Loaded Potato Soup
This creamy loaded potato soup is perfect for those cold days or whenever you just want a nice warm bowl of soup! This soup recipe is easy and combines delicious potatoes, cheese and bacon into a bowl of goodness!
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This loaded potato soup was perfect during our recent cold spell. It is filling and it saves well in the refrigerator in case there are leftovers.
Tips
This soup can be made with any type of potatoes, however, we prefer the Yukon Gold potatoes we grow in our garden. I’ve made this recipe with Russet and Idaho potatoes before too, but the Yukon Gold potatoes seem to make it the most creamy.
Peel the potatoes before cutting. I don’t peel Yukon Gold potatoes for this recipe though. Try to cut the potatoes as uniform as possible to cook evenly. I try to cut them to about a 1/2 inch or so.
You can even add some veggies to this recipe. Get a little more nutrients from the meal by adding carrots or celery.
Ingredients
- 8 large potatoes
- sea salt
- 16 oz package of bacon
- unsalted butter
- onion
- garlic
- all-purpose flour
- milk
- broth – I have used beef or vegetable broth
- shredded cheese – I used mild
- sour cream
- pepper
Make the Loaded Potato Soup
Cut the potatoes into 1/2″ pieces. Place in a large stockpot and put enough water into the pot to cover the potatoes. Add a 1/2 tsp sea salt and cook on the stove until potatoes get soft enough that they can be poked with a fork. Drain and set aside for now.
Cook the bacon while the potatoes are cooking. I like to put them on a pan and bake in the oven, but you could also saute them in the dutch oven you will be using for the soup. Once the bacon is cooked, save 1-2 tbsp in the dutch oven.
Finely chop onions. Place 6 tbsp butter and the onions into the dutch oven and saute until tender. Mince garlic cloves and add to the dutch oven once the onions are translucent. Cook about a minute or so until fragrant.
Stir in flour. Then, slowly add milk and broth, stirring constantly. Bring to a boil. Add the potatoes, salt and pepper. Stir in sour cream, cheese and cooked bacon. You can save some of the bacon for toppings if you wish. Bring to a boil and then remove from heat.
This can also be made and then allowed to simmer for a few hours.
Serve with extra bacon and sour cream.
Serve it up with an apple pie made with our Apple Pie Filling.
Loaded Potato Soup
Ingredients
- 8 large potatoes cubed and sliced
- 1 tsp sea salt
- 16 oz bacon cooked and broken into bite size pieces
- 6 tbsp butter unsalted
- 1 medium onion finely chopped
- 3 garlic cloves
- 1/2 cup flour all-purpose
- 2 1/2 cups milk
- 2 1/2 cups broth beef, vegetable or chicken
- 1 cup water
- 2 cups shredded cheddar cheese
- 1 1/2 cups sour cream
- 2 tsp sea salt to taste
- 1/2 tsp pepper to taste
Instructions
- Cube the potatoes to about a 1/2" in size. Place in a large stock pot. Cover with water (about 1" over the top of the potatoes). Add 1 tsp salt. Cook until potatoes can be pierced with a fork (about 8 minutes). Drain and set aside.
- While the potatoes are cooking, cook the bacon. Cook either in the oven or in the stock pot you will be using. Once done leave (or add) about 2 tbsp of bcaon grease to the dutch oven.
- Add 6 tbsp of butter and finely chopped onions to the dutch oven and saute until translucent. Add the minced garlic until fragrant (about a minute).
- Add in flour. Then, slowly pour in milk, broth and water, stirring constantly. Bring to a boil.
- Add potatoes, salt and pepper.
- Add in sour cream, shredded cheese and bacon. Feel free to save back some of the bacon to add when serving. Bring to a boil and remove from heat.
- Serve with the bacon you set aside and sour cream.
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