Experience the comforting warmth of Loaded Potato Soup, a creamy blend that captures the essence of a loaded baked potato in every spoonful. This satisfying soup combines tender potatoes with rich cheeses, savory turkey bacon, and a luscious creamy base, perfect for chilly evenings or casual gatherings.
With straightforward ingredients and easy preparation, this hearty dish invites customization—from a sprinkle of fresh green onions to a side of crusty bread—making it an ideal choice for family meals or meal prepping to warm you all week long.
- Combines the familiar flavors of a loaded baked potato in a warm, creamy soup form.
- Simple ingredients that come together quickly, perfect for busy weeknights.
- Customizable toppings allow you to tailor the soup to your taste preferences.
- Feeds a crowd, making it ideal for family dinners or potluck gatherings.
Ingredients
- Large Russet Potatoes: Peeled and diced; these starchy potatoes provide a creamy, hearty base for the soup.
- Cooked Turkey Bacon: Crumbled for a smoky, lean alternative to traditional bacon, adding savory depth.
- Colby Cheese: Shredded cheese that melts smoothly, lending a mild and creamy flavor.
- Heavy Whipping Cream: Adds richness and smooth texture to the soup’s base.
- Butter: Used for sautéing the onions and creating a flavorful roux to thicken the soup.
- Olive Oil: Helps to enhance the butter when cooking onions without burning.
- All-Purpose Flour: Combined with butter to form a roux that thickens the soup perfectly.
- Yellow Onion: Diced and sautéed for a sweet, aromatic foundation.
- Chicken Broth: Provides a savory liquid base that balances the creaminess.
- Cream of Chicken Soup: Adds extra creaminess and flavor depth effortlessly.
- Sour Cream: Stirred in at the end for tangy creaminess and smooth mouthfeel.
- Green Onion: Freshly diced for a bright, crisp garnish that adds color and flavor.
Instructions
- Melt Butter and Sauté Onions
In a large pot, melt butter with olive oil over medium-high heat. Add diced onions and cook for 3–4 minutes until translucent and fragrant, which builds a flavorful base.
- Create a Roux
Lower heat and sprinkle flour over the butter and onions mixture. Stir constantly for 2–3 minutes to form a roux that will thicken the soup, ensuring a smooth texture.
- Incorporate Liquids
Whisk in chicken broth and cream of chicken soup gradually until fully combined and smooth. Bring the mixture to a gentle boil, preparing the base for the potatoes.
- Cook Potatoes
Add the peeled and diced potatoes to the simmering broth. Continue to cook for 15–20 minutes or until the potatoes are fork-tender, infusing the soup with hearty substance.
- Combine Remaining Ingredients
Remove the pot from heat. Stir in crumbled turkey bacon, shredded Colby cheese, sour cream, and heavy whipping cream. Mix until all ingredients melt smoothly together, creating a rich, creamy soup.
- Garnish and Serve
Ladle the soup into bowls and garnish with diced green onions. Serve warm, optionally alongside crusty bread or a fresh salad for a complete meal.
- Dry the potatoes well after peeling to prevent excess water from thinning the soup.
- Use low-sodium chicken broth if you want to better control the soup’s saltiness.
- This soup thickens as it cools; reheat gently with a splash of broth or cream to restore consistency.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this loaded potato soup topped with extra shredded cheese, chopped crispy turkey bacon, and fresh herbs like parsley or chives. Complement with warm crusty bread or a crisp green side salad for a satisfying meal.
- Russet potatoes are ideal due to their starch content, making the soup creamy and smooth.
- Slowly add dairy ingredients off heat to prevent curdling and keep the soup velvety.
- Adjust thickness by adding broth to thin or simmering longer to thicken, depending on your preference.
FAQs
- Can I use regular bacon instead of turkey bacon?
Yes, regular bacon can be used for a more traditional flavor, but turkey bacon offers a leaner alternative.
- Is this soup suitable for freezing?
Absolutely, the soup freezes well. Reheat gently and stir in additional cream or broth to restore creaminess.
- Can I substitute the cream of chicken soup?
You can substitute with cream of mushroom or homemade cream soup for different flavor profiles or dietary needs.
- How can I make this soup vegetarian?
Use vegetable broth and omit bacon, or replace it with smoked tofu or tempeh for smoky flavor.
- What is the best way to reheat this soup?
Reheat over low heat on the stove, stirring occasionally to prevent sticking and break up any thickened parts.
Loaded Potato Soup
Equipment
- 1 large pot for cooking soup
Ingredients
- 4 large russet potatoes peeled and diced
- 1 cup cooked turkey bacon crumbled
- 2 cups Colby cheese shredded
- 1 cup heavy whipping cream
- 3 tablespoons butter
- 1 teaspoon olive oil
- 1/4 cup all-purpose flour
- 1/2 cup yellow onion diced
- 6 cups chicken broth
- 1 10 ounce can cream of chicken soup
- 1 cup sour cream
- 1/2 cup green onion diced
Instructions
- Melt butter with olive oil in a large pot over medium-high heat. Add diced onions and sauté until translucent, about 3 to 4 minutes.
- Reduce heat to low. Sprinkle in flour and stir constantly for 2 to 3 minutes to create a roux.
- Whisk in chicken broth and cream of chicken soup until smooth. Bring to a gentle boil.
- Add diced potatoes and simmer for 15 to 20 minutes, or until potatoes are tender.
- Remove from heat and stir in crumbled turkey bacon, shredded cheese, sour cream, and heavy cream until melted and creamy.
- Serve warm, garnished with diced green onions.
Notes
- Use turkey bacon or substitute with regular bacon for extra flavor.
- Add extra cheese or green onions as garnish for customization.
- Store leftovers covered in the refrigerator up to 3 days.
- Reheat gently on stovetop to prevent curdling.
