Description
Learn how to make delicious The Best Homemade Loaded Potato Soup. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced into 1-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for a lighter option)
- 2 cups whole milk (or 2% milk for a lighter soup)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1/2 cup sour cream (or Greek yogurt as a tangy substitute)
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- Optional: cooked chives or crispy fried onions for extra texture
Instructions
- Start by cooking the bacon in a large heavy-bottomed pot over medium heat until it’s crisp and golden, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot for added flavor.
- Add the butter to the bacon fat and let it melt. Stir in the chopped onion and cook over medium heat until translucent and soft, about 5 minutes. This step builds the soup’s base, so don’t rush it—slowly caramelizing the onion really deepens the flavor.
- Stir in the minced garlic and smoked paprika, cooking for another 30 seconds until fragrant, careful not to let the garlic burn.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook this for about 2 minutes, which will help thicken your soup later. This step is where I often remind myself of that chili rescue mission—balance is key here!
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. The broth will thicken slightly as it heats.
- Add the diced potatoes to the pot, bring everything to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes. I usually poke a few pieces with a fork to check—they should be soft but not falling apart.
- Once the potatoes are cooked, remove about one-third of the soup and transfer it to a blender or use an immersion blender to puree until smooth. This adds creaminess and body without having to use heavy cream.
- Return the pureed soup to the pot and stir in the milk, shredded cheddar cheese, and sour cream. Heat gently over low heat, stirring until the cheese has melted and everything is well combined. Avoid boiling now to keep the dairy from curdling.
- Taste and adjust seasoning with salt and pepper. I like to add a pinch more smoked paprika here to amplify the smoky notes.
- Serve hot, topped with the crispy bacon, green onions, and any extra cheese or garnishes you love. Watching Eli’s face light up when I bring this bowl to the table always reminds me why I keep these recipes simple and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: The Best Homemade Loaded Potato Soup, recipe, cooking, food
