There’s something so magical about the idea of potato soup, isn’t there? Warm, creamy, and oh-so-satisfying, it’s like wrapping yourself in a cozy blanket on a chilly day. If you’ve been craving a rich and hearty soup that feels like a hug in a bowl, you’re going to fall head over heels for this Classic Old-Fashioned Loaded Potato Soup recipe. It’s loaded with tender potatoes, crispy bacon, melty cheddar cheese, and just the right kick of green onions. Ready to dig in? Let’s get started!
Why This Potato Soup is Special
When it comes to comfort food, loaded potato soup stands in a league of its own. It’s not just a soup; it’s a meal in itself. Perfect for chilly evenings, game-day gatherings, or simply when you need a little culinary pick-me-up, this recipe combines traditional flavors with the ease of modern cooking techniques.
Oh, and did I mention it’s also super versatile? Whether you’re making it for a weeknight dinner or impressing guests on a special occasion, this potato soup delivers every single time.
Getting Started: Ingredients and Essential Prep
Before diving into the recipe, let’s take a quick look at what you’ll need:
- Potatoes: Russet potatoes work best here for their starchiness, which helps create that creamy texture we’re after.
- Turkey Bacon: The smoky, crispy turkey bacon adds the perfect salty crunch.
- Cheddar Cheese: Sharp cheddar is my go-to, but feel free to experiment with mild or extra sharp if you prefer.
- Green Onions: These add a bright pop of flavor and color to balance the richness.
- Cream and Milk: A combination of heavy cream and milk ensures the soup is luxuriously creamy without being overly thick.
- Chicken or Vegetable Broth: The base that ties all the flavors together.
- Butter and Flour: These create the roux, the magical thickener for our soup.
- Garlic: Because what’s a great soup without a hint of aromatic garlic?
Now that we have everything in place, let’s start with the foundation of this dish.
Step 1: Making the Roux – The Secret to Creamy Perfection
Every great potato soup starts with a roux, and this one is no exception. The roux is what gives the soup its silky smooth texture, so don’t skip this step!
In a large pot, melt your butter over medium heat. As it begins to sizzle, toss in the minced garlic and sauté for about a minute. You’ll know it’s ready when the kitchen is filled with that irresistible aroma of garlic.
Next, sprinkle the flour into the pot. Here’s a tip: Stir constantly and evenly as the flour incorporates into the butter. Cook this mixture for 2-3 minutes until it takes on a light golden hue. It might not look like much now, but trust me, this is the backbone of your soup.
Step 2: Adding the Broth and Cooking the Potatoes
Now, it’s time to build the body of the soup. Gradually whisk in your chicken or vegetable broth, making sure there are no lumps. Bring this mixture to a gentle boil, and then toss in your diced potatoes.
Reduce the heat to a simmer and let the potatoes cook for 15-20 minutes. The key here is to keep the heat low and slow to ensure the potatoes become perfectly fork-tender without falling apart. Stir occasionally, and don’t forget to do a quick taste test to check the seasoning—add a pinch of salt or pepper if needed.
Step 3: Bringing in the Creamy Goodness
Once the potatoes are cooked, it’s time to add the creamy components that make this soup so indulgent. Stir in the heavy cream and milk, letting the mixture warm through gently. (Pro tip: Avoid bringing it to a boil at this stage—this ensures the dairy doesn’t curdle.)
Alright, friends, we’ve built the base of our soup and added the creamy elements, but now it’s time for the real magic: the mix-ins! This is where your soup transforms from deliciously creamy to absolutely indulgent. Let’s dive back in and finish this Classic Old-Fashioned Loaded Potato Soup to perfection.
Step 4: The Flavor Boost – Adding turkey Bacon, Cheese, and Green Onions
Now that your soup is warm and creamy, it’s time to load it up with all the good stuff. Start by stirring in the grated cheddar cheese. As the cheese melts into the soup, you’ll notice the texture becomes even more luscious. Stir slowly to ensure the cheese distributes evenly throughout the pot.
Next, toss in most of your crispy turkey bacon bits and sliced green onions, saving a small handful of each for garnish. These ingredients add layers of flavor—the smoky crunch of the turkey bacon, the sharp richness of the cheese, and the fresh zing of the onions. Give everything a good stir to combine, and take a moment to admire the hearty goodness developing in your pot.
Step 5: Season to Perfection
At this point, your kitchen smells absolutely divine, but there’s one more thing to ensure: balance. Taste your soup and adjust the seasoning as needed. A little more salt? A touch of black pepper? Maybe even a dash of cayenne for a subtle kick? This is your chance to customize the soup to your taste buds.
Pro Tip: If you find the soup is thicker than you like, add a splash of chicken broth or milk to thin it out. If it’s too thin, let it simmer for a few extra minutes to reduce and thicken.
Step 6: Serve It Up – The Finishing Touches
Finally, it’s time to serve. Ladle the soup into bowls, and don’t forget to pile on the garnishes! Sprinkle each serving with the reserved turkey bacon bits, a handful of green onions, and an extra pinch of shredded cheddar cheese. For an extra indulgent touch, you can even add a dollop of sour cream.
Here’s a tip from my kitchen: Warm your bowls before serving the soup. This little trick keeps your soup warmer for longer and adds a cozy touch to the dining experience.
Tips and Variations to Make It Your Own
- Experiment with Toppings: Don’t stop at turkey bacon and cheese! Try crumbled crackers, a drizzle of hot sauce, or even crispy fried onions for extra crunch.
- Make It Vegetarian: Swap out the turkey bacon for crispy tofu crumbles or smoked paprika for a similar smoky flavor. Use vegetable broth instead of chicken broth.
- Add More Veggies: For extra nutrition, throw in some chopped carrots or celery while simmering the potatoes. Frozen corn kernels also make a delightful addition.
- Play with Cheese: While sharp cheddar is classic, you can mix things up with gouda, Monterey Jack, or even a sprinkle of Parmesan for added depth.
- Serve with Sides: Pair this soup with crusty bread, garlic knots, or even a side salad for a complete meal.
A Quick Note on Storage and Reheating
Got leftovers? Lucky you! This soup tastes even better the next day as the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat, stirring often to maintain its creamy consistency. Add a splash of milk or broth if it’s too thick after chilling.
Freezing Tip: This soup can be frozen, but keep in mind that dairy-based soups can sometimes separate when thawed. To minimize this, let the soup cool completely, store it in freezer-safe containers, and thaw it overnight in the fridge before reheating. Stir well during reheating to bring it back together.
You’ve made it this far, and your kitchen is likely brimming with the comforting aroma of this Classic Old-Fashioned Loaded Potato Soup. Before we wrap things up, let’s tackle some of the most common questions about this recipe to ensure your soup is absolutely flawless every time.
Frequently Asked Questions
1. Can I use a different type of potato?
Absolutely! While russet potatoes are ideal for their starchiness and creamy texture, Yukon Gold potatoes are another excellent option. They’re slightly waxier but still make a creamy soup. Avoid red or waxy potatoes, as they don’t break down as well.
2. Can I make this soup ahead of time?
Yes, you can! This soup stores well in the refrigerator for up to three days. It actually tastes even better the next day as the flavors meld together. Just reheat gently over low heat to maintain its creamy consistency.
3. How do I prevent the dairy from curdling?
The key is to avoid boiling the soup after adding the milk and cream. Keep the heat at a gentle simmer, and stir frequently to distribute the heat evenly.
4. Can I make this soup gluten-free?
Yes! Swap the all-purpose flour in the roux with a gluten-free alternative like a 1:1 gluten-free flour blend or cornstarch. If using cornstarch, mix it with a bit of cold broth or milk before adding it to the soup to avoid lumps.
5. Can I freeze this soup?
While it’s possible to freeze, the dairy can sometimes separate upon thawing. To minimize this, cool the soup completely before freezing and reheat it gently, stirring well. Adding a splash of cream during reheating can help restore the texture.
6. What can I serve with this soup?
This soup pairs beautifully with crusty bread, garlic knots, or even a simple side salad. For an indulgent twist, try it with a grilled cheese sandwich for the ultimate comfort food combo.
7. Can I make this soup healthier?
If you’re looking to lighten it up, swap the heavy cream for half-and-half or whole milk. You can also reduce the cheese and turkey bacon slightly without sacrificing flavor.
Conclusion: A Bowl Full of Comfort
There’s something magical about a recipe like this Classic Old-Fashioned Loaded Potato Soup. It’s not just a meal—it’s an experience. Whether it’s the creamy broth that hugs every spoonful, the crispy bites of turkey bacon, or the gooey melted cheese, this soup brings a little bit of joy to every bowl.
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Classic Old-Fashioned Loaded Potato Soup
- Total Time: 45 minutes
Description
This hearty and creamy potato soup is the ultimate comfort food! Packed with tender potatoes, crispy turkey bacon, sharp cheddar cheese, and green onions, it’s a warm hug in a bowl. Perfect for chilly days or any time you crave a satisfying, flavorful meal.
Ingredients
- 4 medium-sized russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup sharp cheddar cheese, grated
- 6 strips of turkey bacon, cooked and crumbled
- 1/2 cup green onions, sliced (plus more for garnish)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
1️⃣ Start with the roux:
In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Sprinkle in the flour, stirring constantly, and cook for 2-3 minutes until the roux turns a light golden color.
2️⃣ Add the broth:
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle boil.
3️⃣ Cook the potatoes:
Add the diced potatoes to the pot. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
4️⃣ Add cream and milk:
Stir in the heavy cream and milk, allowing the soup to warm through without boiling.
5️⃣ Incorporate the mix-ins:
Mix in the crumbled turkey bacon, sliced green onions, and grated cheddar cheese. Stir until the cheese is melted, and the soup becomes creamy and well-combined. Season with salt and pepper to taste.
6️⃣ Serve and garnish:
Ladle the soup into bowls and garnish with additional turkey bacon bits, green onions, and a sprinkle of cheddar cheese. Serve hot and enjoy!
Notes
- Make it your own: Add a dollop of sour cream or a sprinkle of smoked paprika for an extra flavor boost.
- Lighter option: Use half-and-half instead of heavy cream for a slightly lighter soup.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
- Perfect pairings: Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
