Step 3: Make the Roux
- Add butter to the pot and let it melt.
- Sprinkle in the flour, whisking constantly to form a paste.
- Cook for 1–2 minutes to eliminate the raw flour taste. This roux will help thicken the soup.
Step 4: Build the Base
- Slowly whisk in the chicken broth, making sure there are no lumps.
- Add the diced potatoes.
- Season with salt, pepper, and smoked paprika.
- Bring to a boil, then reduce heat and let it simmer for 15–20 minutes until the potatoes are tender.
Step 5: Add the Creaminess
- Stir in the milk and heavy cream.
- Let the soup simmer gently for 5 minutes. Avoid boiling after adding dairy to prevent curdling.
- If you prefer a thicker soup, mash some of the potatoes directly in the pot with a potato masher.
Step 6: Load It Up
- Crumble the cooked bacon and add most of it back into the pot (reserve some for garnish).
- Stir in the shredded cheddar cheese until melted and smooth.
- Mix in the sour cream for a tangy, rich finish.
Step 7: Serve and Garnish
- Ladle the soup into bowls.
- Top with reserved bacon, extra cheese, and sliced green onions.
- Add a dollop of sour cream if you like it extra creamy.
Tips for the Best Loaded Potato Soup
- Potato Choice: Russet potatoes break down and give a creamy texture, while Yukon Golds stay chunkier.
- Cheese Tip: Shred cheese from a block — pre-shredded cheese doesn’t melt as smoothly.
- Make It Lighter: Swap heavy cream for half-and-half, or use Greek yogurt instead of sour cream.
- Add Extras: Corn, carrots, or even broccoli florets can be stirred in for extra flavor and nutrition.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens.
Why You’ll Love It
Loaded Potato Soup is cozy, filling, and customizable. Whether you want it chunky or silky smooth, light or indulgent, it’s a recipe that adapts easily to your preferences. Pair it with crusty bread or a fresh green salad for the perfect comforting meal.
Would you like me to also write a slow cooker version of this soup (so you can just toss everything in and let it cook while you’re busy), or do you prefer keeping it stovetop-style?
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