Loaded Potato Soup is a comforting, hearty dish filled with creamy potatoes, savory bacon, and melted cheese, topped with sour cream and green onions. It’s perfect for a cozy dinner, especially on a cold day! Here’s a delicious and easy recipe for making Loaded Potato Soup:
Loaded Potato Soup Recipe
Ingredients:
- 6 medium potatoes (peeled and cubed)
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 1/2 cups heavy cream (or whole milk for a lighter version)
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese (plus extra for topping)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon paprika (optional)
- 1 cup cooked bacon, crumbled (or turkey bacon for a lighter version)
- 2 green onions, chopped (for garnish)
- Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Potatoes:
- Peel and cube the potatoes into bite-sized chunks. Set them aside.
2. Cook the Onion and Garlic:
- In a large pot or Dutch oven, heat olive oil or butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened and translucent (about 4-5 minutes).
- Add the garlic and cook for another minute, stirring until fragrant.
3. Cook the Potatoes:
- Add the cubed potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Mash the Potatoes (Optional):
- If you prefer a smoother texture, use a potato masher or immersion blender to mash or partially blend the potatoes in the broth. You can leave it chunky or make it smoother, depending on your preference.
5. Add Dairy and Seasonings:
- Stir in the heavy cream (or milk) and sour cream, mixing until smooth.
- Season with salt, black pepper, dried thyme, and paprika. Adjust the seasoning to taste.
6. Add the Cheese and Bacon:
- Stir in the cheddar cheese until melted and the soup becomes creamy.
- Add most of the crumbled bacon into the soup, reserving a little for topping.
7. Simmer and Heat Through:
- Let the soup simmer for an additional 5-10 minutes to ensure everything is well combined and heated through.
8. Serve:
- Ladle the soup into bowls and top with the remaining bacon, a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, and a few chopped green onions for garnish.
- If desired, sprinkle with fresh parsley for an extra touch of freshness.
Tips for the Best Loaded Potato Soup:
- Texture: If you want a smooth soup, you can use an immersion blender directly in the pot or blend part of the soup in a regular blender. This will create a creamier base, and you can leave some potato chunks for texture.
- Add-ins: For extra flavor, consider adding a pinch of crushed red pepper flakes for a bit of heat or shredded rotisserie chicken for more protein.
- Vegetarian Option: Use vegetable broth instead of chicken broth, and skip the bacon or substitute with crispy tofu or mushrooms for a savory, plant-based alternative.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. It often tastes even better the next day after the flavors have had time to meld together.
- Freezing: If you want to freeze this soup, let it cool completely and store it in an airtight container. When reheating, you may need to add a little extra broth or cream to bring the texture back.
This Loaded Potato Soup is a rich, comforting bowl of goodness, full of flavor and texture. Perfect for chilly days, it’s sure to become a family favorite! Enjoy!
