Loaded Cheesy Potato Soup: A Comforting Recipe for Every Season

Loaded Cheesy Potato Soup is the ultimate comfort food that warms both the heart and the soul. As the chilly weather sets in, there’s nothing quite like a steaming bowl of this creamy delight to bring a smile to your face. This recipe is not just a meal; it’s a hug in a bowl, perfect for cozy family dinners or a quick weeknight treat. Originating from the heart of American cuisine, potato soup has evolved over the years, with each region adding its unique twist. However, the loaded version, brimming with cheese, bacon, and fresh herbs, has captured the hearts of many. People adore this dish for its rich, velvety texture and the delightful combination of flavors that dance on the palate. Plus, it’s incredibly convenient to whip up, making it a favorite for busy weeknights. Join me as we dive into this delicious recipe for Loaded Cheesy Potato Soup that is sure to become a staple in your kitchen!

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup cooked and crumbled bacon
• 1/2 cup sour cream
• 1/4 cup chopped green onions (for garnish)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon cayenne pepper (optional, for a kick)

Preparing the Base

1. **Sauté the Aromatics**: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant. 2. **Add the Potatoes**: Once the onions and garlic are ready, add the diced potatoes to the pot. Stir everything together, allowing the potatoes to absorb the flavors from the onions and garlic. 3. **Pour in the Broth**: Carefully pour in the chicken or vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.

Blending the Soup

4. **Blend the Soup**: Once the potatoes are tender, I like to use an immersion blender to puree the soup until it reaches a creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious with the hot liquid! 5. **Add Cream and Cheese**: After blending, return the soup to the pot (if you used a regular blender). Stir in the heavy cream and shredded cheddar cheese. Keep the heat on low, allowing the cheese to melt and the soup to become rich and creamy. 6. **Season to Taste**: At this point, I like to season the soup with salt, pepper, smoked paprika, and cayenne pepper if I want a little heat. Taste and adjust the seasoning as needed.

Adding the Toppings

7. **Incorporate the Bacon**: Stir in the crumbled bacon, reserving a bit for garnish. This adds a wonderful smoky flavor and texture to the soup. 8. **Finish with Sour Cream**: Remove the pot from the heat and stir in the sour cream. This will give the soup a nice tang and creaminess. 9. **Garnish and Serve**: Ladle the soup into bowls and top with the reserved bacon, a sprinkle of shredded cheese, and a handful of chopped green onions for a fresh crunch.

Serving Suggestions

10. **Pair with Bread**: I love serving this loaded cheesy potato soup with a side of crusty bread or warm dinner rolls. It’s perfect for dipping! 11. **Store Leftovers**: If you have any leftovers (which is rare because it’s so delicious!), let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much. 12. **Freezing the Soup**: You can also freeze this soup! Just make sure to leave out the sour cream and cheese when you initially make it. Once thawed, reheat and stir in the cheese and sour cream for the best texture.

Tips for the Best Loaded Cheesy Potato Soup

– **Potato Variety**: While russet potatoes are my go-to for this recipe, you can also use Yukon Gold potatoes for a creamier texture. – **Cheese Choices**: Feel free to mix up the cheeses! A combination of cheddar and Monterey Jack or even a bit of cream cheese can add a unique flavor. – **Vegetarian Option**: To make this soup vegetarian, simply omit the bacon and use vegetable broth. You can add sautéed mushrooms for an earthy flavor. – **Extra Veggies**: If you want to sneak in some extra nutrition, consider adding chopped carrots or celery when you sauté the onions. They’ll blend in beautifully and add flavor. This loaded cheesy potato soup is not just a meal; it’s a warm hug in a bowl

Conclusion:

In summary, this Loaded Cheesy Potato Soup is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting bowl of goodness. The creamy texture, combined with the rich flavors of cheese, bacon, and fresh herbs, creates a delightful experience that is sure to impress family and friends alike. Plus, it’s incredibly versatile! You can easily customize it by adding your favorite toppings like crispy onions, jalapeños for a kick, or even a dollop of sour cream for extra creaminess. I encourage you to give this recipe a shot and make it your own. Whether you’re serving it as a hearty meal on a chilly evening or as a delightful starter for a gathering, this Loaded Cheesy Potato Soup is bound to be a hit. Don’t forget to share your experience with me! I’d love to hear how you made it unique or any variations you tried. So grab your ingredients, get cooking, and let’s enjoy this delicious soup together! Print