Loaded Potato Soup
About this recipe
Loaded Potato Soup is a comforting and hearty dish that brings together the rich flavors of bacon, cheese, and creamy potatoes. This version, shared by Coop Can Cook, is quick to make and perfect for a cozy meal any night of the week.
In just 30 minutes, you can whip up a delicious pot of this soup, making it a great option for busy days. The combination of sautéed onions, garlic, and a blend of seasonings elevates the flavor, while the addition of sour cream and sharp cheddar cheese gives it a creamy richness that’s hard to resist.
Ingredient notes
- Use 4-5 slices of bacon, chopped, for frying.
- The potatoes should be cut into half-inch chunks for even cooking.
- You can substitute New York Sharp Cheddar cheese with your favorite cheese if desired.
Tips from Coop Can Cook’s video
- Frying the bacon first allows you to use the rendered fat to sauté the onions, adding depth of flavor to the soup.
- Be careful not to burn the garlic after adding it to the onions; it can quickly turn bitter.
- When adding the potatoes, ensure the pot comes to a simmer before covering and cooking to achieve tender potatoes.
Good to know
- How many servings does this recipe make?
- This recipe serves 4-6 people.
- How long does it take to make this loaded potato soup?
- The total time to make this soup is 30 minutes.
- What should I do if I want to adjust the thickness of the soup?
- You can adjust the thickness by adding more or less chicken stock or flour when making the roux.
- What can I use to garnish the soup?
- You can garnish the soup with cheese, bacon, a dollop of sour cream, and chives or green onions.
No life story here — the video and the recipe are the whole point. All credit to Coop Can Cook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Fry the chopped bacon in a pot until crispy and it renders grease. Remove the bacon and place it on a paper towel to drain, leaving the grease in the pot.
- 2
Sauté the diced onions in the bacon fat until they are browned. Add minced garlic and stir, being careful not to burn it.
- 3
Add butter to the pot and allow it to melt. Once melted, whisk in all-purpose flour and cook for about a minute.
- 4
Pour in the chicken stock and whisk well as it comes to a simmer.
- 5
Add whole milk and half and half to the pot while it heats up. Stir in onion powder, garlic powder, and Italian seasoning.
- 6
Add the diced potatoes to the pot carefully. Once it comes to a simmer, lower the heat, cover, and cook for 10 to 15 minutes until the potatoes are tender.
- 7
Stir the cooked bacon back into the soup, saving a little for garnish. Taste and adjust seasoning with salt and pepper as needed.
- 8
Add sour cream to the soup and allow it to dissolve, making the soup rich. Stir in shredded New York Sharp Cheddar cheese until melted completely.
Heads up — we had to guess a little:
- Estimated quantity for all-purpose flour based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Coop Can Cook’s original video on YouTube. Follow them there — it’s their dish.
Are you Coop Can Cook? Claim this page or ask us to take it down. Your call, always.
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