Go Back
Loaded Potato Soup Recipe | Cozy Comfort Food Dinner
Allison Bryant

Loaded Potato Soup

This cozy, comforting loaded potato soup is a masterclass in texture and flavor. By using starchy Russet potatoes, a velvety butter-flour roux, and a blend of sharp and mild cheddar, we create a rich, indulgent experience without the need for pork or alcohol. Finished with a touch of sour cream and crispy smoked turkey 'bacon', this wholesome, hearty soup is the perfect centerpiece for a chilly evening dinner that the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 large Russet potatoes, scrubbed and cubed into 1/2 inch pieces
  • 4 tbsp unsalted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup half-and-half
  • 1 cup low-fat milk
  • 1 cup mild cheddar cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 slices smoked turkey breast or soy-based bacon alternative, crisped and crumbled
  • Salt and black pepper to taste
  • Fresh chives for garnish

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the diced onions and minced garlic to the pot, sautéing until softened and translucent.
  3. Whisk in the flour and cook for 1-2 minutes to create a blonde roux.
  4. Slowly pour in the chicken stock while whisking constantly to prevent lumps.
  5. Add the cubed potatoes and bring the mixture to a simmer until potatoes are fork-tender.
  6. Stir in the half-and-half and milk, then reduce heat to low.
  7. Gradually add the mild and sharp cheddar cheeses, stirring until completely melted and smooth.
  8. Remove from heat and stir in the sour cream.
  9. Season with salt and pepper to taste.
  10. Serve warm topped with crumbled turkey bacon and fresh chives.

Notes

Keep the potato skins on if you prefer a more rustic texture and additional fiber. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if it becomes too thick.