Loaded Potato Soup
Dive into a bowl of comfort with this mouthwatering loaded potato soup that's sure to warm your soul! Creamy, velvety potatoes blend beautifully with savory bacon and sharp cheddar, while the option to top it off with green onions or a dollop of sour cream lets you customize each spoonful. Perfect for chilly evenings, this soup is your new go-to for cozy gatherings!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- a few cloves of garlic, chopped
- a good amount of garlic and herb seasoning
- 1 nice big fat yellow onion, finely chopped
- potatoes
🥩Meat & Seafood(2)
- baconoptional
- water and some chicken bouillon powder
🥛Dairy & Eggs(4)
- 3 tablespoons of butter (42 g)
- cheddar cheeseoptional
- some milk
- sour creamoptional
🫙Pantry Staples(2)
- a touch of flour
- 1 tablespoon of olive oil (15 ml)
🧂Spices & Seasonings(3)
- black pepperoptional
- about a teaspoon of Italian seasoning (5 ml)
- a pinch of salt
📦Other(1)
- chives or scallionsoptional
Nutrition (per serving)
Calories
573
Protein
19g
Carbs
41g
Fat
38g
👨🍳 Instructions
- 1
In a Dutch oven, add a drizzle of olive oil and 3 tablespoons of butter.
- 2
Add the finely chopped yellow onion and chopped garlic, season with a pinch of salt, and cook until translucent.
- 3
Stir in a touch of flour to create a roux and cook for about a minute.
- 4
Add water and chicken bouillon powder, followed by milk.
- 5
Season with garlic and herb seasoning and Italian seasoning.
- 6
Add chopped potatoes to the pot.
- 7
Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 40 to 45 minutes.
- 8
Prepare toppings such as sour cream, cheddar cheese, cooked bacon, and chopped chives or scallions.
- 9
Once the soup is ready, top with desired toppings and serve.
💡 Pro Tips
- ✓Cook the onion and garlic until completely translucent (3-4 minutes) before adding flour, because residual moisture prevents the roux from reaching 300-330°F needed to cook out raw flour taste and thicken the soup properly.timing3-4 minutes; 300-330°F
- ✓Use a 1:1 butter-to-flour ratio by weight (approximately 1 tablespoon flour per 3 tablespoons butter) to create a roux that thickens 4-6 cups of liquid to creamy consistency without graininess from excess starch.technique1:1 ratio by weight
- ✓Add milk after the soup reaches a simmer (not before), because milk proteins denature and curdle below 160°F when acidic bouillon is present; adding it hot prevents curdling and separation.timing160°F minimum
- ✓Cut potatoes into ¾-inch cubes rather than larger chunks; this 30% increase in surface area reduces cook time from 45 to 25-30 minutes while maintaining starch release for natural body without additional thickening.ingredient¾-inch cubes; 25-30 minutes
- ✓Reserve 1-2 cups of soup before adding sour cream topping, puree it, and stir back in to increase body from 40% starch absorption to 65% without cream curdling from high heat.technique40% to 65% starch absorption
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