Loaded Potato Soup
This creamy and comforting loaded potato soup features familiar flavors of a baked potato, making it a perfect weeknight dinner or chilly night comfort food.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Yukon Gold or Russet work best
- 1 onion, chopped
- 4 cups chicken or vegetable broth Use vegetable broth to keep it vegetarian
- 1 cup milk Whole milk gives the creamiest result; 2% works too
- 1 cup shredded cheddar cheese Sharp cheddar = more flavor
- 1/2 cup sour cream See freezing note below
- 4 strips turkey bacon, cooked and crumbled Or smoked tempeh for vegetarian
- Green onions chopped for garnish
Instructions
Preparation
- Heat a large pot over medium heat with a tablespoon of oil or butter. Add the chopped onion and sauté until translucent and fragrant, about 4–5 minutes.
- Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15–20 minutes.
- Remove from heat briefly and mash some of the potatoes with a potato masher, pulse with an immersion blender until you reach your desired consistency (leave some chunks for texture).
- Return to low heat. Stir in the milk, shredded cheddar, and sour cream. Keep stirring until the cheese is fully melted and the soup is smooth and creamy. Do not boil after adding dairy to prevent curdling.
- Season with salt and freshly ground black pepper, tasting and adjusting as needed.
- Serve immediately in bowls, topped with crumbled turkey bacon and chopped green onions.
Notes
For best texture, freeze before adding sour cream; reheat and then stir in fresh sour cream. Use leftover mashed potatoes for a quicker version.