We've all had them. Baked potatoes loaded with sour cream, cheddar cheese, bacon bits, and chives. They're delicious. If you are anything like me, you probably thought to yourself, "Man, this is good, but I wish I could drink it." Well, wish no more. Because now that loaded baked potato you love so much comes as a soup.
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Okay, obviously, you've never wanted to have a liquid baked potato. That sounds gross. And I did not invent the idea of a loaded potato soup. But this is my recipe, and it is delicious and has all the elements of a loaded baked potato. If you like all those things, you will like this. You're in for a treat if you've never had loaded potato soup. What's more, it is super easy to make. If you're a fan of hearty, warming bowls, check out my guide to understanding soup for more inspiration.
Loaded Potato Soup Ingredients
The ingredients for my loaded potato soup, as you can imagine, are the same as you find on a loaded baked potato:
- Yellow potatoes
- Water and salt
- Bacon
- White pepper
- Sour cream
- Cheddar cheese
- Chives
That is literally all there is to it.
Potatoes
I used yellow potatoes to make my soup because they provide better flavour and texture than russets. In total, I used about two and a half to three cups of diced potato. To the potatoes, add three cups of water and one teaspoon of salt. Cook the potatoes until they are very soft, then puree them using a blender or an immersion blender.
Cooking the Bacon
While the potatoes are cooking, dice four good-quality bacon strips and put them in a cold pan. Starting bacon in a cold pan is one of those small techniques that makes a real difference, similar to what I discuss in my post about preheating your pan. Put the pan on the stove over medium heat and cook the bacon until it is crispy. That should take about twelve minutes. Maybe a little more or less depending on the bacon and your stove. Once the bacon is crisp, drain the fat and put the bacon on some paper towel.
Finishing the Loaded Potato Soup
Once the potatoes are pureed, add in a quarter teaspoon of white pepper, a quarter cup of full-fat sour cream (you may want to start with less, then add more to taste), a quarter cup of grated cheddar cheese, a quarter cup of the crispy bacon, and one tablespoon of chopped chives. Stir it all together.
Serving the Soup
Serve the soup garnished with more bacon, cheddar, and chives. This loaded potato soup does not need crackers or toast or anything like that. It is a meal unto itself. You can store leftovers covered in the fridge for three to four days.
Recipe
Ingredients
- 3 cups diced yellow Potatoes
- 3 cups of water
- 1 teaspoon of salt
- 4 strips of bacon sliced
- ¼ teaspoon white pepper
- ¼ cup sour cream
- ¼ cup grated cheddar
- ¼ cup crispy bacon bits
- 1 tablespoon chopped chives
Instructions
- Put the potatoes, water and salt in a medium pot.
- Bring to a boil and cook until the potatoes are very tender, 10 to 12 minutes.
- While the potatoes are cooking, put the bacon in a medium frying pan and put it on the medium heat stove. Cook for about 10 minutes or until the bacon is crisp. Drain the bacon and pat it dry on a paper towel.
- Purée the soup using an immersion blender.
- Add the sour cream, a ¼ cup of crispy bacon, cheddar cheese, chives, and white pepper to the potatoes and mix.
- Taste the soup and adjust the seasoning as needed.
- Serve the soup garnished with a little more cheese, bacon and chives.
Final Thoughts
This loaded potato soup has become a regular in my rotation since I first made it, and I think it will for you too. It's dead simple, endlessly comforting, and proof that sometimes the best recipes come from the most familiar flavours.
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