My husband always says he’s not a “soup person“, but every time I make this soup, he always asks for more! He loves this creamy loaded potato soup so much, that I had to make it two days in a row.

Its creamy, its warm, it tastes just like the best loaded baked potato you’ve ever had. Stop wasting time and go start pan searing your bacon, chances are, you already have everything you need for this recipe in your fridge right now!

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

INGREDIENTS :

• 6 Russet Potatoes OR 8 Yellow Potatoes. Peeled and cubed into 1cm cubes.
• 6-8 strips of Bacon. Cut into centimeter strips.
• 3 TB (Tablespoons) Butter.
• 1 medium Onion. Diced.
• 6 Garlic cloves. Chopped, pressed or grated.
• 1/3 cup flour.
• 4 cups Meat Stock (I used my trusty Orrington Farms beef broth base that I use for quite literally everything, link provided below!)
• 2 cups Milk.
• 2/3 cup Heavy Cream.
• 2/3 cup Sour Cream.
• 1/2 tsp Paprika powder.
• Salt and pepper to taste. I would do about 2 tsp (teaspoons) salt at least and 1 tsp pepper.
• Sliced scallions/chives, sour cream, cheddar cheese, and cooked bacon bits for topping. (optional, but highly recommended)

STEPS :

1. Peel your potatoes and dice them into bite size pieces. Cut your bacon up and add to your Dutch oven. Sautée until browned and crispy. Remove bacon from Dutch oven and set aside. Leave the bacon fat inside. Add your butter and melt. Toss in your diced onion and sautée for about 1-3 minutes. Then add pressed/ grated/finely diced garlic and sautée until fragrant. About 30-60 seconds.
2. Sprinkle in your flour and use a spatula to spread it around. This is your roux. A roux is a thickening agent made from flour and fats like butter, oil or lard that is used to thicken soups and stocks, sauces and the likes.
3. Cook your flour and onion-garlic mixture (roux) for about 1-3 minutes, until golden in color. Turn your heat down so you don’t burn it. Add in your liquids, which means the stock, milk, and cream. Add your paprika powder, salt and pepper and your potatoes! Bring to a boil and turn the heat down to low to low-medium and boil for about 15 minutes.
4. Check your potatoes and if they are tender. Once your potatoes are fork or knife tender, use a ladle to remove half of your stock and potatoes from the Dutch oven. Either use a immersion blender or a regular blender to blend half of your stock and potatoes. Once done, add back your full potato pieces and toss in your sour cream and bacon (reserve some of the bacon you cooked earlier to top your soups or just cook some extra on the side for the topping). Use a whisk if you need to, to break it up. However using a spoon or ladle should work fine to mix it all up.
5. Turn off your heat and put a lid on top. Let stand for 5-10 minutes then begin plating.
6. Ladle your soups into bowls and top with cheddar cheese, a dollop of sour cream, some cooked bacon, and a good amount of scallions/chives and enjoy!

Start your soup by cutting your bacon into 1 cm strips and putting into a medium to medium-hot dutch oven.

Cook until browned and crispy. Remove the bacon from the dutch oven and set aside. Leave the bacon fat in your dutch oven.

While your bacon is cooking, use this time to dice your onion, cut/press/grate your garlic and peel and dice your potatoes into 1 cm (centimeter) sized pieces. Basically bite sized pieces. Keep your potatoes submerged in water so they don’t turn brown/gray in color.

Once your bacon is done and set aside, toss in your butter into the bacon fat. Let it melt and then add your onion. Cook your onion for 1-3 minutes and then add your grated/pressed/chopped garlic and cook for 30-60 seconds so it doesn’t burn.

Sprinkle in your flour and mix it in well. Turn heat down and cook for a few minutes until its golden in color. This is your roux. A roux is a thickening agent made from flour and fats like butter, oil or lard. A roux is used to thicken stocks and soups, sauces and the likes.

Once your roux is ready, add in your liquids. This means your milk, heavy cream and stock. Mix well. Then proceed to adding your paprika, salt and pepper and mix as well.

Add your diced potatoes. Turn the heat up and bring to a boil. Once it begins boiling, turn the heat down to low or medium-low and continue cooking for 15 minutes or until your potatoes are tender.

Your potatoes are ready when they easily break apart with normal pressure from the edge of a spoon or butter knife.

Once your potatoes are tender, use a ladle and remove half of your potatoes from your dutch oven and put aside in a bowl for now. This is done so that you have some solid pieces in your soup after you’re done blending the half that’s left in the pot/dutch oven.

Use an immersion blender to blend the half of the potatoes that are left in the dutch oven into a nice creamy consistency. You can use a blender for this if you do not have an immersion blender, however, I highly recommend getting an immersion blender if you do not have one yet!

Once you’re done blending, add the previously set aside potatoes and stock back into your dutch oven.

Add your cooked bacon (make sure you reserve a little of your cooked bacon on the side for topping!) into the dutch oven along with your sour cream. Mix well to fully incorporate.

Cover with a lid. Turn off the heat and let it rest for 5-10 minutes.

Begin plating your soups. Top with grated cheddar cheese, your reserved bacon bits, a dollop of sour cream and chopped chives/scallions! We love topping with extra chives!

Enjoy!

LINKS TO PRODUCTS I LOVED USING DURING THIS RECIPE :

STAUB Dutch Oven – https://amzn.to/4fwQZZ3

KitchenAid Immersion Blender – https://amzn.to/3BD2MqW

Orrington Farms Beef Broth Base – https://amzn.to/4gCiVM6

Glass Bowls – https://amzn.to/4fvoGtS

Flat Silicone Whisk – https://amzn.to/3P5qHSL

Large Soup Bowls – https://amzn.to/4h4caD9

Miyabi Knife – https://amzn.to/4gpTJIO

XL Acacia Wood Cutting Board – https://amzn.to/3BD3fJI