This Loaded Potato Soup (which I originally posted on RECIPEGIRL’s site) is perfect for these chilly nights we’re having. I live in Florida so it’s not TOO chilly, but I’ll look for any excuse to have this soup! It’s decadent, creamy, and so comforting.
Potato soup is one of my all-time favorite soups. If I see it on a menu, I’m ordering it! So I’ve become a little picky about how it’s made. I like it to be nice and creamy, not watery, and it HAS to have the yummy toppings!
Some potato soups start with cooking the potatoes separately in the microwave or baking them. What I love about this recipe is that everything gets thrown in together and the potatoes don’t turn to mush. They are perfectly cooked and still give the soup some texture and substance.
Now don’t get me wrong… this soup is amazing, but it wouldn’t be “loaded” without the toppings.
You have a couple options with this loaded potato soup. You can either add the toppings into the pot of soup and stir it in. Or you can do what my family does and just leave the toppings in separate bowls and let everyone choose what they want. I think that’s a little easier. But either way is totally fine!
The cheese melts beautifully in the soup if you decide to add it in!
- 8 slices bacon (I like to use a thick cut)
- 4 large russet potatoes (peeled and cut into 1/2 inch cubes)
- 1/2 small yellow onion (about 1/3 cup chopped)
- 1/4 cup all purpose flour
- 3 and 1/2 cups milk
- 2 cups chicken broth
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
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Slice the bacon into pieces about 1/2 inch wide.
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In a large saucepan over medium heat, cook the bacon until crispy.
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Using a slotted spoon, remove the bacon and drain on paper towels.
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Add the potatoes and onion to the bacon grease and cook while stirring for about 5 minutes or until the onions are tender.
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Sprinkle the potatoes and onions with the flour and stir to coat then cook for 2 minutes while continuing to stir.
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After the 2 minutes, add in the milk, broth, salt, and pepper.
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Bring to a boil and reduce to a slow slimmer on medium low for 25 minutes. Leave uncovered and stir every few minutes to make sure the potatoes are not sticking to the pot.
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After the 25 minutes, you can either add in the toppings and stir or dish-out individual servings with the cheddar cheese, green onions, and bacon sprinkled on top.
