Loaded Potato Soup with Green Chile

This Loaded Potato Soup with Green Chile is a hearty and flavorful dish that combines the comfort of creamy potatoes with the smoky richness of bacon and the bold, tangy kick of roasted green chile.

Perfect for chilly evenings, it’s a one-pot meal that’s simple to prepare and packed with layers of savory goodness.

The blend of tender potatoes, crispy bacon, and the slight heat from green chile makes each spoonful a satisfying experience. Whether you’re enjoying it as a cozy dinner or a delicious starter, this soup is sure to warm you up!

Why You’ll Love This Recipe:

People will love this Loaded Potato Soup with Green Chile because it offers the perfect combination of comfort and flavor.

The creamy, velvety texture of the potatoes paired with the smoky, crispy bacon provides a rich and indulgent base.

The addition of roasted green chile gives the soup a wonderful depth of flavor and a mild heat that complements the potatoes beautifully.

It’s a filling, hearty dish that balances savory, smoky, and slightly spicy notes in every bite, making it irresistible for anyone who loves comforting, flavorful soups.

Plus, it’s easy to make and can be enjoyed by the whole family!

Key Ingredients:

Bacon: Adds smoky richness and crunch, making it the perfect topping and flavor base.

Potatoes: Provides the creamy, hearty foundation of the soup.

Green Chile: Roasted and chopped for a tangy, slightly spicy kick that elevates the soup’s flavor.

Chicken Broth: Gives the soup depth and a savory, well-balanced base.

Heavy Cream: Adds smoothness and richness to make the soup extra creamy.

Seasonings: Salt, pepper, garlic powder, and celery salt bring the flavors together, while fresh dill adds a touch of freshness.

Loaded Potato Soup with Green Chile

Ingredients:

1 package of bacon, chopped

1/2 onion, chopped

2 tablespoons bacon grease (from cooking the bacon)

2 stalks celery, chopped

1 1/2 cups chicken broth

3 medium potatoes, peeled and diced

1 cup of the cooked bacon (reserve half for topping)

2 cloves garlic, minced

Salt, to taste

Pepper, to taste

Garlic powder, to taste

Celery salt, to taste

1/2 cup roasted, peeled, and chopped green chile

1 tablespoon fresh dill, chopped (optional)

1/2 cup heavy cream

Instructions:

Cook the Bacon: In a large pot, cook the chopped bacon until crispy. Remove the bacon from the pot and set it aside to drain. Leave a little bacon grease in the pot for the next steps.

Sauté the Veggies: In the same pot, add the chopped onion to the bacon grease and cook over medium heat until lightly browned. Add the chopped celery and cook for another 2-3 minutes, stirring occasionally.

Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes to the pot. Stir in half of the cooked bacon (reserve the other half for topping), minced garlic, and seasonings (salt, pepper, garlic powder, and celery salt). Add the roasted green chile and chopped dill. Stir everything together.

Boil and Simmer: Cover the pot and bring the mixture to a boil. Once boiling, lower the heat and simmer until the potatoes are softened, about 15 minutes.

Blend the Soup: Remove about 1 cup of the soup (including potatoes and broth) and transfer it to a blender or Ninja mixer. Add the heavy cream and blend until smooth. Return the blended mixture to the pot and stir to combine.

Final Simmer: Bring the soup back to a boil, then reduce the heat to a simmer. Let it cook for another 5 minutes to thicken and blend the flavors.

Serve: Ladle the soup into bowls and top with the remaining cooked bacon. Optionally, garnish with extra green chile or fresh dill.

Enjoy this rich and hearty soup full of creamy potatoes, savory bacon, and the perfect kick from the green chile!

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Notes:

Adjust Spice Level: If you prefer a milder soup, reduce the amount of green chile or use a milder variety. For a spicier version, add more green chile or even a pinch of cayenne pepper.

Potato Texture: For a chunkier soup, leave some of the potatoes intact instead of blending a portion of the soup. If you prefer a smoother texture, blend more of the soup to achieve a creamy consistency.

Bacon Grease: You can adjust the amount of bacon grease used for sautéing the vegetables depending on how rich you want the base to be. If you’re looking to reduce the fat, you can substitute some of the bacon grease with olive oil.

Dill Substitution: While fresh dill adds a refreshing note, you can substitute it with other herbs like parsley or chives if preferred.

Leftovers: This soup can be stored in the fridge for up to 3 days and reheats well. You may need to add a little more chicken broth or cream when reheating to reach the desired consistency.

Toppings: Feel free to add extra toppings like shredded cheese, sour cream, or fresh cilantro for added flavor and texture.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time. In fact, it can taste even better the next day as the flavors meld together.

Store it in an airtight container in the refrigerator for up to 3 days.

Just reheat and add a bit of extra broth or cream if needed to adjust the consistency.

Can I use other types of potatoes?

While russet potatoes are ideal for this recipe due to their creamy texture, you can use other types of potatoes like Yukon gold or red potatoes.

Keep in mind that the texture may vary slightly, but the flavor will still be delicious.

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version by omitting the bacon and using vegetable broth instead of chicken broth.

You can also substitute plant-based bacon or add other vegetables like mushrooms for a savory, smoky flavor.

What can I use instead of heavy cream?

If you’re looking for a lighter version of this soup, you can use half-and-half, whole milk, or a dairy-free alternative like coconut milk or almond milk.

Keep in mind that using milk may make the soup less rich and creamy.

How can I thicken the soup if it’s too thin?

If the soup is too thin, you can thicken it by blending a bit more of the potato mixture, or by adding a slurry made from cornstarch and water.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup, then let it simmer for a few more minutes to thicken.

Can I use frozen potatoes instead of fresh ones?

While it’s best to use fresh potatoes for the best texture and flavor, you can use frozen potatoes if needed.

Just make sure to cook them thoroughly, as they may take slightly longer to soften.

How do I roast green chile for this soup?

To roast green chile, place the chiles on a baking sheet and broil them in the oven, turning occasionally until the skins are charred and blackened.

Alternatively, you can roast them over an open flame on a gas stove or grill.

After roasting, let them cool, peel off the skin, and remove the seeds before chopping.

Can I use pre-cooked bacon or bacon bits?

Pre-cooked bacon or bacon bits can be used in place of freshly cooked bacon.

However, cooking fresh bacon in the recipe adds extra flavor and texture, so the final soup may be less rich if you skip that step.

What’s the best way to store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm it on the stove, adding a bit of chicken broth or cream if it’s too thick.

Can I make this soup in a slow cooker?

Yes! To make this soup in a slow cooker, cook the bacon and sauté the onion and celery on the stove.

Then add all ingredients (except the cornstarch mixture) to the slow cooker, and cook on low for 6-7 hours or high for 3-4 hours.

Stir in the cornstarch mixture at the end to thicken the soup before serving.