Loaded Potato Soup
Loaded Potato Soup
Ingredients
For the Soup
- 4 bacon, slices, diced
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 4 russet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups cheddar cheese, shredded
For Topping
- 1/2 cup cheddar cheese, shredded
- as needed sour cream, for serving
- as needed green onions, chopped, for serving
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, 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 the rendered bacon fat in the pot.
⏱️ 10 min
- 2
Reduce the heat to medium-low. Add the unsalted butter to the pot with the bacon fat. Once melted, add the finely chopped onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min
- 3
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
⏱️ 1 min
- 4
Gradually whisk in the chicken stock, ensuring no lumps form. Then, stir in the whole milk and heavy cream. Add the paprika, chicken bouillon powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Add the peeled and diced russet potatoes to the simmering liquid. Cover the pot and reduce the heat to low. Simmer for 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
⏱️ 20 min
- 6
Once the potatoes are tender, remove the pot from the heat. Stir in 1 1/2 cups of shredded cheddar cheese until completely melted and smooth. Stir in about two-thirds of the crispy bacon, reserving the rest for topping. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 7
Ladle the hot loaded potato soup into bowls. Garnish each serving generously with a dollop of sour cream, the remaining 1/2 cup of shredded cheddar cheese, the reserved crispy bacon, and freshly chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Potato Soup
Ingredients
For the Soup
- 4 bacon, slices, diced
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 4 russet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups cheddar cheese, shredded
For Topping
- 1/2 cup cheddar cheese, shredded
- as needed sour cream, for serving
- as needed green onions, chopped, for serving
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, 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 the rendered bacon fat in the pot.
⏱️ 10 min - 2
Reduce the heat to medium-low. Add the unsalted butter to the pot with the bacon fat. Once melted, add the finely chopped onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min - 3
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
⏱️ 1 min - 4
Gradually whisk in the chicken stock, ensuring no lumps form. Then, stir in the whole milk and heavy cream. Add the paprika, chicken bouillon powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Add the peeled and diced russet potatoes to the simmering liquid. Cover the pot and reduce the heat to low. Simmer for 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
⏱️ 20 min - 6
Once the potatoes are tender, remove the pot from the heat. Stir in 1 1/2 cups of shredded cheddar cheese until completely melted and smooth. Stir in about two-thirds of the crispy bacon, reserving the rest for topping. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 7
Ladle the hot loaded potato soup into bowls. Garnish each serving generously with a dollop of sour cream, the remaining 1/2 cup of shredded cheddar cheese, the reserved crispy bacon, and freshly chopped green onions.
⏱️ 2 min