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This loaded potato soup recipe is the ultimate comfort soup and is filled with not only potatoes, but bacon, cheese and green onions as well. Best of all it can be prepared in 30 minutes.
You can never have enough soup - from creamy roasted cauliflower soup to chicken barley soup to pumpkin and sweet potato soup.
But when I think of the kind of comforting soups, loaded potato soup is number 1 on my list. It is basically a baked potato in soup form.
The star of this soup really is the potatoes. If you compare it to other recipes there is a higher potatoes to broth ratio than most? I mean who doesn't love potatoes!
And no it isn't loaded with heavy cream. By having the soup be half chicken broth/half milk, you get a nice creaminess from the milk but also additional flavor from the broth.
So if you're craving a quick and easy comfort dish, this loaded baked potato soup recipe should be right at the top of the list!
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Recipe Ingredients
- Bacon - adds flavor and also creates the fat which is the base of the soup.
- Sweet onion, green bell pepper, garlic - adds flavor.
- All-purpose flour - thickens the soup.
- Low-sodium chicken broth - can also use chicken stock.
- Whole milk - part fat milk works too but won't be as rich.
- Russet potatoes - Idaho or Yukon Golds work as well.
- Sharp cheddar cheese - can't have potato soup without chese.
- Plain Greek yogurt - can replace with sour cream.
- Sea salt and black pepper - enhances the flavor.
- Green onion, extra cheese, bacon, sour cream - need to have some toppings.
Step-by-Step Instructions
- Heat a large Dutch oven over medium-high heat and add bacon. Cook until crisp. Remove the bacon and keep 4 tablespoon bacon greese.
- Add onion and green pepper and sauté until onion is translucent. Add garlic and cook for another 30 seconds.
- Add the flour and cook for an additional minute, stirring occasionally.
- Whisking constantly, add the chicken broth and milk. Add the potatoes and bring to a boil.
- Reduce heat to medium-low, cover and simmer for 10-15 minutes, or until potatoes are tender. You need to stir every once in awhile so the potatoes don't stick to the bottom.
- Once potatoes are tender, stir in the remaining ingredients. Taste and adjust seasoning if necessary. Serve warm with desired toppings.
Types of Potatoes
The type of potato you use really affects the texture/flavor of the potato soup. These include:
- Russet - very starchy and best known for baked potatoes. Because of this, russet potatoes are what I use for this loaded baked potato soup. They don't hold their shape as well as others, but to me that is the point with Russets.
- Idaho - very similar to Russets in that they are more mealy and starchy.
- Waxy - low in starch, but high in sugar and moisture so they hold their shape better. If you want more bite in your soup, these are the choice.
- Yukon Gold - considered the all-purpose potato. They are in between the more starchy and waxy potato varieties so they'll be less firm than waxy potatoes, but have a little more texture than starchy.
Topping Options
Part of the allure of baked potatoes and this loaded baked potato soup for that matter is the toppings. Some of the toppings that work best include:
- Proteins - bacon, chicken, diced ham or cooked sausage all work well.
- Vegetables - green onions, corn, peppers or even avocado (yes I know it isn't a fruit) work.
- Cheese - use your favorite cheese you have, but freshly grate it yourself.
- Dairy - a dollop of sour cream or Greek yogurt always works.
FAQs
Yes. Preheat the oven to 350°F and bake the potatoes directly on the rack for 45 minutes or until fork tender. Then peel and dice to size.
In general, this is a pretty thick soup, but if you want it even thicker whisk 1 tablespoon of cornstarch with 2 tablespoon of water. Then slowly add to the soup as it is simmering and whisk in.
This loaded potato soup will last in an airtight container in the fridge for 3-4 days.
When in comes to freezing, soup is one of those meals that is perfect to throw in the freezer and use when you want. Just let it come to room temperature before placing in a airtight container. You can keep in the freezer for 4-6 months.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Pro Tips/Recipe Notes
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
- Be consistent when it comes to dicing the potatoes so they cook evenly.
- If you want a creamier soup, once the potatoes are cooked, take have the soup and place in a blender and then return to the pot. You can also use an immersion blender.
- You can also use 6 cups of leftover mashed potatoes instead of cooking potatoes.
- Use freshly grated cheese as it just tastes better and isn't loaded with preservatives.
Other Soup Recipes
- Beef Chili
- Salsa Verde Chicken Pozole
- Green Chili Chicken Enchilada Soup
- Butternut Squash Apple Soup
- Roasted Tomato Basil Soup
- Beer Cheese Soup
If you’ve tried this loaded potato soup recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Loaded Potato Soup
Ingredients
- 8 oz bacon, diced
- 4 tablespoon reserved bacon grease or unsalted butter
- 1 ½ cups sweet onion, diced
- ½ cup green bell pepper, diced
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 ½ cups chicken broth
- 2 ½ cups whole milk
- 5 medium russet potatoes, peeled and diced into ¾" cubes
- 1 ¼ cup sharp cheddar cheese, shredded
- 1 cup plain Greek yogurt
- 1 teaspoon sea salt, or more to taste
- ½ teaspoon black pepper
- cheese, green onion, extra bacon, sour cream
Instructions
- Heat a large Dutch oven or stockpot over medium-high heat and add bacon. Cook until crisp. Transfer bacon to paper-lined plate and keep 4 tablespoon of bacon grease.
- Add onion and green pepper and sauté for 5 minutes, or until onion is translucent. Add garlic and cook for another 30 seconds. Stir in the flour and cook for an additional minute, stirring occasionally.
- Slowly add the chicken broth and milk, whisking constantly. Add the potatoes and bring to a boil. Reduce heat to medium-low, cover and simmer for 10-15 minutes, or until potatoes are tender. Stir every so often so the bottom doesn't burn.
- Once potatoes are tender, stir in cheese, Greek yogurt, salt, pepper and bacon. Taste and adjust seasoning if necessary. Serve warm with desired toppings.
Notes
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
- Be consistent when it comes to dicing the potatoes so they cook evenly.
- If you want a creamier soup, once the potatoes are cooked, take have the soup and place in a blender and then return to the pot. You can also use an immersion blender.
- You can also use 6 cups of leftover mashed potatoes instead of cooking potatoes.
- Use freshly grated cheese as it just tastes better and isn't loaded with preservatives.
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