Loaded Potato Soup: 10 Hearty Bites
A Bowl of Cozy Bliss
Ever dreamt of diving into a warm, creamy hug on a chilly day? Loaded Potato Soup is the answer, combining the heartiness of potatoes with all the goodies you loved from those loaded baked potatoes. It’s quick, creamy, and will have you feeling all kinds of cozy. Plus, it’s basically a party in a pot, and who doesn’t love that?
Why Make This Recipe
You’ll want to whip up this soup for a few solid reasons. First off, it’s easy cleanup! You only need one pot to create this incredible meal, leaving your kitchen looking less like a tornado hit and more like a culinary wonderland. Secondly, it’s super affordable! Why spend a fortune on dinner when you can get all those rich flavors without breaking the bank? It’ll quickly become a family favorite, making everyone at the table cheer for seconds (or thirds, no judgment here!).
Ingredients
You don’t need fancy stuff — just these basics!
- 2 lbs Russet potatoes, peeled and cubed
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt and black pepper to taste
Directions
Let’s get cooking! Follow these simple steps to make your soup magic happen:
- In a large pot or Dutch oven, melt butter over medium heat.
- Add onion and celery, and cook until softened, about 5-7 minutes.
- Toss in the minced garlic and cook for 1 minute more until fragrant.
- Stir in flour and cook for 1-2 minutes, stirring constantly, to make a roux.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add cubed potatoes to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until mostly smooth, leaving some potato chunks for texture. (You can also carefully transfer in batches to a regular blender if you’re feeling adventurous!)
- Stir in milk and heavy cream. Heat gently over low heat—do not boil!
- Stir in 1.5 cups of shredded cheddar cheese until melted and smooth.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls, and top each serving with crumbled bacon, remaining cheddar cheese, and chopped chives.
How to Make Loaded Potato Soup: 10 Hearty Bites (Overview)
Ready to become a loaded potato maestro? Start by cooking your veggies until they’re just right. Toss in some garlic, then make a delightful roux. Gradually bring everything together with the chicken broth and potatoes, then blend it just a bit for that perfect chunkiness. Be patient while you stir in the milk and cream, and watch that cheese melt like magic! Pro tip: Don’t skip toasting the garlic — it makes all the difference in the flavor profile!
How to Serve Loaded Potato Soup: 10 Hearty Bites
Serve this comforting bowl of goodness with crispy bread on the side for an added crunch. Imagine sinking your spoon into velvety soup, topped with golden cheese and crunchy bacon—heaven, right? You can even pair it with a fresh salad to balance out the meal. The vibrant colors, creamy textures, and savory aromas will have everyone begging for more. 🍞
How to Store Loaded Potato Soup: 10 Hearty Bites
Got leftovers? No worries! This soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Just be sure to store it in an airtight container. For reheating, gently warm it on the stovetop over low heat, stirring occasionally, because nobody wants a glued-to-the-bottom pot!
Tips to Make Loaded Potato Soup: 10 Hearty Bites
- Timing is everything: Don’t rush the cooking process — let those veggies soften for optimal flavor.
- Want a little zing? Add some spicy cheese for a kick!
- If you prefer a creamier texture, blend longer! It’s all about achieving your desired consistency.
- Swapping potatoes? Try sweet potatoes for a delicious twist.
- Thin it out! Add extra broth or milk if you want a lighter soup.
Variation
Feeling adventurous? Go vegan by swapping out the chicken broth for vegetable broth and using plant-based milk and cheese. You can also throw in some roasted garlic for a deeper flavor profile or toss in some green onions for a fresh twist!
FAQs
1. Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld. Just store it properly!
2. Is it freezer-friendly?
For sure! Just freeze in an airtight container and thaw in the fridge before reheating.
3. Can I use instant potatoes?
I wouldn’t recommend it — they won’t provide the same comforting texture and flavor as fresh potatoes. Just stick to the real deal!
📌 Pin this recipe for your next cozy dinner night!
Loaded Potato Soup
Ingredients
Method
- In a large pot or Dutch oven, melt butter over medium heat.
- Add onion and celery, and cook until softened, about 5-7 minutes.
- Toss in the minced garlic and cook for 1 minute more until fragrant.
- Stir in flour and cook for 1-2 minutes, stirring constantly, to make a roux.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add cubed potatoes to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until mostly smooth, leaving some potato chunks for texture.
- Stir in milk and heavy cream. Heat gently over low heat—do not boil!
- Stir in 1.5 cups of shredded cheddar cheese until melted and smooth.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls, and top each serving with crumbled bacon, remaining cheddar cheese, and chopped chives.
