Description
Loaded Potato Soup is my answer to cold nights, cozy cravings, and the kind of comfort only a creamy, bacon-kissed bowl can bring. It’s rich, hearty, and made entirely from scratch no shortcuts, no packets just real ingredients coming together in a soul-soothing symphony.
Ingredients
Units
Scale
- 4 large russet or golden potatoes, peeled and diced
- 8 slices of bacon, cooked until crisp and crumbled
- 2 1/2 cups chicken stock (or broth)
- 1 cup cold water
- 3/4 cup cheddar cheese, plus extra for topping (optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, finely diced
- 1/2 sweet yellow onion, diced (optional, but recommended)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Peel and dice potatoes into bite-sized cubes. Boil until fork-tender, then drain and set aside.
- In a large soup pot, combine chicken stock, water, onion (if using), salt, and pepper. Simmer over medium heat for 20 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour gradually to form a smooth paste. Cook for 2 minutes.
- Slowly whisk the roux into the simmering broth until thickened.
- Stir in heavy cream and shredded cheddar. Allow cheese to melt into the soup.
- Simmer for another 20 minutes, stirring occasionally.
- Stir in cooked potatoes and half of the bacon. Heat through gently.
- Serve hot, garnished with extra cheese, green onions, and remaining bacon. Add a dollop of sour cream if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze without cheese and cream if storing long-term. Reheat gently with added milk or stock if needed. For gluten-free, use a 1:1 GF flour blend. Make it vegetarian by omitting bacon and using veggie stock.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg