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