Thick & Creamy Loaded Potato Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
5–6 medium Russet potatoes, peeled and cubed Starchy potatoes for perfect body and creaminess
1 large yellow onion, finely chopped Creates a sweet-savory foundation
3 cloves garlic, minced Adds warmth and aroma,don’t let it brown too much
6 strips of thick-cut bacon, chopped Cook separately for crispy texture and fat to sauté veggies
3 tbsp unsalted butter For sautéing and richness
1/4 cup all-purpose flour To make a roux and thicken the soup naturally
3 cups whole milk Creamier than broth, base of our velvety texture
1 cup chicken stock or vegetable broth Layered savory depth
1 ½ cups shredded sharp cheddar cheese Bold flavor and gooey finish
4 oz cream cheese, softened Adds that luscious, creamy tang
Salt and freshly ground black pepper, to taste
Chopped fresh chives, for garnish
Sour cream, for garnish Balances richness with brightness
Step-by-Step Instructions
- Crisp the bacon: In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave 1 tbsp of bacon fat in the pot.
- Sauté the aromatics: Add butter to the pot. Once melted, toss in onions and cook until translucent,about 5–7 minutes. Stir in the garlic and cook 1 minute more.
- Build the roux: Sprinkle in flour and whisk constantly for 2 minutes to cook off raw taste.
- Pour and whisk: Slowly pour in milk and broth while whisking to avoid lumps. Simmer gently, stirring often.
- Cook the potatoes: Add the cubed potatoes and simmer until tender (about 15–18 minutes). Mash half with a masher in the pot for creaminess—leave the rest chunky.
- Stir in the cheeses: Reduce heat and gently stir in cheddar and cream cheese until melted and fully incorporated. Season with salt and pepper.
- Garnish and serve: Ladle into bowls and top with crispy bacon, more cheddar, chives, and a dollop of sour cream.
Chef’s Insight: Don’t let the garlic brown,it turns bitter fast.
Pro Tips & Common Mistakes to Avoid
Don’t skip the roux, It’s the secret to smooth, thick texture without adding too much cream.
Use room-temp cream cheese, Cold cheese clumps, warm blends like a dream.
Avoid boiling after adding cheese, It’ll split and turn grainy. Keep it gentle.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Whether you’re ladling this soup straight from the pot or meal-prepping for the week, it stores beautifully in the fridge for 4 days. Gently reheat on the stove (add a splash of milk or broth), or freeze without toppings for up to 2 months. It’s even better the next day,the flavors deepen like a good stew.
Thick & Creamy Loaded Potato Soup Recipe
Ingredients
- 5 Medium Russet potatoes
- 1 Large Yellow onion
- 3 Minced Garlic cloves
- 6 Strips Thick-cut bacon
- 3 Tbsp Unsalted butter
- ¼ Cup All-purpose flour
- 3 Cups Whole milk
- 1 Cup Chicken
- 1½ Cup Sharp cheddar cheese
- 4 Oz Cream cheese
- To taste Salt & black pepper
- For garnish Fresh chives
- For garnish Sour cream
Instructions
- Crisp the bacon: In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave 1 tbsp of bacon fat in the pot.
- Sauté the aromatics: Add butter to the pot. Once melted, toss in onions and cook until translucent—about 5–7 minutes. Stir in the garlic and cook 1 minute more.
- Build the roux: Sprinkle in flour and whisk constantly for 2 minutes to cook off raw taste.
- Pour and whisk: Slowly pour in milk and broth while whisking to avoid lumps. Simmer gently, stirring often.
- Cook the potatoes: Add the cubed potatoes and simmer until tender (about 15–18 minutes). Mash half with a masher in the pot for creaminess—leave the rest chunky.
- Stir in the cheeses: Reduce heat and gently stir in cheddar and cream cheese until melted and fully incorporated. Season with salt and pepper.
- Garnish and serve: Ladle into bowls and top with crispy bacon, more cheddar, chives, and a dollop of sour cream.
Notes
- Starch as Sculptor: In this soup, potatoes aren’t just an ingredient,they’re the architect. Their starch, when simmered slowly and partially mashed, builds a structure that’s thick without shortcuts. No heavy cream, no artificial thickeners. Just the natural chemistry of time and tuber.
- The Fat Factor: Bacon does double duty. Rendered low and slow, its fat isn’t a garnish,it’s liquid seasoning. Used to sauté the aromatics, it lays down a smoky foundation. Save the crispy bits for topping, but never waste what comes before it,it’s pure umami gold.
- Heat Management is Texture Control: This soup’s identity lies in its silky-meets-chunky balance. Simmer too high and the milk may split; too low and the potatoes stay stubborn. The magic? A gentle, consistent simmer where ingredients merge, not melt.
- Cheese Enters Gently: Cheddar and cream cheese aren’t melted,they’re folded in, almost like a pastry cream. Add them at the finish, off the direct heat. Stir slow. This isn’t nacho night,it’s a velvet pour that’s more soufflé than street food.
- Seasoning Isn’t Salt, It’s Strategy: Start with restraint, finish with instinct. Every ingredient,bacon, broth, cheese,brings its own salt. The chef’s job isn’t to season blindly, but to taste with memory, adding only what’s needed to create harmony, not volume.
Crispy bacon. Bright chives. Cool sour cream. Each finishing touch is there for temperature, texture, or tone,not just looks. Think of garnishing like seasoning: intentional, balanced, and always earned.
FAQs
There’s a reason this Loaded Potato Soup is a staple in both diners and fine bistros,it’s hearty, indulgent, and soul-satisfying. Make it once, and it’ll become your go-to cold-weather comfort food. Save this recipe, share it with a fellow soup lover, and don’t forget to leave a review or tag us when you make it,because good soup is meant to be shared.
