Loaded Potato Soup (or Potato Bacon Chowder)
Loaded Potato Soup (or Potato Bacon Chowder)
Ingredients
For the Soup Base
- 4 bacon, slices, diced
- 2 tablespoons unsalted butter
- 1 yellow onion, small, finely chopped
- 2 celery stalks, chopped
For the Soup
- 2 cups chicken broth
- 4 cups whole milk
- 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
For Thickening and Garnish
- 1 1/2 cups sharp cheddar cheese, shredded, plus more for garnish
- 1/2 cup sour cream, for garnish
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the cooked bacon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of the rendered bacon fat in the pot.
⏱️ 10 min
- 2
Add the unsalted butter to the pot with the bacon fat. Once melted, add the finely chopped yellow onion and chopped celery stalks. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min
- 3
Pour in the chicken broth and whole milk. Stir in the kosher salt, freshly ground black pepper, and smoked paprika. Whisk gently to combine all ingredients.
⏱️ 2 min
- 4
Add the peeled and diced russet potatoes to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 5
Once the potatoes are tender, use a potato masher or the back of a large spoon to mash about one-third to one-half of the potatoes directly in the pot. This will help thicken the soup and give it a creamy texture.
⏱️ 5 min
- 6
Stir in 1 cup of the shredded sharp cheddar cheese and about half of the crispy bacon bits (reserve the rest for garnish). Stir until the cheese is completely melted and incorporated into the soup.
⏱️ 3 min
- 7
Ladle the hot loaded potato soup into bowls. Garnish each serving with a dollop of sour cream, a sprinkle of the remaining shredded sharp cheddar cheese, the reserved crispy bacon bits, and freshly chopped green onions. Serve immediately, perhaps with a side of toasted bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Soup (or Potato Bacon Chowder)
Ingredients
For the Soup Base
- 4 bacon, slices, diced
- 2 tablespoons unsalted butter
- 1 yellow onion, small, finely chopped
- 2 celery stalks, chopped
For the Soup
- 2 cups chicken broth
- 4 cups whole milk
- 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
For Thickening and Garnish
- 1 1/2 cups sharp cheddar cheese, shredded, plus more for garnish
- 1/2 cup sour cream, for garnish
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the cooked bacon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of the rendered bacon fat in the pot.
⏱️ 10 min - 2
Add the unsalted butter to the pot with the bacon fat. Once melted, add the finely chopped yellow onion and chopped celery stalks. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min - 3
Pour in the chicken broth and whole milk. Stir in the kosher salt, freshly ground black pepper, and smoked paprika. Whisk gently to combine all ingredients.
⏱️ 2 min - 4
Add the peeled and diced russet potatoes to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 5
Once the potatoes are tender, use a potato masher or the back of a large spoon to mash about one-third to one-half of the potatoes directly in the pot. This will help thicken the soup and give it a creamy texture.
⏱️ 5 min - 6
Stir in 1 cup of the shredded sharp cheddar cheese and about half of the crispy bacon bits (reserve the rest for garnish). Stir until the cheese is completely melted and incorporated into the soup.
⏱️ 3 min - 7
Ladle the hot loaded potato soup into bowls. Garnish each serving with a dollop of sour cream, a sprinkle of the remaining shredded sharp cheddar cheese, the reserved crispy bacon bits, and freshly chopped green onions. Serve immediately, perhaps with a side of toasted bread for dipping.
⏱️ 2 min