Loaded Potato Soup - Dish with Drew

 Loaded Potato Soup

Loaded potato soup is the ultimate dose of cozy comfort; it’s one of those hearty, rich dishes that just makes the world feel right, especially when the temperature drops. This isn't the thin, watery version you grab at a cafe, though; this is a seriously decadent, velvety soup loaded with flavor and texture, starting right from the bottom of the pot. We make sure this soup is incredibly rich by starting the base with rendered bacon fat and butter, creating a quick roux with flour, and then stirring in whole milk and heavy cream. This layering of fats and dairy is the key to achieving a truly luxurious, thick consistency that holds up beautifully, making every spoonful feel like a true indulgence. Then, of course, we build that irresistible cheesy bite using a generous amount of sharp cheddar, both melted directly into the soup base and reserved for that crucial final garnish.

The beauty of this recipe lies in how super easy it is to achieve this restaurant-quality result right at home. It’s a very low-fuss cooking process, with the main technique being choosing your desired final texture: you can mash the potatoes lightly for a chunkier, heartier consistency, or mash them more thoroughly if you prefer a silkier, smoother soup. And while the rich, sharp cheddar and creamy base are the heart of the dish, we can't forget the textures on top! The contrasting crunch from the crispy bacon and the savory fried onions takes this potato soup to another level entirely. Served hot, topped with crispy bacon bits, a sprinkle of fresh green onion, and a spoonful of sour cream, this recipe delivers that perfect, deep comfort you crave, without any complicated steps.

🧾 Ingredients 🧾

1 medium onion
2 garlic cloves
10 strips of bacon
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups whole milk
1 cup water
1 teaspoon paprika
2 tablespoons chicken bouillon
2 pounds russet potatoes (or any starchy potato)
2 teaspoons salt
1 cup heavy cream
1/4 teaspoon red pepper flakes
8 ounces sharp cheddar cheese, freshly grated if possible

👨‍🍳 Instructions 👨‍🍳

1) Chop the ten strips of bacon into half inch pieces.

2) Chop the onion, mince the garlic, peel the potatoes, and cut the potatoes into half inch to one-inch chunks. Smaller chunks will cook faster and create a smoother soup. Larger chunks will take longer and give the soup a chunkier texture. Keep the potatoes in a bowl of water while you prepare the other ingredients to prevent them from oxidizing, then drain the water before adding them to the soup.

3) Grate all eight ounces of sharp cheddar cheese. Set aside six ounces for the soup and reserve two ounces for garnish.

4) Place a large pot on the stove. Add the chopped bacon to the pot first, then turn the heat to medium. Starting bacon in a cold pot allows more fat to render, giving you crispier pieces. Cook until the bacon fat has rendered and the bacon bits are fully crispy.

5) Use a slotted spoon to remove the cooked bacon from the pot, leaving all the rendered bacon fat behind. Add the unsalted butter to the pot and allow it to melt into the bacon fat. Add the chopped onions and sauté them for five to seven minutes, or until they become translucent and softened.

6) Add the minced garlic to the pot and cook for two to three minutes, stirring frequently so the garlic doesn’t burn.

7) Add the all-purpose flour and whisk it into the onion and garlic mixture. Cook the flour for two to three minutes.

8) Add the whole milk, water, chicken bouillon, paprika, salt, and red pepper flakes. Stir well to dissolve the bouillon and combine everything into a smooth base.

9) Add the drained potatoes to the pot. Increase the heat and bring the mixture to a boil, then reduce the heat to a simmer. Cook the soup for about twenty minutes, stirring occasionally, until the potatoes are completely tender.

10) Use a potato masher to mash the potatoes directly in the pot until you reach your preferred soup consistency. Mash lightly if you want a chunkier soup; mash more thoroughly if you prefer a smoother soup. After mashing, give the soup a very good stir to break up any potatoes that may have stuck to the bottom of the pot during the mashing process.

11) Turn off the heat. Add the heavy cream and the six ounces of grated cheddar cheese. Stir until the cheese melts fully and the soup becomes creamy and well combined.

12) Serve the soup hot. Top each bowl with crispy bacon bits, green onions, fried onions, extra sharp cheddar, and a spoonful of sour cream if desired.

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