with tender potatoes and savory bacon, topped with melted cheddar, tangy sour cream, and fresh chives.
This recipe is inspired by classic comfort food but elevated to restaurant-quality deliciousness. Looking for more comforting soup recipes? Try our lasagna soup recipe!
If you’re searching for the best loaded potato soup recipe, look no further. This is a foolproof, thoroughly tested recipe that guarantees a perfect pot every time.
Let’s dive into the secrets of making truly exceptional potato soup, starting with the potatoes themselves.
Quick Look: Your Delicious Loaded Potato Soup
Want a sneak peek at this comforting classic? Here’s a quick rundown of what you need to know to make the best loaded potato soup.
Recipe Essentials
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 4 to 6; Difficulty: Easy.
How It’s Made in Minutes
- Crisp bacon and sauté onion in the rendered fat.
- Simmer potatoes in broth and milk until tender.
- Blend to desired consistency.
- Stir in cheese and sour cream until melted and smooth.
- Garnish with bacon, chives, and cheese; then serve.
Now that you have the quick view, let’s dive into the secrets of making truly amazing potato soup.
Unlocking Flavor: The Secrets to Amazing Potato Soup
To create truly outstanding loaded potato soup, it’s essential to understand the nuances of each ingredient and technique. Knowing the ‘why’ behind each step will elevate your soup from simple comfort food to a restaurant-worthy experience.
The Ultimate Guide to Potatoes for Soup
Russet potatoes are the gold standard for potato soup, and here’s why: their high starch content. As they cook, they release starch into the broth, naturally thickening the soup and creating a creamy, luxurious texture. This means you often don’t need to add extra thickeners.
While russets reign supreme, other potatoes can play a role. Yukon Golds offer a slightly buttery flavor and a smoother texture, though they may not thicken the soup quite as much. Red or white potatoes, mentioned in the variations, are lower in starch and best used if you prefer a chunkier soup.
The key is to choose a potato that complements your desired consistency. For the ultimate creamy loaded potato soup, stick with russets.
Bacon Brilliance: Crispy and Flavorful Every Time
Bacon isn’t just a topping; it’s a foundational flavor element in this soup. To maximize its impact, start by cooking the bacon in the same pot you’ll use for the soup. This allows the rendered bacon fat to infuse the entire dish with its smoky richness.
Cook the bacon over medium heat until it’s deeply browned and crisp. Be patient and avoid overcrowding the pot. The crispy bacon not only provides a delightful textural contrast as a garnish but also leaves behind that liquid gold: bacon fat.
Sautéing the onion in this rendered fat creates a flavor base that’s simply unmatched. Note that thick-cut bacon isn’t ideal here, as it renders less fat and can be harder to crisp evenly.
Achieving Creamy Perfection (No Lumps Allowed!)
The texture of your potato soup is a matter of personal preference, and there are two main routes to creamy perfection. The first is a full purée, where all the soup is blended until completely smooth, resulting in a velvety, bisque-like consistency. Using a stand blender in batches or an immersion blender works wonders.
The second option is a partial blend or mash. For a chunky-smooth soup, blend only half of the soup or use a potato masher to gently break down some of the potatoes, leaving plenty of hearty chunks. After adding the dairy and cheese, simmer gently, don’t boil. This prevents curdling and maintains that luscious texture.
Understanding these techniques empowers you to customize the soup to your exact liking. Now, let’s move on to the detailed, step-by-step instructions to bring this knowledge to life.
Let’s Make Loaded Potato Soup: Step-by-Step
Ready to bring this comforting classic to life? Follow these simple, step-by-step instructions to create the perfect pot of loaded potato soup. We’ll walk you through each stage, from crisping the bacon to garnishing your creamy masterpiece.
Crisp the Bacon and Sauté the Onion
First, cook 4 halved bacon slices in a Dutch oven or large pot over medium heat. Be sure to use bacon that isn’t thick-cut for the best results.
Flip the bacon halfway through, cooking until it’s browned and crisp, about 8 to 10 minutes total. Transfer the bacon to a paper towel-lined plate to drain, reserving that flavorful bacon fat in the pot.
Add 1 finely chopped medium yellow onion to the pot with the bacon fat. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Sautéing the onion in bacon fat creates a delicious flavor base for the entire soup.
Deglaze with Broth
Increase the heat to high, then add 1 cup low-sodium chicken broth to the pot. This is a crucial step to capture all those delicious browned bits from the bottom.
Scrape up any browned bits from the bottom of the pot with a spoon or spatula. These bits add a depth of flavor to the soup that you don’t want to miss.
Simmer the Potatoes
Stir in 4 cups whole milk (that’s 1 quart!), 1 3/4 teaspoons kosher salt, and 1/4 teaspoon black pepper.
Bring the mixture to a boil, then stir in 2 pounds peeled and chopped russet potatoes along with 1/4 cup water. Russet potatoes are ideal because their high starch content contributes to the soup’s creamy texture.
Bring the soup to a simmer, stirring occasionally, until the potatoes are tender, about 8 to 10 minutes.
Achieve Your Perfect Texture
Turn off the heat. Now it’s time to decide on your desired soup consistency. For a completely smooth soup, purée the soup in batches in a stand blender until smooth, then return it to the pot. Alternatively, you can blend it directly in the pot using an immersion blender.
If you prefer a chunkier soup, only blend half of it. Or, for a rustic texture, simply smash the potatoes with a potato masher until the soup reaches your desired consistency. Each method delivers a unique and satisfying bowl of potato soup!
Melt the Cheese and Add Creaminess
Return the soup to low heat. Stir in 4 ounces shredded sharp cheddar cheese until it’s completely melted and smooth.
Turn off the heat once the cheese is melted. Then, stir in 1/4 cup sour cream. Remember, simmer, don’t boil, after adding dairy to prevent curdling and maintain that perfect creamy texture.
Taste, Season, and Garnish
Finally, taste the soup and season with more kosher salt and black pepper as needed. Don’t be shy; adjust the seasoning to your personal preference.
Serve hot, garnished with the crumbled bacon, finely chopped fresh chives, and more shredded sharp cheddar cheese as desired. Each spoonful is a burst of flavor and comfort!
Now that you’ve explored ways to customize, let’s wrap things up with your frequently asked questions.
Customize Your Comfort: Toppings and Variations
Beyond the Basics: Delicious Topping Ideas
Cheddar, sour cream, and chives are a fantastic starting point, but don’t stop there! Think about adding a textural contrast with crispy fried onions. A drizzle of chili oil can introduce a pleasant warmth.
Consider different cheeses like crumbled blue cheese or a smoky gouda. A dollop of Greek yogurt offers a tangy alternative to sour cream.
Making it Your Own: Vegetarian and Gluten-Free
Adapting this soup for a vegetarian diet is simple. Skip the bacon, and cook the onion in olive oil instead of bacon fat. The recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Extra Flavor Twists
Want to deepen the flavor profile? Try using different broths, such as vegetable or bone broth. A pinch of smoked paprika can add a subtle smokiness that complements the potatoes and cheese beautifully.
Experiment with roasted garlic for a sweeter, more mellow garlic flavor.
Now that you’ve explored ways to customize, let’s wrap things up with your frequently asked questions.
Can I make this loaded potato soup vegetarian?
Yes! Skip the bacon and cook the onion in olive oil instead. You can add other savory elements like sautéed mushrooms or extra herbs for depth.
How do I make the soup thicker?
Mash some of the cooked potatoes against the side of the pot with a spoon or use an immersion blender to purée a portion of the soup until it reaches your desired thickness.
Can I make this recipe ahead of time?
Yes, the soup can be made a day in advance and reheated gently on the stovetop. You may need to add a splash of milk or broth to reach the desired consistency.
Can I freeze loaded potato soup?
It’s not recommended, as dairy-based soups can sometimes separate or become grainy after freezing and thawing.
Is this recipe gluten-free?
This recipe is naturally gluten-free, assuming your broth and any other added ingredients are certified gluten-free.
Did You Make This Delicious Soup?
We’re so excited for you to try this loaded potato soup! Now, we’d love to hear about your experience.
Share Your Creation!
If you enjoyed this recipe, please consider leaving a star rating and a comment below! Share any variations you tried or how you served it. Looking for more comforting soup recipes? Try our Lasagna Soup Recipe!
We hope you love this cozy soup as much as we do!
Follow us on Pinterest and Facebook for more delicious recipes!
Loaded Potato Soup
Equipment
- Dutch Oven
- Large pot
- Stand blender
- Immersion blender
- Potato Masher
Ingredients
Bacon and Onion
- 4 halved slices bacon not thick-cut
- 1 medium yellow onion finely chopped
Broth and Potatoes
- 1 cup low-sodium chicken broth
- 4 cups whole milk 1 quart
- 1 3/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 pounds russet potatoes peeled and chopped
- 1/4 cup water
Cheese and Cream
- 4 ounces shredded sharp cheddar cheese
- 1/4 cup sour cream
Garnish
- as desired crumbled bacon
- as desired finely chopped fresh chives
- as desired shredded sharp cheddar cheese
Instructions
Crisp the Bacon and Sauté the Onion
- First, cook 4 halved bacon slices in a Dutch oven or large pot over medium heat. Be sure to use bacon that isn't thick-cut for the best results.
- Flip the bacon halfway through, cooking until it's browned and crisp, about 8 to 10 minutes total. Transfer the bacon to a paper towel-lined plate to drain, reserving that flavorful bacon fat in the pot.
- Add 1 finely chopped medium yellow onion to the pot with the bacon fat. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Sautéing the onion in bacon fat creates a delicious flavor base for the entire soup.
Deglaze with Broth
- Increase the heat to high, then add 1 cup low-sodium chicken broth to the pot. This is a crucial step to capture all those delicious browned bits from the bottom.
- Scrape up any browned bits from the bottom of the pot with a spoon or spatula. These bits add a depth of flavor to the soup that you don't want to miss.
Simmer the Potatoes
- Stir in 4 cups whole milk (that's 1 quart!), 1 3/4 teaspoons kosher salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then stir in 2 pounds peeled and chopped russet potatoes along with 1/4 cup water. Russet potatoes are ideal because their high starch content contributes to the soup's creamy texture.
- Bring the soup to a simmer, stirring occasionally, until the potatoes are tender, about 8 to 10 minutes.
Achieve Your Perfect Texture
- Turn off the heat. Now it's time to decide on your desired soup consistency. For a completely smooth soup, purée the soup in batches in a stand blender until smooth, then return it to the pot. Alternatively, you can blend it directly in the pot using an immersion blender.
- If you prefer a chunkier soup, only blend half of it. Or, for a rustic texture, simply smash the potatoes with a potato masher until the soup reaches your desired consistency. Each method delivers a unique and satisfying bowl of potato soup!
Melt the Cheese and Add Creaminess
- Return the soup to low heat. Stir in 4 ounces shredded sharp cheddar cheese until it's completely melted and smooth.
- Turn off the heat once the cheese is melted. Then, stir in 1/4 cup sour cream. Remember, simmer, don't boil, after adding dairy to prevent curdling and maintain that perfect creamy texture.
Taste, Season, and Garnish
- Finally, taste the soup and season with more kosher salt and black pepper as needed. Don't be shy; adjust the seasoning to your personal preference.
- Serve hot, garnished with the crumbled bacon, finely chopped fresh chives, and more shredded sharp cheddar cheese as desired. Each spoonful is a burst of flavor and comfort!