LOADED POTATO SOUP RECIPE – Easy Comfort Food

There’s something comforting about a warm, steaming bowl of loaded potato soup on a chilly day. The creamy texture, the earthy flavor of potatoes, and the smoky, savory taste of bacon all combine to create a dish that’s truly greater than the sum of its parts. It’s a culinary hug in a bowl, and one that never goes out of style.

If you’re in the mood for something rich and satisfying, look no further than this loaded potato soup recipe. It’s a riff on a classic, with a few clever tweaks to make it even more indulgent. And the best part? It’s surprisingly easy to make, even if you’re short on time. Simply popup String to See Related Recipe for some inspiration before we dive in.

Why This Recipe Works

• This loaded potato soup recipe is a masterclass in layering flavors, with a combination of smoky bacon, creamy potatoes, and tangy cream that will keep you coming back for more.
• By cooking the potatoes until they’re tender, then blending them into a smooth puree, we create a rich, velvety base for our soup. It’s a game-changer.
• The addition of heavy cream adds a luxurious touch to our loaded potato soup, without overpowering the other flavors. Trust us, it’s a good thing.

Key Ingredients

When it comes to loaded potato soup, you want to use the best ingredients possible. That means starting with high-quality potatoes that will hold their shape and texture, even when pureed. We recommend using Russet or Yukon Gold potatoes for their buttery, slightly sweet flavor.

Of course, no loaded potato soup would be complete without some crispy, smoky bacon. Look for thick-cut bacon with a generous amount of fat, as this will help create a rich, unctuous soup. And don’t be afraid to get a little carried away with the amounts of bacon – it’s loaded potato soup, after all!

Recipe Courtesy of Our Kitchen

Loaded Potato Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

4 large potatoes, peeled and diced

6 slices of bacon, diced

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

Shredded cheddar cheese (optional)

Chopped chives (optional)

Directions

1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the cooked bacon from the pot with a slotted spoon and set aside. Leave the grease in the pot.

2

Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

3

Add the diced potatoes, chicken broth, and cooked bacon to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

4

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

5

Stir in the heavy cream and shredded cheddar cheese (if using). Taste and adjust the seasoning as needed. Serve the soup hot, topped with chopped chives (if using).

Storage & Reheating

Loaded potato soup is best served fresh, but it can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat the soup gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until hot and steamy.