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This hearty Loaded Potato Soup captures everything you love about a loaded baked potato in a warm and creamy bowl. It combines tender potatoes, crispy bacon, melted cheese, and just the right tang of sour cream for a comforting meal that feels like a warm hug on a chilly day. This recipe is simple to prepare and results in a creamy, rich soup perfect for weeknight dinners or casual gatherings.
I first made this soup on a quiet weekend, and it quickly became the dish my family requests whenever the weather turns cold. Its rich, creamy texture and smoky bacon flavor never fail to satisfy.
Ingredients
- Russet Potatoes: These are ideal for soup because they cook soft and help thicken the broth naturally
- Bacon: Provides smoky, savory flavor that elevates every spoonful
- Colby Cheese: Melts smoothly into the soup for a rich cheesy taste though sharp cheddar works well too
- Heavy Whipping Cream: Adds a luxurious creamy texture that makes this soup feel decadent
- Butter: Helps the onions cook gently and contributes to a flavorful roux for thickening
- Olive Oil: Prevents the butter from burning and ensures the onions soften nicely
- All-Purpose Flour: Combines with butter and oil to create a roux that thickens the soup perfectly
- Yellow Onion: Brings sweetness and depth to the flavor base
- Chicken Broth: Creates a savory, well-rounded foundation for the soup
- Cream of Chicken Soup: Adds extra creaminess and flavor boosting without extra seasoning
- Sour Cream: Gives the soup that classic loaded potato tang
- Green Onions: A fresh, peppery garnish that brightens each serving
Step-by-Step Instructions
- Start Cooking the Aromatics:
- Heat butter and olive oil together in a large pot over medium-high heat. Once the butter melts, add diced onions and cook for three to four minutes until they become soft and translucent. Then lower the heat and sprinkle in the flour. Stir constantly for a couple of minutes to cook the flour and form a roux that will thicken the soup.
- Add Liquids and Potatoes:
- Turn the heat back up to medium-high and slowly whisk in the chicken broth and cream of chicken soup until smooth and fully combined. Bring the mixture to a gentle simmer. Add the diced russet potatoes to the pot. Allow them to cook for fifteen to twenty minutes until tender when pierced with a fork.
- Finish the Soup:
- Remove the pot from heat and stir in the cooked bacon, shredded cheese, sour cream, and heavy cream. Mix everything together gently until the soup is creamy and smooth. Serve the soup warm topped with chopped green onions for a fresh contrast.
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My favorite ingredient is definitely the smoky bacon. It adds such a memorable punch that transforms a simple potato soup into something special. This recipe always reminds me of cold winter evenings sitting around the table sharing stories with family.
Storage Tips
Keep leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm it gently on low heat and add a few tablespoons of broth or milk as needed to restore its creamy consistency. I do not recommend freezing this soup as the cream can separate once thawed.
Ingredient Substitutions
If you do not have cream of chicken soup on hand, you can leave it out and just adjust with more chicken broth and a pinch of salt and pepper. Yukon Gold potatoes are a lovely alternative giving a slightly buttery texture, and sharp cheddar cheese can replace Colby for a bolder flavor. For a dairy-free option, swap heavy cream with coconut milk and omit the sour cream.
Serving Suggestions
This soup pairs wonderfully with crusty bread or a simple green salad for a balanced meal. Adding toppings like extra shredded cheese, crumbled bacon, or chives allows everyone to customize their bowl. It is filling enough to be served as a main dish but also works well as a starter for a larger dinner.
Common Recipe Questions
- → Can I skip the cream of chicken soup?
Yes, simply adjust seasoning with salt and pepper to maintain flavor without it.
- → Which potatoes work best in this soup?
Russet potatoes provide creaminess, Yukon Golds offer a firmer texture, and red potatoes add chunkiness.
- → Is it possible to prepare this soup ahead?
Absolutely. Reheat gently over low heat and add a splash of broth or milk if the soup thickens.
- → How can I make the soup thicker or creamier?
Creating a roux with butter, olive oil, and flour at the start ensures a thicker base; mashing some cooked potatoes adds creaminess.
- → What are some good mix-in options?
Diced ham, shredded chicken, or even broccoli can be stirred in for added heartiness and flavor variety.
- → How should leftovers be stored?
Keep in the refrigerator for up to 3–4 days, and reheat slowly to preserve texture and flavor.