Creamy Loaded Potato Soup
Comforting potato soup with bacon, cheese, and creamy potatoes.
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Rate this RecipeEquipment
- Large Pot
- Wooden Spoon
- Potato Masher
- Measuring Cups
- Knife for chopping vegetables and bacon
Ingredients
- 8 ounce bacon 225 grams
- ½ yellow onion medium size, approximately 100 grams
- 4 tablespoon butter 56 grams
- 4 tablespoon all-purpose flour 30 grams
- 3 cup half and half 710 ml
- 4 cup chicken stock 950 ml
- 8 ounce cream cheese 225 grams
- 5 gold potatoes medium size, 700-800 grams
- 8 ounce monterey jack cheese shredded, 225 grams
- 8 ounce cheddar cheese shredded, 225 grams
- himalayan pink salt to taste
- green onions for topping, sliced
- sour cream for topping, optional
Step-by-Step Instructions
- Start by dicing up half a packet of bacon, which is about 8 ounces (225 grams). In a large pot over medium heat, sauté the diced bacon until it becomes crispy and releases its fat—this will take about 8-10 minutes. Leave the rendered bacon grease in the pot; it will add loads of flavor. Once the bacon is crispy, remove most of it to a plate, leaving a little behind in the pot for later. Next, dice half of a medium yellow onion (about 100 grams) and add it to the pot. Sauté the onion for about 5 minutes, stirring often, until it turns soft and translucent.
- Add 4 tablespoons (56 grams) of butter to the pot and let it melt. Then add 4 tablespoons (30 grams) of all-purpose flour. Stir well to create a roux—this is what will thicken your soup. Cook the mixture for about 5 minutes, ensuring it’s smooth and fragrant. Now is the time to add seasonings like a pinch of salt, pepper, and any of your favorite seasonings—garlic powder or onion powder work wonderfully here.
- Slowly pour in 3 cups (710 ml) of half and half, followed by 4 cups (950 ml) of chicken stock. Stir continuously to incorporate the roux without forming any lumps. Once the mixture is well combined, add an 8-ounce (225 grams) block of cream cheese. Let it melt into the soup, stirring frequently to prevent lumps—this will take about 5 minutes over medium heat.
- Dice up 5 medium-sized gold potatoes (around 700-800 grams) into even chunks. Add the potatoes to the pot and stir to combine. Cover the pot and let the soup simmer for about 30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
- Once the potatoes are tender, add 8 ounces (225 grams) of shredded Monterey Jack cheese and 8 ounces (225 grams) of shredded cheddar cheese to the pot. Keep the heat low to ensure the cheese melts smoothly without curdling. Stir the soup until all the cheese is fully melted, creating a thick and luscious texture. Add back the crispy bacon, saving a bit for garnish. Taste the soup and add more Himalayan pink salt or pepper if needed.
- Mash the soup gently with a potato masher—this will create a thicker texture while still leaving some chunks of potato for a nice bite. The soup is now ready to serve! Ladle it into bowls and top with reserved crispy bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if desired. This will elevate the flavors and add an extra layer of creaminess.
Notes
To prevent lumps when adding the cream cheese, make sure to stir frequently and keep the heat at medium temperature.