Loaded Potato Soup is an easy, comforting, crowd pleaser. The base of this soup is so simple to make and the topping options are endless. I like to keep is classic with bacon, cheddar cheese, green onions and a dollop of sour cream. You could go crazy with topping options depending on your mood.
I used to make this soup all the time with leftover baked or mashed potatoes. You use the soft potato flesh to thicken the soup base. I like this for two reasons. Firstly you don’t waste food and can give leftovers new life and secondly it makes it really easy to thicken the soup without having to mess with any flours or starches, which can become clumpy if your not careful.
The recipe below uses fresh potatoes instead of leftovers, but you if happen to have leftover potatoes (mashed or baked work best) by all means trade them out for the first set of potatoes in the recipe. Doing this will also reduce the cooking time.
It’s also really easy to make this soup base in advance and then reheat it and serve it with toppings. I’ve done this for a lunch-in with friends. I wanted to spend more time hangout and talking than I wanted to be in the kitchen. I made the soup base the night before and simply reheated it on the stove just before they got there. It was super easy and just as delicious.
I recommend keeping all the toppings out of the soup until you are serving it. That way the soup its self tastes like a potato with it’s toppings instead of a potato, green onion, cheese soup. I’ve had this happen when eating leftovers that I had added all the toppings into the soup before refrigerating it. Upon reheating the next day all the flavors had blended together a bit. It still tasted good but it wasn’t the same soup from the day before.
When making the soup base I love using my Chicken stock recipe. It’s got the perfect flavor and the added bonus of being a bone broth which boost its nutritional value.Print
Loaded Potato Soup
Like a baked potato with all the fix’ins but in soup form. Creamy potato based soup with chunks of potato, green onions, cheese and bacon.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: American
- 6 cups Stock
- 2 Large Russet potatoes (Peeled and diced)
- 1 Yellow Onion (Minced)
- 1/2 cup Sour cream (Plus extra for topping the soup)
- 3 Medium Russet potatoes (Washed and cubed)
- 2 TBS Butter
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 Large Green onions (Diced)
- 6 Thick slices Bacon (Sliced into thin strips)
- 1 1/2 cups Cheddar cheese (Shredded)
- Place a dutch oven on the stove and turn the heat to medium. Add the stock, the peeled and cubed potatoes, and the onion. Place the lid on the pot and cook for 30 minutes.
- After 30 minutes the potatoes and onions should be soft. Turn the burner to medium low and add the sour cream. Blend everything together. Use an emulsion blender or do it in batches using an upright blender.
- Once everything is smooth add the remaining cubed potatoes, butter, salt and pepper. Cook for 20-25 minutes until the potato chunks are soft.
- Meanwhile cook the bacon over medium-high heat till brown and crispy. Strain from fat and let cool on a paper towel to absorb the extra fat.
- Once the potato chunks are soft add the green onions and serve with bacon, cheddar, and extra sour cream on the side.
- Calories: 463
Keywords: Gluten free, Potato, Soup