winter winds howl, nothing wraps you in warmth quite like a bowl of homemade potato soup. This recipe transforms humble spuds into velvety. A soul-warming dish that’s both elegant and deeply satisfying. When the winter winds die down, nothing warms you up like a bowl of homemade potato soup. This recipe transforms humble spuds into a velvety, soul-warming dish that’s elegant and deeply satisfying. Every spoonful delivers the perfect balance of creamy potatoes, smoky bacon, and sharp cheddar—the perfect meal.
Creamy Loaded Potato Soup
When winter winds howl, nothing wraps you in warmth quite like a bowl of homemade potato soup. This recipe transforms humble spuds into velvety
Ingredients
- 2 slices thick-cut bacon, diced
- 1 large yellow onion finely diced
- 3 celery stalks finely chopped
- 3 3 medium carrots, diced
- 4 garlic cloves, minced
- 2.5 pounds Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 4 cups low sodium chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon white pepper
- Salt to taste
Sharp cheddar cheese, freshly grated
Crispy bacon bits
Fresh chives, finely chopped
Sour cream
Fresh cracked black pepper
Instructions
- Build the Flavor Base:In a large Dutch oven, cook diced bacon over medium heat until crispy and fat has rendered (8-10 minutes). Remove bacon with a slotted spoon, leaving the fat behind. In this liquid gold, sauté onion, celery, and carrots until softened and onions become translucent (5-7 minutes). Add garlic and cook until fragrant, about 1 minute.
- Create the Roux:Add butter to the vegetables and allow it to melt. Sprinkle flour over the mixture and cook, stirring constantly, for 2-3 minutes to remove the raw flour taste. This will help thicken your soup beautifully.
- Develop the Body:Gradually whisk in chicken broth, stirring constantly to prevent lumps. Add diced potatoes, thyme, and white pepper. Bring to a gentle simmer and cook until potatoes are just tender when pierced with a fork (15-20 minutes).
- Perfect the Texture:Once potatoes are tender, use a potato masher to partially mash some of the potatoes right in the pot – this creates a naturally thick, creamy texture while leaving some chunks for interest. Add milk and cream, stirring to combine. Simmer for an additional 5 minutes.
- Final Symphony: Season to taste with salt (remember, the bacon adds saltiness). Ladle into bowls and top with reserved crispy bacon, sharp cheddar, fresh chives, a dollop of sour cream, and fresh cracked pepper.
Notes
Special Notes:
- Choose starchy Yukon Gold potatoes for the creamiest texture
- Don’t over mash the potatoes – some chunks create perfect texture
- For extra richness, add a splash more cream at the end
- Soup will thicken as it cools; thin with warm broth if needed
Nutrition Information (per serving):
- Calories: 425
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 580mg
- Total Carbohydrates: 42g
- Dietary Fiber: 4g
- Protein: 15g
- Sugar: 6g
Frequently Asked Questions:
Q: Can I make this soup ahead? A: Yes! It reheats beautifully within 3-4 days. The soup may thicken in the refrigerator; thin with warm broth when reheating. Q: Can I freeze this soup? A: While possible, cream-based soups can separate when frozen. For best results, freeze before adding dairy, then add cream and milk when reheating. Q: Can I make this vegetarian? A: Absolutely! Skip the bacon and use vegetable broth. Add a touch of smoked paprika for that smoky depth. Q: How do I prevent my potatoes from getting mushy? A: Don’t overcook them initially – they should be just tender when pierced. They’ll continue cooking slightly in the hot soup. Q: Can I use an immersion blender instead of mashing? A: Use caution with an immersion blender – overblending releases too much potato starch, creating a gluey texture. Hand mashing offers better control. Pro Tips:- Cut potatoes into uniform sizes for even cooking
- Don’t skip the white pepper – it adds subtle heat without black specks
- Grate cheese fresh rather than using pre-shredded for better melting
- Save some bacon fat for future cooking projects
- For extra depth, add a parmesan rind while simmering