Loaded Potato Soup
This Loaded Potato Soup is the ultimate comfort food, packed with rich flavors and creamy textures. Made with hearty ingredients like bacon, ham, Velveeta cheese, and red potatoes, this soup is a perfect blend of savory goodness.
The creamy base comes from a roux made with bacon grease, and the addition of sour cream, cream of chicken soup, and a variety of seasonings brings everything together for a deliciously indulgent dish.
Topped with extra cheese, bacon, and sour cream, it’s a meal that’s sure to satisfy your cravings and warm you up on a cold day. Simple to make yet full of flavor!
Why You’ll Love This Recipe:
Rich, Creamy Texture: The combination of Velveeta, cream of chicken soup, sour cream, and shredded cheese creates a velvety smooth and indulgent base that coats every bite.
Hearty and Flavorful: The bacon and diced ham infuse the soup with savory, salty goodness, making each spoonful full of rich flavor.
Comfort Food at Its Best: With tender red potatoes, smoky bacon, and cheesy goodness, this soup delivers the perfect combination of comfort and satisfaction, making it ideal for cozy meals.
Customizable: The seasonings are flexible, so you can adjust them to suit your taste. Plus, you can add extra toppings like shredded cheese, bacon, or sour cream to make it even more indulgent.
Simple and Quick: Despite its rich flavor, this soup is easy to make, using simple ingredients and straightforward steps. It’s the perfect meal for busy days or family gatherings!
Key Ingredients:
Loaded Potato Soup
Ingredients:
1lb of bacon
Can of cream of chicken
Cup of flour
4 cups of milk
One block of cheese of your choice (I added extra)
1 cup of sour cream (I added extra)
1 pack of diced ham
20 ounce block of Velveeta (I know it’s not real cheese but I love Velveeta )
5 pound bag of red potatoes
Garlic powder
Onion powder
Pepper
Smoked paprika
(Use whatever seasonings you like)
The ham and bacon is going to give it a lot of flavor and make it salty on its own so i didn’t add any salt.
Instructions:
Cut up potatoes in chunks…let boil until fork tender.
While potatoes are boiling cut bacon into small chunks and throw them in a large pot( I used my pioneer woman Dutch oven) once cooked take bacon out and place to side….
Use the bacon grease in pot to make a roux…
Add one cup of flour and slowly add in your 4 cups of milk ..
Once thickened some, add sour cream and cream of chicken and slowly stir in shredded cheeses..
Then add your Velveeta (I cut into small chunks so it can melt quicker…once mixed thoroughly,
Add all your seasonings and then add your potatoes, bacon and your ham chunks.
Let simmer for 20 minutes or so and that it’s!
So good! It’s great topped with sour cream and shredded cheese with extra bacon but I didn’t have any sour cream left over in the pic above lol but it’s amazing and simple!
Notes:
Use Yukon Gold Potatoes: For a creamier texture, consider using Yukon Gold potatoes. They have a buttery flavor and smooth consistency when cooked.
Crisp Bacon Separately: Cook the bacon until crispy and then crumble it. This keeps it from becoming soggy and adds a nice crunch to the final dish.
Render Bacon Fat Carefully: Make sure to cook the bacon slowly to render out the fat without burning it. This fat will be used for the roux.
Mix Roux Thoroughly: When making the roux with flour and bacon grease, whisk continuously to avoid lumps. Cook the mixture for a couple of minutes to remove the raw flour taste before adding milk.
Gradual Cheese Addition: Add cheeses slowly and stir continuously to ensure they melt evenly and blend smoothly into the soup.
Velveeta Melting Tip: Cut Velveeta into small cubes to help it melt faster and more uniformly.
Adjust Consistency: If the soup is too thick after simmering, add a little more milk to reach your desired consistency. If too thin, let it simmer a bit longer or mash some of the potatoes with a spoon to thicken it.
Season Gradually: Since bacon and ham can be salty, start with less seasoning and adjust to taste after all ingredients are combined.
Simmer Gently: Allow the soup to simmer gently to meld flavors and prevent curdling of the dairy ingredients. Stir occasionally to prevent sticking.
Garnish with Fresh Herbs: Fresh chives or green onions make a great garnish, adding color and a fresh flavor contrast to the rich soup.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 600 | Protein: 25g | Fat: 40g | Carbohydrates: 35g | Fiber: 3g | Sugar: 5g | Cholesterol: 100mg | Sodium: 1200mg
Frequently Asked Questions:
Can I use a different type of cheese in the Loaded Potato Soup?
Yes, feel free to use any cheese of your choice to customize the flavor to your liking.
Is Velveeta the only cheese option, or can I substitute it?
While Velveeta is used in the recipe, you can substitute it with another melting cheese if you prefer.
Can I make Loaded Potato Soup without bacon?
Absolutely, you can omit bacon or use a bacon substitute if you prefer a vegetarian version.
Is there a substitute for sour cream in the soup?
Yes, you can use Greek yogurt or a non-dairy alternative as a substitute for sour cream.
How long should I boil the potatoes until they are fork-tender?
Boil the potatoes for about 15-20 minutes or until you can easily pierce them with a fork.
Can I use pre-cooked ham instead of a pack of diced ham?
Yes, pre-cooked ham or leftover ham works well in this recipe.
Adjust the quantity to your preference.
Is there a healthier alternative to the roux with flour and bacon grease?
You can use a lighter roux by using less flour or opting for a gluten-free alternative.
Are there any recommended garnishes for the Loaded Potato Soup?
Top it with sour cream, shredded cheese, extra bacon, and fresh herbs for added flavor.
Can I freeze Loaded Potato Soup for later?
Yes, you can freeze the soup for later.
Ensure it’s stored in an airtight container.
Can I adjust the spice level of the soup?
Absolutely, feel free to customize the spice level by adjusting the amount of chili powder, pepper, or adding hot sauce according to your taste preferences.