Loaded Potato Soup

Ingredients

Main ingredients and exact amounts

• 4 medium russet potatoes (about 2 pounds), peeled and cut into 1/2-inch cubes
• 6 slices thick-cut bacon
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken stock (or vegetable stock for vegetarian option)
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons sour cream (optional, for extra creaminess)
• 3 tablespoons chopped fresh chives or green onions for garnish

• Use russet potatoes for a creamy, fluffy texture; waxy potatoes will remain firmer and produce a chunkier soup.
• If you prefer less sodium, use a low-sodium stock and adjust salt at the end.
• For smoky depth without pork, substitute smoked paprika and smoked tofu or omit bacon and increase onion browning.
• Grate cheddar fresh for best melting; pre-shredded can contain anti-caking agents that inhibit smoothness.

• This recipe yields 4 to 6 servings depending on portion size.
• To double, scale stock and dairy proportionally and simmer slightly longer to fully cook additional potatoes.

Equipment and prep

Essential equipment

• 6-quart heavy-bottomed pot or Dutch oven for even heat and space for stirring
• Chef's knife and cutting board for uniform potato cubes
• Box grater for shredding cheddar
• Ladle and heatproof spatula for stirring
• Immersion blender or potato masher for texture adjustment
• Measuring cups and spoons for accurate dairy and thickener ratios

• Cut potatoes into uniform 1/2-inch cubes so they cook evenly in the same time window; thicker pieces will lag and thinner pieces will disintegrate.
• Drain excess fat after cooking bacon but reserve 1 tablespoon in the pot for onion sauté to maintain bacon flavor without greasy soup.
• Grate cheddar and keep cold until just before adding to reduce oil separation and clumping.
• Measure stock and dairy ahead and bring milk to room temperature briefly to reduce chilling the pot when added.

• Render bacon over medium heat until crisp; watch closely to avoid burning which will add bitter flavor.
• If using an immersion blender, remove pot from direct heat or reduce heat to low before blending hot liquid to prevent splatter and steam burns.
• Keep a small bowl of hot water nearby to warm ladle and serving bowls to maintain soup temperature on the table.

Preparing the potatoes and bacon

Bacon rendering and crisping

• Lay bacon strips flat in a cold large skillet and cook over medium heat; this draws out fat and results in even crisping.
• Flip bacon every 2 to 3 minutes; remove to a paper-towel-lined plate when crisp and reserve rendered fat.
• Crumble half the cooked bacon for garnish and reserve the other half for stirring into the soup just before serving for textural contrast.

• After peeling and dicing, rinse potato cubes briefly to remove excess surface starch; this prevents gluey texture in the broth.
• If potatoes will sit more than 10 minutes, place them in cold water to prevent browning; drain and pat dry before cooking.
• Sear potato cubes in a tablespoon of the reserved bacon fat for 2 to 3 minutes before adding stock to seal edges and add a subtle roasted flavor.

• Bacon: 8–12 minutes total depending on thickness.
• Potatoes cooked in simmering stock: 12–15 minutes until fork-tender when cut.
• If prepping ahead, refrigerate bacon and par-cooked potatoes separately and add them during reheating to preserve texture.

Making the soup base and thickening

Starting the roux and aromatics

• In the Dutch oven, melt 3 tablespoons butter over medium heat and add diced onion; cook until translucent, about 5 minutes, stirring frequently to avoid browning.
• Add minced garlic and cook 30–45 seconds until fragrant; do not brown garlic or it becomes bitter.
• Stir in 3 tablespoons flour to the butter and onion to form a light roux; cook 2 minutes to remove the raw flour taste while stirring constantly.

• Slowly whisk in 4 cups warm chicken stock, adding in two additions while whisking to prevent lumps; bring to a gentle simmer.
• Add the diced potatoes and simmer 12–15 minutes until potatoes are tender but not falling apart.
• For a thicker soup, reduce liquid by simmering uncovered an additional 5–10 minutes, or mash 1/3 of the potatoes in the pot with a potato masher to naturally thicken the broth.

• Lower heat to medium-low before adding milk and heavy cream; bring up to a gentle warm temperature without boiling to prevent separation.
• Temper the dairy by ladling one cup of hot soup into the milk, whisking, then returning mixture to the pot; this prevents sudden temperature shocks that cause curdling.
• Stir constantly after adding dairy and remove from heat if soup reaches a bare simmer to preserve a silky texture.

Cooking process and texture control

Simmering and consistency checks

• Bring soup to a gentle simmer and test potatoes with a fork; properly cooked potatoes should be tender but maintain shape for a loaded texture.
• If soup is too thin after dairy, simmer uncovered for 5–10 minutes and recheck; if too thick, add up to 1/2 cup stock at a time until desired consistency is reached.
• For a creamier body without thinning the flavor, mash 20–30% of the potatoes against the pot wall with a spatula or use an immersion blender to pulse until the texture is balanced between chunky and creamy.

• Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then taste after adding cheese; cheddar adds saltiness so fine-tune final seasoning afterwards.
• Remove the pot from low heat before stirring in 1 to 1 1/2 cups grated sharp cheddar in small handfuls, stirring each handful to fully melt and emulsify into the soup.
• If the cheese appears grainy, reduce temperature and whisk in a splash of warm stock or cream to smooth the texture.

• Stir in 2 tablespoons sour cream off heat for tang and silkiness, then fold in most of the reserved bacon pieces, leaving some to crisp as garnish.
• Adjust final seasoning with salt, pepper, and a squeeze of lemon if the soup tastes flat; acid brightens dairy-heavy soups.

Finishing touches and toppings

Topping choices and how to apply them

• Reserve crisp bacon and sprinkle on top just before serving to retain crunch; add chopped chives for fresh oniony aroma.
• Offer additional grated cheddar at the table for those who want extra cheese; cold cheese will melt slowly over hot soup creating thin ribbons.
• Add a dollop (about 1 tablespoon) of sour cream or plain Greek yogurt to each bowl to introduce a tangy counterpoint to rich dairy.

• Serve soup hot but not boiling; a ladle should glide smoothly and cling slightly to the side of the bowl indicating proper viscosity.
• If serving family-style, stir gently before ladling to redistribute cream and cheese that can settle during holding.
• Wipe bowl rims before serving to present a clean plate and avoid cooling rim contact that leads to a clotted appearance.

• Pair with crusty bread, a simple green salad, or toasted baguette slices brushed with garlic butter for a balanced meal.
• For a handheld option, serve soup in a bread bowl—slightly hollowed sourdough holds shape best.
• Garnish combinations to try: bacon + chives + extra cheddar; bacon + green onions + a sprinkle of smoked paprika; or chives + a small drizzle of olive oil for sheen.

Variations and dietary adjustments

Vegetarian and vegan adaptations

• Replace bacon with smoked mushrooms or smoked paprika for a similar smoky note; crisped oyster mushrooms provide texture like bacon.
• Use vegetable stock and swap dairy for full-fat coconut milk plus unsweetened plant-based cream to maintain richness; bind with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if needed.
• For vegan cheese, warm slowly and whisk in a small amount of nutritional yeast for cheesy flavor; avoid high heat to prevent separation of vegan fats.

• Use 2% milk and omit heavy cream; increase mashed potato proportion to maintain body instead of adding additional fat.
• Bake or air-fry diced potato cubes until golden and add to a lighter broth base for texture without heavy dairy.
• Substitute turkey bacon or center-cut bacon to reduce fat; crisp and drain thoroughly to preserve flavor while lowering grease.

• Add roasted garlic for a sweeter, more caramelized garlic profile; roast whole heads at 400°F for 35–40 minutes and squeeze into the pot.
• Stir in cooked corn kernels or diced ham for a hearty variation; add at the end and heat through for 3–4 minutes.
• Introduce fresh herbs such as thyme or rosemary sparingly; use 1 teaspoon chopped thyme to avoid overpowering the potato-cheese balance.

Frequently Asked Questions (FAQs)

Can I make this soup ahead and reheat?

• Yes. Cool to room temperature within two hours, refrigerate up to 3 days. Reheat gently over low heat, stirring frequently; add a splash of stock or milk to refresh consistency if it thickens in the fridge.

• Add cheese off heat or over very low heat in small increments, stirring constantly. Use freshly shredded cheese and avoid pre-shredded blends that contain anti-caking agents.

• Freezing dairy-heavy soups can change texture; freeze without dairy (use only stock and potatoes) up to 3 months, then thaw and add fresh milk/cream and cheese when reheating.

• Replace the flour roux with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water per cup of liquid to thicken), adding slurry gradually until desired thickness is reached.

• Russet potatoes yield the creamiest body due to higher starch content. Yukon Gold is an acceptable substitute for a slightly waxier texture and buttery flavor.

• Add salt sparingly after cheese addition, as cheddar and bacon contribute significant salt. Taste and adjust in small increments to avoid over-salting.

• Add a small splash (1/2 teaspoon) of apple cider vinegar or a squeeze of lemon juice to brighten the overall flavor without making it acidic.