What makes it loaded
The soup itself is simple: potatoes, onion and broth, made creamy with cheddar and a cup of cream. Mashing half of the potatoes in the pot thickens it without any flour, so it stays smooth with tender chunks. The loaded part is the toppings, so set them out and let everyone add their own.
Creamy Loaded Potato Soup
Prep 15 min · Cook 40 min · Total 55 min · Serves 6
Ingredients
Serves 6. Tick items off as you go.
For the soup
To top
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat, stirring now and then, until crisp, 6 to 8 minutes. Lift it out with a slotted spoon onto a paper towel and set aside for topping. Pour off all but about 2 tablespoons of the fat.
- Add the onion to the pot and cook, stirring, until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the potatoes, broth, salt and pepper. Bring to a boil, then lower the heat, partly cover and simmer until the potatoes are very tender when pierced with a fork, 15 to 18 minutes.
- Turn the heat to low. Mash about half of the potatoes right in the pot with a potato masher, so the soup thickens but keeps some tender chunks.
- Stir in the cream and 1 cup of cheddar and heat gently, stirring, until the cheese melts, 2 to 3 minutes. Keep it below a boil so the cream and cheese stay smooth. Taste and add more salt and pepper if needed.
- Ladle into bowls and top with the remaining cheddar, a spoonful of sour cream, the bacon and the green onions.
Tips & notes
- Russet potatoes break down as they cook and make the thickest soup. Yukon Golds hold their shape for a chunkier, more buttery bowl.
- For a lighter soup, use half-and-half instead of heavy cream and keep the heat low once it goes in.
- Vegetarian: leave out the bacon, soften the onion in 2 tablespoons of butter and use vegetable broth.
- Storage: cool, then refrigerate in a covered container for up to 4 days. Reheat gently over low heat, stirring, with a splash of broth or milk if it has thickened. Freezing is not recommended, because cream and potatoes can turn grainy.
Pin & Prosper Finds · pinandprosperfinds.com/recipes/creamy-loaded-potato-soup/
FAQ
How do I make potato soup thicker?
Mash more of the potatoes in the pot, or simmer the soup uncovered for a few extra minutes before you add the cream. The soup also thickens as it stands, so it is best to stop a little looser than you want it.
Can I make loaded potato soup ahead?
Yes. Make the soup through the mashing step, cool and refrigerate it, then reheat gently and stir in the cream and cheese just before serving. Keep the toppings separate until then.
