Idaho's 1960s steakhouse servers invented loaded potato soup by blending baked potato bar toppings into yesterday's leftover soup.
Loaded Potato Soup
Dive into a bowl of comfort with this rich and velvety loaded potato soup, the ultimate autumn delight! Packed with tender potatoes, crispy bacon, and a sprinkle of sharp cheddar, this cozy dish is your go-to for chilly evenings. Whip it up in no time and savor every hearty spoonful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chives or green onion
- Minced garlic
- 1 small onion
- Pepper
- 8 gold potatoes
🥩Meat & Seafood(4)
- Bacon (optional)optional
- Chicken bouillon
- 2 cups chicken broth (480 ml)
- 1/3 cups chicken broth (79.2 ml)
🥛Dairy & Eggs(6)
- Boursin cheese
- 3 tbsp butter (42 g)
- 1 1/2 cup cheddar cheese (360 ml)
- 1 cup heavy cream (240 ml)
- 4 cups milk (960 ml)
- Sour cream
🫙Pantry Staples(1)
- flour
🧂Spices & Seasonings(2)
- Cajun seasoning
- Salt
👨🍳 Instructions
- 1
Start by cutting the gold potatoes and a small onion.
- 2
In a large pot, add some bacon and cook it fully, then remove it.
- 3
Add the onion, butter, minced garlic, and flour to the pot.
- 4
Combine all ingredients fully, then add 2 cups of chicken broth, 4 cups of milk, and 1 cup of heavy cream.
- 5
Season with salt, pepper, chicken bouillon, and Cajun seasoning.
- 6
Add the potatoes and let them cook for about 15-20 minutes or until tender.
- 7
Mash a few of the potatoes and add in Boursin cheese.
- 8
Add the bacon back in along with chives and 1 1/2 cups of cheddar cheese.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes after combining with butter and aromatics to eliminate raw flour taste and achieve proper thickening power through starch gelatinization.timing2-3 minutes
- ✓Heat your dairy to 140-160°F before adding to prevent temperature shock that causes proteins to seize and create a grainy texture instead of smooth emulsion.technique140-160°F
- ✓Mash only 30-40% of your cooked potatoes to create textural contrast while maintaining enough starch release to naturally thicken the soup base.technique30-40%
- ✓Add cheese in two stages - melting cheese like cheddar at 170°F or below prevents proteins from breaking and oil from separating out.timing170°F
- ✓Use Yukon Gold potatoes because their 16-18% starch content provides ideal thickening without becoming gluey like russets (20-22% starch).ingredient16-18% starch
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Idaho's 1960s steakhouse servers invented loaded potato soup by blending baked potato bar toppings into yesterday's leftover soup.
Loaded Potato Soup
Dive into a bowl of comfort with this rich and velvety loaded potato soup, the ultimate autumn delight! Packed with tender potatoes, crispy bacon, and a sprinkle of sharp cheddar, this cozy dish is your go-to for chilly evenings. Whip it up in no time and savor every hearty spoonful!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chives or green onion
- Minced garlic
- 1 small onion
- Pepper
- 8 gold potatoes
🥩Meat & Seafood(4)
- Bacon (optional)optional
- Chicken bouillon
- 2 cups chicken broth (480 ml)
- 1/3 cups chicken broth (79.2 ml)
🥛Dairy & Eggs(6)
- Boursin cheese
- 3 tbsp butter (42 g)
- 1 1/2 cup cheddar cheese (360 ml)
- 1 cup heavy cream (240 ml)
- 4 cups milk (960 ml)
- Sour cream
🫙Pantry Staples(1)
- flour
🧂Spices & Seasonings(2)
- Cajun seasoning
- Salt
👨🍳 Instructions
- 1
Start by cutting the gold potatoes and a small onion.
- 2
In a large pot, add some bacon and cook it fully, then remove it.
- 3
Add the onion, butter, minced garlic, and flour to the pot.
- 4
Combine all ingredients fully, then add 2 cups of chicken broth, 4 cups of milk, and 1 cup of heavy cream.
- 5
Season with salt, pepper, chicken bouillon, and Cajun seasoning.
- 6
Add the potatoes and let them cook for about 15-20 minutes or until tender.
- 7
Mash a few of the potatoes and add in Boursin cheese.
- 8
Add the bacon back in along with chives and 1 1/2 cups of cheddar cheese.
💡 Pro Tips
- ✓Cook your flour roux for exactly 2-3 minutes after combining with butter and aromatics to eliminate raw flour taste and achieve proper thickening power through starch gelatinization.timing2-3 minutes
- ✓Heat your dairy to 140-160°F before adding to prevent temperature shock that causes proteins to seize and create a grainy texture instead of smooth emulsion.technique140-160°F
- ✓Mash only 30-40% of your cooked potatoes to create textural contrast while maintaining enough starch release to naturally thicken the soup base.technique30-40%
- ✓Add cheese in two stages - melting cheese like cheddar at 170°F or below prevents proteins from breaking and oil from separating out.timing170°F
- ✓Use Yukon Gold potatoes because their 16-18% starch content provides ideal thickening without becoming gluey like russets (20-22% starch).ingredient16-18% starch