There’s something uniquely comforting about a warm bowl of creamy loaded potato soup. My first encounter with this rich dish was during a chilly evening with friends, and it quickly became a staple in my meal rotation. Perfect for weeknight dinners or cozy family brunches, this soup is not just about nourishment; it’s an experience that brings people together, filled with the heartiness of potatoes and the indulgence of crispy bacon. Let me guide you through a recipe that promises to warm your soul and tantalize your taste buds.
Creamy Loaded Potato Soup
- Total Time: 35
- Yield: 4 servings
- Diet: Gluten Free
Description
A warm, creamy loaded potato soup filled with crispy bacon and hearty Yukon gold potatoes, perfect for cozy dinners or brunches.
Ingredients
- 6 bacon strips, sliced into thin strips
- 1 small yellow onion, diced
- 6 garlic cloves, minced
- 1 tablespoon ghee or oil (optional)
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1.5-2″ chunks
- 32 ounces chicken broth or bone broth
- 2 teaspoons kosher salt (plus more, to taste)
- 1/4 teaspoon black pepper
- 1 1/4 cups full-fat canned coconut milk
- 1/3 cup green onions, thinly chopped
Instructions
- Heat a large pot over medium-high heat for about 2 minutes. Add the bacon and cook until crispy, then remove it with a slotted spoon and let it drain on paper towels.
- Add the diced onion and minced garlic to the pot. Sprinkle in two big pinches of salt. Cook for about 3 minutes until the onions turn translucent.
- Toss in the chopped potatoes, broth, salt, and pepper. Bring the soup to a rolling boil, then reduce the heat to medium-low and let it simmer for 25-30 minutes or until the potatoes are tender.
- When the potatoes are ready, stir in the coconut milk. Add about three ladles full of tender potatoes into a blender with one cup of the broth. Blend until creamy, then pour this mixture back into the pot. Simmer for an additional 5 minutes.
- Stir in half of the crispy bacon and green onions. Serve in bowls, garnished with the remaining bacon and green onions.
Notes
For a vegetarian version, omit the bacon or substitute with turkey bacon.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Why You’ll Love This Dish
This creamy loaded potato soup is special for many reasons. It’s simple yet decadent, making it a go-to recipe for any occasion. With its budget-friendly ingredients, it suits the frugal yet discerning palate. This dish is a perfect canvas for creativity; kids love it, and it’s even a hit at holiday gatherings. Whether you’re seeking a quick weeknight remedy or a comforting dish to impress guests, this soup fits the bill fabulously.
“This soup is like a warm hug in a bowl! It’s creamy, flavorful, and my kids can’t get enough of it!” – A happy home cook
How to Make Creamy Loaded Potato Soup
Ready to dive in? Here’s a simplified overview of the cooking process. This recipe involves sautéing crispy bacon, combining it with savory ingredients, and creating a creamy texture that’s perfect for slurping.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Ingredients You’ll Need
Gather these items, and you’re halfway there:
- 6 bacon strips (sliced into thin strips, split in two)
- 1 small yellow onion (diced)
- 6 garlic cloves (minced)
- 1 tablespoon ghee or oil (optional)
- 2 1/2 pounds Yukon gold potatoes (peeled and cut into 1.5-2″ chunks)
- 32 ounces chicken broth or bone broth (see notes for details)
- 2 teaspoons kosher salt (plus more, to taste)
- 1/4 teaspoon black pepper
- 1 1/4 cups full-fat canned coconut milk
- 1/3 cup green onions (thinly chopped, split in two)
You can easily swap the bacon for turkey bacon or omit it altogether for a vegetarian twist.
Directions to Follow
- Heat a large pot over medium-high heat for about 2 minutes. Add the bacon and cook until crispy, then remove it with a slotted spoon and let it drain on paper towels.
- Add the diced onion and minced garlic to the pot. Sprinkle in two big pinches of salt. Cook for about 3 minutes until the onions turn translucent. If there’s not enough grease, drizzle in 1 tablespoon of cooking oil.
- Toss in the chopped potatoes, broth, salt, and pepper. Bring the soup to a rolling boil, then reduce the heat to medium-low. Let it simmer for 25-30 minutes or until the potatoes are tender.
- When the potatoes are ready, stir in the coconut milk. Add about three ladles full of tender potatoes into a blender with one cup of the broth. Blend until creamy, then pour this mixture back into the pot. Simmer for an additional 5 minutes.
- Stir in half of the crispy bacon and green onions. Serve in bowls, garnished with the remaining bacon and green onions. Enjoy!
Best Ways to Enjoy It
When it comes to serving this creamy loaded potato soup, there are endless possibilities. I often pair it with crusty bread or a fresh side salad for a balanced meal. A sprinkle of shredded cheese on top adds a melty goodness that enhances the experience. Don’t forget to serve alongside some pickled jalapeños if a kick of spice is what you’re after!
How to Store
To keep your soup fresh, let it cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. If you’d like to freeze it, pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. Just ensure to consume it within a month for the best flavor. When reheating, always ensure it reaches 165°F to stay safe.
Helpful Cooking Tips
- For an extra layer of flavor, consider adding herbs like thyme or rosemary when sautéing the onions and garlic.
- If you prefer a thicker soup, you can mash some of the potatoes with a fork after blending for a chunkier texture.
- An immersion blender works wonders for this recipe, letting you blend the soup directly in the pot.
Creative Twists
Feeling adventurous? Experiment with variations by adding different ingredients. For a tangy twist, incorporate a bit of cream cheese or cheddar cheese while blending. You might also try adding cooked broccoli or spinach for a nutritious boost.
Your Questions Answered
- Can I use another type of potato?
- Absolutely! While Yukon gold potatoes provide a creamy texture, feel free to swap in Russet or red potatoes based on your preference.
- How can I make this recipe dairy-free?
- Simply replace the coconut milk with your favorite dairy-free alternative, such as almond or oat milk.
- What’s the best way to reheat leftovers?
- Gently reheat on the stove over low heat, stirring frequently until warmed through. If too thick, add a splash of broth or water.
This creamy loaded potato soup is more than just a recipe; it’s a delightful experience that can adapt to your tastes and a perfect companion for any gathering or quiet night in. Enjoy the simplicity and flavor of this culinary classic!