When it comes to soups and stews we have a few favorites. At the end of the day, however, Loaded Potato Soup has to top the list. It’s so creamy and it makes your insides smile!
Apart from being delicious, it is the ultimate in comfort food. Today we’re sharing this popular recipe that gets amazing reviews. Those that have made the recipe are glowing in their feedback. Here’s a couple of reviews.
Loaded Potato Soup Ingredients
via Sugar Spun Run, Youtube.
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter
- ⅓ cup all-purpose flour 42g
- One medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
- 4 cups chicken broth 945ml
- Two cups milk 475ml
- 2/3 cup heavy cream 155ml
- 1 ½ teaspoon* salt
- One teaspoon ground pepper
- 1/4 – 1/2 teaspoon ancho chili powder**
- 2/3 cup sour cream 160g
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Loaded Potato Soup Video Tutorial
via Sam, Sugar Spun Run, Youtube.
Are you ready to learn how to make this best ever Loaded Potato Soup? The creator is Sam from Sugar Spun Run and out of all the recipes we saw on Youtube, we liked hers the most.
We highly recommend that you view the video, this way you can ensure that you get the very best result. Click Play above to watch now ^
How To Make Loaded Potato Soup Recipe Instructions
via Sugar Spun Run, Youtube.
Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
Remove bacon pieces and set aside, leaving the fat in the pot.
Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
Next, add garlic and cook until fragrant (about 30 seconds).
Sprinkle the flour over the ingredients in the pot and stir until smooth (use a whisk if needed).
Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (this is about 5 cups of soup, but just eyeballing the amount will be fine.
Alternatively, you can use an immersion blender.).
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
Allow soup to simmer for 15 minutes before serving. Top with additional sour cream, bacon, cheddar cheese, or chives. Be sure to refer kitchen notes below for the best results.
It is recommended that you start with a more reserved amount of salt and then add more as needed. The amount of salt required will vary depending on the type/brand of broth you use.
**If you haven’t used ancho chili powder before, start with 1/4 teaspoon and then taste-testing before increasing to 1/2 teaspoon if you like the taste.
***If you want a completely creamy soup you can puree all of it.
Puree in batches, about half of the soup at a time. If you prefer your potato soup with actual chunks of potatoes, just puree half of it.