Loaded Potato Soup goes far beyond the basic spud to mimic that heavenly steakhouse side. The potato with bacon, butter, chives and sour cream all speak to the heart from a bowl.
Potato soups fall into two broad categories, spare and focused, or those loaded for bear. This obviously falls into the latter category for a hearty winter, stick-to-your-ribs meal.
Flavor and Texture
While interviewing chef Oswaldo Oliva at Lorea in Mexico City, he turned the tables on me. He asked which I would rather have, a never-ending stream of ice creams with different flavors, or taste one flavor with a never-ending stream of ingredients adding texture and flavors. It took only a moment of reflection, but the answer was obvious. Texture adds so much more to engage and please your palate.
I believe a textured, flavorful soup is superior to any homogenous mixture. That’s why we leave a lot of potato chunks and don’t overcook them into mush. Raise the crunch factor with celery and crisp bacon to new heights, sit back and enjoy.
Let’s Make Loaded Potato Soup!
Making a hearty potato soup with chunky potatoes, onion, garlic, and smoky bacon creates a satisfying blend of textures. The tender potato pieces give the soup a comforting heft, while the bacon brings a delicious, savory bite. Together, these elements make each spoonful more flavorful and interesting.
Saute the onion, celery and garlic, then add the flour and cook for another 3-4 minutes.
Add the stock and seasonings, simmer 8-10 minutes until the potatoes are cooked through and use an immersion blender to puree about half the potatoes. Stir in the half and half and sour cream. Simmer 10 more minutes to give the flavors time to harmonize.
Fold in half the chopped bacon and adjust the salt and pepper to taste.
Serve with sour cream, sharp cheddar, bacon and chives. Print
Loaded Potato Soup
Potato soup with cream, bacon, onion, cheddar and chives
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
- 1 lb bacon – divided – crisped and chopped
- 3 TBL unsalted butter
- 1 medium yellow onion – chopped
- 1/2 cup celery – diced
- 4 garlic cloves minced
- 1/4 cup flour
- 2–1/2 lbs russet potatoes diced into large bite-size pieces
- 4 cups chicken broth
- 2 cups half and half
- 2/3 cup sour cream + more for serving
- 1 tsp ground white pepper
- 2 tsp salt
- Fresh cracked black pepper – to taste – optional
- Shredded sharp cheddar –garnish
- Chives – garnish
- Chopped crisp bacon – garnish
- Sour Cream – Garnish
Instructions
- Crisp the bacon, drain on a paper towel covered rack, then crumble and reserve
- Save 2 TBL of bacon fat, add the butter and saute the onion 3 minutes on medium- low heat until soft and transparent
- Add the celery and garlic, saute 1-2 more minutes, then mix in the flour and cook for another 3 minutes – stir continuously and do not brown
- Stir in the chicken stock, salt and pepper
- Add the potatoes and bring to a boil, then lower to a simmer for 8-10 minutes until the potatoes are cooked through. Test. When a small chunk can be smashed with a spoon, it’s ready
- Reduce to a low simmer and use an immersion blender to blend in about half the potatoes, leaving half in bite size pieces
- Stir in the half and half and sour cream. Fold in the crumbled bacon, then taste and adjust salt and pepper
- Simmer 10 more minutes to meld the flavors. Stir to avoid sticking and burning. Thin with additional chicken stock if necessary
- Garnish with a dollop of sour cream in the center, place a large pinch of cheddar on top, add the bacon on that and sprinkle chives around the bowl