Loaded Potato Soup Recipe

This loaded potato soup is one of my favorite comfort dishes. Creamy potatoes, melted cheddar, and crispy bacon bring all the baked potato vibes in one bowl. I love how rich and decadent it is without being overly fancy. Every spoonful is a warm, indulgent hug. It delights every time.

I love making this loaded potato soup because it fills my kitchen with the rich, comforting aromas of baked potato flavors. I start off by simmering diced russet potatoes with a finely chopped onion and minced garlic in butter until the natural flavors come alive.

Then I add chicken broth and heavy cream which thickens the soup and gives it that hearty texture we all appreciate. The crispy bacon crumbled on top adds a satisfying crunch while the melted cheddar cheese ties it all together.

Although this soup is rich in calories thanks to the cream and bacon, it also packs a good nutritional punch with the essential vitamins from the potatoes and onions. I season it with salt and pepper just right and sometimes I enjoy a dollop of sour cream and a sprinkle of green onions for that extra kick.

This is a perfect, easy to make recipe that never disappoints when you’re in need of a comforting meal.

Why I Like this Recipe

I really love this loaded potato soup recipe for a bunch of reasons. First, the soup is so thick and creamy, almost like having a baked potato in a bowl that just warms you up from the inside. There’s nothing like that mix of tender diced potatoes, melted cheddar, and the rich heavy cream that makes every spoonful feel indulgent. Second, I really appreciate the crispy bacon sprinkled on top. It gives the soup this great crunchy kick and a smokey flavor that totally complements the creaminess. Lastly, I like how the garlic and onions are cooked just right to bring out their natural sweetness and make the broth extra flavorful. Overall, this soup has become my go-to comfort food since its flavors just hit all the right notes.

Ingredients

• Russet potatoes give hearty carbs and fibre, making a robust base for the soup.
• Onion adds bold flavor and vital vitamins for a savory kick.
• Garlic brings a slight spicy kick that really boosts the overall taste.
• Chicken broth supplies savory moisture and protein, making the soup rich.
• Heavy cream lends a velvety, rich texture though it should be used in moderation.
• Bacon gives a smoky, crunchy texture along with extra protein for flavor.
• Cheddar cheese melts into a gooey, tangy finish that makes it irresistible.
• Green onions offer a fresh crunch and subtle sharp hints for garnish.

Ingredient Quantities

• 4 large russet potatoes, peeled and diced (about 2 lbs)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream (or whole milk if you prefer)
• 4 tablespoons butter
• 6 slices bacon, cooked until crispy and then crumbled
• 1 to 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• Optional: 1/2 cup sour cream for serving
• Optional: 2 green onions, chopped (for garnish)

How to Make this

1. Peel and dice the potatoes, then chop the onion and mince the garlic.

2. In a large pot, melt the butter over medium heat and add the chopped onion. Cook until it turns soft and a bit translucent.

3. Toss in the minced garlic and let it cook for about a minute until it smells really good.

4. Add all the diced potatoes into the pot, then pour in the chicken broth. Turn the heat up so the mixture comes to a boil.

5. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are nice and tender.

6. If you like a thicker soup, you can mash a few of the potatoes right in the pot with a potato masher. This will make it creamier.

7. Stir in the heavy cream (or whole milk if you prefer) and the shredded cheddar cheese. Keep stirring until the cheese melts into the soup.

8. Season the soup with salt and pepper, then taste and adjust the seasoning to your liking.

9. Serve the soup hot in bowls. Top each serving with crispy crumbled bacon and, if desired, a dollop of sour cream and a sprinkle of chopped green onions.

10. Enjoy your loaded potato soup, packed with all the flavors of a baked potato in every bite!

Equipment Needed

1. Vegetable peeler – to peel the potatoes
2. Knife – for dicing the potatoes, chopping the onion and mincing the garlic
3. Cutting board – as a safe surface for all the chopping
4. Large pot – for melting the butter, cooking the onions and simmering the soup
5. Measuring cups and spoons – to accurately measure out the chicken broth, heavy cream and butter
6. Wooden spoon – for stirring the ingredients as they cook
7. Potato masher – if you like to mash some of the potatoes in the pot for a creamier soup
8. Serving bowls and ladle – for serving up the hot soup and toppings

FAQ

• Q: Can I use a different kind of potato?
  A: Yup, you can use yukon gold potatoes but russet ones gives a smoother texture.
• Q: Can I substitute heavy cream for something healthier?
  A: Sure, you can use whole milk if you dont want as heavy a soup, but it might not be as rich.
• Q: Can I prep the soup ahead of time?
  A: Yeah, you can make it a day ahead. Just be careful since the potatoes might get a bit mushy when you reheat it.
• Q: How can I make a vegetarian version?
  A: You can swap out the chicken broth with vegetable broth and skip the bacon. The taste changes a bit but it still tastes great.
• Q: Are there any other toppings I can add?
  A: Definitely! Some extra green onions or a dollop of sour cream gives it a nice tang while adding even more flavor.

Loaded Potato Soup Recipe Substitutions and Variations

• Instead of heavy cream, you can use half-and-half or a mix of whole milk with a bit of melted butter for extra creaminess.
• If you dont have russet potatoes, try using Yukon Gold potatoes. They cook faster and have a nice buttery texture.
• You can swap out chicken broth for vegetable broth if you want a veggie-friendly version or if you’re low on chicken broth.
• For bacon, if you want a lighter option, use turkey bacon or even omit it and add more cheese or a dash of smoked paprika for that smoky flavor.

Pro Tips

1. When you’re cooking the onions and garlic, try not to let the garlic burn because it can make the whole soup taste bitter. Just keep an eye on it and stir it around a bit so it cooks evenly.

2. I found that roasting the diced potatoes in the oven for a few minutes before adding them to the broth really deepens the flavor. It adds a bit more caramelization and makes the soup even tastier.

3. Instead of adding all the dairy at once, try stirring in your cream and cheese slowly off the heat so you dont risk curdling or making it too greasy. It helps keep the soup really smooth.

4. If you have any fresh herbs like rosemary or thyme lying around, toss in a little bit at the end for a subtle extra flavor kick. Just a pinch can really brighten up the creamy taste.