Loaded Potato Soup

The Beauty of Simple Ingredients

Loaded Potato Soup is proof that you don’t need fancy ingredients to make something extraordinary. With a few pantry staples and a bit of time on the stove, you can create a meal that feels like a hug in a bowl.

Here’s what you’ll need:

• 6 slices bacon, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups milk (whole milk or half-and-half for extra creaminess)
• 5–6 medium russet potatoes, peeled and diced
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• Salt and black pepper, to taste
• Green onions and extra cheese, for topping

How to Make Loaded Potato Soup

1. Cook the bacon:
   In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Sauté the aromatics:
   Add the onion to the pot and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
3. Make the roux:
   Add the butter to the pot and let it melt. Whisk in the flour and cook for 1–2 minutes until lightly golden — this will help thicken the soup.
4. Add the liquids and potatoes:
   Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Add the diced potatoes and bring the soup to a gentle simmer. Cook for about 15–20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
5. Blend and finish:
   For a thicker texture, use an immersion blender to partially puree the soup (or mash some of the potatoes with a fork). Stir in the cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.
6. Serve and load it up:
   Ladle the soup into bowls and top with crispy bacon, shredded cheese, chopped green onions, and a dollop of sour cream.

Tips & Variations

• Extra creamy: Substitute some of the milk with heavy cream for a luxurious texture.
• Vegetarian version: Skip the bacon and use vegetable broth. Add smoked paprika for a hint of smoky flavor.
• Add more veggies: Stir in corn, broccoli, or even spinach for added nutrients and color.
• Make it ahead: This soup stores beautifully — refrigerate up to 4 days or freeze for up to 2 months. Just reheat gently and add a splash of milk if it thickens too much.
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