Loaded Potato Soup Recipe
This Loaded Potato Soup is a hearty and comforting dish that brings together the rich flavors of creamy potatoes, crispy bacon, and melted cheddar cheese. The soup starts with tender, boiled potatoes and a creamy base made from butter and milk, enhanced with French onion dip or sour cream for added richness.
It’s then finished with bacon and cheddar cheese, both stirred in and used as a delicious topping. Perfect for a cozy meal, this soup is easily customizable with your favorite seasonings and additions. Enjoy a bowl of this savory goodness and make it your own with personal twists!
Loaded Potato Soup
Ingredients:
4-6 lg potatoes
1/2 c. butter
3 tbsp
1 pd bacon, crispy
1 c. shredded cheddar
6 c. milk
4 oz French onion dip (or sour cream, if you don’t care for the dip)
1/2 c. shredded cheddar
1 tsp garlic salt
1 tsp onion salt
1 tbsp of seasoning salt
Instructions:
*Peel and dice potatoes, and put into lg pot, and boil. I use a bit of garlic and onion salt, along with some butter, when boiling. You want your potatoes to be tender.
*In Dutch oven, melt 1/2 c butter, over med heat, and whisk flour in until smooth.
*Add in milk, 1 c at a time, so you can choose how thick you want it to be. Whisking until it becomes creamy and silky. You will notice that it will become thicker as you go.
*Add in the dip/sour cream and continue to whisk until mixed in well.
*Add in potatoes, stirring through well. Once your soup comes to a boil, reduce heat to low and add in 1 c shredded cheddar and bacon. Remember to leave enough bacon for topping.
*Once done use the remaining bacon and cheddar to put on top of each bowl full.
*Don’t forget the best part and that’s, add in your own twists and seasonings to make it the way you want! Happy eating y’all!
Notes:
Potato Variety: Use starchy potatoes like Russets for a creamy texture. Waxy potatoes like red potatoes will be less creamy and more firm.
Cooking Potatoes: Boil the potatoes until tender but not mushy. This helps them maintain their texture when added to the soup.
Thickness: The amount of milk added affects the soup’s thickness. Start with 4 cups and add more if you prefer a thinner consistency.
Butter and Flour Mixture: Make sure to whisk the flour and butter mixture (roux) until smooth to avoid lumps. Cook it for a minute or two to remove the raw flour taste.
Creaminess: French onion dip adds a tangy, creamy flavor. If you prefer a milder taste, substitute with sour cream.
Seasoning: Adjust the garlic salt, onion salt, and seasoning salt to taste. Start with the recommended amounts and add more if needed.
Bacon: Cook the bacon until very crispy to ensure it stays crunchy as a topping. Reserve some bacon for garnish.
Cheese: Use good quality shredded cheddar for the best melt and flavor. Feel free to use a blend of cheeses for a different taste.
Customizations: Add extra ingredients like chopped green onions, crumbled bacon, or a dollop of sour cream on top for extra flavor and texture.
Storage: The soup can be stored in the refrigerator for up to 4 days. It may thicken as it sits; add a bit of milk when reheating if needed.
Freezing: This soup can be frozen, but the texture may change slightly upon reheating. Cool completely before freezing and reheat gently.
Nutrition Information:
Calories: 400 | Protein: 14 grams | Fat: 25 grams | Carbohydrates: 35 grams | Fiber: 4 grams| Sodium: 900 milligram
Frequently Asked Questions:
Can I use russet potatoes instead of other types?
Yes, russet potatoes are ideal for this soup because they become creamy when cooked.
They provide the best texture for a loaded potato soup.
Can I make this soup ahead of time?
Yes, you can make the soup a day ahead.
Store it in the refrigerator and reheat gently before serving.
The soup may thicken as it sits, so add a bit of milk when reheating if needed.
Can I use a different type of cheese?
Absolutely! You can use other cheeses like Monterey Jack, Gouda, or a blend of cheeses.
Just ensure they melt well for a creamy texture.
How can I make this recipe vegetarian?
To make the soup vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
You can add extra veggies or use smoked paprika to enhance the flavor.
Can I use a dairy-free milk alternative?
Yes, you can use almond milk, soy milk, or another dairy-free milk.
However, the creaminess might be slightly different.
You may want to add a bit of cornstarch to thicken the soup if needed.
What if I don’t have French onion dip?
If you don’t have French onion dip, you can use sour cream or Greek yogurt as a substitute.
The flavor will be slightly different but still delicious.
Can I freeze this 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 3 months.
Reheat gently on the stove and add a little milk if needed.
How can I make the soup spicier?
To add some heat, you can stir in a pinch of cayenne pepper, red pepper flakes, or hot sauce.
Adjust according to your spice preference.
Can I use an immersion blender to blend the soup?
Yes, you can use an immersion blender to blend part or all of the soup for a smoother texture.
Be careful not to over-blend if you want to keep some potato chunks.
What are some good toppings for this soup?
In addition to bacon and cheddar cheese, you can top the soup with chopped green onions, crumbled crispy bacon, a dollop of sour cream, or a sprinkle of chives for extra flavor and texture.