$6.16 recipe / $1.02 serving
Loaded baked potatoes are wonderful, however you’ll be able to’t cozy up and heat your fingers on it like you’ll be able to with an enormous bowl of soup! So let’s flip that baked potato right into a thick and creamy, heat and comfortable, scrumptious and filling bowl of Loaded Potato Soup to get us via the final couple months of winter. This soup has all the standard fixins like bacon, bitter cream, cheddar cheese, and inexperienced onion all piled right into a thick and velvety potato soup base. Soooo cozy!
What Form of Potatoes are Greatest for Potato Soup?
I selected to make use of russet potatoes for my potato soup for a number of causes. They mash simply and are a bit starchier than different potato varieties, which helps make a pleasant thick soup. Youkon Gold, that are barely starchy and barely waxy and maintain their form higher, so they’re a great choice when you like your soup to be extra on the chunky-soupy aspect relatively than thick and velvety.
Searching for a Candy Potato Soup? Take a look at my Creamy Candy Potato Soup.
It’s All In regards to the Bacon
Utilizing a little bit little bit of bacon on this recipe goes a great distance towards including richness and smoky taste to each bowl. I used solely a ¼ pound of bacon so as to add taste whereas conserving the recipe budget-friendly, however you’ll be able to actually use ½ pound or perhaps a entire pound when you’re a bacon lover!
What Else Can I Add to Potato Soup?
I like recipes that permit for enjoyable add-ins or toppings, and this loaded potato soup is unquestionably one in every of them! Listed here are a number of different elements that you would be able to add, when you have them available:
Loaded Potato Soup
Loaded Potato Soup is like your favourite baked potato with all of the fixins, like bacon, bitter cream, inexperienced onion, and cheese, however in a bowl!
Servings: 6 1.5 cups every
- 4 oz. bacon ($1.37)
- 1 yellow onion, diced ($0.32)
- 4 cloves garlic, minced ($0.32)
- 3 Tbsp butter ($0.33)
- 1/4 cup all-purpose flour ($0.03)
- 2 cups rooster broth ($0.26)
- 2 cups entire milk ($0.40)
- 2 lbs. russet potatoes, peeled & diced ($1.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- 1/2 tsp salt (or to style) ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup bitter cream ($0.37)
- 4 oz. cheddar cheese, shredded ($1.15)
- 3 inexperienced onions, sliced ($0.30)
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Add the bacon to a big soup pot and prepare dinner over medium warmth till brown and crispy. Use a slotted spoon to switch the bacon to a clear bowl or plate, leaving the bacon grease within the pot.
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Whereas the bacon is cooking, cube the onion and mince the garlic. Add the onion and garlic to the pot after the bacon has been eliminated and prepare dinner over medium warmth within the bacon grease till the onions are delicate and translucent.
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Add the butter and flour to the pot and proceed to stir and prepare dinner over medium warmth for about two minutes to type a roux.
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Add the rooster broth and milk to the pot and whisk to dissolve all the flour and butter.
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Add the diced potatoes to the pot, cowl, and switch the warmth as much as medium-high to carry the broth as much as a boil. As soon as boiling, flip the warmth right down to medium-low and let the potatoes simmer for quarter-hour, or till they’re very tender (simply pierced with a fork).
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Use a potato masher or immersion blender to mash the potatoes till the soup is to your required thickness.
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Season the soup with smoked paprika, cayenne, salt, and pepper. As soon as seasoned, stir within the bitter cream.
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Serve the soup sizzling and prime every bowl with the crumbled bacon, sliced inexperienced onions, and cheddar cheese.
See how we calculate recipe prices right here.
Serving: 1.5 cups ・ Energy: 538 kcal ・ Carbohydrates: 39 g ・ Protein: 12 g ・ Fats: 38 g ・ Sodium: 736 mg ・ Fiber: 3 g
Dietary values are estimates solely. See our full diet disclaimer right here.
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Make Potato Soup – Step by Step Pictures
This recipe begins with BACON! Prepare dinner ¼ lb. of bacon in a soup pot over medium warmth till brown and crispy. Take away the bacon with a slotted spoon to a clear bowl or plate and depart the bacon grease within the pot.
Whereas the bacon is cooking, cube one yellow onion and mince 4 cloves of garlic. Add them to the pot after eradicating the bacon and proceed to sauté over medium warmth within the bacon grease till the onions are delicate and translucent.
Subsequent, add 3 Tbsp butter and three Tbsp flour to the onions and garlic. Proceed to prepare dinner and stir over medium warmth for about two minutes. The butter and flour will type a roux that helps thicken the soup.
Whereas the onions are sautéing, peel and cube 2 lbs. russet potatoes into ½-inch cubes. The smaller the cubes, the quicker they’ll prepare dinner.
Add 2 cups rooster broth and a couple of cups entire milk to the pot. Whisk to dissolve all of the flour and butter, then add the diced potatoes.
Simmer the potatoes within the soup for about quarter-hour, or till they’re VERY delicate. The full time wanted will depend upon the scale of your potato cubes, however you must allow them to simmer till they’re simply pierced with a fork in order that they’ll be simply washable.
Use a potato masher or immersion blender to partially mash the potatoes or till the soup is to your required thickness (some prefer it chunky, some prefer it clean!).
Then it’s time so as to add some extra seasoning. I added ½ tsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp salt, and ¼ tsp freshly cracked pepper.
And lastly, to make the soup additional creamy and additional baked-potato-like, stir in ½ cup bitter cream.
Slice three inexperienced onions and shred about 4oz. of cheddar cheese. Add the inexperienced onion, cheese, and crispy bacon to every bowl (or to the pot if you wish to make a pleasant presentation for the dinner desk).
Delish!
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