Loaded Potato Soup
Loaded Potato Soup
6 servings | 40 minutes
With a touch of spice from a jalapeño and warmth of smoked paprika, my Loaded Baked Potato Soup is here to chase away those winter blues! Topped with cheddar, bacon, and a dollop of crème fraîche, it’s my go-to comfort food recipe that you should tuck in your back pocket for your next cozy meal in!
It seems like every bad or rainy day growing up, potato soup was always on my mom’s stove—wait, wait, don’t leave, this isn’t a childhood story. But I do think she may have Pavloved me into craving potato soup whenever things get a little dreary. And I don’t know about you, but everything feels a bit dreary and anxiety-inducing right now, so I’m here to share my comfort food craving recipe with you. This Loaded Potato Soup combines smoky, spicy, creamy potatoes with crispy bacon and a touch of heat from jalapeños, creating the perfect bowl to share with family and friends—or stash in your freezer for the next crummy day.
When it comes to Loaded Potato Soup, the toppings are everything. I’m all about the classic combo of cheddar, bacon, green onions, and crème fraîche, but feel free to make it your own! Want a bit more texture? Top it with some crispy roasted chickpeas! Add fresh parsley or dill for an herby twist. Whatever you choose, embrace the comfort and dig in.
Tater Tips for the Perfect Potato Soup
Let the bacon cook slowly to achieve that perfect crispiness. It adds so much flavor to the soup, and the rendered bacon fat infuses the veggies. Be careful not to cook the bacon too high, or you’ll end up with chewy and burnt bits that won't contribute to the soup’s depth!
Leave some texture when blending the soup—about 80% blended is perfect. You want the soup to be creamy but still have some chunky potato pieces to keep the texture interesting.
Be sure to check for seasoning at the end! Since bacon and chicken stock can be so salty and potatoes can absorb a lot of the seasoning, always taste the soup after adding the cream and adjust the salt and pepper as needed. Quick trick: if you aren’t sure if it needs more salt, add a little pinch of salt to a spoonful of soup. If it tastes more delicious, it needs more salt! Throw a big pinch into the pot and try again!
Loaded Potato Soup
6 servings | 40 minutes
Ingredients
1 lb bacon
3½ lbs golden potatoes
1 jalapeno
1 yellow onion
4 garlic cloves
2 teaspoons smoked paprika
2 teaspoons dried parsley
½ teaspoon celery salt
½ teaspoon fresh cracked pepper
¼ teaspoon cayenne
6 cups chicken stock
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup shredded cheddar cheese
2 green onions
Crème fraîche, for topping
Instructions
Start with some prep: slice 1 pound of bacon into ½-inch pieces, dice 1 onion and 1 jalapeño, and finely dice 4 garlic cloves. Cube 3½ pounds of golden potatoes into mostly equal 1” cubes.
Add the sliced bacon to a cold Dutch oven or stock pot, then turn the heat to medium. Stirring occasionally, let the bacon cook until it’s golden brown and crispy, about 10-15 minutes. Line a plate with paper towels while the bacon cooks. Once crispy, scoop the bacon onto the plate, set it aside, and remove excess fat from the pot, leaving about 3 tablespoons of bacon fat.
To the same pot, add the diced onion and jalapeño along with the bacon fat. Sauté over medium heat until the veggies have softened, about 5-7 minutes. Add in the diced garlic, then 2 teaspoons smoked paprika, 2 teaspoons dried parsley, ½ teaspoon celery salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon cayenne. Stir everything together and cook for another minute until fragrant.
Add 4 tablespoons of unsalted butter to the pot and let it melt, scraping the bottom of the pot to release any stuck bits. Sprinkle in ¼ cup all-purpose flour and stir it in. Allow the mixture to cook for about 2 minutes to form a roux.
Add 6 cups of chicken stock to the pot, scraping the bottom again to lift any remaining bits. Carefully add the diced potatoes. Bring the mixture to a boil, then lower the heat to a rolling simmer and cook until the potatoes are fork-tender, about 12-15 minutes.
While the soup is boiling, prep your toppings: shred 1 cup of sharp cheddar cheese and thinly slice 2 green onions.
When the potatoes are ready, use an immersion blender to blend the soup until it’s creamy with some potato chunks still remaining. Aim for about 80% blended to achieve the perfect consistency. Stir in ½ cup heavy cream and ½ teaspoon kosher salt. Taste for seasoning and add more salt if needed.
Ladle the soup into bowls and top with shredded cheddar, crispy bacon, sliced green onions, and a dollop of crème fraîche to finish it off.
