Loaded Potato Soup
Thick, creamy potato soup topped with crispy bacon, sharp cheddar, sour cream, and chives — like a baked potato in a bowl.
Details
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 6 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1.5 cups sharp cheddar, shredded
- 1/2 cup sour cream
- Fresh chives, chopped
- Salt and pepper
Instructions
- 1
Cook bacon in a large pot until crispy. Remove bacon, leaving 2 tbsp of the fat in the pot.
- 2
Sauté onion in the bacon fat for 4 minutes. Add garlic and cook 30 seconds.
- 3
Add potatoes and chicken broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are very tender.
- 4
Mash roughly with a potato masher (leave some chunks for texture) or blend half the soup for a smoother consistency.
- 5
Stir in heavy cream and 1 cup cheddar. Cook until cheese is melted. Season generously with salt and pepper.
- 6
Serve topped with remaining cheddar, crispy bacon, sour cream, and fresh chives.
About This Recipe
There's something uniquely comforting about a bowl of Loaded Potato Soup, a quintessential American comfort food that captures the essence of a fully dressed baked potato in liquid form. This hearty dish isn't just a meal; it's a culinary embrace, often gracing family tables and diner menus, especially as the temperatures drop. What elevates it beyond a simple potato soup is the strategic layering of textures and flavors: the velvety smooth base, the crisp, salty crunch of bacon, the piquant bite of sharp cheddar, and the refreshing tang of sour cream and fresh chives. Key to its luscious texture are Yukon Gold potatoes, which break down beautifully to create a naturally thick, creamy consistency without becoming gluey. A technique note: rendering the bacon first provides a flavorful fat base to sauté the onions and garlic, building foundational depth. While classic toppings are beloved, variations abound; consider adding roasted corn for sweetness, a dash of smoked paprika for warmth, or even a different cheese like smoked gouda for an intriguing twist. Serve this indulgent soup with a crisp green salad to cut through its richness or alongside a crusty artisan bread for dipping, making for a truly satisfying and complete meal.
Tips & Tricks
- • For the smoothest soup, use an immersion blender directly in the pot, or carefully transfer batches to a standard blender. Blend until most potatoes are incorporated, leaving some small chunks for texture, if desired.
- • To make this soup vegetarian, omit the bacon and sauté the onions in butter or olive oil instead, perhaps adding a pinch of smoked paprika for a hint of smoky flavor.
- • This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much.
- • Balance the richness of the soup with a vibrant side. A crisp, bitter green salad with a bright vinaigrette provides a refreshing contrast, or serve with warm, crusty sourdough bread for dipping.
Nutrition Facts
Per serving (approximate)