Loaded Potato Soup and I Do Mean Loaded
Get ready to indulge in ultimate comfort food with "Loaded Potato Soup and I Do Mean Loaded," a creamy and hearty bowl of pure decadence! This rich, velvety soup is packed with tender russet potatoes, crispy thick-cut bacon, sharp cheddar cheese, and a touch of smoky paprika for an irresistible flavor explosion. Simmered to perfection with a luscious blend of whole milk, heavy cream, and tangy sour cream, this soup offers a silky but satisfying texture that's thickened naturally with mashed potatoes. Garnished with all your favorite toppings—crumbled bacon, fresh green onions, and a sprinkle of extra cheese—this dish is a surefire winner for cold nights or whenever you're craving a bowl full of comfort. Perfect as a main course or side dish, this loaded potato soup is easy to make and guaranteed to warm both your heart and soul.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 8 slices Thick-cut bacon
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 1.5 cups Whole milk
- 1 cup Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 1 cup Sour cream
- 3 stalks, chopped Green onions
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Ground black pepper
- 0.5 teaspoon Paprika
Instructions
Scrub, peel, and dice the russet potatoes into 1/2-inch cubes. Set aside in a bowl of water to prevent discoloration.
In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy, about 7-9 minutes. Remove the bacon with a slotted spoon and place it on paper towels to drain. Once cooled, crumble the bacon and set aside.
Drain the bacon grease from the pot, leaving about 2 tablespoons behind. Add the unsalted butter to the pot and let it melt.
Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the garlic and cook for an additional 30 seconds, just until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the whole milk and heavy cream.
Drain the potatoes and add them to the pot. Season with salt, pepper, and paprika. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using a potato masher, gently mash some of the potatoes directly in the pot to thicken the soup while leaving some chunks for texture.
Stir in the shredded cheddar cheese until fully melted and incorporated. Add the sour cream and half of the green onions, mixing until combined.
Taste and adjust seasoning as needed with additional salt and pepper.
Ladle the soup into bowls and garnish with crispy bacon, remaining green onions, and extra shredded cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 441 mg | 34% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
