Loaded Potato Soup

Step 3: Sauté the Aromatics

• Add chopped onion to the pot and cook for 3–4 minutes until translucent.
• Stir in the garlic and cook for another 30 seconds, just until fragrant.

Step 4: Make the Roux

• Melt butter in the same pot with the onions and garlic.
• Sprinkle in the flour and whisk continuously for 1–2 minutes to create a golden roux. This will help thicken your soup.

Step 5: Add Broth and Potatoes

• Slowly whisk in the chicken broth, ensuring no lumps remain.
• Add the diced potatoes and bring the mixture to a gentle boil.
• Reduce the heat to medium-low, cover, and simmer for 15–20 minutes until the potatoes are tender.

Step 6: Stir in Milk and Seasoning

• Pour in the milk (or half-and-half) and season with salt, pepper, and smoked paprika.
• Let it simmer gently for 5–10 minutes, allowing the flavors to blend.

Step 7: Mash for Texture

• For a creamy texture, use a potato masher or immersion blender to mash part of the soup while leaving some potato chunks for heartiness.

Step 8: Add Cheese and Sour Cream

• Stir in the shredded cheddar cheese until melted and smooth.
• Fold in the sour cream for extra richness. Taste and adjust seasoning if needed.

Step 9: Garnish and Serve

• Ladle the soup into bowls and top with crumbled bacon, extra cheese, and fresh green onions.
• Serve hot with crusty bread, garlic toast, or a side salad.

Tips for the Perfect Loaded Potato Soup

• Make it vegetarian: Use vegetable broth and skip the bacon, topping with chives instead.
• Extra creamy: Stir in a splash of heavy cream or add cream cheese.
• Add-ins: Corn, carrots, or even broccoli make fun variations.
• Storage: Refrigerate leftovers for up to 3 days. Warm gently on the stove, adding a splash of milk if too thick.

Final Thoughts

Loaded Potato Soup isn’t just food—it’s comfort in a bowl. Each spoonful combines the creaminess of potatoes, the sharpness of cheddar, and the smoky crunch of bacon, making it perfect for family dinners, potlucks, or cozy nights in. Once you make it from scratch, you’ll never crave a canned version again.

Would you like me to also write a shorter version of this recipe (like a quick-read blog post format with bullet points and cooking times) for easy reference?