Tasty Loaded Potato Soup

Tasty Loaded Potato Soup It was a crisp October evening, the kind where the porch light makes the pumpkins glow and the house smells like cinnamon and something simmering on the stove. I ladled a bowl of comfort and handed it to my neighbor — one spoon, one smile, and a recipe that became a favorite for chilly nights.

Introduction
There’s a reason Tasty Loaded Potato Soup tops the list of seasonal comforts: it’s creamy, warm, and endlessly forgiving. This recipe is a reader favorite because it’s simple enough for beginners, flexible enough for busy bakers who also love savory fall treats, and rich enough to feel indulgent after a day of apples and pies. If you enjoy hearty, homestyle bowls, you might also like exploring some chicken and potato soup ideas here: chicken and potato soup ideas that pair well with crusty bread.

Ingredients
Makes about 6 servings

• 2 pounds Yukon Gold or russet potatoes, peeled and diced
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese, plus extra for garnish
• 6 slices smoked turkey bacon, chopped
• 3 green onions, thinly sliced (plus extra for garnish)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Step-by-step instructions
This Tasty Loaded Potato Soup comes together in one pot and takes about 45 minutes from start to finish.

1. Sauté aromatics: In a large Dutch oven over medium heat, melt butter. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook 30 seconds.
2. Brown the bacon: Add smoked turkey bacon and cook until edges crisp, about 4 minutes. Remove a tablespoon for garnish and leave the rest in the pot.
3. Cook potatoes: Add diced potatoes, smoked paprika, salt, and pepper. Stir to coat for 2 minutes.
4. Simmer: Pour in chicken broth and bring to a simmer. Cover and cook until potatoes are tender, about 15–20 minutes.
5. Mash and blend: Use a potato masher to mash about half the potatoes in the pot for a creamy texture while leaving some chunks for bite. For an ultra-smooth finish, blend 1–2 cups in a blender and return to pot.
6. Finish with dairy: Lower heat and stir in milk, heavy cream, and shredded cheddar until melted and smooth. If you prefer thicker soup, whisk in the cornstarch slurry and simmer 2–3 minutes.
7. Serve warm: Ladle into bowls and top with reserved bacon, sliced green onions, and extra cheese.

If you’d rather set it and forget it, try a slow-cooker potato soup method that makes weeknight dinners easy: slow-cooker potato soup method for hands-off comfort.

Tips for success

• Choose the right potato: Yukon Golds give creaminess without too much starch; russets break down more for a silky base.
• Don’t boil too hard: A gentle simmer keeps potatoes intact and prevents milk from curdling.
• Combine textures: Mash some potatoes but leave chunks so every spoonful has variety.
• Taste as you go: Adjust salt and pepper after adding dairy.
• Reheat gently: Warm on low and stir often to maintain creaminess.

For quick inspiration and a visual guide to serving, check out this handy quick chicken potato soup web story that shows plating ideas and garnish tips: quick chicken potato soup web story.

Possible variations

• Gluten-free: This Tasty Loaded Potato Soup is naturally gluten-free when you use cornstarch for thickening instead of flour. Serve with gluten-free bread or crackers.
• Vegetarian option: Swap vegetable broth for chicken broth and omit the bacon; add smoked paprika and a splash of liquid smoke to keep that savory depth.
• Streusel topping: For a playful twist, make a savory streusel by combining panko (or gluten-free crumbs), grated Parmesan, melted butter, and chopped rosemary; toast in a skillet and sprinkle over each bowl for crunch.
• Classic style: If you love the homestyle smoky flavor, try an old-fashioned potato and bacon twist that leans into rustic textures and rich flavors: old-fashioned potato and bacon soup for inspiration.

Storage recommendations

• Refrigerate: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 4 days.
• Freeze: For longer storage, freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring to recombine any separated fats.
• Reheating tip: Reheat over low heat and add a splash of milk to restore creaminess if it thickens too much.

Conclusion
Tasty Loaded Potato Soup is a cozy, forgiving recipe that’s perfect for seasonal baking days when you want a savory counterpoint to your sweets. With simple ingredients, clear steps, and plenty of room for variation, it’s a home-baker’s dream for fall and beyond.

Frequently Asked Questions

1. How do I thicken potato soup without flour?

• Use a cornstarch slurry (mix cornstarch with cold water) and whisk it into the simmering soup, or mash some of the potatoes in the pot to naturally thicken the base.

2. Can I freeze Tasty Loaded Potato Soup?

• Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of milk if needed.

3. What cheese works best in potato soup?

• Sharp cheddar melts well and adds flavor, but Gruyère or a blend of cheddar and Monterey Jack are also excellent choices for creaminess.

4. Can I make this soup ahead of time for a party?

• Absolutely. Make it a day ahead, refrigerate, and reheat slowly before serving. Garnish just before serving to keep toppings crisp.

Tasty Loaded Potato Soup

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• Author: mateo
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegetarian (if bacon is omitted)

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Description

A creamy and warm potato soup, perfect for chilly evenings and easily customizable.

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Ingredients

• 2 pounds Yukon Gold or russet potatoes, peeled and diced
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese, plus extra for garnish
• 6 slices smoked turkey bacon, chopped
• 3 green onions, thinly sliced (plus extra for garnish)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

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Instructions

1. In a large Dutch oven over medium heat, melt butter. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
2. Add smoked turkey bacon and cook until edges crisp, about 4 minutes. Remove a tablespoon for garnish and leave the rest in the pot.
3. Add diced potatoes, smoked paprika, salt, and pepper. Stir to coat for 2 minutes.
4. Pour in chicken broth and bring to a simmer. Cover and cook until potatoes are tender, about 15–20 minutes.
5. Use a potato masher to mash about half the potatoes in the pot for a creamy texture while leaving some chunks for bite. For an ultra-smooth finish, blend 1–2 cups in a blender and return to pot.
6. Lower heat and stir in milk, heavy cream, and shredded cheddar until melted and smooth. If you prefer thicker soup, whisk in the cornstarch slurry and simmer for 2–3 minutes.
7. Ladle into bowls and top with reserved bacon, sliced green onions, and extra cheese.

Notes

For a gluten-free option, use cornstarch instead of flour. To make it vegetarian, swap vegetable broth and omit the bacon.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American