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Kayla McVey
Kayla McVey

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A bowl of creamy loaded potato soup, garnished with shredded cheddar cheese and chopped green onions, with a spoon in it. Text overlays indicate it's a 'Favorite Fall soup' and 'COMFORT FOOD loaded potato soup'.
Diced potatoes with their skins on, soaking in cold water in a white bowl placed in a kitchen sink. Text overlay instructs to 'dice 4-6 potatoes' and 'soak in cold water'.
Several slices of bacon cooking in a large metal pot, rendering fat. Text overlay instructs to 'cook 6 slices of bacon and crush up into bits'.
Finely diced yellow onion, celery, and shredded carrots sautéing in a large metal pot, likely in leftover bacon grease. Text overlay describes the vegetables being cooked.
Sautéed diced vegetables (onions, celery, carrots) in a metal pot, lightly coated with flour. Text overlay instructs to 'Add 3-5 tbsp of flour (just make sure the veggies are coated)'.
A creamy liquid base with chunks of potatoes in a metal pot. Text overlay instructs to 'Add 3 cups of beef broth, 2 cups of heavy cream, the potatoes, and boil until potatoes are soft'.
Thickening potato soup in a metal pot, with visible potato chunks. Text overlay describes mashing potatoes slightly and adding cheddar cheese, bacon, and green onion.
The finished loaded potato soup in a large metal pot, appearing creamy and ready to serve. Text overlay indicates 'Full recipe on thehomesteaderschronicle.com'.
A list of ingredients for Loaded Potato Soup, including potatoes, celery, carrots, onion, green onions, garlic, bacon, beef stock, heavy cream, flour, and various spices.
A partial list of instructions for making Loaded Potato Soup, detailing steps like cubing and soaking potatoes, dicing vegetables, cooking bacon, sautéing vegetables, adding spices, flour, broth, cream, and cooking potatoes.
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loaded potato soup!

Ingredients for the Loaded Potato Soup

• 5 Potatoes

• 2 Celery Stalks

• 2 Finely chopped carrots

• 1 Yellow Onion

• 5 Green Onions chopped

• 3 Cloves of Fresh Garlic

• 6 – 7 Slices of bacon finely chopped

• 3 Cups of Beef Stock (more depending on preferred thickness.)

• 2 Cups of Heavy Cream

• 5 Tablespoons of Flour

• Garlic Powder

• Onion Powder

• Smoked Paprika

• Salt

• Pepper

• As much cheddar cheese as your heart desires.

Instructions

• Cube 4-5 potatoes, I prefer to leave the skin on. Soak the potatoes in cold water while the bacon and vegetables cook down.

• Dice up vegetables and set aside.

• Cook the finely chopped bacon until crispy in a big pot. Remove the bacon, leave the grease, and then cook the yellow onion and celery down. After onion and celery are cooked through, add the garlic to the pot.

• Add the spices listed above and toast them down.

• add 5 tbsp of flour to the pot and stir it till everything is coated.

• Add 3 cups of beef broth (or more if you like thinner soup), 2 cups of heavy cream, the potatoes, and boil until potatoes are soft.

• Once the potatoes are fully cooked through, mash them slightly. This creates smaller, bite sized chunks.

• Add cheddar cheese to your liking, mix in your bacon, and garnish with the green onion

#fallfoodsoup #fallfoodrecipe #fallcooking

2024/12/1 Edited to

... Read moreHey foodies! I wanted to chat about a little trick I learned that totally elevated my homemade loaded potato soup: soaking the potatoes in cold water. I used to think it was just an extra step, but let me tell you, it's a game-changer for achieving that perfect, comforting bowl! When you take the time to dice your potatoes and let them chill in cold water, even for just 15-30 minutes, you're actually doing something quite clever. The main reason is to remove excess starch. Potatoes, especially starchy varieties like Russets (which are perfect for a hearty loaded potato soup!), contain a lot of starch. While some starch is good for thickening, too much can make your soup cloudy, gummy, or even turn your potato chunks into an unappealing mush. By letting your diced potatoes soak, that excess starch leaches out into the water, leaving you with cleaner, firmer potato pieces. This means your soup will have a beautifully creamy consistency without being too heavy or pasty. Another fantastic benefit of this simple technique is preventing oxidation. Have you ever noticed your peeled and diced potatoes starting to turn a grayish-brown if left exposed to the air? That's oxidation! Soaking them in cold water creates a barrier, protecting the potato flesh from air and keeping them looking fresh and vibrant until you're ready to cook. Nobody wants discolored potatoes in their delicious soup, right? Plus, I've found that this simple step contributes to a better overall texture, preventing the potatoes from breaking down too much and becoming mushy during cooking, yet still allowing them to soften perfectly. It's especially useful for starchy varieties like Russets, which are fantastic for loaded potato soup. I typically cube my potatoes (personally, I love leaving the skins on for extra fiber and a more rustic feel, just like the recipe suggests!) and put them in a pot or bowl filled with cold water as soon as I'm done cutting. This way, they can be soaking while I prep my other ingredients – like cooking the bacon until crispy and dicing the yellow onion and celery. It’s a great way to multitask and ensures everything is ready when it’s time to add them to the pot. While the original recipe for this amazing loaded potato soup mentions to 'soak the potatoes in cold water,' I really wanted to dive into why this step is so crucial. It’s not just about keeping them fresh; it’s about making sure your soup has the best possible texture and appearance. This little tip truly makes a difference in the final product – a rich, thick, and perfectly textured loaded potato soup that tastes like it came from a gourmet kitchen, but was made with love right in your own home. So, next time you're whipping up a batch of this fall favorite, don't skip that potato soak!