Creamy Loaded Potato Soup (Printable Version)
# What You'll Need:
→ Main
01 -
6 medium Yukon gold potatoes, cut into cubes
02 -
8 slices thick cut bacon
03 -
1 onion, finely chopped
04 -
4 cloves garlic, minced
05 -
1 teaspoon dried basil
06 -
1 teaspoon dried oregano
07 -
½ teaspoon salt, or to taste
08 -
½ teaspoon black pepper, or to taste
09 -
½ cup all-purpose flour
10 -
4 cups low sodium chicken broth
11 -
2 cups half and half
→ Toppings
12 -
Shredded cheddar cheese
13 -
Sliced green onions
# Step-by-Step Directions:
01 -
Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. Alternatively, bake them in the oven at 220°C for about 45 minutes until tender.
02 -
Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the rendered bacon fat and discard the rest.
03 -
In a large Dutch Oven or soup pot, add the reserved bacon fat and onion. Cook the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
04 -
Sprinkle the flour over the vegetables and stir. Cook for about one minute to eliminate the raw flour taste. Add the chicken broth one cup at a time, stirring to remove any lumps. Once all broth is incorporated, add the half and half. Bring to a gentle boil.
05 -
Add the cooked potatoes and simmer for another 10 minutes over medium-low heat, stirring occasionally until the soup thickens nicely. Stir in half the bacon bits and reserve the remainder for garnish. Taste and adjust seasoning as needed.
06 -
Ladle into bowls, top with remaining bacon bits, shredded cheddar cheese and sliced green onions.
# Helpful Notes:
01 -
Use low starch or waxy potatoes like Yukon golds for a creamier texture versus starchier potatoes like russets.
02 -
For enhanced flavor, use homemade chicken broth if available.
03 -
Store leftover soup in airtight containers and refrigerate within two hours of cooking. It will keep 3-4 days in the refrigerator or 4-6 months in the freezer.