why make this recipe
Loaded Potato Soup is a warm, creamy dish that is perfect for chilly nights. It combines the comforting flavors of baked potatoes, cheese, and bacon, creating a filling meal. This soup is not only easy to make, but it is also a crowd-pleaser. It works well as a hearty dinner, a lunch option, or even a side at a gathering. The ingredients are common and inexpensive, making it accessible for anyone to try.
how to make Loaded Potato Soup
Ingredients:
- 8-10 medium sized russet potatoes
- 1 pack center cut bacon
- 1 medium yellow onion, diced
- 3 green onions, chopped (separate the green for garnish)
- 1/2 cup all-purpose flour
- 48 oz chicken broth
- 2 cups whole milk
- 2 cups heavy cream
- 8 oz cheddar cheese
- 8 oz Colby Jack cheese
- 1/2 cup sour cream
- 1 1/2 tsp garlic and herb seasoning
- 1 teaspoon lemon bae seasoning
- Salt and pepper to taste
Directions:
- In a large pot, cook the bacon until crispy. Remove and crumble, leaving the fat in the pot.
- Add the diced onion to the pot and sauté until translucent.
- Peel and dice the potatoes, then add to the pot.
- Sprinkle the flour over the potatoes and mix well.
- Gradually add the chicken broth, stirring to combine, and bring to a simmer.
- Add the milk and heavy cream, stirring until well combined.
- Cook until the potatoes are tender, about 15-20 minutes.
- Stir in the cheeses, sour cream, garlic and herb seasoning, lemon bae seasoning, salt, and pepper.
- Cook until everything is melted and heated through.
- Serve hot, garnished with crumbled bacon and chopped green onions.
how to serve Loaded Potato Soup
Serve Loaded Potato Soup hot in bowls. You can top each bowl with extra crumbled bacon, chopped green onions, and even more cheese if you like it extra cheesy. Pair it with some crusty bread for a complete meal.
how to store Loaded Potato Soup
To store Loaded Potato Soup, let it cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay good for about 3-4 days. You can also freeze it for longer storage. Just make sure to freeze it in a freezer-safe container, and it can last for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.
tips to make Loaded Potato Soup
- For a thicker soup, you can blend part of the soup using an immersion blender.
- You can substitute half and half instead of heavy cream for a lighter version.
- Use different types of cheese to customize the flavor—Swiss or pepper jack work well too.
variation
If you want to add some vegetables, consider throwing in some carrots or celery with the onions. You can also add cooked chicken for a protein boost. For a spicy kick, add some diced jalapeños or sprinkle in some cayenne pepper.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other types of potatoes, but russet potatoes give the best texture for soup.
2. Can I make this soup ahead of time?
Absolutely! You can make it a day in advance. Just store it in the refrigerator and reheat when ready to serve.
3. Is Loaded Potato Soup gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Loaded Potato Soup
Ingredients
Method
- In a large pot, cook the bacon until crispy. Remove and crumble, leaving the fat in the pot.
- Add the diced onion to the pot and sauté until translucent.
- Peel and dice the potatoes, then add to the pot.
- Sprinkle the flour over the potatoes and mix well.
- Gradually add the chicken broth, stirring to combine, and bring to a simmer.
- Add the milk and heavy cream, stirring until well combined.
- Cook until the potatoes are tender, about 15-20 minutes.
- Stir in the cheeses, sour cream, garlic and herb seasoning, lemon bae seasoning, salt, and pepper.
- Cook until everything is melted and heated through.
- Serve hot, garnished with crumbled bacon and chopped green onions.
Notes
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