Loaded Potato Soup
Delicious and luscious Loaded Potato Soup satisfies even the pickiest eaters with crisp bacon and a creamy cheesy broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 8 slices bacon chopped
- 4 tablespoons butter
- 4 large Russet potatoes peeled and cubed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ⅛ teaspoon cayenne pepper
- ¼ cup flour
- 2 ½ cups low sodium chicken broth
- 2 ½ cups 2% milk
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- ½ cup sour cream
- ¼ cup chopped chives
- Salt and pepper to taste
Instructions
- In a Dutch oven or heavy stockpot over medium heat brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.
- Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.
- Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender.
- Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.
Notes
- Bacon is much easier to chop when partially frozen so toss it in the freezer about an hour before you start preparing the soup.
- The best potatoes for this soup are Russets. I know that I always say don’t use Russet Potatoes in soup because they will start to break down. Well there is an exception to every rule and in this particular case you want the potatoes to break down slightly into the soup creating a ultra creamy texture.
- Don’t add the bacon and sour cream until the end as you want the bacon to stay crispy and the sour cream not to curdle.
- Store leftovers (if there are any) in an airtight container in the fridge. Reheat on the stovetop or in the microwave at a reduced power.
- Top with chopped crispy bacon, sour cream, finely shredded cheese and chopped chives.
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Find it online: https://www.smalltownwoman.com/loaded-potato-soup/