$6.16 RECIPE / $1.02 SERVING
Although loaded baked potatoes are delicious, they do not provide the same level of comfort and warmth as a large bowl of soup.
So, to get us through the last few months of winter, let’s turn that baked potato into a thick and creamy, warm and cozy, tasty and full cup of Loaded Potato Soup.
All of the typical fixings are packed into a thick and velvety potato soup base, including bacon, sour cream, cheddar cheese, and green onion. So inviting!
WHAT ARE THE BEST POTATOES FOR POTATO SOUP?
For several reasons, I picked russet potatoes for my potato soup. They mash quickly and have a touch more starch than other potato kinds, resulting in a thicker soup.
Yukon Gold, which is slightly starchy and waxy and maintains its shape better, is an excellent choice if you prefer your soup chunkier than thick and silky.
THE BACON IS EVERYTHING
In this dish, a small amount of bacon goes a long way toward providing richness and smokey flavor to each bowl.
To make the dish budget-friendly, I used only 14 pounds of bacon, but if you’re a bacon fan, you can certainly use 12 pounds or even a whole pound!
WHAT CAN I ADD TO POTATO SOUP ELSEWHERE?
This loaded potato soup is one of my favorite recipes since it allows for creative additions and toppings. If you have any other ingredients on hand, you can add them as well:
- Hot sauce
- Ranch seasoning
- Sweet corn
- Italian sausage
- Garlic herb seasoning
- Everything But the Bagel seasoning
- A drizzle of BBQ sauce over each bowl
LOADED POTATO SOUP
Servings: 1.5 cups each
- 4 oz. bacon ($1.37)
- 1 yellow onion, diced ($0.32)
- 4 cloves garlic, minced ($0.32)
- 3 Tbsp. butter ($0.33)
- 1/4 cup all-purpose flour ($0.03)
- 2 cups chicken broth ($0.26)
- 2 cups whole milk ($0.40)
- 2 lbs. russet potatoes, peeled & diced ($1.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- 1/2 tsp salt (or to taste) ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup sour cream ($0.37)
- 4 oz. cheddar cheese, shredded ($1.15)
- 3 green onions, sliced ($0.30)
- Cook the bacon until it is brown and crispy in a large soup pot over medium heat. Transfer the bacon to a clean bowl or plate with a slotted spoon, leaving the bacon fat in the pot.
- Dice the onion and mince the garlic while the bacon is cooking. After the bacon has been removed, add the onion and garlic to the saucepan and cook over medium heat in the bacon grease until the onions are tender and transparent.
- To make a roux, add the butter and flour to the pot and stir constantly for about two minutes over medium heat.
- Whisk in the chicken stock and milk to completely dissolve the flour and butter.
- Add the diced potatoes to the pot, cover, and crank the heat up to medium-high to bring the broth up to a boil. Once boiling, turn the heat down to medium-low and allow the potatoes simmer for 15 minutes, or until they are very soft (easily punctured with a fork) (easily pierced with a fork).
- Use a potato masher or immersion blender to mash the potatoes until the soup is to your preferred thickness.
- Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, whisk in the sour cream.
- Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.
NUTRITION IN POTATO SOUP
- Serving: 1.5 cups
- Calories: 538 kcal
- Carbohydrates: 39 g
- Protein: 12 g
- Fat: 38 g
- Sodium: 736 mg
- Fiber: 3 g
STEP BY STEP INSTRUCTIONS FOR MAKING POTATO SOUP
- This dish begins with BACON! In a soup pot, cook and crisp 1/4 pound of bacon over medium heat. Remove the bacon to a clean bowl or plate with a slotted spoon, leaving the bacon fat in the saucepan.
- Dice one yellow onion and cut four garlic cloves while the bacon is cooking. After removing the bacon, add the onions to the pot and cook over medium heat in the bacon fat until tender and transparent.
- Toss the onions and garlic with 3 tablespoons butter and 3 tablespoons flour. Cook, stirring constantly, for another two minutes over medium heat. The butter and flour combine to make a roux, which thickens the soup.
- Peel and dice 2 lbs. russet potatoes into 1/2-inch cubes while the onions are sautéing. The cubes will cook faster if they are smaller.
- In a large pot, combine 2 cups chicken broth and 2 cups whole milk. After whisking the flour and butter together, add the cubed potatoes.
- Cook the potatoes in the soup for 15 minutes, or until they are completely soft. The overall time required will vary depending on the size of your potato cubes, but you must cook them until they can easily be pierced with a fork and mashed.
- Partially mash the potatoes with a potato masher or an immersion blender until the soup reaches your desired thickness (some like it chunky, some want it smooth!).
- Then it’s time to season it some more. 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked pepper.
- Finally, mix in 1/2 cup sour cream to make the soup more creamy and baked potato-like.
- 3 green onions, sliced, and 4 oz. cheddar cheese, shredded To each bowl, add the green onion, cheese, and crispy bacon (or to the pot if you want to make a nice presentation for the dinner table).