If you’re in the mood for a hearty and comforting meal, this Loaded Potato Soup is the perfect choice. Rich and creamy, this soup combines tender potatoes with savory bacon, sharp cheddar cheese, and a touch of sour cream for a deliciously satisfying bowl of goodness. Whether you’re looking for a cozy dinner on a chilly night or a filling lunch, this recipe will quickly become a favorite in your household.
Ingredients:
- 8 slices bacon, chopped
- 4 tablespoons butter
- 4 large Russet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ⅛ teaspoon cayenne pepper
- ¼ cup flour
- 2 ½ cups low sodium chicken broth
- 2 ½ cups 2% milk
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- ½ cup sour cream
- ¼ cup chopped chives
- Salt and pepper to taste
Instructions:
1. Cook the Bacon:
In a Dutch oven or heavy stockpot over medium heat, cook the chopped bacon until it’s crispy and browned. Remove the bacon using a slotted spoon and set aside, leaving the bacon grease in the pot.
2. Prepare the Vegetables:
Add enough butter to the pot to equal 2 tablespoons of fat. Melt the butter over medium heat. Add the cubed potatoes and finely chopped onions. Cook for 5 minutes, or until the onions are soft. Add the minced garlic and cayenne pepper, stirring constantly for 1 minute.
3. Create the Roux:
Using a slotted spoon, remove the potatoes, onions, and garlic to a bowl, reserving any fat in the pan. Add additional butter to the pot to make a total of 4 tablespoons of fat. Sprinkle in the flour and whisk to combine. Cook the mixture for 2-3 minutes, stirring constantly, until the flour is lightly browned.
4. Make the Soup Base:
Gradually whisk in the chicken broth and milk, alternating between the two, until smooth. Bring the mixture to a simmer.
5. Combine and Simmer:
Return the potatoes, onions, and garlic to the pot. Simmer until the potatoes are tender.
6. Add Cheese and Finish:
Whisk in the shredded sharp and white cheddar cheeses until melted and smooth. Remove from heat and stir in the bacon, sour cream, and chopped chives. Season with salt and pepper to taste.
Serving and Storage Tips:
Serving Tips
- Serve Hot: For the best taste and texture, serve the Loaded Potato Soup hot. Ladle it into bowls and garnish with additional chopped chives, crispy bacon bits, and extra shredded cheese if desired.
- Pair with Sides: This soup pairs wonderfully with crusty bread, garlic toast, or a fresh salad. You can also add a dollop of sour cream or a sprinkle of fresh herbs to enhance the flavor.
- Presentation: For a touch of elegance, serve the soup in bread bowls or with a swirl of cream on top. A sprinkle of freshly ground black pepper can also add a nice finishing touch.
Storage Tips
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will keep for up to 3-4 days. Make sure the soup has cooled to room temperature before sealing the container.
- Freezing: To freeze, let the soup cool completely and then transfer it to a freezer-safe container or resealable plastic bag. It can be frozen for up to 2-3 months. For best results, freeze in individual portions for easier reheating.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat in a pot over medium heat, stirring occasionally, until heated through. You may need to add a little extra milk or broth to reach the desired consistency.
- Avoiding Separation: When reheating, stir the soup frequently to prevent the cream and cheese from separating. Adding a splash of milk or chicken broth can help restore its creamy texture.
- Freshness: For the best taste and texture, consume the soup within a few days of making it. The flavors develop over time, but the soup can become thick as it sits, so adjusting the consistency with a bit of added liquid may be necessary.
These serving and storage tips will help you keep your Loaded Potato Soup delicious and ready to enjoy, whether you’re serving it fresh or enjoying leftovers.
Variations:
1. Loaded Potato Soup with Chicken:
Add shredded rotisserie chicken or cooked chicken breast to the soup for extra protein. This variation makes the soup even heartier and more filling.
2. Vegetarian Loaded Potato Soup:
Replace the bacon with sautéed mushrooms or crispy chickpeas for a vegetarian option. Use vegetable broth instead of chicken broth and omit the sour cream or use a plant-based alternative.
3. Spicy Loaded Potato Soup:
Incorporate a teaspoon of smoked paprika, a pinch of cayenne pepper, or some chopped jalapeños to add a kick of heat. Adjust the spice level according to your preference.
4. Cheesy Broccoli Potato Soup:
Add steamed broccoli florets to the soup for a veggie boost. Blend a portion of the soup to make it creamier and stir in some extra cheddar cheese for a cheesy broccoli variation.
5. Bacon and Corn Loaded Potato Soup:
Mix in a cup of frozen or fresh corn kernels for a sweet and crunchy addition. This pairs well with the bacon and adds texture to the soup.
6. Creamy Cauliflower Potato Soup:
Substitute half of the potatoes with cauliflower to lighten the soup. Blend the cauliflower and potatoes for a smooth, creamy texture without using as much dairy.
7. Southwestern Loaded Potato Soup:
Add black beans, corn, and a bit of cumin and chili powder for a southwestern twist. Top with avocado slices and a dollop of salsa for added flavor.
8. Herb-Infused Loaded Potato Soup:
Stir in fresh herbs like thyme, rosemary, or parsley for an extra layer of flavor. Adding herbs can brighten up the soup and complement the rich, creamy base.
9. Garlic Parmesan Loaded Potato Soup:
Mix in a handful of grated Parmesan cheese and a bit of roasted garlic for a savory, umami-packed version. This adds depth and complexity to the flavor profile.
10. Loaded Potato Soup with Creamy Spinach:
Add a couple of cups of fresh spinach or kale to the soup. Cook until wilted, then blend some or all of the soup for a green, creamy texture that pairs well with the cheesy base.
These variations allow you to customize your Loaded Potato Soup to fit different tastes and dietary needs, while still enjoying the comforting, creamy goodness of the original recipe.
FAQs:
1. Can I use instant potato flakes instead of fresh potatoes?
While fresh potatoes provide the best texture and flavor, you can use instant potato flakes as a substitute. Follow the package instructions for reconstitution and adjust the liquid in the recipe accordingly.
2. How can I make this soup gluten-free?
To make the soup gluten-free, use gluten-free flour or cornstarch to thicken the soup. Ensure that the chicken broth and other ingredients are labeled gluten-free.
3. Can I use a different type of cheese?
Yes, you can substitute the sharp cheddar and white cheddar with other types of cheese, such as Monterey Jack, Gouda, or Gruyère, for different flavor profiles.
4. How can I make the soup dairy-free?
Use dairy-free milk (like almond, soy, or oat milk) and replace the sour cream with a dairy-free alternative. Use a dairy-free cheese or nutritional yeast to add a cheesy flavor.
5. Can I use frozen potatoes?
Yes, you can use frozen, diced potatoes. Be sure to thaw and drain them before adding them to the soup. Adjust cooking time as needed since frozen potatoes may cook differently.
6. How can I make the soup spicier?
Increase the amount of cayenne pepper or add some chopped jalapeños. You can also stir in a few dashes of hot sauce or red pepper flakes for additional heat.
7. Can I prepare this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Cook the bacon and prepare the roux separately, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
8. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Allow the soup to cool completely before transferring it to the container.
9. Can I freeze Loaded Potato Soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stove.