Loaded Potato Soup
Loaded Potato Soup was made within a few days of my daughter’s request and she loved it 🙂
She left me a note that said “Mom, can you please make potato soup?”
Well, of course!
When your teen actually willingly communicates with you, you respond appropriately, right?!
I’ve never made potato soup soup from totally from scratch before.
A few years ago I made a slow cooker version with frozen potatoes and a cream of something soup.
But it was just okay.
I was kind of winging it here, but it turned out even better than I hoped.
How to make Loaded Potato Soup
This is not a light soup at all, as it starts out with a POUND of bacon.
Calm down though…most of it is used as a topping and this feeds a lot of people.
Cook the bacon in a large soup pot, remove about 3/4 of it and most of the grease.
Add diced yellow onions to the remaining bacon grease and cook for a few minutes.
Then add 3 pounds of diced Yukon Gold potatoes.
Next step is to season with a good amount of kosher salt, pepper, Old Bay, and ground red pepper for some spice.
This will cook for several minutes.
Then 5 cups of chicken broth go into the pot.
Simmer this for 15 minutes.
Using an immersion blender, pulse right in the pot until desired consistency.
I went for more of a creamy soup.
But if you want those chunks of potato goodness, just pulse less.
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Finally add a pint of heavy cream and 8 oz. of cubed Velveeta cheese.
Hey, I did warn you this was not a light soup at all.
Go big or go home was my motto with this soup 🙂
Taste for seasoning and add more kosher salt, pepper, Old Bay, and ground red pepper.
I must have tasted and reseasoned at least 3 times before getting it just right.
Season, taste, repeat.
Top Loaded Potato Soup with shredded cheese, bacon, and green onions 🙂
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If you like Loaded Potato Soup, also try…
Philly Cheesesteak Soup
Mexican Street Corn Soup
Slow Cooker Taco Soup
Blackstone Loaded Potato Chips
Twice Smoked Cheesy Potatoes
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Loaded Potato Soup
A cheesy and decadent potato soup loaded with yummy toppings
- 1 pound bacon
- 2 yellow onions diced
- 3 pounds Yukon Gold potatoes diced, skin on
- kosher salt, pepper, Old Bay seasoning, ground red pepper
- 5 cups chicken broth
- 1 pint heavy cream
- 8 oz Velveeta cheese cut into cubes
- Optional toppings: shredded cheese, green onions
In a large soup pot over medium heat, use a pair of kitchen scissors to cut the bacon into bite size pieces directly into the pot. Cook the bacon 7-8 minutes.
Remove 3/4 of the bacon and most of the bacon grease. Set this bacon aside to top the soup later.
Add the onions to the bacon grease in the pot over medium heat. Cook 7-8 minutes. Add the diced potatoes and some kosher salt, pepper, Old Bay, and a tiny bit of ground red pepper for some spice.
Cook the potatoes, stirring occasionally for about 5 minutes. Add chicken broth and bring to a boil, then reduce heat to simmer for 15 minutes.
Using an immersion blender, blend the soup to desired consistency.
Note: If you do not have an immersion blender you can use a regular blender in small batches. But let the soup cool, hot soup will make the blender lid explode.
Add the heavy cream and cubed Velveeta cheese. Let this simmer 5 more minutes, stirring occasionally.
Taste for seasoning, add more kosher salt, pepper, Old Bay, and ground red pepper according to your taste.
Serve with the remaining bacon, cheese, and green onions on top if desired.