Oh, let me tell you about my all-time favorite comfort food – creamy loaded potato soup! This recipe is an absolute crowd-pleaser, perfect for those chilly evenings or lazy Sundays. Picture this: velvety smooth soup, packed with the goodness of tender potatoes, crispy bacon bits, and a generous sprinkle of cheddar cheese on top.
The flavors meld together in perfect harmony, creating a comforting and satisfying bowl of goodness that warms you from the inside out. Whether you’re curled up on the couch or entertaining guests, this creamy loaded potato soup is sure to impress. Ready to indulge in a delightful bowl of comfort? Let’s get cooking!
Ingredients Needed for This Recipe
- Potatoes: 6 medium, cut into cubes and cooked
- Bacon: 8 slices, thick cut
- Onion: 1, chopped
- Garlic: 4 cloves, minced
- Basil: 1 teaspoon, dried
- Oregano: 1 teaspoon, dried
- Salt: ½ teaspoon, or to taste
- Pepper: ½ teaspoon, or to taste
- All-purpose Flour: ½ cup
- Chicken Broth: 4 cups, low sodium or no sodium added
- Half and Half: 2 cups
Instructions for Making Creamy Loaded Potato Soup
- Cook the Potatoes: Add the cubed potatoes to a pot of salted boiling water and cook until fork-tender, about 15 minutes. Alternatively, bake them in the oven at 425°F for about 45 minutes until fork-tender.
- Fry the Bacon: Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
- Sauté the Veggies: In a large Dutch Oven or soup pot, add the bacon fat and onion; cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt, and pepper.
- Create the Base of the Soup: Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any lumps. Once all the broth has been added, add in all the heavy cream. Bring to a boil.
- Finish the Soup: Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
- Garnish and Serve: Spoon into bowls, top with remaining bacon, and load it up with your favorite toppings.
Tips for Perfecting the Recipe
Choosing the Right Potatoes: The type of potato you use can significantly affect the texture of the soup. Yukon gold potatoes are recommended for their creamy texture and buttery flavor. Avoid using overly starchy potatoes like russets, which can make the soup too thick and gluey.
Cooking Potatoes Properly: Ensure that the potatoes are cooked just right – they should be fork-tender but not falling apart. Overcooking can lead to a mushy texture in the soup.
Balancing the Thickness: The soup’s consistency is key. If it’s too thin, you can thicken it by mashing some of the potatoes directly in the pot. If it’s too thick, add more chicken broth or half and half to reach your desired consistency.
Quality of Bacon: Use good quality, thick-cut bacon for the best flavor. The bacon not only adds a smoky taste but also contributes to the soup’s overall texture.
Sautéing Vegetables: Don’t rush sautéing the onions and garlic. This step is crucial for developing the soup’s flavor base. The onions should be translucent and garlic aromatic before proceeding.
Roux Preparation: When making the roux (flour and fat mixture), cook it for a minute to remove the raw flour taste. This also helps in thickening the soup effectively.
Gradual Addition of Liquids: Add the chicken broth and half and half gradually while stirring constantly to avoid lumps. This also helps in evenly distributing the flavors.
Seasoning: Season the soup well with salt and pepper. Taste and adjust the seasoning after adding the potatoes, as they can absorb a lot of the salt.
Garnishes: Don’t skimp on the garnishes. The addition of crispy bacon, shredded cheese, and green onions at the end not only adds flavor but also texture.
Slow Cooking: Let the soup simmer on low heat to allow the flavors to meld together. Avoid boiling vigorously as this can break down the potatoes too much.
Serving Suggestions
Bread Pairing: Serve the soup with a side of crusty bread or garlic bread for dipping.
Salad: A light, crisp green salad with a vinaigrette dressing can balance the richness of the soup.
Protein Addition: For a heartier meal, consider adding chunks of cooked chicken or turkey.
Vegetable Sides: Roasted vegetables or steamed broccoli can be a healthy and colorful side dish.
Wine Pairing: A glass of Chardonnay or a light-bodied Pinot Noir pairs well with the creamy texture and flavors of the soup.
Frequently Asked Questions
Can I make this soup vegetarian? Yes, you can make it vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. Add a bit of smoked paprika for a smoky flavor.
How can I make the soup gluten-free? Replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
Can I freeze this soup? Yes, this soup can be frozen. However, the texture might change slightly upon reheating due to the dairy content. Thaw in the refrigerator and reheat gently, adding additional broth if necessary.
How long does this soup last in the fridge? Stored in an airtight container, the soup will last for 3 to 4 days in the refrigerator.
Can I use a different type of cheese? Absolutely. While cheddar is recommended, feel free to experiment with other types like Gouda, Swiss, or Monterey Jack for different flavors.
Is it necessary to peel the potatoes? This is a matter of personal preference. Peeling gives a smoother soup, but leaving the skin on adds texture and nutrients.
Can I add other vegetables to the soup? Yes, you can add vegetables like carrots, celery, or leeks. Just sauté them along with the onions.
How can I make the soup creamier? For an even creamier texture, you can blend a part of the soup using an immersion blender or add more cream.
What if I don’t have half and half? You can use a combination of milk and heavy cream as a substitute for half and half.
Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Cook the bacon and vegetables as instructed, then transfer them to the slow cooker with the rest of the ingredients, except the half and half. Add the dairy during the last 30 minutes of cooking.
Creamy Loaded Potato Soup
INGREDIENTS
- Potatoes: 6 medium cut into cubes and cooked
- Bacon: 8 slices thick cut
- Onion: 1 chopped
- Garlic: 4 cloves minced
- Basil: 1 teaspoon dried
- Oregano: 1 teaspoon dried
- Salt: ½ teaspoon or to taste
- Pepper: ½ teaspoon or to taste
- All-purpose Flour: ½ cup
- Chicken Broth: 4 cups low sodium or no sodium added
- Half and Half: 2 cups
INSTRUCTIONS
- Cook the Potatoes: Add the cubed potatoes to a pot of salted boiling water and cook until fork-tender, about 15 minutes. Alternatively, bake them in the oven at 425°F for about 45 minutes until fork-tender.
- Fry the Bacon: Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
- Sauté the Veggies: In a large Dutch Oven or soup pot, add the bacon fat and onion; cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt, and pepper.
- Create the Base of the Soup: Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any lumps. Once all the broth has been added, add in all the heavy cream. Bring to a boil.
- Finish the Soup: Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
- Garnish and Serve: Spoon into bowls, top with remaining bacon, and load it up with your favorite toppings.
