Description
Fashioned Loaded Potato Soup is a rich and creamy American classic packed with crispy bacon, sharp cheddar cheese, and tender russet potatoes. This comforting soup is perfect for chilly days, offering a hearty and flavorful experience that combines creamy textures with savory bacon and a touch of spice from paprika. Easy to prepare on the stovetop, it’s a family-friendly favorite that can be customized to your preferred texture, whether chunky or smooth.
Ingredients
Scale
Bacon and Aromatics
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
Soup Base and Seasoning
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 4 cups russet potatoes, peeled and diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Dairy and Cheese
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Garnish (Optional)
- Green onions
- Extra shredded cheddar cheese
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside. Leave about 1 tablespoon of the rendered bacon drippings in the pot for added flavor.
- Sauté Onions and Garlic: Add the diced onion to the pot with the bacon drippings and sauté for 3 to 4 minutes until the onions soften and become translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Create Roux: Sprinkle the all-purpose flour into the pot and stir constantly for 1 minute. This step helps cook out the raw flour taste and starts to thicken the soup base.
- Add Broth and Potatoes: Slowly whisk in the chicken broth while scraping the bottom of the pot to lift up any flavorful browned bits. Add the peeled and diced potatoes along with salt, black pepper, and paprika. Bring the mixture to a boil.
- Simmer Potatoes: Reduce the heat to a simmer and cook for 15 to 20 minutes or until the potatoes are tender and easily pierced with a fork.
- Add Dairy and Cheese: Stir in the whole milk, heavy cream, shredded cheddar cheese, and sour cream. Continue to simmer gently on low heat for another 5 to 10 minutes, stirring occasionally, until the soup is creamy, cheesy, and fully heated through.
- Adjust Texture: For a chunkier soup, gently mash some of the potatoes with a potato masher. For a smoother consistency, use an immersion blender to blend the soup partially or completely, depending on your preferred texture.
- Garnish and Serve: Ladle the soup into bowls and top with the reserved crispy bacon, chopped green onions, and additional cheddar cheese if desired. Serve warm and enjoy this comforting, flavorful soup.
Notes
- For extra richness and a slight tang, add a dash of hot sauce or a spoonful of cream cheese while simmering the soup.
- This soup is an excellent way to use leftover baked potatoes – simply dice and add them during the simmer step.
- Adjust the thickness by adding more broth or milk depending on your preference.
- Use low-fat dairy alternatives to reduce calories and fat content, if desired.
