Description
Creamy loaded potato soup brings comfort straight from hearty Midwestern kitchens, packed with crispy bacon, sharp cheddar, and green onion garnish. Warm spoons of this soul-satisfying soup will transport you to a delightful culinary embrace of pure, rich flavor.
Ingredients
Scale
Main Ingredients:
- 4 large potatoes, peeled and cubed
- 8 ounces (226 grams) bacon, bite-sized pieces
- 2 1/2 cups (590 milliliters) whole milk
- 2 1/2 cups (590 milliliters) chicken broth
- 1 cup (100 grams) mild or sharp cheddar cheese, shredded
Dairy and Thickening Ingredients:
- 4 tablespoons (56 grams) unsalted butter
- 1/4 cup (30 grams) all-purpose flour
- 3/4 cup (170 grams) sour cream
Aromatics and Seasonings:
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- Green onions, to serve
Instructions
- Render bacon in a spacious Dutch oven until golden and crisp, creating delectable brown bits. Transfer bacon to a paper towel-lined plate, preserving the rendered fat.
- Sauté diced onions in the residual bacon drippings and butter until translucent and softened, approximately 4-5 minutes.
- Introduce minced garlic and cook until fragrant, releasing its aromatic essence for roughly 30-45 seconds.
- Sprinkle flour over the onion mixture, stirring continuously to create a smooth, nutty roux. Toast for 2 minutes to eliminate raw flour taste.
- Slowly incorporate milk and chicken broth, whisking constantly to prevent lumps. Elevate heat and allow mixture to gently simmer.
- Add cubed potatoes, seasoning with salt and black pepper. Reduce heat and simmer uncovered for 15-18 minutes until potatoes become tender but not mushy.
- Partially mash potatoes using a potato masher, creating a rustic, creamy consistency with some potato chunks remaining.
- Fold in shredded cheese, sour cream, and crumbled bacon. Taste and adjust seasoning as needed.
- Ladle into warm bowls, garnishing with chopped green onions, additional bacon bits, and optional toppings like extra cheese.
Notes
- Crisp bacon in a well-heated pan ensures maximum flavor and textural contrast in the soup.
- Reserve bacon drippings to enhance the depth of flavor and add richness to the base.
- Gradually adding liquid prevents lumps when creating the roux, resulting in a smooth, creamy consistency.
- Lightly mashing potatoes instead of fully pureeing maintains a rustic, hearty texture that defines this comforting soup.
- For a lighter version, swap whole milk with low-fat milk and use turkey bacon to reduce overall calories.
- Lactose-free alternative possible by using plant-based milk and dairy-free cheese alternatives.
- Fresh herbs like thyme or rosemary can elevate the soup’s aromatic profile with minimal effort.
- Make ahead and store in refrigerator for up to 3 days, reheating gently to preserve creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 396 kcal
- Sugar: 4 g
- Sodium: 1675 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg