Loaded Potato Soup
This loaded potato soup is thick, creamy, and has all the components of a loaded baked potato. The soup starts with rendering bacon, and the aromatics are cooked in the leftover fat. After simmering the potatoes until tender, some are mashed to naturally thicken the soup. It's finished with classic loaded potato toppings: crispy bacon, cheddar cheese, green onions, and sour cream.
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Ingredients
- 12 strips of bacon sliced
- 1 small onion finely diced
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 cup whole milk
- 2 large russet potatoes peeled and diced into 1/2-inch cubes
- Diamond Crystal kosher salt and black pepper to taste
- For Garnish: shredded cheddar cheese diced green onions, sour cream
Instructions
- Cook sliced bacon in cold pot over medium heat until crispy; remove and set aside.
- Leave 2 tablespoons bacon fat in pot; cook onions until translucent, 3-4 minutes.
- Add garlic, cook 1 minute.
- Stir in flour, cook 2-3 minutes.
- Gradually whisk in stock, cream, and milk; season with salt and pepper.
- Add potatoes, bring to simmer, cook 20 minutes until tender.
- Mash 1/3 of potatoes against pot side to thicken soup.
- Remove from heat, let cool 5 minutes.
- Serve topped with reserved bacon, cheddar, green onions, and sour cream.
Notes
Start with cold pot for crispier bacon. Soup will continue to thicken as it cools.
Tried this recipe?Leave a comment below & let me know!