Let me tell you a little story. One chilly weekend, I was sitting in the kitchen looking for the perfect recipe to warm up the whole family. As a mom, nothing makes me happier than seeing my family gather around, chatting and laughing over a heartwarming meal. It reminds me of those cozy nights in when everyone just wants a bowl of comfort. So, I decided to whip up a pot of loaded potato soup. Boy, was it a hit! The family couldn’t get enough; they were scraping their bowls clean.
Making a dish like this was just what we needed, and the best part is it’s incredibly easy to prepare. You don’t need to be a chef; just a regular home cook with a bit of love will do. It’s all about picking the right ingredients and letting them do their magic in the pot. The smell of sautéing onions and butter is sure to fill your kitchen with warmth and make you feel right at home. Plus, let’s be honest, who can resist the combination of crispy bacon and gooey cheese? It’s practically happiness in a pot!
What I love about this soup is how versatile and convenient it is. You can tweak the flavors to your liking—perhaps a touch more cheese or a little extra garlic. It’s forgiving and friendly, even if you switch things up a bit. I remember my neighbor peeking in and commenting on how heavenly it smelled, and before I knew it, she was invited to the table with a bowl in hand. It’s these simple moments that make cooking worthwhile.
So, if you’re looking for a dish that not only satisfies the tummy but also brings smiles and warmth to your home, this loaded potato soup is your go-to. Trust me, you’ll have them coming back for seconds. It’s not just a meal; it’s creating memories, one spoonful at a time. Grab your apron, put on some music, and let’s make this scrumptious soup together.
How to Make Loaded Potato Soup
Click here to get printable version
Ingredients:
- 6 slices of thick-cut bacon, cooked until crispy and crumbled
- 1/2 pound ham, diced and sautéed in butter until lightly browned
- 4 tablespoons of butter
- 1/2 cup diced yellow onion
- 1/4 cup all-purpose flour
- 5 cups whole milk
- 1 clove minced or pressed garlic
- 4 large Russet potatoes, peeled and diced
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 2 cups shredded cheddar cheese, divided
- 2/3 cup sour cream, or more according to taste
- 3 green onions, thinly sliced
Directions:
- In a large pot or Dutch oven, heat the butter over medium heat. Add the diced onion and cook for about 5 minutes until it softens and releases its aroma.
- Mix in the flour, stirring constantly until it turns a light golden color. Gradually add the milk, whisking continuously for 2 to 3 minutes, until the mixture begins to thicken.
- Incorporate the minced garlic and diced potatoes into the pot, ensuring everything is well combined. Raise the heat to high and bring the blend to a gentle boil, stirring regularly.
- Once boiling, reduce the heat and let it simmer for around 12 to 15 minutes, stirring occasionally until the potatoes become tender yet maintain their shape. Take the pot off the heat, add the diced ham, and mix thoroughly.
- Season the soup with salt and pepper to taste, then gently fold in the sour cream and half of the shredded cheddar cheese.
- Serve the soup in bowls, garnishing each serving with the remaining cheese, crispy bacon bits, and a sprinkle of sliced green onions. Enjoy your delightful meal!
Ingredient Substitutions:
If you’re out of Russet potatoes, Yukon Gold or any other starchy potato could do wonders. Prefer turkey bacon? Go ahead and swap it in; it adds a slightly different flavor. For a lighter version, you can use reduced-fat cheese or Greek yogurt instead of sour cream, which blends nicely without affecting taste.
Serving Suggestions:
This soup pairs beautifully with a side salad for a balanced meal or some crusty bread to soak up every bit of goodness. For a comforting drink, serve it alongside a cup of hot apple cider or your favorite cozy tea.
Seasonal Variations:
In the spring, consider adding some fresh peas or asparagus for a pop of color. During fall, sprinkle roasted pumpkin seeds on top for a crunchy twist. Summer calls for a bit of fresh corn off the cob, adding a sweet note to this savory soup.
Cooking Tips:
To enrich the soup’s flavor profile, consider adding roasted garlic instead of regular garlic. Blending half the soup and returning it to the pot can offer a creamier consistency. Chopping potatoes uniformly ensures even cooking, letting flavors meld beautifully.
Storing Suggestion:
The soup keeps well in an airtight container in the refrigerator for about 3 to 4 days. For freezing, let the soup cool completely, then transfer to containers, leaving some space for expansion. It can be stored in the freezer for up to 2 months.
Frequently Asked Questions
What’s the best way to reheat potato soup?
Reheat potato soup slowly over low heat on the stovetop, stirring frequently to retain its creamy texture. If it’s too thick after storing, add a splash of milk or broth to regain the right consistency. Be mindful not to bring it to a boil, as this might cause the dairy to curdle.
Can I make this soup vegetarian?
Absolutely! Swap the bacon and ham for a few extra vegetables like bell peppers or mushrooms. Use vegetable broth instead of bacon drippings to sauté your veggies, ensuring a delightful vegetarian version. A bit of smoked paprika can mimic the smoky tones of bacon.
What if I’m lactose intolerant?
No worries! Substitute lactose-free milk and dairy-free cheese for the dairy ingredients. Coconut or almond milk can also be used for a different twist. Just ensure that the alternative cheese melts nicely to retain that creamy texture you love.
Why is my potato soup too thick?
If your potato soup seems too thick, it might have cooked down a bit much or the potatoes have given off plenty of starch. Add a bit more milk or broth and gently stir over low heat until you reach the desired consistency. Always add liquids gradually as a little goes a long way.
Can I use pre-cooked bacon?
Yes! Pre-cooked bacon can be a real time-saver. Add it at the end of cooking, allowing it to heat through and meld with the flavors. It retains its crispy texture without the additional need for cooking, which is great when you’re in a pinch.
What kind of potatoes work best?
Russet potatoes are ideal for this soup due to their high starch content, which helps thicken the liquid perfectly. However, if you’re looking for creamy textures, Yukon Gold potatoes can be a great alternative. Remember to avoid waxy types as they don’t break down well.
Loaded Potato Soup
Ingredients
- 6 slices thick-cut bacon cooked until crispy and crumbled
- 1/2 pound ham diced and sautéed in butter until browned
- 4 tablespoons butter
- 1/2 cup yellow onion diced
- 1/4 cup all-purpose flour
- 5 cups whole milk
- 1 clove garlic minced or pressed
- 4 large Russet potatoes peeled and diced
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 2 cups shredded cheddar cheese divided
- 2/3 cup sour cream or more according to taste
- 3 green onions thinly sliced
Instructions
- Begin by melting the butter in a Dutch oven or heavy pot over medium heat, then add the diced onion and sauté for about 5 minutes until it becomes soft and fragrant.
- Next, whisk in the flour, stirring continuously until it attains a light golden color, then slowly add the milk while whisking for 2 to 3 minutes until the mixture thickens.
- Incorporate the minced garlic and diced potatoes, mixing well, then increase the heat to high and allow the mixture to come to a gentle boil while scraping any browned bits from the pot.
- Once boiling, reduce the heat to simmer for about 12 to 15 minutes, stirring occasionally until the potatoes are tender but firm, then take it off the heat, add in the ham, and stir well.
- Season with salt and pepper to your taste, then gently mix in the sour cream and half of the shredded cheddar cheese.
- Ladle the soup into bowls, topping each serving with the remaining cheese, crispy bacon bits, and sliced green onions for garnish. Serve warm!
