Loaded Potato Soup
Soup meets baked potato in this loaded potato soup! This creamy soup topped with crispy bacon, shredded cheese, and green onions is a cozy bowl of goodness for a chilly night. If you love baked potatoes or potato skins, you will love this soup recipe.
It’s the start of soup season and today I have a baked potato soup recipe that is the best way to kick things off. The ingredient list is relatively short, but the flavors in this loaded potato soup are big. It’s a baked potato-meets-creamy -soup-situation and the best way to get cozy when the temperatures drop.
Ingredients
- Bacon cut into small pieces
- Peeled and cubed russet potatoes: Russets work well, but you can also use Yukon gold potatoes or red potatoes. Russets have thicker skins so you’ll want to peel them, but if you opt for the others you can skip the peeling since they have thinner skins.
- Diced yellow onion
- Minced garlic
- Low-sodium chicken broth or vegetable broth
- Heavy cream: If you want a less creamy soup you can use the same amount of half and half or whole milk. Or, reduce the amount of cream and increase the amount of broth you use to make up for it.
- Shredded cheese: I use sharp cheddar cheese, but white cheddar would be delicious, too. For a nuttier flavor try using shredded Gruyere or add some grated Parmesan as an extra cheesy garnish.
- Sliced green onions
- Salt and black pepper: Depending on the kind of chicken stock or broth you use, the amount of salt you’ll need will vary. So, wait until the end and give the soup a taste before serving. You can always add a few pinches if you think it needs it.
How to Make It
☑️ Cook the Bacon
Heat a large pot over medium heat. Add the bacon and cook it until it’s lightly crispy. Transfer it to a plate lined with paper towels to drain.
☑️ Sauté
Drain all but one tablespoon of the bacon grease from the pot and add the onion and garlic. Cook them for two to three minutes or until the onions begin to soften and garlic is fragrant.
☑️ Simmer the Potatoes
Add the potatoes and broth. Turn the heat to high heat and bring the broth to a boil. Reduce the heat to medium to medium-low heat and cover the pot. Simmer the soup for 15 to 20 minutes or until the potatoes are soft.
Add the cream and stir. Lightly mash some of the potato pieces with a spoon or spatula. They will break up further as you stir the pot. Cook the soup until it’s heated through and thickened, about five to seven minutes.
☑️ Make It Cheesy
Add the cheese to the soup and stir until it’s melted. Set some of the bacon and green onions aside for garnish and add the rest to the soup. Stir in the pepper and then give it a taste. Season it with salt, if needed.
☑️ Garnish and Serve
Ladle the potato soup into bowls and garnish them with shredded cheese and the rest of the bacon and green onions.
I think the best potato soup is all about the garnishes. Like a baked potato, there are a lot of ways to garnish it, so feel free to add as many or as few as you like. A dollop of sour cream is always good or add fresh herbs like parsley or chives.
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Loaded Potato Soup
Ingredients
- 8 ounces bacon cut into small pieces
- 3 pounds russet potatoes peeled and cut into 1 inch cubes
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 4 cups low-sodium chicken or vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sliced green onions
- 1/4 teaspoon black pepper
- kosher salt to taste
Instructions
- Heat a 5-quart pot over medium heat. Add the bacon and cook it until it’s lightly crispy. Transfer it to a plate lined with paper towels to drain.
- Drain all but 1 tablespoon of the bacon fat from the pot and add the onion and garlic. Cook them for 2 to 3 minutes or until the onions begin to soften and garlic is fragrant.
- Add the diced potatoes and broth. Turn the heat to high and bring the broth to a boil. Reduce the heat to medium. Cover the pot and simmer the soup for 15 to 20 minutes or until the potatoes are soft.
- Add the cream and stir. Lightly mash some of the potato pieces with a spoon or spatula. They will break up further as you stir the pot. Cook the soup until it’s heated through and thickened, about 5 to 7 minutes.
- If you prefer your potato soup smooth, blend it with a immersion blender. Or transfer soup to a blender and blend in small batches until smooth. Do not fill blender more than half-way. You can also skip the blending and serve it chunky.
- Add the cheese to the soup and stir until it’s melted. Add the bacon and green onion. Reserve a bit of the bacon and onions for garnishing the soup if you like. Stir in the black pepper and give the soup a taste. If it needs salt, add it to taste before serving.
Video
Nutrition Estimate
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If you’re craving comfort food in a bowl, I hope you give this baked potato soup a try! It’s easy, full of flavor, and satisfying to the last creamy drop.
Happy cooking,
Oh my gosh, this soup is amazing! It hit the spot on a cold winter night, but I can see myself making this throughout the year. Another great recipe! Thank you.