Ah, Loaded Potato Soup! Just the thought of it makes me feel all warm and cozy inside. This recipe is one of those heart-hugging staples that transports me back to chilly evenings spent at home, gathered around the table with family and friends. I still remember the first time I made it; I wanted something comforting while binge-watching a series, and this soup turned out to be the perfect companion. Let me share with you not just a recipe, but a little piece of my heart to keep you warm on those colder days.
Why you’ll love this recipe
What’s not to love? Picture this: creamy, cheesy goodness swimming with hearty potatoes and all that smoky bacon flavor. You take a spoonful, and it’s like a warm hug in a bowl. The combination of rich flavors is enough to make anyone weak at the knees!
This soup is versatile too; it can be a quick weeknight dinner or a star at your next gathering. Plus, it’s an excellent way to use up those potatoes languishing in your pantry. And let’s be honest—who doesn’t need a little extra comfort food to brighten their day?
Gather these ingredients
To whip up this delightful soup, you’ll need some trusty ingredients that are likely already in your kitchen:
4 large potatoes: The heart of our soup, peeled and diced into bite-sized pieces. Feel free to use russets for that fluffy texture or Yukon Golds for a creamier base.
1 medium onion: Chopped finely, it adds an aromatic sweetness that makes everything better—kind of like the best secret ingredient in grandma’s recipes!
3 cloves garlic: Minced for that punch of flavor. Don’t you just love the way minced garlic makes your kitchen smell like a gourmet bistro?
4 cups chicken or vegetable broth: Here’s where you can customize. Homemade broth is ideal, but a good-quality store-bought one works wonders too!
1 cup heavy cream: This is the magic ingredient that gives your soup that indulgent texture. Feel free to substitute with half-and-half if you want to lighten it up a bit.
1 cup shredded cheddar cheese: Go bold with sharp cheddar for a fuller flavor. Trust me; it takes this soup to heavenly heights.
1/2 cup sour cream: Creamy, tangy, and what a way to elevate your flavor game! Use Greek yogurt as a tangy alternative if you prefer.
1/2 cup cooked bacon: Because everything’s better with bacon, right? Feel free to use turkey bacon or omit it for a vegetarian twist.
Salt and pepper to taste: Always taste as you go—it’s the secret to truly scrumptious cooking!
Chives for garnish: A sprinkle on top adds color and a lovely fresh bite.
The cooking process explained
Now, let’s dive into the creative magic of making this soup!
Sauté the onion and garlic in a large pot over medium heat until softened—about 3-4 minutes. This is where your kitchen starts smelling divine!
Add the diced potatoes and broth. Bring everything to a boil; the sound and steam are simply glorious!
Reduce heat and simmer until the potatoes are tender—this should take about 15-20 minutes. You want them soft enough to mash slightly.
Use a potato masher to mash some of those tender potatoes right in the pot. This gives your soup a thicker, creamier texture.
Stir in the heavy cream, cheese, and sour cream, cooking until everything is heated through and that cheese is all melty.
Season with salt and pepper to your liking. Don’t skip this step; it enhances all those scrumptious flavors!
Serve topped with bacon and chives. Ladle it into bowls and watch as your dinner guests swoon!
Best way to enjoy it
This soup shines equally well with a slice of crusty bread or cornbread on the side. A fresh salad can balance out the richness beautifully, or if you’re feeling adventurous, a dollop of extra sour cream on top will make it even more indulgent!
Storage and reheating tips
If you’re lucky enough to have leftovers (which is rare in my house), keep the soup in an airtight container in the fridge for about 3-4 days. When reheating, low and slow on the stovetop is best to maintain that creamy texture. You could also freeze it for up to 3 months, but I suggest storing the toppings separately to keep things fresh.
Helpful cooking tips
Here are a few pro-level tweaks to elevate your soup game:
- For a smoky flavor, try using chipotle powder instead of regular salt and pepper.
- Add a sprinkle of your favorite spices: a hint of thyme or smoked paprika can really elevate the dish.
- Want an even creamier soup? Swap in some cream cheese for half of the heavy cream.
Creative Twists
Feeling adventurous? Here are some delicious variations you can explore:
- Add veggies like carrots or leeks for a pop of color and nutrition.
- Experiment with different cheeses—gouda or pepper jack will bring their unique flair.
- Make it spicy by adding diced jalapeños or a pinch of cayenne pepper to perk things up!
Ingredients list
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, chopped
- Salt and pepper to taste
- Chives for garnish
Directions to follow
- In a large pot, sauté onion and garlic until softened.
- Add the diced potatoes and broth; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to mash some of the potatoes for a thicker consistency.
- Stir in the heavy cream, cheese, and sour cream, cooking until heated through.
- Season with salt and pepper.
- Serve topped with bacon and chives.
Your questions answered
- Can I use leftover baked potatoes? Absolutely! Just peel and dice them, then skip to the step of simmering with broth.
- What’s the prep time? About 10-15 minutes; this soup comes together fairly quickly!
- Can I make it vegan? Yes, use plant-based cream and cheese alternatives, plus vegetable broth.
- How do I customize toppings? Try avocado slices, jalapeños, or even croutons for extra crunch!
- Is it good for meal prep? Yes! It keeps well and tastes even better the next day as flavors meld together.
I’m so excited for you to try this recipe! It’s one of those dishes you can’t help but feel proud of when you serve it. Experiment a bit, make it your own, and whatever you do, don’t forget to share your experiences. We’re all in this flavorful journey together, and nothing delights my heart more than hearing how you’ve made this soup your own! Happy cooking!
Loaded Potato Soup
Description
This Loaded Potato Soup combines creamy, cheesy goodness with hearty potatoes and smoky bacon flavor, creating the perfect comfort food for chilly evenings.Ingredients
Main Ingredients
Directions
Instructions
Sauté Onion and Garlic
In a large pot, sauté onion and garlic over medium heat until softened, about 3-4 minutes.This is where your kitchen starts smelling divine!Cook Potatoes and Broth
Add the diced potatoes and broth; bring to a boil.The sound and steam are simply glorious!Simmer
Reduce heat and simmer until potatoes are tender, about 15-20 minutes.You want them soft enough to mash slightly.Mash Potatoes
Use a potato masher to mash some of the potatoes for a thicker consistency.Add Cream and Cheeses
Stir in the heavy cream, cheese, and sour cream, cooking until heated through and cheese is melted.Season and Serve
Season with salt and pepper to taste. Serve topped with bacon and chives.Ladle into bowls and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 100mg34%
- Sodium 800mg34%
- Potassium 1200mg35%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 10g20%
- Vitamin A 800 IU
- Vitamin C 25 mg
- Calcium 300 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 5 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.4 mg
- Folate 30 mcg
- Vitamin B12 1 mcg
- Pantothenic Acid 1 mg
- Phosphorus 200 mg
- Magnesium 30 mg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
