Cris
Loaded Potato Soup
This is the best, tastiest loaded potato soup for those chilly fall evenings. Chock full of hearty goodness and delicious flavors. The best part is it is super easy to make too!
The whole family will love warming up to this delicious soup that you can make in about 30 minutes. So easy and creamy why wouldn’t you make some for dinner after work?
Preparing the Soup
Start off by gathering your fresh ingredients of russet potatoes, onion, and garlic. Brown up some bacon until nice and crispy (I use my air fryer). Then put it all together to make this fantastic soup!
Brown up your bacon and remove from drippings, chop, and set aside. Add your garlic and onions to the drippings and sauté for a couple of minutes. Mix in flour to create a rue then stir in potatoes and add broth, milk, and cream. Season with salt and pepper.
Bring this mixture to a boil and let it simmer until potatoes are tender. Use an immersion blender to cream up about half of the soup for some elegant decadence. Stir in sour cream and load up the top with grated cheese, chopped bacon and chives.
Tomorrows Lunch
Assuming you made enough to have some left, this makes a great lunch the next day. Pour some into an airtight bowl and refrigerate for up to three days. Make sure to save some of the toppings as well in separate containers.
Pop into a microwave, or a small pot on the stove to reheat. Add on your toppings and enjoy all over again.
Loaded Potato Soup
Ingredients
- 7-8 potatoes
- 1/2 cup diced onion
- 3 cloves garlic crushed
- 1/3 cup flour
- 4 cup chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 2/3 cup sour cream
- 1/4 tsp salt and pepper to taste
- 1 lb bacon crispy and chopped
- 1/2 cup cheddar cheese shredded
- 1/4 cup chives chopped
Instructions
- Brown bacon until crispy, remove from pan and set aside
- Brown onion and garlic in bacon drippings until translucent
- Stir in flour to create rue. Mix well and slightly brown.
- Add diced potatoes, milk, cream, and broth. Season with salt and pepper.
- Simmer until potatoes are tender.
- Blend about half of the soup with immersion blender to create extra creaminess.
- Serve with chopped bacon, cheese and chives. Add some toasted bread for extra deliciousness.
Changes to the Recipe
If you don’t have a hand blender, that’s OK. A blender will work fine for this step but be careful as the soup is quite hot. You may prefer to blend the entire batch or leave it extra chunky and not blend it at all.
This soup is delicious with some nicely toasty garlic toast as well. I sliced a baguette and toasted it up with some garlic bitter and a pinch of Parmesan cheese. Super good!
Skip the stove top, mix the main ingredients into the crockpot, and allow it to simmer for 4 hours on low. You can still blend it for the creaminess this soup deserves, but you get to relax and let it cook by itself.
More Great Family Dinners
Easy Hearty Vegetable Beef Soup in the Crockpot