Easy Loaded Potato Soup
This easy loaded potato soup is rich, creamy, and thick. Topped with maple bacon, sour cream, chives, and sharp cheddar cheese this is a crowd-pleasing recipe.
This time of year is the best time of year for soup. Am I right? There is something about a warm, comforting meal on a busy cold day.
This easy loaded potato soup hits the spot on the list of soups to make and have on the menu. It is creamy, with a little sweetness from the maple bacon and so so tasty as it is cooked all in one pot making it such an easy meal to make for the family.
WHAT ARE THE BEST POTATOES FOR LOADED POTATO SOUP
Russet potatoes are a great choice for soup. They have a low moisture content but they are high in starch, meaning they will thicken potato soup perfectly, as they soak up the juices from the pot.
WHAT GOES IN EASY LOADED POTATO SOUP
For this loaded potato soup recipe you will need:
- Russet Potatoes
- Maple Bacon
- Bacon Grease
- Onion
- Minced Garlic
- Chicken Broth
- Whole Milk
- Water
- Sour Cream
- Shredded Cheese
- Salt
- Pepper
- Parsley
- Green Onion
- Bacon Bits
HOW TO MAKE LOADED POTATO SOUP
- Using a medium skillet, fry bacon until almost crispy.
- While the bacon is frying, peel and dice potatoes.
- Once the bacon is cooked remove it from the pan, and let it cool for 10 minutes.
- Remove 1 tbsp of bacon grease from the pan and add to a cast iron pot. Turn the stovetop on and heat on medium heat.
- Chop onion and add to the cast iron pot, along with the garlic.
- On medium heat allow onion and garlic to saute for 2 mins stirring frequently.
- Add chicken broth, salt pepper, and parsley, bring to a boil and add potatoes, simmer for 10-15 minutes until potatoes are tender enough to be able to mix with an immersion blender.
- In a small mixing bowl, mix together sour cream, and milk.
- Grate your cheeses.
- Once potatoes are tender enough to mix with an immersion blender, add in the milk and sour cream mix, and water, and bring to a simmer.
- Chop the bacon into fine bits and add half the amount to the soup, save the other half for garnish.
- Turn off the burner and carefully break down the soup using an immersion blender, until it reaches your desired consistency, with or without some chunks of potato remaining.
- Add 1/2 of the medium cheese and 1/2 of the marble cheese, you grated, mixing until the soup is smooth.
- Serve it in bowls and garnish with green onion, bacon bits, and cheese.
HOW TO SERVE EASY LOADED POTATO SOUP
The best way to serve this easy loaded potato soup is simply as is. This soup is a meal in itself. However, a nice side salad or some cheesy garlic bread are two great options.
Here are some other recipes you might enjoy:
- Tomato Bisque Soup
- Chicken Noodle Soup
- Lazy Lasagna Soup
- Beef Stew
- Stuffed Buffalo Chicken Peppers
- Southern Style Chili
- Hamburger Soup
Easy Loaded Potato Soup
This easy loaded potato soup is rich, creamy, and thick. Topped with maple bacon, sour cream, chives, and sharp cheddar cheese this is a crowd-pleasing recipe.
Ingredients
- 6 Russet Potatoes (Russet), Cubed
- 8 Pieces of Maple Bacon, Cooked
- 1 tbsp Bacon Grease
- 1 Small Onion, chopped
- 2 Cloves Minced Garlic
- 1 900 mL Carton Chicken Broth
- Whole Milk
- .5-1 cup Water (depeding how thick you want your soup)
- 1 cup Sour Cream
- 2 cups Shredded Cheese (1 cup medium cheese, 1 cup marble cheese)
- 1/4 tsp Salt
- 1/4-1/2 tsp Pepper
- 2 tsp Parsley
- Green Onion. garnish
- Bacon Bits, garnish
- Sour Cream, garnish
Instructions
- Using a medium skillet, fry bacon until almost crispy.
- While the bacon is frying, peel and dice potatoes.
- Once the bacon is cooked remove it from the pan, and let it cool for 10 minutes.
- Remove 1 tbsp of bacon grease from the pan and add to a cast iron pot. Turn the stovetop on and heat on medium heat.
- Chop onion and add to the cast iron pot, along with the garlic.
- On medium heat allow onion and garlic to saute for 2 mins stirring frequently.
- Add chicken broth, salt pepper, and parsley, bring to a boil and add potatoes, simmer for 10-15 minutes until potatoes are tender enough to be able to mix with an immersion blender.
- In a small mixing bowl, mix together sour cream, and milk.
- Grate your cheeses.
- Once potatoes are tender enough to mix with an immersion blender, add in the milk and sour cream mix, and water, and bring to a simmer.
- Chop the bacon into fine bits and add half the amount to the soup, save the other half for garnish.
- Turn off the burner and carefully break down the soup using an immersion blender, until it reaches your desired consistency, with or without some chunks of potato remaining.
- Add 1/2 of the medium cheese and 1/2 of the marble cheese, you grated, mixing until the soup is smooth.
- Serve it in bowls and garnish with green onion, bacon bits, and cheese.
