Loaded Potato Soup

Step 3: Make the Roux

1. Add butter to the pot and let it melt.
2. Sprinkle in the flour, whisking constantly to form a paste.
3. Cook for 1–2 minutes to eliminate the raw flour taste. This roux will help thicken the soup.

Step 4: Build the Base

1. Slowly whisk in the chicken broth, making sure there are no lumps.
2. Add the diced potatoes.
3. Season with salt, pepper, and smoked paprika.
4. 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

1. Stir in the milk and heavy cream.
2. Let the soup simmer gently for 5 minutes. Avoid boiling after adding dairy to prevent curdling.
3. If you prefer a thicker soup, mash some of the potatoes directly in the pot with a potato masher.

Step 6: Load It Up

1. Crumble the cooked bacon and add most of it back into the pot (reserve some for garnish).
2. Stir in the shredded cheddar cheese until melted and smooth.
3. Mix in the sour cream for a tangy, rich finish.

Step 7: Serve and Garnish

1. Ladle the soup into bowls.
2. Top with reserved bacon, extra cheese, and sliced green onions.
3. 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?