This Loaded Potato Soup is a creamy, comforting dish filled with rich flavors and hearty ingredients. Topped with bacon, chives, and plenty of cheese, this soup is sure to be a hit during the cold months or anytime you crave a comforting meal. Here’s how to make it:
Ingredients:
- 8 slices bacon, chopped
- 1/4 cup unsalted butter
- 4 large Russet or Yukon Gold potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ⅛ teaspoon cayenne pepper
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken or vegetable broth
- 2 ½ cups whole or 2% milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded white cheddar cheese
- ½ cup sour cream
- ¼ cup chopped chives
- Salt and pepper to taste
Instructions:
- Cook the Bacon:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon fat in the pot, discarding any excess.
- Sauté Vegetables:
- Add the butter to the bacon fat in the pot. Once melted, add the finely chopped onion and cook until translucent, about 3-5 minutes.
- Add the minced garlic and cayenne pepper, cooking for an additional minute until fragrant.
- Make the Roux:
- Sprinkle the flour over the onion and garlic mixture, stirring to coat the vegetables. Cook for about 2 minutes to remove the raw flour taste, making sure to stir constantly.
- Add Liquids and Potatoes:
- Gradually add the chicken or vegetable broth, stirring constantly to incorporate the flour mixture smoothly into the liquid without lumps.
- Add the milk and cubed potatoes. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
- Blend the Soup (Optional):
- For a smoother texture, use an immersion blender to partially or fully puree the soup in the pot, based on your texture preference. Alternatively, you can mash the potatoes lightly with a potato masher for a chunkier soup.
- Add Cheese and Sour Cream:
- Remove the pot from the heat. Stir in the shredded sharp cheddar, white cheddar, and sour cream until the cheese is melted and the soup is creamy.
- Season and Serve:
- Season the soup with salt and pepper to taste. Serve hot, garnished with the crisp bacon, chopped chives, and extra cheese if desired.
Tips:
- Consistency Adjustments: If the soup is too thick, you can thin it by adding a bit more milk or broth until you reach your desired consistency.
- Serving Suggestions: This soup pairs well with a crusty bread or a simple green salad for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a little milk if the soup has thickened upon cooling.
Conclusion:
Loaded Potato Soup is a classic comfort food that’s perfect for warming up on a chilly day. With its rich flavors and satisfying ingredients, it’s a family favorite that offers both warmth and heartiness. Enjoy crafting this delicious soup that’s sure to become a staple in your home cooking repertoire!
