The best homemade loaded potato soup is a bowl of pure comfort, a hug from the inside out. As the weather cools down, there’s nothing quite like a warm, creamy bowl of soup, and this one takes the cake! This recipe isn’t just soup; it’s a memory of cozy nights, laughter around the table, and the simple joy of sharing a delicious meal with loved ones. Get ready to learn how to make the best homemade loaded potato soup that will become a family favorite!
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I remember my grandmother making potato soup on chilly autumn evenings. The aroma would fill the entire house, and we knew we were in for something special. Inspired by her love and comforting recipe, I’ve tweaked it to perfection, adding that extra “loaded” goodness we all crave. Ready to dive in?
Why You Will Love This the best homemade loaded potato soup Recipe
Oh, where do I even begin? This loaded potato soup recipe is pure comfort food in a bowl. Seriously. It’s warm, creamy, and so satisfying, perfect for a chilly evening or just when you need a little pick-me-up. Plus, it’s surprisingly easy to make! Weeknights just got a whole lot cozier.
What makes this recipe special? It’s the perfect balance of creamy potato goodness and all those delicious toppings. Think crispy bacon, sharp cheddar cheese, and a dollop of sour cream. Each spoonful is an explosion of flavors! Similar to the way everyone raves about my buffalo chicken dip, people can’t get enough!
Ingredients Needed for This the best homemade loaded potato soup Recipe
- For the Soup:
* 6 medium russet potatoes, peeled and cubed
* 6 cups chicken broth
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1/2 cup butter
* 1/2 cup all purpose flour
* 4 cups milk
* 1 cup heavy cream
* 1 teaspoon salt (or to taste)
* 1/2 teaspoon black pepper (or to taste)
- For the Toppings:
* 1 cup shredded cheddar cheese
* 6 slices bacon, cooked and crumbled
* 1/2 cup sour cream or plain Greek yogurt
* 2 green onions, thinly sliced
How to Make This the best homemade loaded potato soup Recipe
- 1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be very careful not to burn the garlic.
- 2. Create the Roux: Whisk in the flour and cook for 1 2 minutes, stirring constantly. This creates a roux that will help thicken the soup. It should be a light golden color.
- 3. Add the Liquids: Slowly pour in the chicken broth, whisking constantly to avoid lumps. Gradually stir in the milk and heavy cream.
- 4. Cook Potatoes: Add the peeled and cubed potatoes to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 20 minutes, or until the potatoes are tender.
- 5. Thicken and Season: Once the potatoes are cooked thoroughly, use an immersion blender to partially blend the soup. We want it to still have some chunky potato pieces. Alternatively (and carefully!), you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Season with salt and pepper to taste.
- 6. Serve and Garnish: Ladle the creamy potato soup into bowls. Top with shredded cheddar cheese, crispy bacon crumbles, a dollop of sour cream, and sliced green onions. Serve immediately and enjoy! Looking for something to pair with it? My green bean casserole is a delightful combination of comfort food.
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How to Serve This the best homemade loaded potato soup Recipe
This cheesy potato soup is the perfect dish to serve on a chilly night, or any time you are craving something comforting. For serving, think about presentation! A sprinkle of extra cheese and bacon makes everything better.
Consider serving with a side of crusty bread for dipping. Another great option for serving is offering a variety of toppings, like hot sauce, to let everyone customize their bowl to taste!
How to Store This the best homemade loaded potato soup Recipe
- Refrigeration: Store leftover creamy potato soup in an airtight container in the refrigerator for up to 3 4 days.
- Freezing: For longer storage, let the soup cool completely before transferring it to a freezer safe container. Freeze for up to 2 3 months.
- Reheating: Thaw the soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to thin it out if it has become too thick. Alternatively, you can reheat individual portions in the microwave.
Tips to Make This the best homemade loaded potato soup Recipe
- Potato Choice: Russet potatoes are ideal for that classic potato soup texture, but Yukon gold potatoes work well too and add a naturally buttery flavor.
- Don’t Overblend: For a soup, keep a little bit of chunkiness so you have a better consistency.
- Bacon Perfection: Cook your bacon until it’s perfectly crispy for the best flavor and texture in your loaded potato soup.
- Cheese Please: Try using a blend of cheddar and Monterey Jack cheese for a more complex, cheesy flavor.
Helpful Notes for This the best homemade loaded potato soup Recipe
If you don’t have chicken broth on hand, vegetable broth also works well as a substitute.
For a richer flavor, try using whole milk instead of 2%.
Adjust the amount of salt and pepper to your personal preference. Remember, you can always add more, but you can’t take it away!
Variation of This the best homemade loaded potato soup Recipe
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick.
- Vegetarian Version: Use vegetable broth instead of chicken broth and omit the bacon for a vegetarian option.
- Roasted Garlic: Roast the garlic before adding it to the soup for a deeper, more complex flavor.
- Add Vegetables: Sneak in some extra vegetables, like carrots and celery, for added nutrition.
What makes this the best homemade loaded potato soup?
This recipe uses a combination of techniques and quality ingredients to create a creamy, flavorful soup with the perfect texture. It’s also easily customizable with your favorite toppings!
Can I make the best homemade loaded potato soup ahead of time?
Yes, this soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What are the best toppings for loaded potato soup?
Popular toppings include shredded cheese, crumbled bacon, sour cream or Greek yogurt, chopped green onions, and chives. Get creative and add your personal touch!
Can I freeze homemade loaded potato soup?
While freezing is possible, the texture of the potatoes may change. If freezing, consider using frozen potatoes or leaving out the potatoes and adding them after thawing and reheating.
Conclusion
Get ready to indulge in a bowl of the best homemade loaded potato soup! This creamy, cheesy, and utterly comforting recipe is guaranteed to warm your soul and bring a smile to your face. Don’t hesitate, gather your ingredients, and get cooking. I promise you won’t be disappointed! The best homemade loaded potato soup is waiting for you!
The Best Homemade Loaded Potato Soup: Creamy, Cheesy & EASY!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Indulge in the ultimate comfort food with this creamy and cheesy loaded potato soup recipe. Packed with savory bacon, cheddar cheese, and topped with sour cream and green onions, it’s the perfect warm and satisfying meal for any chilly day.
Ingredients
- 6 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup all purpose flour
- 4 cups milk
- 1 cup heavy cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- For the Toppings:
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream or plain Greek yogurt
- 2 green onions, thinly sliced
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute.
- Whisk in the flour and cook for 1 2 minutes, stirring constantly.
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Gradually stir in the milk and heavy cream.
- Add the peeled and cubed potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 20 minutes, or until potatoes are tender.
- Use an immersion blender to partially blend the soup. Season with salt and pepper to taste.
- Ladle the soup into bowls. Top with cheese, bacon, sour cream, and green onions. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
