Introduction

Welcome to the ultimate comfort food journey—a recipe that promises warmth, flavor, and a dash of homely love. Hearty Homestyle Loaded Potato Soup is more than just a dish; it’s a hug in a bowl, designed to comfort you on the chilliest days and bring smiles around the dinner table. In this recipe, we blend the heartiness of potatoes, the richness of cheese, and the savory crunch of bacon, creating a soup that’s both luxurious and satisfying. Whether you’re looking to impress guests, make a weeknight dinner special, or simply indulge in some self-care, this loaded potato soup is your go-to. Follow along as we delve into the simplicity of creating this mouthwatering dish, step by step, ensuring you whip up a meal that’s bound to become a household favorite.

Ingredients

8 slices bacon, chopped
4 tablespoons butter
4 large Russet potatoes, peeled and cubed
1 medium onion, finely chopped
2 cloves garlic, minced
⅛ teaspoon cayenne pepper
¼ cup flour
2 ½ cups low sodium chicken broth
2 ½ cups 2% milk
1 cup shredded sharp cheddar
1 cup shredded white cheddar
½ cup sour cream
¼ cup chopped chives
Salt and pepper to taste

Directions & How to Prepare

Begin by heating a Dutch oven or heavy stockpot over medium heat. Cook the bacon until brown and crispy. Use a slotted spoon to transfer the bacon to a plate, keeping the grease in the pan.
Adjust the fat in the pan with butter to total 2 tablespoons. Melt the butter and sauté the potatoes and onions for about 5 minutes, until the onions are tender. Stir in the garlic and cayenne pepper, cooking for another minute.
Transfer the potatoes, onions, and garlic to a bowl, keeping the pan on the heat. Add additional butter to make up 4 tablespoons of fat, then sprinkle in the flour. Cook for 2-3 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken broth and milk, alternating between the two and ensuring a smooth mixture. Bring the soup to a simmer.
Return the potatoes, onions, and garlic to the pot. Simmer until the potatoes are tender.
Off the heat, stir in both types of shredded cheese until melted and smooth. Then, mix in the cooked bacon, sour cream, chives, and season with salt and pepper to taste.

Preparation Time

Total Time: Approximately 1 hour
- Prep Time: 15 minutes
- Cook Time: 45 minutes

Servings

This recipe serves 6 people, making it perfect for family dinners or gathering with friends.

FAQs

Can I use a different type of potato? Yes, while Russet potatoes are recommended for their texture, Yukon Golds are a great substitute.
Is it possible to make this soup vegetarian? Absolutely! Skip the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
Can I freeze this soup? Yes, though the texture may change slightly upon reheating. It’s best enjoyed fresh.
How can I thicken the soup if it’s too thin? You can blend a portion of the soup or add a bit more flour mixed with butter to thicken it.
Can I use pre-shredded cheese? While convenient, pre-shredded cheese may not melt as smoothly due to added preservatives. For best results, shred your own.

Conclusion

Our Hearty Homestyle Loaded Potato Soup embodies the essence of comfort food, offering a perfect blend of flavors and textures that soothe the soul. With every spoonful, you’re treated to the creaminess of the soup, the richness of the cheese, and the savory goodness of bacon, all harmonized with the humble potato. This recipe is not just about feeding the body but also about bringing warmth and joy to the heart. It’s a testament to how simple ingredients, when brought together with care, can create something truly magical. So, gather your ingredients, and let’s bring this comforting classic to your table. Here’s to many more meals that bring us together, one bowl of soup at a time.

Hearty Homestyle Loaded Potato Soup

Author: Tina
Total Time: Approximately 1 hour

Print Recipe

Description

Dive into the ultimate comfort with our Hearty Homestyle Loaded Potato Soup recipe, blending creamy textures with savory flavors for a cozy meal.

Ingredients

Scale

8 slices bacon, chopped
4 tablespoons butter
4 large Russet potatoes, peeled and cubed
1 medium onion, finely chopped
2 cloves garlic, minced
⅛ teaspoon cayenne pepper
¼ cup flour
2 ½ cups low sodium chicken broth
2 ½ cups 2% milk
1 cup shredded sharp cheddar
1 cup shredded white cheddar
½ cup sour cream
¼ cup chopped chives
Salt and pepper to taste

Instructions

Begin by heating a Dutch oven or heavy stockpot over medium heat. Cook the bacon until brown and crispy. Use a slotted spoon to transfer the bacon to a plate, keeping the grease in the pan.
Adjust the fat in the pan with butter to total 2 tablespoons. Melt the butter and sauté the potatoes and onions for about 5 minutes, until the onions are tender. Stir in the garlic and cayenne pepper, cooking for another minute.
Transfer the potatoes, onions, and garlic to a bowl, keeping the pan on the heat. Add additional butter to make up 4 tablespoons of fat, then sprinkle in the flour. Cook for 2-3 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken broth and milk, alternating between the two and ensuring a smooth mixture. Bring the soup to a simmer.
Return the potatoes, onions, and garlic to the pot. Simmer until the potatoes are tender.
Off the heat, stir in both types of shredded cheese until melted and smooth. Then, mix in the cooked bacon, sour cream, chives, and season with salt and pepper to taste.

Notes

This recipe serves 6 people, making it perfect for family dinners or gathering with friends.

Prep Time: 15 minutes
Cook Time: 45 minutes