Loaded Potato Soup Recipe
User Reviews
5
Loaded Potato Soup Recipe
Description
Loaded Potato Soup Recipe combines peeled russet potatoes cooked until tender in a roux-thickened milk base, enhanced by sautéed scallions and seasoned with salt and pepper. Crisp bacon pieces sprinkled on top add a smoky crunch, while melted cheddar cheese stirred into the soup delivers a creamy, cheesy richness. The addition of sour cream brightens the flavor and lends a velvety mouthfeel. The cooking method involves making a classic roux, then adding milk gradually to create a smooth base before incorporating the potatoes and other ingredients for simmering. This soup has a thick, creamy texture and a well-balanced flavor profile that highlights the mild starchiness of the potatoes with sharp and savory toppings.
The soup is served hot, garnished with crumbled bacon, extra cheese, and scallions for contrast in texture and color. It works well as a warming lunch or dinner starter and can be paired with crusty bread or a fresh green salad for a complete meal.
Notes suggest using russet potatoes for their higher starch content, which helps thicken the soup naturally. Sour cream can be substituted with heavy cream or cream cheese for slight variations in richness. Leftovers store well for up to four days when refrigerated tightly.
Ingredients
- 4 lices Bacon
- 1/4 cup butter (1/2 stick)
- 1/4 cup all-purpose flour
- 4 cups milk plus more as needed
- 4 medium russet potato peeled and cut into 1/2-inch cubes (about 2 pounds, see note 1
- 2 scallions thinly sliced, plus more for garnish
- salt freshly ground
- black pepper freshly ground
- 1 cup cheddar cheese plus more for garnish, shredded
- 1/2 cup sour cream (see note 2)
Instructions
- In a Dutch oven or large stock pot over medium heat, add bacon and cook until crispy, about 6 to 8 minutes. Drain on paper towels, then crumble (use this to garnish the soup). Do not drain bacon fat.
- To the Dutch oven, add butter and stir until melted. Whisk in flour until smooth and lightly browned, about 1 minute. Whisking constantly, add milk and cook until thickened, about 2 to 3 minutes.
- Add potatoes, scallions, and 1/2 teaspoon salt and bring to boil. Reduce heat, cover, and simmer until potatoes are tender, about 15 to 20 minutes. Stir in cheese, sour cream, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Adjust the consistency of the soup with additional milk if desired. Serve hot garnished with crumbled bacon, more cheese, and more scallions if desired.
Notes
- Use russet potatoes for their starchiness to naturally thicken the soup.
- Sour cream can be substituted with heavy cream or cream cheese for different creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The recipe yields about 9 cups, sufficient for six servings of approximately 1 1/2 cups each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 1/2 cups each)
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 438kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 51mg | 17% |
| Sodium | 391mg | 16% |
| Potassium | 890mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 365mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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