Description
This Fashioned Loaded Potato Soup is a rich, creamy, and comforting dish featuring tender russet potatoes, crispy bacon, sharp cheddar cheese, and a hint of smoked paprika. Perfect for chilly days, this recipe uses a stovetop method to create a hearty soup with a velvety texture, garnished with green onions and extra cheese for added flavor and presentation.
Ingredients
Main Ingredients
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups russet potatoes, peeled and diced
- 3 cups chicken broth
- 2 cups whole milk
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For Garnish
- Chopped green onions
- Extra shredded sharp cheddar cheese
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux: Sprinkle in the flour and stir constantly for 1 minute to form a roux, which will help thicken the soup.
- Add Broth and Potatoes: Gradually whisk in the chicken broth while scraping the bottom of the pot to incorporate any browned bits. Add the diced potatoes to the pot.
- Simmer Potatoes: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Dairy and Seasonings: Stir in the whole milk, sour cream, sharp cheddar cheese, salt, black pepper, and smoked paprika if using. Continue to simmer for another 5 minutes, stirring occasionally, until the soup is thick and creamy.
- Adjust Texture: For a chunkier texture, use a potato masher to partially mash the potatoes in the soup. Alternatively, blend a portion of the soup for a smoother consistency using an immersion blender or standard blender.
- Serve and Garnish: Ladle the soup into bowls, topping each serving with the reserved crispy bacon, chopped green onions, and extra shredded cheddar cheese.
Notes
- For a vegetarian version, omit the bacon and substitute chicken broth with vegetable broth.
- Yukon Gold potatoes can be used instead of russet potatoes for a creamier texture.
- The soup thickens as it cools; add extra broth or milk when reheating to reach desired consistency.
