40-Minute Loaded Potato Soup Recipe – Rich Comfort in Every Bite

You know those days when only a big, steaming bowl of comfort will do? That’s when my loaded potato soup comes to the rescue! I’m talking creamy, dreamy potato goodness loaded with crispy bacon, melted cheddar, and fresh green onions – basically a baked potato in soup form. This recipe has gotten me through more chilly nights and stressful weeks than I can count. The best part? It comes together in about 40 minutes with simple ingredients you probably already have. Trust me, once you try this rich, hearty loaded potato soup, it’ll become your go-to comfort food too!

Why You’ll Love This Loaded Potato Soup

Oh my goodness, where do I even start? This loaded potato soup is basically a warm hug in a bowl – but let me tell you exactly why it’s so special:

• Comfort in every spoonful: That creamy, velvety texture with little chunks of tender potato? Pure comfort food magic.
• Weeknight lifesaver: From fridge to table in 40 minutes flat – even on my most chaotic evenings.
• Customizable: Want it extra cheesy? Done. Prefer it smoky? Add that bacon grease, baby!
• Better than takeout: When that soup craving hits, this homemade version beats any restaurant’s attempt.
• Crowd-pleaser: My picky kids and foodie friends all go back for seconds (and thirds!)

Seriously, this soup checks all the boxes – easy, delicious, and soul-warming. You just can’t go wrong!

Ingredients for Loaded Potato Soup

Here’s everything you’ll need to make this cozy masterpiece – I promise it’s all simple, pantry-friendly stuff:

• 4 large russet potatoes (peeled and diced into 1/2-inch cubes – trust me, uniform size matters!)
• 1/2 cup (1 stick) unsalted butter (the real deal – none of that margarine nonsense)
• 1/2 cup all-purpose flour (this creates that luscious, velvety base)
• 4 cups whole milk (the richer the better – though 2% works in a pinch)
• 1 cup heavy cream (this is where the magic happens)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly cracked black pepper
• 1 cup shredded sharp cheddar (hand-shredded melts better than pre-shredded)
• 6 thick-cut bacon slices (cooked until crispy and crumbled)
• 1/4 cup chopped green onions (both green and white parts)

Pro tip: Having everything measured and prepped before you start makes the cooking process smooth as silk!

Equipment You’ll Need

You won’t need fancy gadgets for this loaded potato soup—just grab these trusty basics:

• Large heavy-bottomed pot (my enameled Dutch oven is perfect for even heat)
• Wooden spoon or whisk (for that silky smooth roux)
• Sharp knife and cutting board (for dicing those potatoes)
• Ladle (for serving up those generous portions)

That’s it! Now let’s get cooking.

How to Make Loaded Potato Soup

Alright, let’s get this comfort food party started! I’ll walk you through each step – it’s easier than you think, and oh-so-rewarding when that first creamy spoonful hits your lips.

Preparing the Base

First things first – grab your favorite heavy pot and melt that butter over medium heat. When it’s all bubbly and fragrant (you’ll know it’s ready when it stops making that crackling sound), sprinkle in the flour. Now here’s the key: stir constantly for about a minute until it forms this golden paste we chefs call a roux. This little mixture is the secret to that velvety texture we’re after!

Next comes the fun part – slowly whisk in the milk and cream. I do this in about four additions, whisking like crazy each time to avoid lumps. It’ll look thin at first, but trust the process! Within minutes, you’ll have this gorgeous, creamy base that coats the back of a spoon.

Cooking the Potatoes

Now toss in those perfectly diced potatoes along with the salt and pepper. Crank up the heat just until it starts bubbling, then immediately reduce to a gentle simmer. Here’s where patience comes in – let those potatoes cook for about 15 minutes, stirring occasionally.

Test the potatoes with a fork – they should be fork-tender but not mushy. If you like your soup extra thick like I do, now’s the time to grab a potato masher and gently smash about a quarter of the potatoes right in the pot. This releases their starch and makes the soup gloriously hearty!

Adding Cheese and Toppings

Turn off the heat (important – we don’t want grainy cheese!) and stir in that glorious cheddar until it’s completely melted and the soup turns this beautiful golden-orange color. Now for the grand finale – ladle into bowls and go wild with toppings!

I always start with a generous handful of that crispy bacon (reserve some for seconds – trust me), then a sprinkle of fresh green onions. Sometimes I’ll even add a dollop of sour cream if I’m feeling fancy. Now grab a spoon, cozy up, and enjoy the best bowl of comfort you’ve ever tasted!

Tips for Perfect Loaded Potato Soup

After making this soup more times than I can count, I’ve picked up some foolproof tricks that’ll take your loaded potato soup from good to oh-my-goodness amazing:

• Potato power: For extra creaminess, mash about a quarter of the cooked potatoes right in the pot before adding cheese – instant thickness!
• Bacon bonus: Save that precious bacon grease and use it to sauté your onions if you’re feeling extra indulgent.
• Cheese secrets: Always shred your own cheese – pre-shredded won’t melt as smoothly. And take the soup off heat before stirring it in!
• Leftover love: The soup thickens as it sits – just thin it with a splash of milk when reheating.

These little touches make all the difference between good soup and legendary soup!

Variations for Loaded Potato Soup

Oh, the possibilities! This loaded potato soup is like your favorite blank canvas – here are my favorite ways to mix it up when I’m feeling creative:

• Veggie boost: Toss in a cup of chopped broccoli or cauliflower with the potatoes – it sneaks in nutrition without sacrificing creaminess!
• Smoky twist: Swap regular cheddar for smoked gouda or cheddar – that rich, campfire flavor takes it to another level.
• Spice it up: A dash of cayenne or some chopped jalapeños gives the perfect kick for those who like it hot.
• Breakfast version: Top with a fried egg and use breakfast sausage instead of bacon – soup for dinner and breakfast!

Don’t be afraid to play around – that’s how the best kitchen creations happen!

Serving Suggestions

This loaded potato soup deserves the perfect sidekicks! I always serve it with thick slices of crusty sourdough for dipping – though garlic bread is my guilty pleasure. For balance, a simple green salad with tangy vinaigrette cuts through the richness beautifully. Oh, and don’t forget extra bacon and cheese for garnish – go big or go home!

Storage and Reheating Instructions

Leftovers? No problem! This loaded potato soup keeps beautifully in the fridge for up to 3 days in an airtight container. When reheating, go low and slow on the stovetop with a splash of milk to bring back that creamy texture – microwaving tends to make it separate. Just stir often and don’t let it boil, or that precious cheese might get grainy!

Nutritional Information

Just a heads up – these numbers can vary depending on your ingredients and portion sizes! This loaded potato soup is definitely a hearty, comforting dish with all that creamy goodness from the potatoes, cheese, and bacon. While it’s packed with flavor, it’s best enjoyed in moderation if you’re watching your intake. As always, adjust ingredients to fit your dietary needs!

Frequently Asked Questions

Can I use frozen potatoes?

Honestly? I wouldn’t recommend it. Frozen potatoes tend to get mushy and release too much water, which can make your soup grainy. If you’re really in a pinch, thaw them completely and pat them dry first – but fresh potatoes are the way to go for that perfect texture!

How can I make this soup vegetarian?

Easy peasy! Just skip the bacon (sob!) and use veggie broth instead of the bacon grease. For that smoky flavor, try adding a dash of liquid smoke or smoked paprika. And don’t worry – it’ll still be crazy delicious with all that melty cheese!

What’s the best way to reheat leftovers?

Oh boy, this is important! Always reheat gently on the stove over low heat with a splash of milk or cream. Stir constantly and whatever you do, don’t let it boil – that’s when the cheese gets temperamental. If it’s looking too thick, just add liquid a tablespoon at a time until it’s back to that perfect creamy consistency.

Share Your Experience

Did this loaded potato soup warm your soul like it does mine? I’d love to hear how yours turned out – leave a comment or rating below to share your kitchen adventure!

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