Description
There’s something deeply comforting about a bowl of homemade soup on a chilly evening, especially when it’s a rich, creamy, and utterly satisfying loaded potato soup. This version is the ultimate comfort food, a hug in a bowl that’s surprisingly simple to make from scratch. It’s the kind of meal that turns an ordinary weeknight into something special, and it’s perfect for feeding a crowd or just curling up on the couch with.
Ingredients
Scale
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 4 cups milk (whole or 2% for creaminess)
- 2.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional, for a little warmth)
- For garnish: chopped fresh chives, extra shredded cheese, additional crispy bacon
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot.
- Sauté Aromatics: Add the diced onion to the bacon fat and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste.
- Add Liquids and Potatoes: Gradually pour in the chicken broth and milk, whisking continuously to prevent any lumps from forming. Add the diced potatoes, salt, pepper, and paprika. Bring the soup to a gentle boil, then reduce the heat to a simmer.
- Simmer to Perfection: Let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Finish with Creaminess: Turn the heat down to low. Stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
- Serve and Garnish: Ladle the hot soup into bowls. Top with the reserved crispy bacon, a sprinkle of extra cheddar cheese, and a generous handful of fresh chives.
Notes
For a smoother, creamier potato soup, you can use a potato masher or an immersion blender to puree about half of the soup right in the pot before adding the sour cream and cheese. This creates a wonderfully thick base while still leaving some potato chunks for texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg