This rustic Loaded Potato Soup is so easy to make and has a ton of flavor!! Loaded Potato Soup is comforting, warm and you can tailor it to your tastes.
Have you ever had fresh potatoes freshly plucked from the ground?
They’re delightful, in every sense of the word.
No, I didn’t have fresh potatoes on hand when I made this Loaded Potato Soup. But potato season will be here in just a few weeks and I plan on digging a good number of them out of the ground. Apples may have arrived as well. Which means that apple dessert recipes won’t be far behind :)
This loaded potato soup is rustic in the sense that I used red potatoes that I didn’t bother peeling. Just simmer, mash and add a few more ingredients to make a delicious, creamy soup? Yeah, this is a soup you’ll be wanting to make often.
I really should have called it Cheesy Loaded Potato Soup because there is a fair amount of cheese melted into it. But I figure the “loaded” part gives a pretty good indication that this soup is firing on all cylinders and there’s not much holding it back. Potatoes, whole milk, cheese, bacon…oh yeah, it’s a killer potato soup recipe. I even added a few minced jalapenos to mine – you know me, loaded isn’t loaded without some type of jalapeno, chipotle or poblano. And, of course, some more cheese.
I love the texture of this loaded potato soup and that the skins add a smidge of something healthy to an otherwise not-much-redeeming-about-it cheesy potato soup. If you find that rustic-style is not your cup of tea (or bowl of potatoes, ha!) you can certainly make it with russets that you’ve peeled and cut into smaller chunks. Stirring in a few tablespoons of adobo sauce to make it a Chipotle Loaded Potato Soup also wouldn’t be a terrible idea. Ahhhh…and another potato soup recipe is born!
- 1/2 pound bacon, sliced into large pieces
- 1/2 medium-sized sweet onion, chopped
- 3 tablespoons flour
- 1 32-ounce container low-sodium chicken broth (4 cups)
- 3 pounds red potatoes, quartered or halved depending on size
- 1 1/2 cups shredded cheddar cheese
- 2 cups whole milk (almond milk works, too)
- kosher salt & freshly ground black pepper
- toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, minced fresh jalapeno, a drizzle of adobo sauce
- Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
- Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about a minute (this will remove the "raw" flour taste).
- Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
- Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until very hot.
- Ladle soup into bowls and top each as desired.
If you like this Loaded Potato Soup recipe, be sure to follow my Easy Dinner Pinterest board for more ideas!