Loaded Potato Soup
When the weather cools down, everyone loves a hearty soup on a chilly night. This loaded potato soup is done in no time, and the whole family (even the kids) will love it. Feel free to hide a few extra veggies, like carrots or broccoli, in the soup.
For the soup, you’ll need 1/2 lb. chopped bacon, 1 onion, chopped, 1/2 cup of chopped celery, 3 large cloves of minced garlic, 1/2 cup of all-purpose flour, 2 and 1/2 lbs. potatoes, peeled and cut into small pieces, 4 cups of chicken broth, 2 cups of milk, 2/3 cup of heavy cream, 1/2 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon of hot sauce and 2/3 cup sour cream. For the toppings, you will need cheddar cheese, chives, sour cream and some reserved bacon.
To make the loaded potato soup, begin by cooking the bacon in a large pot or Dutch oven until it is nice and crispy. Remove the bacon from the pot and set aside, leaving the grease. Add the chopped onion and celery and cook until they are tender and the onions are translucent. Add in the minced garlic and cook for another 30 seconds. Sprinkle in the flour and stir well.
Add the potatoes, chicken broth, milk, cream, salt, pepper and hot sauce. Bring everything to a boil and cook until the potatoes are tender, about 10 minutes. With an immersion blender, blend the soup until you reach your desired consistency. You can leave some chunks or blend until mostly smooth. Add the sour cream and most of the reserved bacon and stir well. Allow soup to simmer for 15 minutes before serving.
Top with your favorite loaded potato toppings like sour cream, bacon, cheddar cheese or chives.
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Loaded Potato Soup
Ingredients
- ½ lb bacon chopped
- 1 onion chopped
- ½ cup celery chopped
- 3 large cloves garlic minced
- ⅓ cup all-purpose flour
- 2 ½ lbs potatoes peeled and cut into small pieces
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp hot sauce
- ⅔ cup sour cream
- Cheddar cheese, chives, sour cream, and bacon for topping
Instructions
- Cook the bacon in a large pot or Dutch oven until it is nice and crispy. Remove the bacon from the pot and set aside, leaving the grease. Add the chopped onion and celery and cook until they are tender and the onions are translucent. Add in the minced garlic and cook for another 30 seconds. Sprinkle in the flour and stir well.
- Add the potatoes, chicken broth, milk, cream, salt, pepper and hot sauce. Bring everything to a boil and cook until the potatoes are tender, about 10 minutes. With an immersion blender, blend the soup until you reach your desired consistency. You can leave some chunks or blend until mostly smooth. Add the sour cream and most of the reserved bacon and stir well. Allow soup to simmer for 15 minutes before serving.
- Top with your favorite loaded potato toppings like sour cream, bacon, cheddar cheese or chives.
