Hey there! Are you ready to dive into a bowl of pure comfort and happiness? If you’re anything like me, then Loaded Potato Soup is your kind of jam. Seriously, what’s not to love? Creamy potatoes, savory bacon, melty cheese—it’s like a hug in a bowl. Whether it’s chilly outside or you just want to indulge a little, this soup is a winner.
Why You Need to Try Loaded Potato Soup
Have you ever had one of those days where you just want to curl up on the couch with something warm and delicious? Loaded Potato Soup is the answer. It’s hearty, filling, and so easy to whip up. Honestly, who doesn’t love a meal that requires minimal effort but delivers maximum comfort?
Let me share a little secret: I used to think making soup was serious business, akin to a culinary act worthy of a Michelin star. But here I am, living proof you can achieve gourmet flavor with basic ingredients. Spoiler alert: if you can boil water, you can make this soup!
The Fabulous Ingredients
Alright, let’s talk ingredients. Before you run off to the store, here’s what you’ll need for that rich, creamy goodness:
- Potatoes (the star of the show—yep, we’re not skimping here)
- Bacon (because everything’s better with bacon, right?)
- Onions (for that sweet-savory punch)
- Garlic (seriously, don’t skip this)
- Butter (who can say no to butter?)
- Chicken or vegetable broth (to build flavor)
- Heavy cream (for creaminess)
- Cheddar cheese (a mountain of it, please)
- Green onions or chives (for garnish and a pop of color)
- Salt and pepper (to taste, of course)
How to Make Loaded Potato Soup (It’s Easier Than You Think!)
Now that you’ve gathered your ingredients, let’s roll up our sleeves and get cooking! Here’s a step-by-step guide to make the most delicious Loaded Potato Soup you’ll ever taste. Trust me, your taste buds will thank you.
Step 1: Prep the Potatoes
Chop your potatoes into bite-sized pieces. I prefer a mix of russet and Yukon gold potatoes—each brings its own flavor and texture.
Step 2: Cook the Bacon
Grab a large pot and cook the bacon until it’s crispy. You know, the kind that makes your kitchen smell like heaven. Once done, remove the bacon and drain some grease, but don’t throw it all away. That’s liquid gold, my friend!
Step 3: Sauté the Aromatics
In the same pot, sauté chopped onions and minced garlic in that leftover bacon grease. You’ll want to do this until they’re soft and fragrant. If someone walks in while you’re cooking this, expect them to linger around like moths to a flame.
Step 4: Add the Potatoes and Broth
Now it’s time to throw in those potatoes and your broth of choice. Bring it to a boil, then let it simmer. This is where the magic happens—your kitchen will smell amazing!
Step 5: Blend and Creamify
After the potatoes soften, use a blender (or an immersion blender for the win) to puree part of the soup. This gives you that creamy texture but still leaves some chunks for that rustic feel. Now, stir in the heavy cream, and voilà, you’ve created a silky masterpiece!
Step 6: Season and Serve
Add your crispy bacon back to the pot, sprinkle in some cheese, and season with salt and pepper. Ladle the soup into bowls, top with more cheese, and garnish with green onions or chives. Voilà! You’ve just made Loaded Potato Soup that even your mom would be proud of.
Tips for the Best Loaded Potato Soup
- Potato Choice Matters: I’m a firm believer in russet potatoes for creaminess, but don’t be afraid to experiment.
- Make it Vegetarian: If meat isn’t your thing, simply skip the bacon and use olive oil instead. Add some smoked paprika for a touch of depth.
- Spice it Up: Feeling adventurous? Throw in some jalapeños or a pinch of cayenne for a kick!
- Garnish Like a Pro: The right garnish can elevate your soup. Consider adding sour cream, a sprinkle of parsley, or crispy onion strings.
Storing and Freezing Your Soup
One of the best things about Loaded Potato Soup? It stores beautifully! I often make a big batch and freeze portions for lazy days. Here’s how to store them:
- Refrigerator: Cool the soup, pour into airtight containers, and refrigerate for up to five days.
- Freezer: Cool the soup completely before transferring to freezer-safe containers. It’ll last for three months, but let’s be real—good luck waiting that long!
Pairing Your Loaded Potato Soup
Now that you’ve got your Loaded Potato Soup down to a science, what can you pair it with? Here are a few ideas to make your meal even more delightful:
- Crusty Bread: Seriously nothing beats dipping some fresh, crusty bread into your soup.
- Salad: A simple garden salad can balance out the richness of the soup.
- Wings or Sliders: Want something extra? Who doesn’t love wings or mini burger sliders to complement their soup experience?
Why Loaded Potato Soup is the Perfect Comfort Food
Have you ever noticed how some foods just hit you right in the feels? That’s what Loaded Potato Soup does. It’s warm, it’s creamy, and it just feels like home. Every spoonful can brighten up even the rainiest of days.
Plus, it’s pretty darn versatile! You can whip it up for a family dinner, take it to a potluck, or enjoy it solo while binging your favorite show on a Friday night (no judgement here!).
A Friendly Reminder Before You Cook
Remember, cooking doesn’t have to be perfect. So if your soup isn’t “Instagram-worthy,” who cares? What matters is that you made something delicious with your own two hands. Plus, there’s a good chance it’ll taste amazing no matter how it looks.
Final Thoughts
To wrap it all up, Loaded Potato Soup is basically the best time you can have with potatoes (aside from fries, but that’s a whole different ball game). It’s cozy, hearty, and just plain awesome. So give this recipe a try! You’ll be glad you did, and believe me, your future self will thank you when you’ve got some delicious leftovers waiting in the fridge.
Oh, and let’s be real, you’ll want to tell everyone you’ve mastered the art of creamy deliciousness. So get cooking, and enjoy that warm, cheesy hug in a bowl! 😊
Loaded Potato Soup
Ingredients
Method
- Chop your potatoes into bite-sized pieces.
- In a large pot, cook the bacon until crispy, then remove and drain some grease, leaving some in the pot.
- Sauté chopped onions and minced garlic in the leftover bacon grease until soft and fragrant.
- Add the chopped potatoes and broth to the pot. Bring to a boil and then simmer.
- Once the potatoes are soft, blend part of the soup until creamy while leaving some chunks for texture.
- Stir in the heavy cream, add back the crispy bacon, and sprinkle in the cheese.
- Season with salt and pepper, serve in bowls, and garnish with green onions or chives.
