This rich and creamy potato soup is a hearty comfort meal that comes together in one pot. It combines tender potatoes with sharp cheddar and smoky turkey bacon for a satisfying dinner.
List of ingredients
- 6 strips smoked turkey bacon – cut into 1/2-inch pieces for a smoky crunch.
- 1/2 medium onion – finely chopped for base flavor.
- 2 cloves garlic – minced.
- 1/4 cup flour – used to create a thickening roux.
- 3 cups milk – whole milk provides the best creaminess.
- 2 cups chicken broth – adds depth and savory saltiness.
- 2 pounds Yukon Gold or Russet potatoes – peeled and diced into bite-sized pieces.
- 1 teaspoon salt – adjust based on the saltiness of your broth.
- 1/2 teaspoon black pepper – for a mild spicy kick.
- 3/4 cup sour cream – adds tanginess and a velvety finish.
- 3/4 cup shredded cheddar cheese – stirred in for cheesy richness.
- sliced green onions or chives – used as a fresh garnish.
step-by-step instructions
- Cook the bacon: Add the smoked turkey bacon to a large pot over medium-high heat. Cook for 8-10 minutes until crispy; reduce heat if the pot becomes too hot. Remove the bacon to a bowl but leave the rendered fat in the pot.
- Sauté aromatics: Add the chopped onions to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Create the roux: Stir in the flour and cook for 1 minute, ensuring the flour absorbs the fat and coats the vegetables.
- Simmer the base: Slowly whisk in the milk until the flour is completely dissolved. Add the chicken broth, diced potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Adjust consistency: Check the thickness of the soup. If it is not thick enough, simmer for a few more minutes; if it is too thick, stir in a small amount of milk or water.
- Final additions: Stir in the sour cream, shredded cheddar cheese, and the cooked turkey bacon until melted and combined.
- Garnish and serve: Ladle the soup into bowls and top with sliced green onions or chives.
Potato Selection Guide
Using Yukon Gold for a Creamier Texture
Yukon Gold potatoes are a waxier variety that holds its shape well during the simmering process. These are ideal if you prefer your soup to have distinct, tender chunks of potato. They also contribute a naturally buttery flavor to the broth.
Choosing Russet Potatoes for Maximum Thickness
Russet potatoes have a higher starch content, which means they break down more quickly as they cook. This process naturally releases starches into the liquid, making the soup thicker and heartier without needing extra flour. Use Russets if you prefer a more porridge-like consistency.
Mixing Potato Varieties for Balance
Combining both Yukon Gold and Russet potatoes can give you the best of both worlds. The Russets will help thicken the base of the soup, while the Yukon Golds ensure there are still visible pieces of potato in every spoonful.
Dairy and Liquid Alternatives
Substituting Whole Milk with Heavy Cream
For an even more indulgent and decadent soup, you can replace the milk with heavy cream. This increases the fat content, resulting in a thicker, more velvety mouthfeel. If using cream, you may need to reduce the amount of flour slightly to prevent the soup from becoming too dense.
Using Vegetable Broth for Variety
If you prefer a different savory profile, vegetable broth is an excellent substitute for chicken broth. Ensure the vegetable broth is low-sodium to maintain control over the overall salt level of the dish. This change maintains the heartiness while shifting the flavor slightly.
Replacing Sour Cream with Greek Yogurt
Plain Greek yogurt can be used as a substitute for sour cream to add a similar tanginess. Greek yogurt provides a slightly thicker consistency and an increase in protein. Stir it in at the very end over low heat to prevent the yogurt from curdling.
Flavor Enhancement Tips
Incorporating Sautéed Carrots and Celery
Adding finely diced carrots and celery along with the onions creates a classic mirepoix base. This adds a subtle sweetness and extra nutritional value to the soup. Sauté them for about 5 minutes before adding the garlic and flour.
Using Smoked Paprika for Depth
A pinch of smoked paprika added during the roux stage can enhance the smokiness of the turkey bacon. This spice provides a warm, woody undertone that complements the cheddar cheese. It also adds a very slight golden hue to the finished soup.
Fresh Herb Variations
While green onions are traditional, fresh parsley or thyme can add a sophisticated herbal note. Stir in finely chopped thyme during the simmering stage for a deep, earthy flavor. Use fresh parsley as a garnish for a bright, clean finish.
Perfecting the Soup Consistency
Increasing Thickness Through Extended Simmering
If the soup feels too thin after twenty minutes, simply leave it on the heat for another 5-10 minutes. The longer the potatoes cook, the more their cells break down and release thickening agents. Stir occasionally to prevent the bottom from scorching.
Thinning the Soup with Liquid
If the soup becomes overly thick or paste-like, whisk in a splash of milk or chicken broth. Add the liquid one tablespoon at a time until the desired consistency is reached. This often happens when using very starchy Russet potatoes.
Using a Potato Masher for Texture
For a rustic texture, use a potato masher directly in the pot after the simmering stage. Mash a small portion of the potatoes to create a thicker base while leaving the rest whole. This provides a varied texture that feels homemade and hearty.
Serving and Pairing Suggestions
Best Breads for Dipping
A crusty sourdough baguette or warm garlic knots are perfect for soaking up the creamy broth. Cornbread is another excellent pairing, as its slight sweetness balances the saltiness of the cheese and bacon. Toast the bread with butter for extra flavor.
Adding a Fresh Side Salad
Because this soup is very rich, pairing it with a light, acidic salad helps cleanse the palate. An arugula salad with a lemon vinaigrette or a simple Caesar salad provides a crisp contrast. Use fresh greens and a sharp dressing to balance the creaminess.
Adding Extra Protein Toppings
To make the meal even more filling, top the soup with shredded rotisserie chicken or chickpeas. These additions turn the soup into a complete powerhouse meal. Ensure the added proteins are warmed through before serving.
Preservation and Storage
Refrigeration Guidelines
Store any leftover soup in an airtight container in the refrigerator for up to four days. Ensure the soup has cooled down slightly before sealing the lid to prevent excessive condensation. Keep the garnish like green onions separate until serving.
Why You Should Avoid Freezing
Dairy-based soups containing sour cream and milk often separate when frozen and thawed. This can lead to a grainy texture or a broken sauce. If you must freeze it, freeze the soup base before adding the dairy and stir the cream in after thawing.
Cooling the Soup Properly
To avoid bacterial growth, do not place a large pot of hot soup directly into the fridge. Instead, transfer the soup into smaller, shallow containers. This allows the soup to cool quickly and evenly, ensuring food safety.
Reheating for Best Results
Stovetop Reheating Method
The best way to reheat this soup is in a small pot over low to medium heat. Stir constantly to ensure the cheese and dairy are evenly heated without burning the bottom. This method allows you to monitor the thickness closely.
Using the Microwave
When using a microwave, heat the soup in short 1-minute intervals. Stir thoroughly between each interval to prevent hot spots and ensure the cheese is melted. Cover the bowl with a damp paper towel to keep the moisture inside.
Restoring the Creamy Texture
Thickened soups often become even denser after sitting in the fridge. Add a tablespoon of milk or water during the reheating process to loosen the consistency. This restores the velvety texture of the original dish.
Troubleshooting Common Issues
Fixing a Lumpy Flour Base
If you notice lumps of flour after adding the milk, use a whisk to vigorously stir the mixture. If lumps persist, you can pass the base through a fine-mesh strainer before adding the potatoes. Ensuring the milk is added gradually helps prevent this issue.
Preventing the Bottom from Burning
Because of the milk and flour, this soup can stick to the bottom of the pot. Use a heavy-bottomed pot and stir frequently, especially during the simmering stage. If you smell something scorching, immediately transfer the soup to a new pot.
Reducing Excessive Saltiness
If the soup tastes too salty, add an extra diced potato and simmer until soft. The potato will absorb some of the excess salt from the broth. Alternatively, stirring in a bit more sour cream or milk can help mellow out the salt levels.
Recipe FAQs
Can I use frozen potatoes?
Using frozen potatoes is possible, but they often release more water and may lose their firm texture. For the best results, use fresh peeled and diced potatoes to ensure the soup thickens correctly.
How do I make the soup spicier?
You can add a pinch of cayenne pepper or red pepper flakes during the sautéing stage. Alternatively, swap the cheddar cheese for Pepper Jack to add a creamy heat to every bite.
Can I skip the flour?
If you skip the flour, the soup will be thinner. To compensate, you can blend a cup of the cooked soup and stir it back in, or use Russet potatoes and simmer them longer to release more natural starches.
What is the best pot for this recipe?
A Dutch oven or a heavy-bottomed stockpot is ideal. These pots distribute heat evenly, which is crucial for preventing the dairy and flour from burning during the simmering process.
Print
Creamy Loaded Potato Soup
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This creamy Loaded Potato Soup is a copycat of the baked potato soup at Outback Steakhouse. It’s super easy to make in 30-40 minutes.
Ingredients
- 6 strips turkey bacon (cut into ½-inch pieces)
- 1/2 medium onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup flour
- 3 cups milk
- 2 cups chicken broth
- 2 pounds Yukon Gold or Russet potatoes (about 4–5 large; peeled and diced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup sour cream
- 3/4 cup shredded cheddar cheese
- sliced green onions (or chives)
Instructions
- Step: Add the turkey bacon to a large pot over medium-high heat. Cook for 8-10 minutes until crispy (if the pot gets too hot, reduce the heat). Remove the turkey bacon to a bowl, leaving the grease behind.
- Step: Add the onions to the pot and cook for 3-4 minutes until soft. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
- Step: Slowly whisk in milk until the flour dissolves. Add the chicken broth, diced potatoes, salt, and black pepper. Bring to a boil, then lower the heat, and let it simmer for 20 minutes.
- Step: If the soup is not thick enough for your liking, continue simmering for a few more minutes; if it’s too thick, add some milk or water.
- Step: Stir in the sour cream, cheddar cheese, and turkey bacon.
- Step: Ladle into serving bowls and garnish with green onions or chives.
Notes
Yukon Gold potatoes are waxier and hold their shape better, while Russet potatoes break down faster to naturally thicken the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg