This thick and savory potato soup is prepared in just 30 minutes using a simple roux for thickness. It provides a filling meal that avoids heavy cream while maintaining a rich texture.
List of ingredients
- 4 large potatoes, peeled and cubed – Russet or Yukon Gold work best.
- 1/2 tsp salt – for boiling the potatoes.
- 8 oz smoked turkey bacon, bite-sized pieces – provides a savory, smoky flavor.
- 4 Tbsp unsalted butter – used for the roux and sautéing.
- 1/2 medium onion, finely chopped – adds a base savory flavor.
- 2 garlic cloves, minced – for aromatic depth.
- 1/4 cup all-purpose flour – or use a 1:1 gluten-free blend to thicken.
- 2 1/2 cups whole milk – contributes to the creamy base.
- 2 1/2 cups chicken broth – or vegetable broth for a different flavor profile.
- 1 cup mild or sharp cheddar cheese, shredded – use microbial-rennet cheese.
- 3/4 cup sour cream – adds tanginess and smoothness.
- 1 tsp salt – or adjust according to taste.
- 1/4 tsp pepper – or adjust according to taste.
- green onions – sliced for garnish.
step-by-step instructions
- Boil Potatoes: Place sliced potatoes into a stockpot and cover with 1 inch of water. Add 1/2 tsp salt and cook for 8-10 minutes until a knife pierces them easily, then drain.
- Cook Turkey Bacon: Sauté smoked turkey bacon in a Dutch oven until crispy. Transfer the bacon to a plate, but keep 1 Tbsp of the fat in the pot.
- Sauté Aromatics: Add 4 Tbsp butter and chopped onions to the pot and sauté until tender. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Prepare the Roux: Quickly whisk in the flour, then slowly pour in 2 1/2 cups milk and 2 1/2 cups broth while whisking constantly. Bring the liquid to a soft boil.
- Combine: Add the drained potatoes to the pot. Season the mixture with 1 tsp salt and 1/4 tsp pepper, adjusting to your taste preferences.
- Final Mix: Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of the cooked turkey bacon. Bring to a boil one last time, then remove from heat and serve.
Choosing the Right Potatoes
Russet Potatoes for Maximum Starch
Russet potatoes are high in starch, which allows them to break down slightly during the cooking process. This naturally thickens the soup and creates a fluffier consistency. They are the best choice for a traditional, dense potato soup.
Yukon Gold for a Creamier Texture
Yukon Gold potatoes have a medium starch content and a naturally buttery flavor. They hold their shape better than Russets, providing a smoother mouthfeel with distinct chunks. You can leave the skins on these potatoes for extra texture and nutrition.
Red Potatoes for Firm Chunks
Red potatoes are waxy and maintain their structural integrity even after boiling. They are ideal if you prefer a soup with very firm, defined potato pieces. Note that they will not contribute as much to the overall thickness of the broth.
Adding Vegetable Variety
Integrating Diced Carrots
Adding finely diced carrots provides a subtle sweetness and a pop of color. Sauté them along with the onions and butter in step 3 until they begin to soften. This ensures they are fully cooked by the time the soup finishes simmering.
Adding Sliced Celery
Celery adds a salty, aromatic quality that complements the potato base. Chop the celery into small pieces and cook it in the pot during the aromatic stage. This creates a more complex flavor profile similar to a traditional chowder.
Using Leeks Instead of Onions
Leeks offer a milder, sweeter onion flavor that pairs well with cream-based soups. Clean the leeks thoroughly and sauté only the white and light green parts. This substitution gives the soup a more sophisticated, gourmet taste.
Flavor Profile Adjustments
Adding Smoked Paprika for Depth
Smoked paprika enhances the smokiness of the turkey bacon and adds a rich orange hue to the soup. Stir in 1/4 tsp of paprika during the roux stage for the best distribution of flavor. It provides a woody depth that balances the richness of the cheese.
Using Cayenne for Heat
For a spicy kick, add a small pinch of cayenne pepper or red pepper flakes. This heat cuts through the creaminess of the milk and sour cream. Start with 1/8 tsp and increase gradually until the desired spice level is reached.
Enhancing Garlic Profiles
If you prefer a stronger garlic taste, increase the amount to four cloves or use roasted garlic. Roasted garlic provides a mellow, caramelized flavor that blends seamlessly into the creamy base. Add it at the same time as the minced garlic for consistency.
Dietary Substitutions
Using 1:1 Gluten-Free Flour
To make this recipe gluten-free, replace all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum to maintain the thickening properties of the roux. The taste and texture remain virtually identical to the original.
Substituting Plant-Based Milk
You can use unsweetened almond, soy, or oat milk to reduce dairy intake. Oat milk is recommended because it has a creamier consistency that mimics whole milk. Avoid using sweetened versions, as they will ruin the savory profile of the soup.
Replacing Sour Cream with Greek Yogurt
Plain Greek yogurt serves as a high-protein alternative to sour cream. It provides the same acidic tang that balances the richness of the cheddar cheese. Stir it in at the very end on low heat to prevent the yogurt from curdling.
Serving and Side Pairings
Pairing with Sourdough Bread
A toasted slice of sourdough bread with salted butter is a classic accompaniment. The acidity of the sourdough cuts through the density of the potato soup. Serve it warm on the side for dipping into the creamy broth.
Serving with Fresh Garden Salads
A crisp garden salad with a light vinaigrette balances the heaviness of the soup. Use fresh greens, cucumbers, and radishes to provide a refreshing contrast. This turns the soup into a complete, balanced meal.
Adding Avocado Toppings
Freshly diced avocado adds a creamy, cool element to the hot soup. It complements the savory turkey bacon and cheddar cheese perfectly. Sprinkle a bit of salt and lime juice on the avocado before adding it as a topping.
Storage and Preservation Tips
Cooling Soup Before Storage
Allow the soup to cool to room temperature before transferring it to a container. Placing hot soup directly into the refrigerator can raise the internal temperature of the fridge and risk spoilage. Stir occasionally while cooling to ensure even temperature reduction.
Airtight Container Selection
Store the soup in glass or BPA-free plastic airtight containers to prevent odors from escaping. This keeps the soup fresh and prevents the potatoes from absorbing other smells from the fridge. Ensure there is a tight seal to maintain moisture.
Freezing in Portion Sizes
Divide the soup into smaller, individual-sized freezer bags or containers. This allows you to thaw only the amount you need for a single meal. The soup can be frozen for up to six months without losing significant quality.
Thawing for Best Quality
Thaw frozen soup overnight in the refrigerator to maintain the emulsion of the roux. If you are in a hurry, you can heat it directly in a pot on the stove over low heat. Add a splash of milk during reheating to restore the original creamy consistency.
Managing Soup Consistency
Using an Immersion Blender
For a smoother texture, use an immersion blender directly in the pot before adding the bacon and cheese. Blend for 30-60 seconds to emulsify a portion of the potatoes. This creates a thicker, more uniform base while keeping some chunks intact.
Partial Blending for Texture
If you do not have an immersion blender, scoop two cups of the soup into a standard blender. Puree the mixture until smooth and then stir it back into the main pot. This method allows you to control exactly how creamy or chunky the final result is.
Achieving the Right Roux Consistency
The roux should be a smooth paste before adding the liquids. Whisk the flour into the butter and onion mixture for at least one minute to cook out the raw flour taste. Slowly incorporating the milk and broth prevents lumps from forming.
Common Cooking Troubleshooting
Thinning Out Thick Soup
If the soup becomes too thick after refrigeration, stir in a small amount of milk or chicken broth. Heat the soup slowly and add liquid one tablespoon at a time. This restores the pourable consistency without diluting the flavor too much.
Reducing High Sodium Levels
If the broth used was too salty, add a peeled, raw potato chunk and simmer for 10 minutes. The potato will absorb some of the excess salt from the liquid. Remove the potato chunk before serving the soup.
Preventing Cheese from Separating
To avoid the cheese from becoming oily or clumping, remove the pot from the heat before stirring in the cheddar. The residual heat of the soup is sufficient to melt the cheese. High heat can cause the proteins in the cheese to separate from the fats.
Frequently Asked Questions
Can I use low-fat milk?
Yes, you can use 1% or skim milk, though the soup will be slightly less rich. To compensate for the loss of creaminess, you can add an extra tablespoon of sour cream or a bit more butter to the roux.
What is the best replacement for sour cream?
Plain Greek yogurt or a dollop of crème fraîche are the best alternatives. Both provide the necessary acidity and thickness. For a vegan option, use a cashew-based sour cream alternative.
How long does this soup last?
When stored in an airtight container in the refrigerator, the soup stays fresh for up to five days. Always reheat it thoroughly on the stove to ensure safety and a consistent texture.
Can I add other vegetables?
Yes, diced carrots, celery, and peas work very well in this recipe. Add hard vegetables during the sauté phase and soft vegetables, like frozen peas, during the final boiling stage.
Is it possible to make this without butter?
You can substitute butter with olive oil or avocado oil for the roux. While the flavor will be slightly different, the thickening property of the flour will still work effectively.
Print
Creamy Loaded Potato Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: General
Description
You’ll love this easy recipe for creamy Loaded Potato Soup. We skip the heavy cream and use a roux (flour, butter, broth, and milk) to thicken the soup. The chunks of potatoes and savory beef bacon bits in this cheesy soup base are so warming and satisfying. Add in a bit of sour cream and your favorite baked potato toppings to make this a pure comfort food!
Ingredients
- 4 large potatoes (peeled and cubed)
- ½ tsp salt
- 8 oz beef bacon (bite-sized pieces)
- 4 Tbsp unsalted butter
- ½ med onion (finely chopped)
- 2 garlic cloves (minced)
- ¼ cup all-purpose flour (or use Gluten Free 1:1 flour)
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth (or vegetable broth)
- 1 cup mild or sharp cheddar cheese (shredded)
- ¾ cup sour cream
- 1 tsp salt
- ¼ tsp pepper
- green onions (to serve)
Instructions
- Step 1: Place sliced potatoes into a stockpot and completely cover with 1″ of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
- Step 2: Saute beef bacon in a Dutch oven until crispy and then transfer to a plate, reserving 1 Tbsp beef bacon grease in the pot.
- Step 3: Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant.
- Step 4: Quickly whisk in the flour then slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly. Bring the mixture to a soft boil.
- Step 5: Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
- Step 6: Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of your cooked beef bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.
Notes
Peeled Russet potatoes work best, but Yukon Gold Potatoes work well too. For a smoother consistency, use an immersion blender or scoop half the soup into a blender to smooth before adding the beef bacon in step 6. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Lunch, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 1632 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: potato soup, potato soup recipe, creamy potato soup, loaded potato soup
