Do I need an immersion blender?

Nope! An immersion blender is the easiest option, but you can carefully purée the soup in a regular blender. Work in batches, don’t fill the blender more than halfway and leave the lid slightly vented so steam can escape.

Can I freeze this soup?

Potato and dairy-based soups can become grainy after freezing and thawing, so this soup is at its creamy best when freshly made or refrigerated for a few days.

Can this recipe be made ahead of time?

Yes! Make the soup through the blending step, let it cool and refrigerate it in a covered container for up to three days. Reheat it gently on the stovetop, adding a splash of milk or broth if it has thickened. Add the bacon, cheese and scallions just before serving.

What should I do if my potato soup is too thick?

Stir in a little extra milk or chicken broth until the soup reaches the consistency you like. Add it a few tablespoons at a time so you don’t accidentally make the soup too thin.

What should I do if my potato soup is too thin?

Return the soup to low heat and cook it gently for a few extra minutes, stirring often, until it thickens. Don’t let it boil. Remember that the soup will also continue to thicken slightly as it cools.

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Pop your question in the Comments section under the recipe card and I will answer pronto!

Loaded Potato Soup

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This easy loaded potato soup is thick, creamy and topped with crispy bacon, Cheddar cheese and fresh scallions for the ultimate cozy comfort-food supper!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Blender, Stovetop
Cuisine: American

Ingredients

Scale

4 Yukon Gold potatoes (about 1.5 pounds) cut into 1-2 inch chunks
1 cup chicken broth
4 tablespoons flour
2 cups milk
¼ cup sour cream
Salt and pepper
4 slices bacon, cooked and crumbled
½ cup shredded Cheddar cheese
3 scallions, sliced

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Instructions

STEP 1: Put the potatoes in a medium pot and cover them with water. Bring the water to a boil and simmer until the potatoes are tender, about 10 to 15 minutes.

STEP 2: Drain the potatoes and return them to the pot. Mash them roughly with a potato masher, then transfer them to a bowl and set them aside.

STEP 3: Add the chicken broth, milk and flour to the same pot. Whisk until smooth, then bring the mixture to a simmer and cook for 2 to 3 minutes, whisking occasionally, until it begins to thicken.

STEP 4: Take the pot off the heat and add the mashed potatoes and sour cream. Purée the soup with an immersion blender until it is as smooth or chunky as you like. You can also carefully purée it in a regular blender. Season to taste with salt and pepper.

STEP 5: Ladle the soup into bowls and top it with crumbled bacon, shredded Cheddar cheese and sliced scallions. Serve immediately!

Notes

- Yukon Gold potatoes: These naturally buttery potatoes make the soup extra creamy and don’t need to be peeled—their thin skins blend right into the soup. Russet potatoes will also work, but peel them first.

- Chicken broth: Regular or low-sodium chicken broth is fine. You can use vegetable broth to make the soup vegetarian, along with a meat-free topping in place of the bacon.

- Milk: Whole milk makes the creamiest soup, but 2% milk will also work. I don’t recommend skim milk, which can make the soup taste a little thin.

- Flour: This thickens the milk and broth mixture. For a gluten-free version, use an equal amount of your favorite cup-for-cup gluten-free flour.

- Sour cream: This adds richness and a gentle tang. Plain full-fat Greek yogurt is a good substitute.

- Bacon: Thick-cut bacon is especially wonderful here, but any cooked and crumbled bacon will do. You can also use leftover cooked ham.

- Cheddar cheese: Sharp Cheddar gives the soup the most flavor. Shredding it yourself will give you the smoothest melt.

- Scallions: These add a fresh onion flavor and a pop of color. Chopped fresh chives are also perfect.

Find it online: https://www.framedcooks.com/loaded-potato-soup/