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Loaded Potato Soup Recipe

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★★★★★

4.5 from 108 reviews

This Loaded Potato Soup recipe captures the rich, creamy essence of the classic baked potato soup made famous by Outback Steakhouse. It’s thick, comforting, and loaded with crispy bacon, sharp cheddar cheese, green onions, and a tangy touch of sour cream. Using either Yukon Gold or Russet potatoes, this homemade soup simmers slowly to develop a luscious texture enhanced by flavorful sautéed onions, garlic, and chicken broth. The soup is perfect for a hearty lunch or cozy dinner, delivering warm and satisfying flavors in under 40 minutes.

Ingredients

Scale

Soup Base

  • 6 strips bacon
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups Yukon Gold potatoes, peeled and diced (about 4 medium potatoes)
  • 2 cups whole milk
  • 2 cups chicken broth (made by mixing 2 teaspoons Better Than Bouillon with 2 cups water)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup sour cream

Toppings

  • 1 cup shredded sharp cheddar cheese
  • 2 green onions, thinly sliced

Instructions

  1. Cook the Bacon: Place bacon strips in a large nonstick pan or pot over medium-high heat. Cook for 8-10 minutes, flipping occasionally, until crispy. Remove bacon and drain on paper towels, reserving the bacon grease in the pan.
  2. Sauté Onions and Garlic: In the same pan with bacon grease, add diced onions. Sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
  3. Add Flour: Sprinkle flour over the onions and garlic and cook for 30 seconds while stirring. This will help absorb the oils and begin thickening the soup base.
  4. Combine Liquids and Potatoes: Gradually pour in the whole milk while whisking constantly to prevent lumps. Add chicken broth, diced potatoes, salt, and black pepper. Bring the mixture to a boil over medium heat.
  5. Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 20 minutes. This allows the potatoes to soften completely and release starches, thickening the soup naturally. Stir occasionally to prevent sticking.
  6. Finish with Sour Cream, Cheese, and Bacon: Stir in the sour cream until fully incorporated and creamy. Add the shredded cheddar cheese and cooked bacon pieces, stirring gently to melt the cheese and combine flavors.
  7. Serve and Garnish: Ladle the hot soup into bowls and garnish with sliced green onions or chives for a fresh, bright finish. Serve immediately.

Notes

  • For chunkier soup, use Yukon Gold potatoes; for thicker, creamier soup, Russet potatoes are preferred.
  • Use whole milk for a richer taste; you can substitute with 2% milk but the soup will be slightly less creamy.
  • Pre-cooked bacon bits can be used to save time, but freshly cooked bacon provides the best flavor and texture.
  • Adjust the salt and pepper according to taste, especially if your chicken broth is already salted.
  • Sour cream adds a tangy creaminess; if unavailable, plain Greek yogurt can be a substitute with a thinner consistency.

Keywords: loaded potato soup, baked potato soup, creamy potato soup, bacon potato soup, cheddar potato soup, easy soup recipe, homemade potato soup

Find it online: https://dinewithlily.com/loaded-potato-soup-recipe/