Description
This hearty and comforting Loaded Potato Soup combines creamy mashed potatoes with rich cheddar cheese, crispy bacon, and green onions for a satisfying meal perfect for chilly days. Made with a smooth roux base and enhanced with savory flavors, this beginner-friendly soup serves 12 and is sure to please a crowd.
Ingredients
Main Ingredients
- 9 large russet potatoes, scrubbed and dried
- ⅔ cup unsalted butter
- ⅔ cup all-purpose flour
- 6 cups whole milk
- 4 cups chicken broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ½ tablespoon salt
- 1 teaspoon black pepper
- ½ cup bacon bits, divided
- 10 ounces shredded cheddar cheese
- 1 (8-ounce) container sour cream
- 4 green onions, chopped
Optional Toppings
- Chives
- Extra shredded cheddar cheese
- Greek yogurt
Instructions
- Prep Potatoes: Pierce the potatoes with a fork and microwave them on high for 7–8 minutes until tender. Allow to cool slightly, then scoop out the flesh and roughly mash it, leaving some texture.
- Sauté Base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the butter and onions, whisking constantly for 1 minute to eliminate the raw flour taste. Gradually pour in the whole milk while continuing to stir until the mixture slightly thickens.
- Combine Ingredients: Add the chicken broth and mashed potatoes to the pot. Stir gently to combine until the soup becomes creamy. Season with salt and black pepper to taste.
- Flavor Boost: Stir in half of the bacon bits, most of the shredded cheddar cheese, and a few chopped green onions. Heat the soup gently until the cheese melts fully; do not allow it to boil.
- Finish: Remove the pot from heat and whisk in the sour cream until smooth. Adjust seasoning as needed for taste.
- Serve: Ladle the soup into bowls and garnish with the remaining bacon bits, cheddar cheese, green onions, and optional toppings like chives or a dollop of Greek yogurt. Serve hot and enjoy.
Notes
- Texture Tip: Mash the potatoes by hand rather than blending to avoid a gluey texture.
- Lighter Option: Substitute sour cream with Greek yogurt and use half milk and half broth to reduce richness.
- Gluten-Free: Replace flour with a cornstarch slurry made from 1 tablespoon cornstarch and 2 tablespoons water.
- Freezing: Dairy-based soups may separate after freezing; stir in additional milk after thawing to restore creaminess.
- Add-On: Roasted potatoes can be added to the soup to introduce a smoky depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort Food
