When the weather turns chilly, there’s nothing quite like a warm and creamy bowl of Loaded Potato Soup to soothe your soul. This hearty soup is packed with tender potatoes, crispy bacon, and a luscious blend of cheddar cheese and sour cream. It’s a comfort food classic that’s easy to make and even easier to enjoy. Let’s explore this recipe for a cozy and satisfying meal.
Kitchen Tips
- Customize Toppings: Get creative with your toppings. Consider adding diced chives, extra shredded cheese, or even a dollop of sour cream for even more richness.
- Bacon Variations: You can use turkey bacon or even crispy crumbled sausage as an alternative to traditional bacon.
- Storage: This soup reheats well and can be stored in an airtight container in the refrigerator for a few days.
FAQs
Q: Can I use other types of potatoes?
A: Absolutely! You can use Russet potatoes, Yukon Gold, or red potatoes based on your preference. Each will give a slightly different texture to the soup.
Q: Can I make this soup vegetarian?
A: Yes, you can make a vegetarian version by omitting the bacon and using vegetable broth instead of chicken broth. You can also add extra toppings like diced tomatoes or sautéed mushrooms for extra flavor.
Q: What can I serve with Loaded Potato Soup?
A: This soup is hearty on its own, but it pairs wonderfully with a side salad, crusty bread, or even a grilled cheese sandwich.
Ingredients
- 4 large potatoes, peeled and cubed
- 1/2 teaspoon salt
- 8 ounces bacon, cut into bite-sized pieces
- 4 tablespoons unsalted butter
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 cup mild or sharp cheddar cheese, shredded
- 3/4 cup sour cream
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- Green onions, for serving
Instructions
Step 1: Prepare the Potatoes
Place the peeled and cubed potatoes into a stockpot and cover them with about 1 inch of water. Season with 1/2 teaspoon of salt. Cook the potatoes for 8-10 minutes or until they can be easily pierced with a knife. Then, drain the potatoes.
Step 2: Crisp the Bacon
While the potatoes are cooking, sauté the bacon in a Dutch oven or a large soup pot until it's crispy. Once done, transfer the crispy bacon to a plate, but be sure to reserve 1 tablespoon of bacon grease in the pot.
Step 3: Saute the Aromatics
Add 4 tablespoons of butter and the finely chopped onions to the pot with the reserved bacon grease. Sauté the onions until they become tender. Then, add the minced garlic and cook for another minute until it's fragrant.
Step 4: Create the Soup Base
Quickly whisk in the all-purpose flour to create a roux. Slowly add 2 1/2 cups of whole milk and 2 1/2 cups of chicken broth, whisking constantly. Bring the mixture to a soft boil.
Step 5: Assemble the Soup
Add the drained potatoes to the pot and season the soup with 1 teaspoon of salt and 1/4 teaspoon of pepper, or season to taste.
Stir in 3/4 cup of sour cream, 1 cup of shredded cheddar cheese, and half of the cooked bacon (reserving the rest for serving). Bring the soup to a boil, then remove it from the heat.
Step 6: Serve and Garnish
Ladle the Loaded Potato Soup into bowls and garnish it with the remaining crispy bacon and fresh green onions. It's time to savor the creamy, hearty goodness.
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