The Ultimate Loaded Potato Soup Recipe

Written by Published on in Recipes

The best comfort food for the upcoming winter season. Having a cup of hot soup to warm you up, just sounds about perfect right now with this cold weather. Not only that but this recipe is EVEN BETTER the next day, so left overs are highly recommended to make.

This is a family FAVORITE since it’s creamy and cheesy and again, the best left overs! My kids love when I pack them this in their lunchbox for school. It is a restaurant style soup and has all the classic bake potato flavors but easier to eat!

I also used my Caraway Pans while making this & it heated so evenly and clean up was a BREEZE.

This is definitely a must try for this winter season, here is the recipe…

Ingredients:

  • 6 strips (uncooked) bacon cut into small pieces
  • 3 Tablespoons butter
  • 1 medium yellow onion chopped (about 1.5 cup/200g)
  • 3 large garlic cloves minced
  • ⅓ cup all-purpose flour
  • 2 ½ lbs gold or russet potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me)
  • 4 cups chicken broth
  • 2 cups milk
  • ⅔ cup heavy cream
  • 1 teaspoon ground pepper
  • 1 ½ teaspoon salt or more to taste
  • ¼ – ½ teaspoon ancho chili powder- OPTIONAL (this will add a depth of flavor)
  • ⅔ cup sour cream
  • Extra Toppings: Shredded cheddar cheese, chives, and additional sour cream and bacon

Directions:

  1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  2. Remove bacon pieces and set aside, leaving some of the fat in the pot. About 2-3 tablespoons.
  3. Add butter and chopped onion and cook over medium heat until onions are tender (5-7 minutes).
  4. Add garlic and cook until fragrant (about 30 seconds). Be very careful not to burn
  5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if possible).
  6. Add in chicken broth slowly while continuing to whisk. This will help incorporate the flour mixture evenly without lumps.
  7. Add in milk, potatoes, salt, pepper, and ancho chili powder (if using). Stir well.
  8. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  9. Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
  10. Return the pureed soup to the pot and add heavy cream, sour cream and reserved bacon pieces, stir well.
  11. Allow soup to simmer on low for 15 minutes before serving. Do not boil soup after adding in the cream or it could separate or curdle.
  12. Top with additional sour cream, bacon, cheddar cheese, oyster crackers or chives.

Notes:

***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.  I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

Then your soup will be ready to enjoy & eat!

Let me know what you think about the recipe & if you try it, don’t forget to tag me on instagram @thelunchboxseries and follow me there for more yummy recipes! Also, don’t forget to get your Caraway Pans.

Checkout My Holiday Template Bundle here as well, to help you stay organized & less stress this Holiday Season!

Shop My Favorite Soup Essentials HERE.

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