This hearty potato soup combines the rich flavors of a loaded baked potato into a comforting bowl. It is a thick, cheesy meal that is perfect for cold winter evenings.
List of ingredients
- 2 Tablespoons Salted Butter (divided) Рused for saut̩ing and the roux.
- 1 large Onion (finely diced) – provides a sweet, aromatic base.
- 3 Garlic Cloves (minced) or 1/4 teaspoon Garlic Powder – adds pungent depth.
- 4 lbs Potatoes (peeled and cubed) – the main body of the soup.
- 4 cups Chicken Broth – infuses the potatoes with savory flavor.
- 2 Tablespoons Butter – specifically for the thickening agent.
- 3 Tablespoons Flour – creates the roux to thicken the liquid.
- 2 cups Whole Milk – adds richness and smooth texture.
- 1 1/2 cups Heavy Cream – provides a velvety, gourmet consistency.
- 1 teaspoon Salt (or more to taste) – enhances all other flavors.
- 1 teaspoon Pepper – adds a mild spicy kick.
- 1/2 cup Sour Cream – adds a slight tang and creaminess.
- 2-3 cups Sharp Cheddar Cheese – provides a bold, cheesy flavor.
- 1 lb. Smoked Turkey Bacon (cooked and crumbled) – adds a salty, smoky crunch.
- 4 Green Onions (chopped) – used for a fresh, sharp garnish.
- Extra Sharp Cheddar Cheese – for topping the finished bowls.
- Extra Sour Cream – for a dollop on top.
step-by-step instructions
- Sauté Aromatics: Heat a large, heavy-bottomed pot over medium heat. Add 2 Tablespoons of butter and the diced onion, cooking for 8-10 minutes while stirring often until soft and golden. Add the garlic and cook for just 1 minute to avoid burning.
- Simmer Potatoes: Stir in the cubed potatoes and chicken broth. Reduce the heat to medium-low and cover the pot. Let the mixture simmer for approximately 25 minutes, or until the potatoes are tender. Note that the exact time depends on the size of your potato cubes.
- Prepare the Cream Base: While potatoes simmer, heat a separate pot over medium heat with 2 Tablespoons of butter. Whisk in the flour continuously to form a smooth paste. Slowly stir in the whole milk, heavy cream, salt, and pepper.
- Thicken the Sauce: Continue whisking the cream mixture as it heats. Cook for 10-15 minutes until the sauce is thick enough to coat the back of a spoon. Remove from heat and stir in the sour cream until fully incorporated.
- Combine and Melt: Pour the thickened cream mixture into the pot with the simmered potatoes. Stir in the sharp cheddar cheese and continue cooking until the cheese is completely melted and the soup has thickened. Taste and add more salt or pepper if needed.
- Garnish and Serve: Cook the smoked turkey bacon according to the package instructions and crumble it. Serve the soup in bowls topped with crumbled turkey bacon, additional shredded cheddar, chopped green onions, and a dollop of sour cream.
Comprehensive Potato Selection Guide
Using Yukon Gold Potatoes for Creaminess
Yukon Gold potatoes are the ideal choice for this soup due to their naturally buttery flavor and medium starch content. They maintain their shape better than Russets but offer a smoother texture than red potatoes. This variety ensures the soup feels velvety without becoming overly grainy.
The Role of Russet Potatoes
Russet potatoes are high in starch, which makes them excellent for thickening the soup naturally. If you prefer a heartier, thicker consistency, Russets are a great option. However, be mindful that they can break down more easily during the simmering process, potentially making the soup more porridge-like.
Utilizing Red Potatoes for Texture
Red potatoes are waxier than Yukon Gold or Russet varieties. They hold their cubic shape very well during the 25-minute simmer, providing distinct chunks of potato in every spoonful. While they lack the natural creaminess of other types, they add a nice structural contrast to the liquid base.
Mastering the Thickening Process
Creating a Stable Roux
The combination of butter and flour creates a roux, which is the foundation for the soup’s thickness. Ensuring the butter is fully melted before adding the flour prevents clumps from forming. Whisking the paste for a minute before adding liquid cooks out the raw flour taste.
Avoiding Lumps in the Dairy Base
To achieve a perfectly smooth sauce, add the milk and heavy cream gradually. Start with a small amount of liquid, whisking until a smooth paste forms, and then slowly increase the volume. This method prevents the flour from seizing and ensures a professional, seamless texture.
The Importance of Slow Simmering
Bringing the cream mixture to a boil too quickly can cause the dairy to separate or scorch on the bottom of the pot. Keep the heat at a steady medium or medium-low. Constant stirring is essential during the thickening phase to maintain heat distribution.
Dairy and Flavor Enhancements
Adjusting the Richness with Milk Alternatives
If you prefer a slightly lighter soup, you can substitute the whole milk with 2% milk. While this reduces the fat content, it may slightly alter the mouthfeel. Avoid using skim milk, as it lacks the necessary fats to emulsify correctly with the roux.
The Impact of Heavy Cream
Heavy cream is what transforms this from a basic potato soup into a gourmet meal. It provides a luxurious viscosity that balances the sharpness of the cheddar cheese. If heavy cream is unavailable, half-and-half is a suitable substitute, though the soup will be slightly thinner.
Adding Acidity with Sour Cream
Sour cream provides a necessary lactic acidity that cuts through the richness of the butter and cream. Stirring it in at the end of the sauce preparation ensures it doesn’t curdle from excessive heat. This tang mimics the flavor of a traditional loaded baked potato.
Optimal Storage and Preservation
Refrigeration Best Practices
Store any leftover soup in airtight glass or plastic containers in the refrigerator. The soup will stay fresh for 3 to 4 days. Because of the high dairy content, ensure the soup is cooled slightly before sealing the lid to prevent excessive condensation.
Freezing Considerations for Dairy Soups
Dairy-based soups can separate or become grainy when frozen and thawed. To freeze this soup, omit the sour cream and cheese during the initial cook. Freeze the potato and cream base, then stir in the fresh cheese and sour cream after reheating.
Proper Thawing Procedures
When thawing frozen potato soup, move the container from the freezer to the refrigerator 24 hours before use. Avoid thawing at room temperature to prevent bacteria growth. This slow thaw preserves the integrity of the potato cubes.
Reheating and Consistency Adjustments
Stovetop Reheating Method
The best way to reheat this soup is in a pot over low heat. Since the potatoes and roux continue to absorb liquid over time, the soup will likely be thicker the next day. Stir in a splash of chicken broth or milk to restore the original creamy consistency.
Microwave Reheating Tips
If using a microwave, heat the soup in 1-minute intervals. Stir thoroughly between each heating cycle to ensure the heat is evenly distributed. This prevents hot spots and stops the cheese from separating into oil.
Fixing a Soup That Is Too Thick
If the soup becomes too thick, whisk in additional chicken broth one quarter-cup at a time. Continue stirring over low heat until the desired consistency is reached. This allows the flavors to blend without diluting the richness too much.
Resolving a Soup That Is Too Thin
If the soup is too thin, allow it to simmer uncovered for an additional 10-15 minutes. This allows excess moisture to evaporate and concentrates the flavor. Alternatively, you can whisk in a small amount of additional cornstarch slurry if a quick fix is needed.
Alternative Topping and Serving Ideas
Crispy Turkey Bacon Preparation
To get the most crunch out of smoked turkey bacon, fry it in a skillet over medium heat until deeply browned. Pat the bacon dry with paper towels to remove excess oil before crumbling. This ensures the toppings stay crispy on top of the hot soup.
Using Different Cheese Varieties
While sharp cheddar is recommended for its bold flavor, you can use a blend of Gruyère and white cheddar for a more sophisticated taste. Pepper Jack cheese can be added if you prefer a spicy kick to your loaded potato experience.
Fresh Herb Garnish Options
In addition to green onions, fresh chives or parsley add a bright, herbaceous note to the dish. These herbs cut through the heaviness of the cream and cheese, making the soup feel more balanced. Finely mince the herbs to ensure they distribute evenly.
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can simmer the potatoes and broth in a slow cooker on low for 6-8 hours. However, the cream base and roux must still be prepared on the stove and stirred in at the end to ensure the soup thickens properly without curdling.
What is the best way to peel 4 lbs of potatoes quickly?
Using a Y-peeler is the most efficient method for large quantities. For an even faster approach, you can scrub the potatoes clean and leave the skins on if you are using Yukon Gold or Red potatoes, which have thinner skins.
Can I make this soup without heavy cream?
You can replace the heavy cream with an equal amount of whole milk and an extra tablespoon of butter. While it will not be as velvety, it remains creamy and satisfying. You may need to simmer the roux slightly longer to achieve the same thickness.
How do I prevent the potatoes from becoming mushy?
Ensure you cut the potato cubes into uniform sizes, roughly 1 inch each. Avoid overcooking them in the broth; they should be tender but still hold their shape before the cream mixture is added.
What can I serve with this soup?
This soup pairs excellently with crusty sourdough bread, garlic knots, or a crisp garden salad. The acidity of a vinaigrette-based salad helps balance the richness of the cheesy potato base.
Print
Creamy Loaded Baked Potato Soup
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: General
Description
Loaded Baked Potato Soup. Creamy Cheesy Potato Soup topped with crispy turkey bacon, green onions, sharp cheddar cheese, and sour cream.
Ingredients
- 2 Tablespoons Salted Butter (divided)
- 1 large Onion (finely diced)
- 3 Garlic Cloves (minced or 1/4 teaspoon Garlic Powder)
- 4 lbs Potatoes, peeled and cubed
- 4 cups Chicken Broth
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 cup Sour Cream
- 2–3 cups Sharp Cheddar Cheese
- 1 lb Turkey Bacon (cooked and crumbled)
- 4 Green Onions (chopped)
Instructions
- Step: Heat a large, heavy-bottomed pot over medium heat. Add 2 Tablespoons of butter and onion and cook for 8-10 minutes, stirring often, until the onions start to become soft and golden in color. Add garlic and cook for 1 minute.
- Step: Add cubed potatoes and chicken broth. Reduce heat to medium-low and cover. Let simmer for about 25 minutes, or until the potatoes are tender.
- Step: Meanwhile, heat another pot over medium heat. Add 2 Tablespoons of butter. Using a whisk, add flour and continually whisk to form a paste. Stir in whole milk, heavy cream, salt, and pepper. Continue to whisk often as the mixture begins to thicken. Let it cook for at least 10-15 minutes, or until the mixture begins to coat the back of a spoon. Stir in sour cream until it is completely incorporated.
- Step: Add cream mixture to the potatoes in a pot and stir. Stir in the cheese and let melt and thicken. Taste for seasonings.
- Step: Cook turkey bacon according to package instructions. Top soup with crumbled turkey bacon, extra cheese, green onions, and sour cream, if so desired.
Notes
Yellow or Yukon Gold or Goldust Potatoes are recommended for their creamy texture. Russet potatoes can be used but are starchier.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1050 kcal
- Sugar: 14 g
- Sodium: 1420 mg
- Fat: 72 g
- Saturated Fat: 42 g
- Unsaturated Fat: 24 g
- Trans Fat: 2 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 175 mg