Loaded Creamy Potato Soup Recipe

This rich and velvety potato soup brings the experience of a loaded baked potato into a single bowl. It uses simple pantry staples to create a comforting, hearty meal perfect for cold weather.

List of ingredients

• 3 pounds baby red potatoes (thin skinned) – rinsed, quartered, and skins left on.
• 8 ounces smoked turkey bacon – uncooked and diced.
• 1 cup sweet onion – finely diced.
• 1/2 cup carrots – thinly sliced.
• 6 cups whole milk – for a creamy base.
• 3 cups chicken broth – adds depth of flavor.
• 2 Tablespoons seasoning salt – such as Lawry’s.
• 3/4 cup salted butter – approximately 1.5 sticks.
• 3/4 cup all-purpose flour – used to create the thickening roux.
• 1 cup heavy whipping cream – for extra richness.
• 2 cups sharp cheddar cheese – freshly shredded.
• Kosher salt and black pepper – for final seasoning adjustments.

step-by-step instructions

1. Prepare Potatoes: Rinse the red potatoes, cut them into quarters while keeping the skins on, and place them in a deep pot of water. Bring to a boil and cook for 10 minutes until tender, then drain and set aside.
2. Cook Turkey Bacon: In a Dutch oven or sauté pan, cook the diced smoked turkey bacon until crisp. Remove the bacon bits, crumble them, and set them aside, leaving about 2-3 Tablespoons of grease in the pot.
3. Sauté Aromatics: Add diced onions to the remaining grease over medium heat until translucent. Stir in the sliced carrots and continue cooking for about 5 minutes until the vegetables are tender.
4. Simmer Base: Pour in the whole milk, chicken broth, and seasoning salt. Cook over medium-high heat for 8 minutes, stirring frequently until the mixture is very hot.
5. Create Roux: In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and continue mixing until the mixture bubbles to form a smooth roux.
6. Temper Thickener: Carefully add one ladle of the hot soup into the roux skillet. Stir vigorously until the mixture is fully combined and smooth.
7. Thicken Soup: Slowly stir the tempered roux back into the main soup pot. Continue stirring for about 4 minutes until the liquid has thickened.
8. Add Dairy: Stir in the heavy whipping cream and shredded cheddar cheese, mixing until the cheese is completely melted and combined.
9. Combine and Season: Fold in the cooked potatoes and stir gently. Add kosher salt and black pepper to taste.
10. Serve and Garnish: Pour into bowls and garnish with sour cream, the reserved turkey bacon bits, parsley, green onions, or extra cheese.

Professional Cooking Techniques

Selecting Waxy Potatoes for Structure

Baby red potatoes are ideal for this soup because they are waxy and hold their shape during the boiling process. Unlike russet potatoes, they do not disintegrate, ensuring you have distinct chunks of potato in every spoonful.

Controlling the Boiling Point

Boil the potatoes only until they are just tender to avoid overcooking. Overboiled potatoes can become mushy and break apart when you stir them into the thickened soup base at the end.

Creating a Stable Roux

Ensure the butter and flour are whisked thoroughly and bubbled for a minute to cook out the raw flour taste. A well-cooked roux provides a smooth texture and a stable thickening agent that will not separate.

Tempering the Thickener

Adding a ladle of hot soup to the roux before mixing it into the main pot is called tempering. This step prevents clumps from forming and ensures the roux integrates seamlessly into the liquid.

Managing Dairy Heat

Keep the soup at a simmer rather than a rolling boil after adding the cream and cheese. Excessive heat can cause the dairy to separate or the cheese to become grainy.

Proper Vegetable Sautéing

Sauté the onions until they are translucent before adding the carrots. This ensures the onions release their sweetness and the carrots soften without burning the onion bits.

Optimizing Texture with Mashing

For a thicker consistency, use a potato masher to crush a few of the potatoes directly in the pot. This releases natural starches that add body and creaminess to the broth.

Balancing Salt Levels

Since seasoning salt and salted butter are used, wait until the very end to add additional kosher salt. Always taste the finished product before final seasoning to avoid over-salting.

Ingredient Alternatives and Swaps

Switching to Vegetable Broth

If you prefer a meat-free base, replace the chicken broth with a high-quality vegetable broth. This maintains the savory profile while making the base suitable for different dietary preferences.

Using Low-Fat Milk Options

You can substitute whole milk with 2% milk for a slightly lighter version. Avoid using skim milk, as the lack of fat can result in a thinner consistency and less rich flavor.

Replacing Butter with Oil

If butter is unavailable, use an equal amount of neutral oil or olive oil for the roux. Note that this will slightly alter the flavor profile, removing the creamy richness provided by butter.

Choosing Different Cheeses

While sharp cheddar is traditional, Gruyère or Monterey Jack provide excellent melting properties. A blend of these cheeses can create a more complex and nutty flavor profile.

Turkey Bacon Substitutes

If smoked turkey bacon is unavailable, beef bacon or a smoked plant-based bacon alternative works well. Ensure the substitute is diced small to provide an even distribution of smoky flavor.

Flavor Enhancements and Variations

Integrating Sautéed Celery

Dice two stalks of celery and add them to the pot along with the carrots and onions. Celery adds a traditional mirepoix base that increases the aromatic depth of the soup.

Adding Diced Ham

For a meatier version, fold in cooked diced ham at the same time as the potatoes. This transforms the soup into a more filling meal with a salty, savory contrast.

Infusing Garlic Aromatics

Add two cloves of minced garlic to the sauté pan during the last minute of cooking the vegetables. Garlic adds a pungent, savory layer that complements the richness of the cream.

Creating a Spicy Profile

Stir in a small amount of diced jalapeños or a pinch of cayenne pepper during the simmering stage. This adds a subtle heat that cuts through the heaviness of the cheese and cream.

Achieving a Completely Smooth Texture

Use an immersion blender to blend a portion of the soup before adding the final potatoes. This creates a hybrid texture that is both creamy and chunky.

Serving and Pairing Suggestions

Classic Loaded Toppings

Enhance the presentation by adding a dollop of sour cream and a sprinkle of fresh chives. These toppings mimic a loaded baked potato and provide a refreshing acidity to the rich soup.

Choosing the Right Bread

Serve this soup with warm, crusty sourdough or a buttery garlic baguette. The crunch of the bread provides a necessary textural contrast to the smooth soup.

Complementary Side Salads

Pair the soup with a light green salad dressed in a lemon vinaigrette. The acidity of the dressing helps cleanse the palate between bites of the creamy potato soup.

Plating for Visual Appeal

Pour the soup into wide, shallow bowls to showcase the chunks of potato and bacon. Garnish with a pinch of paprika or fresh parsley for a pop of color.

Storage and Preservation Methods

Safe Cooling Procedures

Allow the soup to cool slightly before transferring it to a container to prevent condensation. Do not leave the soup at room temperature for more than two hours to avoid bacterial growth.

Optimal Refrigeration Containers

Store the soup in airtight glass containers to keep it fresh and prevent odors from the fridge from seeping in. Glass is preferable to plastic for reheating purposes.

Managing Shelf Life

This soup stays fresh in the refrigerator for up to one week. It often thickens significantly as it chills, which allows the flavors to meld and intensify.

Stovetop Reheating Techniques

Reheat the soup slowly over medium-low heat on the stove. Stir frequently to ensure the cheese and cream do not burn at the bottom of the pot.

Microwave Reheating Tips

Heat the soup in short intervals, stirring every minute. This prevents hot spots and ensures the dairy components are heated evenly without separating.

Common Cooking Troubleshooting

Correcting a Thin Consistency

If the soup is too thin, simmer it for an additional 10 minutes to reduce the liquid. Alternatively, mash a few more potatoes into the broth to naturally thicken the texture.

Fixing Grainy Cheese Texture

Graininess usually occurs when cheese is added to boiling liquid. To fix this, lower the heat to a minimum and whisk the cheese in slowly, or use a handheld blender to smooth it out.

Neutralizing Excess Salt

If the soup is too salty, stir in a small amount of additional unsalted cream or milk. Adding a peeled, halved potato and simmering it for a few minutes can also absorb some excess salt.

Resolving Blandness

If the soup lacks flavor, add a teaspoon of lemon juice or a splash of apple cider vinegar. A small amount of acid brightens the heavy fats and enhances the existing flavors.

Preventing Potato Breakdown

Avoid stirring the soup too vigorously once the potatoes have been added. Use a folding motion to incorporate the potatoes without crushing them into a puree.

Frequently Asked Questions

How long does potato soup last?

When stored in an airtight container in the refrigerator, this soup lasts for approximately seven days.

What is the best potato for this recipe?

Baby red potatoes are the best choice because they maintain their shape and have a thin, edible skin.

How do you thicken potato soup?

This recipe uses a butter and flour roux, which is tempered with hot liquid and then stirred into the soup to create a thick, creamy consistency.

What should I serve with this?

It pairs perfectly with crusty artisan bread, a fresh garden salad, or toasted garlic bread.

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