Loaded Potato Soup

This loaded potato soup is everything you love about a baked potato, transformed into a rich, creamy bowl of pure happiness. It’s like a warm hug for your taste buds.

Packed with crispy bacon, sharp cheddar, and perfectly tender potatoes, this soup strikes that magical balance between hearty and indulgent. The touch of smoked paprika and cayenne adds a subtle warmth that’ll keep you coming back for more.

Ingredients

For the Base:

• 4 oz bacon
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 3 Tbsp butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 2 lbs russet potatoes, peeled & diced

Seasonings:

• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt (or to taste)
• 1/4 tsp freshly cracked black pepper

Toppings:

• 1/2 cup sour cream
• 4 oz cheddar cheese, shredded
• 3 green onions, sliced

Steps

1. In a large soup pot over medium heat, cook bacon until brown and crispy (8-10 minutes). The bacon should be rigid when lifted with tongs. Transfer to a paper towel-lined plate using a slotted spoon, leaving the flavorful grease behind.
2. While bacon cooks, prep your aromatics. Add diced onion and minced garlic to the bacon grease, cooking over medium heat for 5-7 minutes until onions become translucent and soft. They should be golden but not brown.
3. Create your roux by adding butter and flour. Cook for 2 minutes, stirring constantly. The mixture should smell nutty and look slightly golden – this prevents any raw flour taste.
4. Gradually whisk in chicken broth and milk. Pour slowly while whisking continuously to prevent lumps from forming. The liquid should be smooth with no visible flour chunks.
5. Add diced potatoes, cover, and increase to medium-high heat until boiling. Reduce to medium-low and simmer for 15 minutes. Test doneness by easily piercing potatoes with a fork – they should offer no resistance.
6. Using a potato masher or immersion blender, mash until reaching desired consistency. For a chunky soup, leave some potato pieces intact. For silky smooth, blend thoroughly.
7. Season with smoked paprika, cayenne, salt, and pepper. Stir in sour cream until fully incorporated. The soup should be steaming hot (165°F/74°C) before serving.
8. Serve immediately, topping each bowl with crumbled bacon, shredded cheddar, and sliced green onions. The cheese should melt slightly into the hot soup.

Smart Swaps

• Replace whole milk with 2% milk to reduce fat while maintaining creaminess
• Use turkey bacon to cut calories (cook with 1 Tbsp olive oil to compensate for less fat)
• Try cauliflower potato mix (use 1 lb potatoes + 1 lb cauliflower) for lower carbs

Make It Diabetes-Friendly

• Replace potatoes with cauliflower for 75% carb reduction per serving
• Use unsweetened almond milk (reduces carbs by 12g per serving)
• Add 1/4 cup pureed white beans for thickness without glycemic spike
• Serve in 1 cup portions paired with protein to slow absorption

Pro Tips

• Cut potatoes in 1-inch cubes for even cooking
• Don’t skip the roux – it’s crucial for proper thickness
• Let sour cream come to room temperature before adding to prevent curdling
• Reserve some bacon grease (1 Tbsp) for future recipes