Description
There’s something about a big, creamy bowl of Loaded Potato Soup that feels like a warm hug on a cold day. Inspired by a rainy-night memory, this version is rich, satisfying, and made with simple pantry ingredients. It’s quick enough for weeknights and cozy enough for slow weekends.
Ingredients
6 slices cooked turkey bacon, crumbled
4 large russet potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
2 cups milk (whole or 2%)
1 cup shredded cheddar cheese
½ cup sour cream
Salt and pepper to taste
Optional toppings: extra cheese, green onions, crispy turkey bacon bits
Instructions
1. Peel and dice potatoes. Chop onion, mince garlic, and cook bacon until crisp. Set bacon aside.
2. In a large pot, melt butter over medium heat. Add onions and cook for 3–4 minutes until soft. Stir in garlic.
3. Sprinkle flour into the pot and whisk continuously for 1 minute to make a roux.
4. Gradually whisk in the broth. Add potatoes and simmer uncovered for 15–20 minutes until fork-tender.
5. Reduce heat and stir in milk. Add shredded cheese and mix until melted.
6. Add sour cream, half the bacon, salt, and pepper. Stir well and taste.
7. Serve hot. Top with remaining bacon, cheese, and green onions.
Notes
For a vegetarian version, skip bacon or use mushrooms. To thicken without flour, blend part of the soup before adding cheese. Always avoid boiling after adding milk or cheese to prevent curdling. This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 45mg