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Hearty and creamy loaded potato soup topped with all the fixings – bacon, green onions and cheddar cheese. This is an easy meal to feed your hungry dinner crowd.
Since living in the Netherlands, it’s been a bit challenging to get used to the winters. The winters are not cold but they are so grey and depressing. I’ve had to invest in a happy UV light just to pretend to see the sunshine. Going from living in Louisiana where it might be winter on one day and summer the next, it has definitely been an adjustment.
I love hearty soups like chicken and dumplings or chicken tortilla soup in the winter. Something about grey cold days that makes you want to put on some comfy pants and cuddle up to a warm bowl of soup. This loaded potato soup is so quick and easy to feed a lot of hungry folks. I’m a bit picky about my potato soup and this loaded potato soup fits the bill. It is so creamy, smooth and loaded with bacon, ham and cheese.
How to Make Loaded Potato Soup
- First cook the bacon and after it is cooked, spoon onto plate with paper towel.
- Cook the onions in the bacon fat. Once they have started to become soft, add the garlic.
- Then sprinkle 2 tablespoons of flour on top of the onions.
- Cook the flour and onion mixture for a minute and then slowly, I repeat SLOWLY add the chicken stock. This allows the flour to accept the stock so it makes it thicker.
- Add the potatoes, onion powder, salt, pepper.
- Bring to a boil and then turn it to low to simmer for 20 minutes or until the potatoes are fork tender.
- Add a bit of the hot soup to the milk and then slowly add the milk to the soup.
- Simmer for another 5 minutes.
- With a food processor or blender, add the cream cheese and one 1/3 of the soup out (about 1 1/2 cups) and blend it. Add the mixture back into the soup and stir.
- Then add 1/2 cup of cheddar, the ham and bacon to the soup.
- Serve with your favorite toppings. Top with things like cheddar cheese, sour cream, more bacon and green onions to make it a true loaded potato soup.
Loaded Potato Soup
Ingredients
- 1 lb of bacon 150 g
- 1 large onion
- 3 cloves of garlic
- 2 tablespoons of flour
- 3 cups of chicken stock 700 ml
- 3 cups of potatoes 450 g
- 1 tsp of onion powder
- Salt and pepper to taste
- 1 1/2 cups of milk 350 ml
- 1/4 cup of cream cheese 55 g
- 1/2 cup of cheddar + toppings 50 g
- 1/2 cup of cooked ham
Instructions
- First cook the bacon and after it is cooked, spoon onto plate with paper towel.
- Cook the onions in the bacon fat. Once they have started to become soft, add the garlic.
- Then sprinkle 2 tablespoons of flour on top of the onions.
- Cook the flour and onion mixture for a minute and then slowly, I repeat SLOWLY add the chicken stock. This allows the flour to accept the stock so it makes it thicker.
- Add the potatoes, onion powder, salt, pepper.
- Bring to a boil and then turn it to low to simmer for 20 minutes or until the potatoes are fork tender.
- Add a bit of the hot soup to the milk and then slowly add the milk to the soup.
- Simmer for another 5 minutes.
- In a food processor or blender, add the cream cheese and 1/3 of the soup (about 1 1/2 cups) and blend it until smooth. Add the mixture back into the soup and stir.
- Then add 1/2 cup of the cheese, ham and bacon to the soup.
- Serve with your favorite toppings.
Genevieve
So good made with butter gold potatoes! Definitely adding this to my dinner rotation.
Krystal
So happy you liked it!
Carola
Zo lekker! Gemaakt door de chefkok zelf. I love it! Als ik beter ben ga ik hem zeker zelf eens proberen te maken, maar ik denk dat ik dit niet kan overtreffen!
Krystal
Ik ben zo blij dat je vindt het lekker. Spek en kaas maken alles goed!
I’m so glad you love it. Bacon and cheese make everything good!