Loaded Potato Soup Recipe
User Reviews
4.9
Loaded Potato Soup Recipe
Description
This Loaded Potato Soup begins by rendering bacon until crisp, using the drippings to soften diced onions and minced garlic for flavor depth. A roux formed from butter and flour thickens the broth, which is a mixture of chicken stock and milk. Diced russet potatoes simmer until tender, absorbing the smoky and spicy notes from smoked paprika and cayenne pepper.
The mixture is then mashed or blended to your preferred texture, balancing creamy and chunky. Sour cream and cheddar cheese added towards the end enrich the soup with tang and sharpness. Finally, sliced green onions provide a fresh bite. The result is a comforting, well-seasoned potato soup with balanced textures and flavors.
Serve warm with toppings like extra bacon or cheese for added interest. Adjust spices as needed for desired heat levels. This soup reheats well for leftovers.
Ingredients
- 4 oz. Bacon $1.37
- 1 yellow onion $0.32, diced
- 4 cloves garlic $0.32, minced
- 3 Tbsp butter $0.33
- 1/4 cup all-purpose flour $0.03
- 2 cups chicken broth $0.26
- 2 cups milk $0.40, whole
- 2 lbs. russet potato $1.20, peeled, diced
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp cayenne pepper $0.02
- 1/2 tsp salt $0.02, or to taste
- 1/4 tsp black pepper $0.02, freshly cracked
- 1/2 cup sour cream $0.37
- 4 oz. cheddar cheese $1.15, shredded
- 3 green onion $0.30, sliced
Instructions
- Add the bacon to a large soup pot and cook over medium heat until brown and crispy. Use a slotted spoon to transfer the bacon to a clean bowl or plate, leaving the bacon grease in the pot.
- While the bacon is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot after the bacon has been removed and cook over medium heat in the bacon grease until the onions are soft and translucent.
- Add the butter and flour to the pot and continue to stir and cook over medium heat for about two minutes to form a roux.
- Add the chicken broth and milk to the pot and whisk to dissolve all of the flour and butter.
- Add the diced potatoes to the pot, cover, and turn the heat up to medium-high to bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the potatoes simmer for 15 minutes, or until they are very tender (easily pierced with a fork).
- Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness.
- Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, stir in the sour cream.
- Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 538kcal | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 38g | 58% |
| Sodium | 736mg | 31% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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