Loaded Potato Soup
Indulge in a velvety bowl of loaded potato soup that’s bursting with flavor and comfort! This delightful dish combines tender potatoes, rich cream, and a generous sprinkle of melty cheese, all finished off with a pop of fresh scallions. Perfect for cozy nights, this hearty recipe will warm your soul and satisfy your cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 celery stalks, finely chopped
- 1 small onion, finely chopped
- 4 russet potatoes, peeled and diced into 1/2-inch cubes
🥩Meat & Seafood(3)
- 4 slices bacon, diced
- 1 teaspoon chicken bouillon powder (5 ml)
- 4 cups chicken stock (960 ml)
🥛Dairy & Eggs(4)
- 2 tablespoons unsalted butter (28 g)
- 2 cups Tillamook cheddar cheese, shredded (divided) (480 ml)
- 1 cup heavy cream (240 ml)
- 1 cup whole milk (240 ml)
🫙Pantry Staples(1)
- 2 tablespoons all-purpose flour (30 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon paprika (5 ml)
- Salt and freshly pepper, to taste
📦Other(1)
- For topping: sliced scallions, sour cream, extra cheddaroptional
Nutrition (per serving)
Calories
842
Protein
28g
Carbs
55g
Fat
57g
👨🍳 Instructions
- 1
In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside.
- 2
In the same pot, melt the butter and sauté the onion and celery until softened.
- 3
Stir in the flour and cook for a minute.
- 4
Gradually add the chicken stock, milk, and heavy cream, stirring constantly.
- 5
Add the diced potatoes, paprika, chicken bouillon powder, salt, and pepper.
- 6
Bring to a boil, then reduce heat and simmer until potatoes are tender.
- 7
Stir in 1 cup of the cheddar cheese until melted.
- 8
Serve topped with crispy bacon, scallions, sour cream, and remaining cheddar.
💡 Pro Tips
- ✓Render bacon fat to 190°F for 8-10 minutes before adding butter—the rendered fat (which has a higher smoke point at 400°F vs. butter at 350°F) prevents the butter from browning during the roux cook, keeping your soup pale and creamy rather than nutty-brown.technique190°F, 8-10 minutes, butter smoke point 350°F vs. bacon fat 400°F
- ✓Create a 1:1 fat-to-flour roux ratio (2 tablespoons each) and cook for exactly 1 minute at medium heat—this fully hydrates the starch granules without allowing them to brown, ensuring your thickening power reaches 100% efficiency when liquid is added.ingredient1:1 ratio, 1 minute, medium heat
- ✓Add dairy in two stages: whisk in stock while maintaining 180-190°F, then add milk and cream only after thickening to prevent curdling (dairy proteins denature above 160°F when acid/salt is present), achieving a silky texture without grainy texture.technique180-190°F for stock addition, add dairy after roux thickens, max 160°F
- ✓Simmer potatoes at a gentle 205°F (just below rolling boil) for 12-15 minutes—this slower cooking allows starch gelatinization to reach 65-70% completion, thickening the soup naturally without breaking down potatoes into mush or creating a gluey texture.timing205°F, 12-15 minutes, 65-70% starch gelatinization
- ✓Add cheese at 165°F (after removing from heat) and fold in for 30 seconds maximum—melting cheese above 170°F causes the fat to separate from milk solids, creating a grainy, broken texture even if it appears smooth initially.timing165°F, 30 seconds maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Loaded Potato Soup
Indulge in a velvety bowl of loaded potato soup that’s bursting with flavor and comfort! This delightful dish combines tender potatoes, rich cream, and a generous sprinkle of melty cheese, all finished off with a pop of fresh scallions. Perfect for cozy nights, this hearty recipe will warm your soul and satisfy your cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 celery stalks, finely chopped
- 1 small onion, finely chopped
- 4 russet potatoes, peeled and diced into 1/2-inch cubes
🥩Meat & Seafood(3)
- 4 slices bacon, diced
- 1 teaspoon chicken bouillon powder (5 ml)
- 4 cups chicken stock (960 ml)
🥛Dairy & Eggs(4)
- 2 tablespoons unsalted butter (28 g)
- 2 cups Tillamook cheddar cheese, shredded (divided) (480 ml)
- 1 cup heavy cream (240 ml)
- 1 cup whole milk (240 ml)
🫙Pantry Staples(1)
- 2 tablespoons all-purpose flour (30 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon paprika (5 ml)
- Salt and freshly pepper, to taste
📦Other(1)
- For topping: sliced scallions, sour cream, extra cheddaroptional
Nutrition (per serving)
Calories
842
Protein
28g
Carbs
55g
Fat
57g
👨🍳 Instructions
- 1
In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside.
- 2
In the same pot, melt the butter and sauté the onion and celery until softened.
- 3
Stir in the flour and cook for a minute.
- 4
Gradually add the chicken stock, milk, and heavy cream, stirring constantly.
- 5
Add the diced potatoes, paprika, chicken bouillon powder, salt, and pepper.
- 6
Bring to a boil, then reduce heat and simmer until potatoes are tender.
- 7
Stir in 1 cup of the cheddar cheese until melted.
- 8
Serve topped with crispy bacon, scallions, sour cream, and remaining cheddar.
💡 Pro Tips
- ✓Render bacon fat to 190°F for 8-10 minutes before adding butter—the rendered fat (which has a higher smoke point at 400°F vs. butter at 350°F) prevents the butter from browning during the roux cook, keeping your soup pale and creamy rather than nutty-brown.technique190°F, 8-10 minutes, butter smoke point 350°F vs. bacon fat 400°F
- ✓Create a 1:1 fat-to-flour roux ratio (2 tablespoons each) and cook for exactly 1 minute at medium heat—this fully hydrates the starch granules without allowing them to brown, ensuring your thickening power reaches 100% efficiency when liquid is added.ingredient1:1 ratio, 1 minute, medium heat
- ✓Add dairy in two stages: whisk in stock while maintaining 180-190°F, then add milk and cream only after thickening to prevent curdling (dairy proteins denature above 160°F when acid/salt is present), achieving a silky texture without grainy texture.technique180-190°F for stock addition, add dairy after roux thickens, max 160°F
- ✓Simmer potatoes at a gentle 205°F (just below rolling boil) for 12-15 minutes—this slower cooking allows starch gelatinization to reach 65-70% completion, thickening the soup naturally without breaking down potatoes into mush or creating a gluey texture.timing205°F, 12-15 minutes, 65-70% starch gelatinization
- ✓Add cheese at 165°F (after removing from heat) and fold in for 30 seconds maximum—melting cheese above 170°F causes the fat to separate from milk solids, creating a grainy, broken texture even if it appears smooth initially.timing165°F, 30 seconds maximum