Step 1: Cook the Bacon
- Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate, leaving the bacon grease in the pot.
Step 2: Sauté the Onion and Garlic
- Add the butter to the pot with the bacon grease. Once melted, add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Step 3: Make the Roux
- Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly whisk in the chicken broth, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer.
Step 4: Cook the Potatoes
- Add the cubed potatoes to the broth mixture. Reduce the heat to medium-low, cover the pot, and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.
Step 5: Blend the Soup (Optional)
- For a chunky soup, leave the potatoes as they are. If you prefer a creamier texture, use an immersion blender to puree about half of the soup directly in the pot, leaving some potato chunks for texture.
- Alternatively, you can transfer some of the soup to a regular blender, blend until smooth, and return it to the pot.
Step 6: Add the Milk and Cheese
- Once the potatoes are cooked and the soup has reached your desired texture, stir in the milk, sour cream, and 1 1/2 cups of shredded cheddar cheese. Stir until the cheese is fully melted and incorporated.
- Season the soup with salt, pepper, smoked paprika, and cayenne pepper to taste. Let it simmer for another 5 minutes to allow the flavors to meld.
Step 7: Serve and Garnish
- Ladle the soup into bowls. Top each serving with crispy bacon, the remaining cheddar cheese, a dollop of sour cream, and fresh green onions or chives for added freshness and color.
Tips for Success:
- Russet Potatoes are ideal for this recipe due to their starchy texture, which helps thicken the soup.
- Avoid overcooking the potatoes, as they can become too mushy. You want them tender but still slightly firm for the perfect texture.
- If you like a thicker soup, you can reduce the amount of broth or add more flour to the roux.
Storage and Reheating:
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat over low heat, adding a splash of milk or broth to loosen it up if needed.
- Freezing: Loaded potato soup can be frozen for up to 3 months, but keep in mind that the dairy may separate slightly. To avoid this, freeze the soup before adding the milk and cheese, and then stir them in when reheating.
Why This Recipe Works:
This Loaded Potato Soup balances creamy and cheesy textures with the satisfying crunch of bacon and fresh green onions. The simplicity of the ingredients allows the comforting flavors of the potatoes, bacon, and cheese to shine through, while optional additions like smoked paprika and cayenne pepper give it a little something extra. The result is a rich, hearty dish that’s perfect for cozy dinners or serving at gatherings.
Variations:
- Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth. You can sauté the onions in olive oil or butter instead of bacon grease.
- Add Veggies: Stir in cooked broccoli, corn, or spinach toward the end of cooking for extra nutrients and color.
- Bacon Alternatives: Use turkey bacon or even crispy pancetta for a different flavor profile.
Final Thoughts:
This Loaded Potato Soup is more than just a meal; it’s a bowl full of comfort. With its rich, creamy base, hearty potatoes, and flavorful toppings, it’s bound to become a family favorite. Whether served on a chilly evening or as part of a gathering, each spoonful offers warmth and satisfaction, making it a perfect recipe for cozying up with.
Enjoy the creamy goodness, and don’t forget to share your loaded potato soup creations!