Loaded Potato Soup is a comforting, creamy dish packed with hearty vegetables, crispy bacon, and rich flavors. This recipe combines tender potatoes, sautéed vegetables, and a creamy broth to create a thick, satisfying soup that’s perfect for chilly days. Topped with cheese, parsley, and more bacon, this dish feels indulgent and is sure to become a family favorite.
With simple ingredients and an easy preparation process, this soup is ideal for weeknight dinners, gatherings, or as a make-ahead meal. Serve it with crusty bread or a side salad to complete the experience.
Why You’ll Love This Recipe
• Hearty and Satisfying: Packed with potatoes, veggies, and creamy goodness.
• Customizable: Adjust toppings or flavors to suit your taste.
• Perfect for Any Occasion: Great as a main dish or a starter for a larger meal.
Ingredients
For the Soup
• 6 medium Russet potatoes, cut into bite-size pieces
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 stalks celery, diced
• 8 cups vegetable broth or chicken broth
• 1 cup milk
• ½ cup heavy cream
• 1 tsp minced parsley
• Salt and pepper, to taste
• 3 tbsp flour (or cornstarch as a substitute)
For the Toppings
• 6 slices bacon, cooked and crumbled
• 1 cup finely grated cheese of your choice (cheddar works great)
• Additional minced parsley, for garnish
Instructions
Step 1: Prepare the Bacon
1. Heat a large soup pot over medium heat. Add the bacon slices and cook until crispy, about 8-10 minutes.
2. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Drain most of the bacon fat, leaving 1-2 tablespoons in the pot.
Step 2: Sauté the Vegetables
1. Return the pot to medium heat. Add the diced onion, celery, and sliced carrots to the remaining bacon fat.
2. Sauté the vegetables for about 2 minutes, until softened and the onion becomes translucent.
3. Stir in the diced potatoes and season with salt and pepper. Mix well to combine.
Step 3: Cook the Soup
1. Pour in the vegetable or chicken broth, ensuring the vegetables are fully covered.
2. Bring the soup to a low boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are tender but not falling apart.
Step 4: Thicken the Soup
1. In a small bowl, whisk together the flour (or cornstarch) and milk until smooth.
2. Gradually pour the mixture into the soup while stirring constantly.
3. Continue cooking for another 5 minutes, allowing the soup to thicken.
Step 5: Blend and Finish
1. Remove about ¼ to ½ of the soup and blend it until smooth using an immersion blender or regular blender.
2. Slowly return the blended portion to the pot, stirring gently to incorporate.
3. Add the heavy cream and stir in most of the crumbled bacon, reserving some for garnish.
Step 6: Serve
1. Ladle the soup into bowls.
2. Garnish with reserved bacon, a sprinkle of minced parsley, and a handful of grated cheese.
3. Serve hot, with crusty bread or a side salad for a complete meal.
Tips
• For Extra Flavor: Add a dash of smoked paprika or cayenne pepper for a subtle kick.
• Vegetarian Option: Omit the bacon and use vegetable broth. You can add smoked tofu or mushrooms for added texture and flavor.
• Make It Ahead: This soup reheats beautifully, making it perfect for meal prep. Store in the fridge for up to 3 days or freeze for up to 3 months.
• Blend to Preference: Blend more or less of the soup depending on your desired texture.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
• Freezing: Freeze the soup (without the cream) for up to 3 months. Thaw overnight in the fridge, reheat, and stir in the cream just before serving.
Loaded Potato Soup is a creamy, comforting dish that’s sure to warm you up on cold days. With its rich flavors and satisfying texture, this soup is a must-try recipe for any potato lover!
