Creamy Loaded Potato Soup

This hearty potato soup has been my cold-weather salvation for years, delivering restaurant-quality comfort in a simple homemade recipe. The creaminess of the potatoes combined with savory bacon creates a bowl that satisfies every time, while still being easy enough for weeknight cooking.

I first made this soup during a particularly brutal winter storm when we were snowed in for three days. Now my family requests it the moment temperatures drop below 50 degrees, and guests always ask for the recipe after their first spoonful.

Ingredients

• Yukon gold potatoes chosen specifically for their buttery flavor and lower starch content which creates the creamiest texture without falling apart
• Thick cut bacon provides both crispy topping and the rich fat base for building flavor throughout the soup
• Yellow onion and fresh garlic create the aromatic foundation essential for depth
• Dried herbs including basil and oregano that infuse throughout the cooking process
• All purpose flour works as the perfect thickening agent without adding any unwanted flavors
• Low sodium chicken broth allows you to control the saltiness while adding richness
• Half and half delivers the perfect balance of creaminess without being too heavy like pure cream
• Cheddar cheese and green onions for garnish adding sharp flavor contrast and fresh color

Step-by-Step Instructions

Cook the Potatoes

Start by cutting your potatoes into even 1-inch cubes to ensure they cook at the same rate. Boil them in generously salted water for about 15 minutes until they yield easily to a fork. The alternative oven method takes longer but develops more flavor if you have the time. Either way, properly cooked potatoes form the foundation of this soup.

Prepare the Bacon

Cook the bacon until perfectly crisp, either as whole slices you crumble later or pre-cut pieces. The key here is extracting that flavorful fat that will become the base of your soup. Reserve exactly 2 tablespoons of the rendered fat which provides just enough bacon flavor without making the soup greasy.

Build the Flavor Base

Heat the reserved bacon fat in your Dutch oven and add your diced onion, cooking slowly for a full 5 minutes until completely soft and translucent. Add minced garlic for just 30 seconds more until fragrant. This slow cooking process develops sweetness in the onions without burning the delicate garlic.

Create the Thickener

Sprinkle your flour evenly over the vegetables and stir constantly for one full minute. This crucial step cooks out the raw flour taste while creating the roux that will thicken your soup. The mixture will look paste-like and slightly golden when done correctly.

Develop the Broth

Pour in your chicken broth gradually, one cup at a time, whisking continuously between additions to prevent any lumps from forming. After incorporating all the broth, pour in the half and half. Bring the mixture to a gentle boil which activates the thickening properties of your roux.

Combine and Finish

Add your tender cooked potatoes to the simmering broth and continue cooking for 10 minutes over medium-low heat. This allows the potatoes to release some starch and the flavors to fully meld. Stir occasionally to prevent the bottom from scorching. Finally, add half the bacon bits, reserving the rest for the perfect crispy garnish.

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Yukon gold potatoes transformed this recipe for me after years of using russets. I discovered their natural buttery flavor creates a richer soup even when using lower fat milk products. The first time I served this version to my father in law a notorious picky eater he asked for seconds and then quietly took the leftovers home.

Storage Solutions

This potato soup maintains its quality beautifully in the refrigerator for 3-4 days stored in airtight containers. The flavor actually improves overnight as the herbs infuse more deeply into the broth. When reheating, add a splash of milk or broth as the soup tends to thicken considerably in the refrigerator. For longer storage, freeze portions in freezer-safe containers leaving about an inch of headspace for expansion. While the texture may change slightly upon thawing, gently reheating with additional liquid restores most of the original creaminess.

Substitution Guide

This recipe welcomes adaptations based on what you have available. Russet potatoes work but will create a slightly more grainy texture. Turkey bacon provides a leaner option though you will need to add a tablespoon of butter or oil since it renders less fat. For a vegetarian version, omit the bacon and use vegetable broth with a teaspoon of smoked paprika for that smoky flavor. Dietary restrictions can be accommodated by using gluten free flour as a thickener and plant based milk instead of half and half though the soup will be slightly less rich.

Serving Suggestions

Transform this soup from side dish to showstopping main course by setting up a topping bar. Beyond the classic cheddar and green onions, offer sour cream, chives, extra bacon, diced avocado, jalapeños, and even popcorn shrimp for surf and turf appeal. Serve in bread bowls made from hollowed sourdough rounds for an impressive presentation, or alongside a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal that pleases everyone, offer grilled cheese sandwiches on the side perfect for dipping.

Historical Context

Potato soup has deep roots in American comfort food, evolving from simple farmhouse cooking where potatoes provided affordable sustenance. This loaded version gained popularity in the 1980s alongside the baked potato bar trend, transforming the humble soup into something more indulgent. The addition of bacon and cheese mirrors the toppings found on loaded baked potatoes, creating a familiar flavor profile that resonates with diners of all ages. While many cultures have their own potato soup variations from German kartoffelsuppe to Irish potato leek soup this loaded American version celebrates abundance and comfort.

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Commonly Asked Questions

→ What type of potatoes work best for this soup?

Waxy or low-starch potatoes like Yukon Golds are ideal for this soup as they create a creamier texture. Russet potatoes are starchier and will give the soup a different consistency.

→ Can I make this soup ahead of time?

Yes! This soup stores well in the refrigerator for 3-4 days or can be frozen for 4-6 months. Store in airtight containers and refrigerate within two hours of cooking.

→ What can I use instead of half-and-half?

You can substitute half-and-half with equal parts whole milk and heavy cream. For a lighter version, you could use whole milk alone, though the soup won't be quite as creamy.

→ How can I make this soup vegetarian?

To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can add smoky flavor with smoked paprika and use butter or olive oil for sautéing the vegetables.

→ What other toppings work well with this soup?

Beyond the classic cheddar cheese, bacon, and green onions, try sour cream, chives, jalapeños for heat, croutons for crunch, or even a drizzle of hot sauce. Crumbled cotija cheese or crispy fried onions also make excellent additions.

→ Can I make this soup in a slow cooker?

Yes! Cook the bacon and sauté the onions and garlic as directed, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Add the half-and-half during the last 30 minutes of cooking.