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 really wish I could drink it.” Well, wish no more. Because now that loaded baked potato you love so much comes as a soup. Okay, obviously, you’ve never wished 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 it does have all the elements of a loaded baked potato. If you like all of those things, you’re going to like this. If you’ve never had loaded potato soup, you’re in for a treat. What’s more, is that it is super easy to make. Let’s get to it.
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. We start with potato, water, salt, bacon, white pepper, sour cream, cheddar cheese, and chives. That is literally all there is to it.
Potatoes
I used yellow potatoes to make my soup becasue they provide better flavour and texture than russets or something like that. 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, purée them in a blender, or use an immersion blender. (this is the immersion blender that I have, and I love it.)
Cooking The Bacon
While the potatoes are cooking, dice four good-quality bacon strips and put them in a cold 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 puréed, 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.
Ingredients
- 3 cups diced yellow Potatoes
- 3 cups of water
- 1 tsp of salt
- 4 strips of bacon sliced
- 1/4 tsp white pepper
- 1/4 cup sour cream
- 1/4 cup grated cheddar
- 1/4 cup crispy bacon bits
- 1 tbsp 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 1/4 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.
The Wrap Up
Believe it or not, I’ve never made this soup before, and I’ve only eaten it once. It was never really something I was interested in. However, as part of my new year’s goal is to step out of my comfort zone a little more, this fits right in with that. I think you will really enjoy this recipe, and I’m looking forward to your feedback on it. Check out the other soups in this series here.
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