Introduction
This Loaded Potato Soup brings together the cozy warmth of a baked potato in a spoonable form. Tender potatoes simmer in a rich, creamy broth, combined with savory bacon, melted cheese and classic toppings. It’s perfect for chilly evenings or whenever you’re craving something hearty and satisfying.
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Description
In each bowl you’ll get soft potato chunks in a velvety base of milk, cream (or butter) and broth. The crunchy bacon and sharp cheddar cheese add texture and flavor contrast, while the garnish of chives or green onions gives freshness. It’s filling enough to serve as a main meal, yet familiar and comforting like home-cooked food.
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Ingredients
Here’s a good approximate ingredients list, based on multiple sources:
4 large russet potatoes, peeled and diced (or roughly ~4 cups)
1 medium onion, finely chopped
2–3 cloves garlic, minced
~4 to 6 slices bacon, cooked and crumbled (reserve some for garnish)
2 tablespoons butter (or bacon fat)
~2–3 tablespoons all-purpose flour (for thickening)
~3–4 cups chicken broth (or vegetable broth)
~1 cup whole milk + ~½–1 cup heavy cream (or all-cream combination)
~1 cup shredded sharp cheddar cheese
~½ cup sour cream (optional but recommended for tanginess)
Salt and black pepper to taste
Garnish (optional): chopped chives / green onions, extra cheese, extra bacon
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Instructions
1. Cook the bacon in a large soup pot over medium heat until crispy. Remove bacon, drain, reserve some for garnish, crumple the rest.
2. In the same pot, add butter (or use a bit of bacon fat) and sauté the onion until translucent. Add the garlic and cook for another minute.
3. Sprinkle in the flour and stir to form a roux (cook briefly to remove raw flour taste).
4. Gradually whisk in the broth to avoid lumps. Add the diced potatoes. Bring the mixture to a gentle simmer and cook until potatoes are fork-tender (about 15-20 minutes or more depending on size of potato pieces).
5. Stir in the milk and heavy cream (or all-cream substitute). If you like, mash a portion of the potatoes for a creamier texture while leaving some chunks.
6. Stir in the shredded cheddar cheese until fully melted and smooth. Stir in sour cream if using. Season with salt and pepper to taste. Add the crumbled bacon (except for garnish).
7. Serve hot, topped with reserved bacon, extra cheese, chopped chives or green onions.
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Tips
Use russet or Yukon Gold potatoes: russets break down nicely for a creamy soup base; Yukon Gold give a smoother, richer texture.
To control texture: mash some of the potatoes for a thick body, or use an immersion blender for a smoother result.
Don’t overcook the flour-broth roux step — keep stirring to avoid lumps.
Adjust the liquid level based on your desired thickness; if too thick, add a little more milk or broth when reheating.
Garnishes make a big difference: fresh chives, extra cheese, bacon bits all elevate the finish.
Leftovers reheat well: reheat gently over low heat, and you may need to add a splash of milk if the soup thickens too much overnight.
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Variations
Vegetarian version: Omit bacon, use vegetable broth, swap bacon garnish for crispy roasted mushrooms or smoked paprika for a smoky note.
Gluten-free version: Replace flour with cornstarch or arrowroot slurry for thickening. Use gluten-free broth.
Lighter version: Use 2% milk instead of cream, reduce cheese by a bit, skip the bacon or use turkey bacon.
Extra veggies: Add diced carrots, celery, or even broccoli for more texture and nutrition.
Slow-cooker or Instant Pot: Combine potatoes, onion, broth, bacon (crumbled) in slow cooker; after cooking add milk/cream/cheese.
Spicy twist: Add a pinch of cayenne pepper or chopped jalapeños for heat.
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Correction (Common Mistakes)
If the soup is too thin: The potatoes may be too large, or you may not have cooked long enough for them to soften and release starch. Mash part of the potatoes, or simmer a bit longer.
If the soup is too thick or heavy: You may have added too much cream or cheese. Add a bit more broth or milk when reheating to loosen it up.
If raw flour taste remains: The roux (flour plus butter/onion) wasn’t cooked enough before adding liquid. Cook an extra minute or two before adding broth.
If cheese is clumpy or oily: Remove the pot from direct high heat when adding cheese, stir gently until melted; too high heat can cause separation.
If potatoes fall apart completely: They may have been over-cooked or the variety used is too soft — for chunkier soup, use a potato that holds shape a bit longer (like Yukon Gold) and cook just until tender.
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Enjoy
Serve this Loaded Potato Soup with warm crusty bread, a simple green salad, or garlic bread for dipping. It’s a perfect dish for a cold night, a quick weeknight dinner, or comforting company meal. Enjoy the creamy richness, savour the bacon-cheese topping, and relax with a hearty bowl.