Loaded Potato Soup
Loaded Potato Soup
Ingredients
For the Soup
- 8 slices bacon
- 8 gold potatoes, peeled and cubed into 1/2-inch pieces
- 1 small onion, chopped
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 4 cups milk
- 1 cup heavy cream
- 1 tablespoon chicken bouillon, powder or granules
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 package garlic and herb Boursin cheese, (5.2 ounce)
- 1 1/2 cups shredded sharp cheddar cheese
For Serving
- 1/4 cup fresh chives, chopped, plus more for garnish
- shredded sharp cheddar cheese, for garnish, as needed
- sour cream, for garnish, as needed
Instructions
- 1
Cook the bacon: In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cooled. Reserve about 2 tablespoons of bacon fat in the pot, draining any excess.
⏱️ 10 min
- 2
Sauté aromatics: Add the chopped onion to the pot with the reserved bacon fat and sauté over medium heat until softened, about 3-5 minutes. Add the butter and minced garlic, stirring until the butter is melted and the garlic is fragrant, about 1 minute.
⏱️ 6 min
- 3
Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min
- 4
Add liquids and seasonings: Gradually whisk in the chicken broth, then the milk, and finally the heavy cream, stirring constantly to prevent lumps. Add the chicken bouillon, Cajun seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Cook the potatoes: Add the cubed gold potatoes to the simmering liquid. Cover the pot and cook for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 6
Mash and thicken: Once the potatoes are tender, use a potato masher to mash about half to two-thirds of the potatoes directly in the pot. Leave some chunks for texture. This will help thicken the soup further.
⏱️ 3 min
- 7
Finish the soup: Reduce the heat to low. Stir in the entire package of garlic and herb Boursin cheese until it melts and is fully incorporated. Add the 1 1/2 cups of shredded sharp cheddar cheese and the 1/4 cup of chopped fresh chives, stirring until the cheddar cheese is melted and creamy. Stir in most of the crumbled bacon, reserving some for garnish.
⏱️ 5 min
- 8
Serve: Ladle the hot soup into bowls. Garnish each serving with additional shredded cheddar cheese, reserved crumbled bacon, extra fresh chopped chives, and a dollop of sour cream, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Soup
Ingredients
For the Soup
- 8 slices bacon
- 8 gold potatoes, peeled and cubed into 1/2-inch pieces
- 1 small onion, chopped
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 4 cups milk
- 1 cup heavy cream
- 1 tablespoon chicken bouillon, powder or granules
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 package garlic and herb Boursin cheese, (5.2 ounce)
- 1 1/2 cups shredded sharp cheddar cheese
For Serving
- 1/4 cup fresh chives, chopped, plus more for garnish
- shredded sharp cheddar cheese, for garnish, as needed
- sour cream, for garnish, as needed
Instructions
- 1
Cook the bacon: In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cooled. Reserve about 2 tablespoons of bacon fat in the pot, draining any excess.
⏱️ 10 min - 2
Sauté aromatics: Add the chopped onion to the pot with the reserved bacon fat and sauté over medium heat until softened, about 3-5 minutes. Add the butter and minced garlic, stirring until the butter is melted and the garlic is fragrant, about 1 minute.
⏱️ 6 min - 3
Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min - 4
Add liquids and seasonings: Gradually whisk in the chicken broth, then the milk, and finally the heavy cream, stirring constantly to prevent lumps. Add the chicken bouillon, Cajun seasoning, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Cook the potatoes: Add the cubed gold potatoes to the simmering liquid. Cover the pot and cook for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 6
Mash and thicken: Once the potatoes are tender, use a potato masher to mash about half to two-thirds of the potatoes directly in the pot. Leave some chunks for texture. This will help thicken the soup further.
⏱️ 3 min - 7
Finish the soup: Reduce the heat to low. Stir in the entire package of garlic and herb Boursin cheese until it melts and is fully incorporated. Add the 1 1/2 cups of shredded sharp cheddar cheese and the 1/4 cup of chopped fresh chives, stirring until the cheddar cheese is melted and creamy. Stir in most of the crumbled bacon, reserving some for garnish.
⏱️ 5 min - 8
Serve: Ladle the hot soup into bowls. Garnish each serving with additional shredded cheddar cheese, reserved crumbled bacon, extra fresh chopped chives, and a dollop of sour cream, if desired.
⏱️ 1 min