Creamy Loaded Potato Soup
User Reviews
4.6
Creamy Loaded Potato Soup
Description
Creamy Loaded Potato Soup blends cubed potatoes cooked to tenderness with crisp bacon pieces and sautéed onions and garlic for a savory base. The soup thickens as flour is cooked with the aromatics before gradual addition of chicken broth and half-and-half, resulting in a rich, creamy consistency. Basil and oregano add subtle herbal notes to complement the smoky bacon. Serving it topped with cheddar cheese and green onions introduces sharpness and freshness that balances the creamy soup body.
The soup can be reheated and served as a standalone warm dish or paired with crusty bread. It is an adaptable recipe that provides a comforting texture from the creamy broth and tender potato chunks, making it suitable for a filling lunch or dinner.
Choose Yukon gold potatoes for their lower starch content, which helps maintain a creamy soup consistency. Homemade chicken broth enhances the flavor depth when available. The soup stores well refrigerated for several days or can be frozen for longer preservation, providing convenient future servings.
Ingredients
- 6 medium potato cut into cubes and cooked
- 8 lices Bacon thick cut
- 1 onion chopped
- 4 cloves garlic minced
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ cup all-purpose flour
- 4 cups chicken broth low sodium or no sodium added
- 2 cups half and half
Toppings
- cheddar cheese
- green onions
Instructions
- Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425°F for about 45 minutes until fork tender.
- 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 tbsp of the rendered bacon fat and discard the rest.
- In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
- Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the half and half. Bring to a boil.
- Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
- Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.
Notes
- Use Yukon gold potatoes for a creamier soup texture compared to starchier varieties like russets.
- Homemade chicken broth adds deeper flavor if you have time to prepare it.
- Store leftover soup in airtight containers and refrigerate within two hours; it keeps for 3 to 4 days in the fridge or 4 to 6 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 325kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 372mg | 16% |
| Potassium | 801mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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