Ultimate Creamy Loaded Potato Soup
Indulge in the rich and comforting flavors of this Ultimate Creamy Loaded Potato Soup. Perfect for chilly evenings or gatherings, this hearty soup is packed with tender potatoes, crispy bacon, and savory vegetables, all enveloped in a luscious creamy base. Ideal for sharing, this recipe yields a generous 5 quarts—enough to serve a crowd or to keep for leftovers. Top with a dollop of sour cream, fresh chives, and extra bacon for a delightful finish that elevates each bowl. Dive into this deliciously versatile soup, and enjoy the nourishing warmth it brings to your table!
N/A
Servings
300
Calories
17
Ingredients
Ingredients
Vegetable stock
6 cups (homemade or store-bought)
Bacon
8 slices (chopped into 1-inch pieces)
Butter
3 tablespoons (none)
Yellow onion
1 large (chopped to 1/2 inch dice)
Celery ribs
3 (chopped to 1/2 inch dice)
Carrots
3 (chopped to 1/2 inch dice)
Leek
1 large (sliced (use white and light green parts only))
Salt
1 teaspoon (more to taste)
Black pepper
1/2 teaspoon (more to taste)
Dry mustard
1 teaspoon (none)
Paprika
1/2 teaspoon (none)
Dried thyme
1/2 teaspoon (none)
All-purpose flour
1/4 cup (none)
Milk
2 cups (none)
Potatoes
6 large (peeled and chopped to 1/2 inch dice)
Sour cream
1/2 cup (optional, for garnish)
Fresh chives
1/4 cup (chopped, optional for garnish)
Instructions
1
In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon grease in the pot, discarding any excess.
2
Add the butter to the pot with the bacon grease. Once melted, add the chopped onions, celery, carrots, and leeks. Sauté the vegetables for about 5-7 minutes, or until they start to soften and become fragrant.
3
In a separate bowl, combine the flour, salt, pepper, paprika, dried mustard, and thyme. Sprinkle this mixture over the sautéed vegetables in the pot. Stir constantly for 1-2 minutes to cook the flour, ensuring the mixture doesn’t burn.
4
Gradually pour in the milk while stirring continuously to prevent lumps from forming. Continue to cook for about 5 minutes, or until the mixture has thickened.
5
Add the diced potatoes and enough vegetable stock to cover the vegetables, leaving some extra liquid to ensure the soup remains creamy.
6
Bring the mixture to a gentle simmer and cook, stirring frequently, until the potatoes are tender (approximately 15-20 minutes).
7
Once the potatoes are cooked, use an immersion blender or carefully transfer a portion of the soup to a blender until smooth and creamy. Return the blended portion to the pot and stir thoroughly to combine.
8
Remove the pot from heat and stir in the shredded cheese until melted and incorporated. Sample the soup and adjust salt and seasonings as needed.
9
Ladle the soup into bowls and garnish with crispy bacon, a dollop of sour cream, and a sprinkle of fresh chives.
Nutrition Information
16g
Fat
36g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the total yield of this Ultimate Creamy Loaded Potato Soup recipe?
This recipe yields a generous 5 quarts of soup, making it perfect for large gatherings or leftovers.
How many calories are in a serving of this potato soup?
There are approximately 300 calories per serving of this soup.
What is the fat content per serving?
Each serving contains approximately 16 grams of fat.
How many carbohydrates are in one serving?
One serving of this loaded potato soup contains 36 grams of carbohydrates.
What is the protein content of the soup?
The soup provides 8 grams of protein per serving.
How many ingredients are required for this recipe?
The recipe requires 17 distinct ingredients to create the full flavor profile.
How should I cook the bacon for this soup?
Cook 8 slices of bacon chopped into 1-inch pieces over medium heat until crispy, then drain on paper towels.
What vegetables are used in the base of the soup?
The vegetable base includes a large yellow onion, three celery ribs, three carrots, and one large leek.
How should the leeks be prepared?
The leeks should be sliced using only the white and light green parts.
What spices are included in the seasoning blend?
The seasoning blend includes salt, black pepper, dry mustard, paprika, and dried thyme.
How do I create the thickening agent for the soup?
Sprinkle a mixture of flour and spices over the sautéed vegetables and stir for 1-2 minutes to cook the flour.
What type of stock is recommended for this recipe?
The recipe calls for 6 cups of vegetable stock, which can be either homemade or store-bought.
How many potatoes are needed and how should they be cut?
You will need 6 large potatoes, which should be peeled and chopped into 1/2 inch dice.
How do I prevent lumps from forming when adding milk?
Gradually pour in the milk while stirring continuously to ensure a smooth, lump-free consistency.
How long should the soup simmer once the potatoes are added?
The soup should simmer for approximately 15-20 minutes until the potatoes are tender.
How do I make the soup extra creamy?
Once the potatoes are cooked, use an immersion blender to process a portion of the soup until smooth.
When should I add the cheese to the soup?
Remove the pot from the heat before stirring in the shredded cheese until it is completely melted and incorporated.
What are the recommended garnishes for this soup?
Garnish with crispy bacon, a dollop of sour cream, and a sprinkle of fresh chives.
How much milk is used in the recipe?
The recipe uses 2 cups of milk to create the creamy base.
What kind of onion is best for this potato soup?
A large yellow onion chopped into a 1/2 inch dice is recommended.
How much butter is used to sauté the vegetables?
The recipe uses 3 tablespoons of butter along with a small amount of reserved bacon grease.
How much flour is required for the recipe?
The recipe requires 1/4 cup of all-purpose flour to thicken the soup.
Is the sour cream mixed into the soup or used as a topping?
The 1/2 cup of sour cream is intended as an optional garnish to be added to individual bowls.
Can I use store-bought stock for this recipe?
Yes, the recipe specifies that 6 cups of vegetable stock can be either homemade or store-bought.
What temperature should I use to sauté the vegetables?
The vegetables should be sautéed over medium heat for about 5-7 minutes.
How much dried thyme is used?
The recipe calls for 1/2 teaspoon of dried thyme.
Should the bacon grease be discarded?
Discard most of the grease, but leave about 1 tablespoon in the pot to cook the vegetables for added flavor.
How much dry mustard is included?
The recipe includes 1 teaspoon of dry mustard for a savory kick.
Can I adjust the salt levels?
Yes, the recipe starts with 1 teaspoon of salt but suggests sampling and adjusting to taste at the end.
What size should the carrots and celery be chopped?
The carrots and celery should be chopped into a 1/2 inch dice.