Creamy Loaded Potato Soup

This hearty loaded potato soup has become my winter comfort food go-to, combining all the flavors of a perfect baked potato in a warming bowl that satisfies even the pickiest eaters in my household.

I first made this soup during a particularly harsh snowstorm when we couldn't leave the house for days. The combination of creamy potatoes with crispy bacon and melted cheese turned what could have been a dreary evening into a cozy family night that my children now request weekly throughout the cold months.

Ingredients

• Potatoes: Medium sized russets work best for their starchy quality that helps thicken the soup naturally
• Chicken broth: The foundation of flavor look for low sodium varieties to control salt levels
• Onion: Adds essential aromatic base yellow onions provide the perfect mild flavor
• Garlic: Fresh cloves provide depth that powder simply cannot match
• Heavy cream: Creates the luxurious mouthfeel that makes this soup special
• Cheddar cheese: Sharp varieties add the most flavor but mild works for children
• Bacon: Cook until extra crispy for the perfect textural contrast
• Green onions: Provides fresh brightness to balance the rich soup
• Butter: Use unsalted to control overall seasoning
• Salt and pepper: Always season to taste throughout cooking

Step-by-Step Instructions

Cook the Potatoes:

Place your peeled and diced potatoes in a large pot with the chicken broth ensuring the liquid completely covers the potatoes. Bring this mixture to a rolling boil before reducing to a gentle simmer. The potatoes should cook for exactly 15 to 20 minutes until they easily yield when pierced with a fork but still hold their shape. Timing is crucial here as overcooking will create a gummy texture.

Sauté Aromatics:

While the potatoes simmer melt your butter in a separate skillet over medium heat watching carefully to prevent browning. Add your finely diced onion first cooking for about 3 minutes until translucent before adding the minced garlic. Continue cooking both together for another 2 minutes until wonderfully fragrant but not colored. This aromatic base is essential for a rich flavor foundation.

Blend the Base:

Once potatoes are properly tender remove about one third of them with a slotted spoon and set aside. Use an immersion blender to partially puree the remaining potatoes and broth creating a thick base while maintaining some texture. If you prefer a chunkier soup simply use a potato masher instead. Return the reserved potato chunks to the pot for that perfect textural contrast.

Combine and Simmer:

Pour the sautéed onion and garlic mixture including all the flavorful butter directly into your potato base. Add the heavy cream while the soup is still hot but not boiling to prevent curdling. Season carefully with salt and pepper starting with less than you think you need. Let everything simmer together for a full 10 minutes stirring occasionally from the bottom to prevent sticking while allowing the flavors to meld beautifully.

Serve and Garnish:

Ladle your steaming soup into warmed bowls generous portions work best. Immediately top with a generous handful of shredded cheddar so it begins melting into the soup. Sprinkle with crispy bacon crumbles and freshly sliced green onions. For extra indulgence add a small dollop of sour cream right in the center.

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My grandmother taught me to always cook the bacon separately rather than rendering it in the soup pot as many recipes suggest. This extra step ensures you get perfectly crispy bacon bits that maintain their texture when added as a topping rather than becoming chewy in the liquid. It's these little details passed down through generations that truly make a recipe special.

Storage Solutions

This potato soup keeps beautifully in the refrigerator for up to 4 days, making it perfect for meal prep. Store the soup base separately from the toppings to maintain their distinct textures. When reheating, do so gently over medium-low heat, stirring frequently to prevent scorching on the bottom of the pan. Add a splash of milk or cream if the soup has thickened too much during storage. The flavors actually develop further overnight, making this possibly even more delicious the next day.

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Ingredient Swaps

For a lighter version, substitute half of the heavy cream with whole milk or even evaporated milk which adds creaminess without all the fat. The soup won't be quite as rich but still satisfying. Yellow potatoes like Yukon Golds can replace russets for a naturally buttery flavor and creamier texture that requires less mashing. For a different flavor profile, try white cheddar or pepper jack cheese instead of traditional cheddar. Those avoiding pork can use turkey bacon or add extra cheese and a sprinkle of smoked paprika to mimic that savory depth.

Serving Suggestions

Transform this soup into a complete meal by serving it with a crisp green salad dressed simply with vinaigrette to cut through the richness. For a heartier option, serve smaller portions in bread bowls made from hollowed out sourdough rounds which soak up the creamy goodness. This soup pairs wonderfully with a glass of unoaked Chardonnay or, for beer lovers, a smooth amber ale that complements the savory qualities. For a special touch, offer a toppings bar with additional options like diced avocado, crispy fried onions, or chopped fresh herbs.

Frequently Asked Questions

→ How can I make this soup thicker?

To make the soup thicker, you can mash more of the potatoes or add a slurry made of flour or cornstarch mixed with water.

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding a little cream or broth if needed.

→ What toppings can I use?

Popular toppings include shredded cheese, crispy bacon, green onions, sour cream, or even croutons for added texture.

→ Can I use a different type of potato?

Yes, Yukon Gold or red potatoes can be used for a creamier texture, though russets are traditional for this recipe.

→ Can I make this soup dairy-free?

Yes, substitute heavy cream with unsweetened coconut milk or a plant-based cream alternative, and use dairy-free cheese.