Loaded Potato Soup Season!
Yukon gold potatoes cut into quarters 1 lb
shredded carrot 1/4 cup
white onion small diced 1/4 cup
vegetable stock or water 5 cups
Butter or olive oil 2 tbl
dairy (milk, half and half, or heavy cream) 1 cup
shredded cheese 2 cups
choice bacon (pork, turkey)
sour cream
green onion or chives
salt
pepper
garlic
onion powder
Rinse and cut Yukon gold potatoes into quarters. I love Yukon gold because the skin is tender. So if you like you dont have to peel them. But its a personal choice.
Boil potatoes in choice of vegetable stock or water until fork tender (stock adds more flavor)
While potatoes boil, prepare garnish. Cook bacon and let it cool. Chop bacon or crumble it depending on how crispy you like it. Set it to the side.
Chop green onion or chives and set to the side.
When potatoes are fork tender save the liquid and remove and seperate about 1/4 or 1/2 of the potatoes (depending on how thick you want it. Puree the potatoes you remove with a blender. Use some of the liquid from boiled potatoes to help make the puree smooth. its okay if its a little thick your going to be adding your dairy.
In the pot add butter or oil and sauté carrots and onions. when the onions turn translucent then they are done.
Add potatoes, milk and puree. After the mixture starts to simmer, a little at a time add in 1 and 1/2 cups of your shredded cheese. Stir on medium low until cheese is melted and starts to combine. The other half set to the side for garnish when served.
At this point you will separate your bacon add in the larger portion and the smaller portion is for garnishing on top when served.
At this point taste your soup. Because you are using cheese and bacon that will determine how much of each seasoning you will need to use. This is called season to taste. Nobody likes too much salt in a soup!
Ladle soup into bowls and garnish with sour cream, bacon, cheese, and green onion or chives!
To make it a dinner you can serve this soup with:
Chicken tenders and yeast rolls (O'Charleys special lol)
Chef Salad and toasted baguette slices
Or it can be hearty enough on its own!
Enjoy!
Loaded potato soup is a classic comfort food that’s perfect for chilly days or whenever you crave something warm and satisfying. Using Yukon Gold potatoes is a fantastic choice because their creamy texture and tender skin add richness to the soup without peeling. The combination of shredded carrot and diced white onion sautéed in butter or olive oil offers a subtle sweetness and depth to the base flavor. Boiling the potatoes in vegetable stock instead of plain water enhances the overall richness and complexity of the soup. Pureeing a portion of the cooked potatoes with some of the cooking liquid before adding the dairy creates a creamy texture without needing to use heavy cream exclusively, allowing flexibility for those seeking lighter options such as milk or half and half. The addition of shredded cheese melted into the soup adds a velvety texture and a savory note that complements the smoky flavor of crispy bacon. Seasoning is key in this recipe—since both cheese and bacon contribute saltiness and strong flavors, seasoning should be done gradually to avoid overpowering the dish. Garlic and onion powder build aromatic layers without adding bulk, while fresh green onions or chives sprinkled on top provide a bright, fresh finish that balances the richness. For garnish, sour cream adds tanginess and creaminess, creating a delightful contrast with the warm soup. The leftover cheese and bacon used as topping elevate the presentation and taste with added texture. This loaded potato soup is versatile—serve it as a hearty standalone meal or pair it with accompaniments like chicken tenders and yeast rolls for a full dinner experience, or a chef salad with toasted baguette slices for a lighter meal. Overall, this soup recipe offers a comforting blend of creamy potatoes, melted cheese, smoky bacon, and fresh herbs that is easy to prepare and loved by many. It’s perfect for engaging friends and family in the kitchen or simply enjoying a nourishing bowl on a cold day.
