Loaded Potato Soup

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Loaded Potato Soup: Creamy, Comforting, and Bursting with Flavor

Few dishes capture the essence of cozy comfort food like a steaming bowl of Loaded Potato Soup. Rich, creamy, and packed with flavor, this soup combines tender potatoes, crispy bacon, sharp cheddar, and a touch of sour cream for a meal that’s both hearty and satisfying. It’s perfect for chilly evenings, family dinners, or whenever you crave a warm bowl of goodness. Below, you’ll find a detailed, step-by-step guide to creating this classic comfort dish from scratch.

🥔 Ingredients You’ll Need

6 medium russet potatoes, peeled and diced
6 slices of bacon, chopped
1 medium onion, finely diced
3 cloves garlic, minced
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups chicken broth (or vegetable broth for a vegetarian version)
2 cups whole milk (or half-and-half for extra creaminess)
1 cup shredded sharp cheddar cheese
½ cup sour cream
Salt and black pepper, to taste
½ teaspoon smoked paprika (optional, for a smoky flavor)
2 green onions, sliced (for garnish)

🧑‍🍳 Step-by-Step Method

Step 1: Cook the Bacon

Begin by heating a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes crispy and golden brown. This usually takes about 6–8 minutes.
Once done, remove the bacon with a slotted spoon and place it on a paper towel to drain. Leave about 2 tablespoons of bacon grease in the pot for added flavor — this will serve as a delicious base for your soup.

Step 2: Sauté the Aromatics

In the same pot with the bacon grease, add the diced onion and cook for about 3–4 minutes until it turns translucent and soft. Then stir in the minced garlic and cook for another 30 seconds, just until fragrant.
This step builds the aromatic foundation of the soup, giving it a rich depth of flavor.

Step 3: Create the Roux

Add butter to the pot and let it melt completely. Sprinkle in the flour and whisk constantly for about 1–2 minutes to create a roux — a thick paste that will give your soup its creamy, velvety texture.
Be careful not to let the roux brown; you just want to cook out the raw flour taste.

Step 4: Add the Broth and Potatoes

Slowly pour in the chicken broth while whisking to avoid lumps. Once combined, add the diced potatoes. Stir well, ensuring they’re evenly coated in the mixture.
Bring the soup to a gentle boil, then reduce the heat to medium-low and let it simmer for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.