Winter always means comfort food at my house.
And nothing says comfort like this amazing Loaded Potato Soup.
It’s thick and hearty and full of all the goodies that come on a loaded baked potato!
One of the best things about this is that I can just grab a jar of home canned potatoes out of the pantry, and have this on the table in 15 to 20 minutes.
If you don’t have canned potatoes, you can pre-bake 2 large baking potatoes and cube them up instead.
If you use baked potatoes instead of canned potatoes you need to add 1 cup of water to the soup when you add the potatoes.
We also like to use homemade cheddar cheese and sour cream in this soup.
There is something immensely satisfying about making something for dinner that comes from home made ingredients!
Oh, and the best way to serve this? In a sourdough bread bowl. Hands down favorite here.
But it’s great in just a regular ole bowl too!
Already. Ready to do this?
Thick & Hearty Loaded Potato Soup
- 1 quart canned potatoes (Yukon Gold and russets work best) OR 2 large baking potatoes, baked, cooled, and cubed plus 1 c water
- 1/3 c bacon drippings
- 1/3 c unbleached flour
- ½ tsp white pepper
- 1 tsp sea salt
- 3 c milk
- 1 c homemade sour cream
- ¼ c sliced green onions OR 2 Tbsp chives
- 6 bacon strips, cooked and crumbled
- 1 c shredded homemade cheddar cheese
BONUS: Using a Dutch oven for both frying the bacon and making the soup makes this a 1 pot meal!
In a large saucepan over medium heat, heat bacon drippings. Whisk in flour, salt, and pepper. Continue to whisk until smooth and golden brown.
Gradually add milk, whisking constantly. And I’m serious about gradually, If you dump it all in at once you’re gonna get lumps.
And ain’t nobody got time for that!
A good whisk is one of your most valuable kitchen tools! I love this flat whisk
and use it at least 3 or 4 times a week.
Nice and smooth and thick after gradually adding milk
Bring the soup base to a boil. Cook and stir for 2 minutes or until thickened.
Add the quart of potatoes or the cubed baked potatoes and water. The water in the potatoes will thin out the soup base just a smidge.
Stir that up well.
adding quart of potatoes to soup
Now add the cheese, reserving some for garnishing. Leave on the heat until the potatoes are heated through and the cheese is melted.
And finally, remove the soup from heat and whisk in the sour cream, bacon, and green onions or chives, reserving some of each for garnish.
adding the good stuff!
Garnish with bacon, green onions or chives, and cheese before serving.
And seriously, give it a try in a soup bowl. You’ll thank me!
in a sourdough bread bowl
More soups & stews you should try:
Thick and Hearty Loaded Potato Soup
Ingredients
- 1 quart canned potatoes Yukon Gold and russets work best OR 2 large baking potatoes, baked, cooled, and cubed PLUS 1 c water
- 1/3 c bacon drippings
- 1/3 c unbleached flour
- ½ tsp white pepper
- 1 tsp sea salt
- 3 c milk
- 1 c sour cream
- ¼ c sliced green onions
- OR 2 Tbsp chives
- 6 bacon strips cooked and crumbled
- 1 c shredded cheddar cheese
Instructions
- In a large saucepan over medium heat, heat bacon drippings. Whisk in flour, salt, and pepper. Continue to whisk until smooth and golden brown.
- Gradually add milk, whisking constantly.
- Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Add the quart of potatoes (or baked cubed potatoes and water) and stir.
- Now add the cheese, reserving some for garnish. Leave on the heat until the potatoes are heated through and the cheese is melted.
- Remove from heat and whisk in sour cream, bacon, and green onions or chives, reserving some for garnish.
- Garnish with bacon, green onions or chives, and cheese before serving.
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