Loaded Potato Soup

Loaded Potato Soup: A Heartwarming Comfort Food Classic

There’s something about a warm bowl of Loaded Potato Soup that evokes childhood memories, cozy nights, and family gatherings. The rich aroma of simmering potatoes, garlic, and savory broth wafts through your kitchen, inviting everyone to come to the table. As the soup thickens, the bubbling sounds create an orchestra of anticipation, making your heart skip a beat. This Loaded Potato Soup is not just a recipe; it’s a comforting hug in a bowl — perfect for chilly evenings or any time you crave a little love.

Why You’ll Love This Recipe

What makes this Loaded Potato Soup so special? Let me share a few reasons that make it a favorite in my household:

• Quick Family Meal: Ready in just 30 minutes, this homemade recipe allows you to whip up a delightful dinner even on the busiest weeknights.
• Indulgent Treat: Creamy, cheesy, and topped with crispy bacon bits, this soup offers a comforting indulgence that feels festive and special.
• Bring Families Together: The warmth of this dish brings everyone together, sparking stories and laughter around the table.
• Cozy Favorite: Perfect for a chilly evening, it fills your home with a warmth that feels like a soft blanket.
• Healthy Option: You can easily customize it to include more vegetables or swap ingredients for a healthier twist.

Ingredients with Notes

To create this delicious Loaded Potato Soup, you need:

• 4 large potatoes (Russet or Yukon Gold for creaminess)
• 1 medium onion (chopped for sweetness)
• 3 cloves garlic (fresh garlic adds depth)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream (for indulgence; you can substitute with half-and-half)
• 1 cup shredded cheddar cheese (sharp cheddar works best)
• 4 slices of bacon (cooked and crumbled; turkey bacon is a healthier option)
• 1/2 cup sour cream (swap with Greek yogurt if preferred)
• Fresh chives or green onions (for garnish)

Prep and Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

With just half an hour from start to finish, you’ll soon find comfort in both the process and the flavors that unfold.

Step-by-Step Cooking Instructions

1. Prepare the Ingredients: Start by peeling and chopping the potatoes into bite-sized cubes. Chop the onion and mince the garlic. The aroma of fresh garlic will instantly ignite your taste buds.

2. Sauté Aromatics: In a large pot, add a drizzle of olive oil and heat over medium heat. Add the chopped onion and sauté for about 3 minutes, until translucent. Add the minced garlic and cook for an additional minute. You’ll notice the kitchen starting to smell incredible!

3. Cook the Potatoes: Add the cubed potatoes to the pot. Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender.

4. Mash the Potatoes: Once cooked, use a potato masher or fork to mash about half of the potatoes in the pot. This creates a creamy texture while leaving some chunks for a heartier feel.

5. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is smooth and creamy. You’ll feel the richness envelop you!

6. Season and Serve: Stir in the sour cream and half of the crumbled bacon. Add salt and pepper to taste. Ladle the soup into bowls and sprinkle with the remaining bacon and chopped chives for a pop of freshness.

Tips and Variations

• Healthier Swaps: Use low-fat milk or a blend of milk and Greek yogurt instead of heavy cream for a lighter version.
• Vegan Option: Replace dairy with plant-based milk, use nutritional yeast instead of cheese, and eliminate bacon for a wholesome meal.
• Add Vegetables: Throw in some corn, broccoli, or carrots for added nutrition and a burst of color.
• Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to elevate the flavors.

Serving Ideas

Enjoy this Loaded Potato Soup hot, paired with warm crusty bread or a fresh side salad. Picture cozy evenings huddled with loved ones, each person savoring a spoonful of warmth. For festive gatherings, consider serving it in bread bowls for an eye-catching and delicious presentation.

Storage and Reheating

Store leftover Loaded Potato Soup in an airtight container in the refrigerator for up to 3 days. The flavors develop even more, making it a delightful option for lunch. You can also freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm on the stove over low heat, stirring occasionally, until heated through. Add a splash more broth or cream if it seems too thick.

Chef’s Pro Tips

• Don’t Rush the Sautéing: Taking the time to properly sauté the onion and garlic enhances the flavor.
• Cheese Choices: Opt for a high-quality cheese for the best melting and flavor impact.
• Garnish Smartly: Reserve some garnishes before serving for a fresh, appealing presentation.

FAQs

Can I use any type of potato? Yes, but Russet and Yukon Gold potatoes are best for their creamy texture.

Can I make this soup ahead of time? Absolutely! It tastes even better the next day.

What can I serve with this soup? Pair it with a light salad, grilled cheese, or crusty artisanal bread for a complete meal.

Is it possible to make this vegetarian? Yes, just use vegetable broth and skip the bacon. You can add sautéed mushrooms for umami.

Conclusion

There you have it — the ultimate Loaded Potato Soup recipe that promises warmth, comfort, and connection. This isn’t just a meal; it’s a tapestry of memories and feelings tied into each spoonful. Gather your loved ones, share this recipe, and watch as it brings smiles and contentment to your dinner table. Try it out, and let this cozy favorite become a cherished part of your culinary tradition!

Contents

• 1 Loaded Potato Soup
  • 1.1 Ingredients  
  • 1.2 Method 
  • 1.3 Notes

Loaded Potato Soup

A heartwarming comfort food classic perfect for chilly evenings, packed with creamy potatoes, savory broth, and topped with bacon.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large potatoes (Russet or Yukon Gold) for creaminess
• 1 medium onion chopped for sweetness
• 3 cloves garlic fresh garlic adds depth
• 4 cups chicken broth or vegetable broth for a vegetarian option
• 1 cup heavy cream for indulgence; can substitute with half-and-half
• 1 cup shredded cheddar cheese sharp cheddar works best
• 4 slices bacon cooked and crumbled; turkey bacon is a healthier option
• 1/2 cup sour cream can swap with Greek yogurt if preferred
• to taste salt and pepper
• for garnish Fresh chives or green onions

Method

 

Preparation

1. Peel and chop the potatoes into bite-sized cubes. Chop the onion and mince the garlic.

Cooking

1. In a large pot, add a drizzle of olive oil and heat over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the cubed potatoes to the pot, pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are fork-tender.
4. Use a potato masher or fork to mash about half of the potatoes in the pot.
5. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
6. Stir in the sour cream and half of the crumbled bacon. Add salt and pepper to taste.
7. Ladle the soup into bowls and sprinkle with the remaining bacon and chopped chives.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can also freeze for up to 3 months. Reheat on the stove over low heat, adding more broth or cream if necessary.