Comfort food lovers, rejoice – we made it to soup season! I celebrated by making three different soups in the span of four days this week, including this decadent, silky-smooth Loaded Potato Soup chock-full of allll the fixin’s. The creamy (no cream!) soup base is thickened with mashed potatoes then flavored with bacon, sharp cheddar cheese, and sour cream, ladled into bowls and then sprinkled with more freshly grated cheese, more bacon, and tons of chopped chives or green onions – woo! Think loaded baked potato in soup form. The ultimate comfort food.
Tips for Making Loaded Potato Soup:
How to Make This Recipe:
Start by peeling then chopping 4 medium-sized russet potatoes then add the chunks to a big pot of cold water and season with 1 Tablespoon salt.
Bring the potatoes to a boil then cook until very tender (but not mushy,) then drain well, add to a big bowl, and mash to your desired consistency. More chunks = a chunkier soup. Less chunks = a less chunky soup! Measure out 5 cups mashed potatoes then set aside.
Next, add 1/2lb chopped bacon to a large soup pot over medium heat. I use the same pot I cooked the potatoes in – just gave it a quick rinse then put it back onto the burner and let the heat sizzle off all the water before adding the bacon. Cook until the bacon is crisped then scoop onto a paper towel-lined plate to drain, reserving the bacon fat in the pot.
Add 1/4 cup butter to the pot followed by 1 small chopped onion, salt, and pepper, ad then saute until the onions are very tender, 7-9 minutes.
Next, sprinkle in 6 Tablespoons gluten-free or all-purpose flour then cook while whisking for a minute or two (recipe will not be GF if using all-purpose flour.) Add 6 cups milk one glug at a time while whisking constantly to avoid lumps, until a smooth sauce has been formed, then pour all the milk in.
Season the soup with salt and pepper then turn the heat up to medium-high and bring to a simmer while stirring constantly. Turn the heat back down to medium then simmer while stirring until slightly thickened. Final steps! Add half the mashed potatoes then whisk furiously to combine before whisking in the remaining half. Next whisk in 6oz freshly shredded sharp cheddar cheese until smooth, followed by 8oz sour cream.
Add half the cooked bacon back into the soup, reserving some to sprinkle on top, along with salt and pepper to taste, then let the soup sit off the heat for 10 minutes to thicken. When it’s time to serve, scoop the soup into bowls then top with extra shredded cheese, the reserved bacon, and chopped chives or green onions – for that fully loaded effect! I hope you love this delicious and comforting soup! Enjoy!
More Spoon Busting Soups
Sweet Corn, Kielbasa, and Potato Soup Italian Wedding Soup Cheesy Taco Soup Hamburger Soup
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