Loaded Potato Soup
A mix of Yukon Gold and red potatoes gives this soup the best texture – the Yukons break down to make it creamy while the red potatoes hold their shape, giving you tender chunks in every bite.
Ingredients
- ~1.5 lbs cubed potatoes (a mix of red and Yukon gold)
- 3/4 cup diced yellow onion
- 1/2 cup diced celery
- 3/4 cup diced carrot
- 1.5 tsp minced garlic
- 8 slices of bacon
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch of cayenne pepper
- 4 cups chicken stock or broth
- 7 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2.5 cups whole milk
- 3/4 cup sour cream
- ~2 cups sharp Cheddar cheese, divided
- 3 tbsp fresh chives or green onions
Crisp the Bacon and Sauté the Vegetables
In a large pot over medium heat, cook the bacon until crisp, ~6-10 minutes. Remove it with a slotted spoon to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the pot.
Add the onion, celery, and carrot to the pot and sauté for ~5-7 minutes, until softened. Stir in the garlic for the last 30 seconds.
Simmer the Potatoes
Add the diced potatoes to the pot and toss to coat. Stir in 1/2 teaspoon each of salt and pepper, along with the thyme, oregano, and cayenne pepper. Pour in the chicken stock, bring to a boil, then reduce the heat and simmer for ~10 minutes, or until the potatoes are tender.
Once tender, use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture.
Make the Roux and Finish the Soup
In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly until the mixture thickens. Season with another 1/2 teaspoon each of salt and pepper.
Pour the cream mixture into the soup and stir until it thickens, about 5 minutes. Reduce the heat to low and stir in the sour cream, chives, 1.5 cups of the cheese, and half of the cooked bacon. Continue stirring until the cheese is melted.
Ladle the soup into bowls and top with the remaining cheese and bacon.
Loaded Potato Soup
Ingredients
- ~1.5 lbs cubed potatoes a mix of red and Yukon gold
- 3/4 cup diced yellow onion
- 1/2 cup diced celery
- 3/4 cup diced carrot
- 1.5 tsp minced garlic
- 8 slices of bacon
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch cayenne pepper
- 4 cups chicken stock or broth
- 7 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2.5 cups whole milk
- 3/4 cup sour cream
- ~2 cups sharp Cheddar cheese divided
- 3 tbsp fresh chives or green onions
Method
- Cook bacon until crisp in large pot, 6-10 minutes. Remove bacon, reserve 2 tbsp fat.
- Sauté onion, celery, carrot in bacon fat 5-7 minutes. Add garlic, cook 30 seconds.
- Add potatoes, salt, pepper, thyme, oregano, cayenne. Pour in stock, bring to boil.
- Reduce heat, simmer 10 minutes until potatoes tender. Partially mash potatoes in pot.
- Melt butter in separate pot. Whisk in flour, cook 1 minute. Gradually whisk in milk until thickened.
- Pour cream mixture into soup, stir 5 minutes until thickened.
- Reduce heat to low. Stir in sour cream, chives, 1.5 cups cheese, half the bacon until cheese melts.
- Serve topped with remaining cheese and bacon.
