It is officially soup season in our household! Cole and I love soup, so be prepared to see our favourites as well as some new experiments over the coming months. I typically make a soup once a week; usually on a Sunday. I’ll make a soup or stew and a loaf of fresh bread for dinner. It’s so cozy and nourishing, but the leftovers make for easy work lunches too! This loaded potato soup is one of our favourites (Cole especially) and my sister (hi, Sammy!) has actually requested that I post it as she wants to make it for her family this week.
Why You’ll Love This Recipe
This soup is creamy, rich, and comforting. The flavours pair perfectly together and it’s so satisfying. I have had no complaints since I’ve been making it and it has become a fall/winter staple in our home.
Ingredients
4-6 potatoes, peeled, and cued
85g bag of bacon bits
1 tbsp olive oil
2 tsp onion powder
3 tsp garlic powder
1/4 cup all-purpose flour
2 1/2 cups chicken broth
2 1/2 cups milk
1 cup sour cream
1 cup cheddar cheese, shredded
diced green onion, to serve
How to Make Loaded Potato Soup
You’ll start off by boiling 4-6 potatoes for 12-15 minutes. While they’re boiling, in a soup pot or Dutch oven, drizzle in some olive oil over medium heat. Add in the bacon bits, garlic powder, and onion powder, stirring until fragrant. Quickly stir in the flour until the bacon is evenly coated. Then, add in your milk and chicken broth. Bring everything to a low boil before adding in the sour cream and shredded cheese. Turn the soup down to a simmer and add in your potatoes once they’re done. You’re done! Top with shredded cheese and green onions and enjoy.
Loaded Potato Soup
Ingredients
- 4-6 potatoes, peeled and cubed
- 85 g bag of bacon bits
- 1 tbsp olive oil
- 2 tsp onion powder
- 3 tsp garlic powder
- 1/4 cup all-purpose flour
- 2.5 cups chicken broth
- 2.5 cups milk (I use 2%, but you can use whatever you have on hand)
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- diced green onions, to serve
Instructions
- In a medium pot, bring potatoes to a boil and cook 12-15 minutes before draining.
- Meanwhile, in a large soup pot or Dutch oven, heat the olive oil over medium heat. Add in the bacon, onion powder, and garlic powder, stirring until fragrant.
- Quickly stir in the flour until the bacon bits are evenly coated.
- Add in the chicken broth and milk. Bring to a low boil.
- Add in the sour cream and shredded cheddar. Bring to a boil and then remove from heat.
- Add in your potatoes once they are finished cooking and serve with diced green onions.
This loaded potato soup truly is the best and it heats up perfectly the next day too. We love it and I think your family will as well!
