Description
This Fashioned Loaded Potato Soup is a rich and creamy American classic, packed with crispy bacon, tender russet potatoes, sharp cheddar cheese, and a blend of sour cream and milk for a comforting, hearty meal perfect for any occasion.
Ingredients
Scale
Soup Base
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 pounds russet potatoes, peeled and diced
- 1 cup whole milk
- 1 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, sliced
- Salt and black pepper to taste
For Garnish
- Extra shredded cheddar cheese
- Extra sour cream
- Extra chopped bacon
- Extra green onions
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Onion and Garlic: Add diced onion to the pot and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to form a roux, which will help thicken the soup.
- Add Broth and Potatoes: Slowly whisk in the chicken broth, making sure no lumps form. Add the diced potatoes, bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Potatoes: Cook uncovered for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Thicken Soup: Use a potato masher to mash some of the potatoes directly in the pot to thicken the soup while still leaving chunks for texture.
- Add Dairy and Cheese: Stir in the whole milk, sour cream, and shredded sharp cheddar cheese until fully combined and creamy.
- Season and Combine: Season the soup with salt and black pepper to taste. Stir in half of the cooked bacon and half of the sliced green onions.
- Serve with Garnish: Ladle the soup into bowls and top with the reserved crispy bacon, extra shredded cheddar cheese, sour cream, and sliced green onions for a beautiful presentation and extra flavor.
Notes
- You can substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.
- For a creamier texture, blend half the soup using an immersion blender before adding the dairy.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Use gluten-free flour to make this recipe gluten-free.
