Imagine coming home after a long day, craving something warm, comforting, and utterly delicious. What if you could whip up a bowl of creamy, flavorful loaded potato soup in under an hour, packed with wholesome ingredients and bursting with incredible taste? That’s exactly what Best Homemade Loaded Potato Soup offers. It’s quick, healthy (yes, healthy!), and undeniably flavorful. Trust me, once you try it, you will ditch the canned stuff forever; it’s that good!
Why You Will Love This Recipe
My grandma, bless her heart, was the queen of simple, satisfying recipes. I remember visiting her during chilly autumn days, and the aroma of her potato soup would fill the entire house. The recipe was handed down through generations. Over the years I have tweaked it to make it my own. It is as comforting and flavourful as hers.
Ingredients
- 5-6 medium Yukon Gold potatoes, peeled and cubed
- 4 cups chicken broth (low sodium)
- 1 cup milk (whole milk or 2%)
- 1/2 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese, plus more for garnish
- 1/4 cup chopped green onions, plus more for garnish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Sour cream or Greek yogurt for topping
Step-by-Step Instructions for Making the Recipe
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Make the Roux: While the potatoes are cooking, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
- Thicken the Soup: Gradually whisk the roux into the potato mixture. Stir continuously to prevent lumps.
- Blend (Optional): For a smoother soup, use an immersion blender to partially blend the potatoes. You can also use a regular blender, but be careful transferring the hot soup. Leave some chunks for texture.
- Add Dairy and Cheese: Stir in milk, heavy cream, cheddar cheese, salt, and pepper. Heat through, stirring until the cheese is melted and the soup is heated through. Do not boil.
- Add Bacon: Stir in most of the cooked, crumbled bacon. Reserve some for garnish.
- Serve: Ladle the soup into bowls and garnish with remaining crumbled bacon, shredded cheddar cheese, and chopped green onions. Add a dollop of sour cream or Greek yogurt if desired. Enjoy Best Homemade Loaded Potato Soup!
Best Homemade Loaded Potato Soup
A creamy, comforting, and flavorful loaded potato soup made with simple ingredients. Quick, easy, and customizable!
Ingredients
Equipment
Method
- Place the cubed potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.5-6 medium Yukon Gold potatoes, 4 cups chicken broth
- While the potatoes are cooking, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.2 tablespoons butter, 2 tablespoons all-purpose flour
- Gradually whisk the roux into the potato mixture. Stir continuously to prevent lumps.
- For a smoother soup, use an immersion blender to partially blend the potatoes. You can also use a regular blender, but be careful transferring the hot soup. Leave some chunks for texture.
- Stir in milk, heavy cream, cheddar cheese, salt, and pepper. Heat through, stirring until the cheese is melted and the soup is heated through. Do not boil.1 cup milk, 1/2 cup heavy cream, 1/2 cup shredded cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Stir in most of the cooked, crumbled bacon. Reserve some for garnish.4 slices bacon
- Ladle the soup into bowls and garnish with remaining crumbled bacon, shredded cheddar cheese, and chopped green onions. Add a dollop of sour cream or Greek yogurt if desired.4 slices bacon, 1/2 cup shredded cheddar cheese, 1/4 cup chopped green onions, Sour cream or Greek yogurt
Notes
Optional: Sour cream or Greek yogurt for topping