Classic Old Fashioned Loaded Potato Soup

Introduction:

Potato soup has been a comfort food for generations. Whether you’re looking for a hearty meal to warm you up on a chilly day or you’re simply craving something creamy, savory, and filling, this Classic Old-Fashioned Loaded Potato Soup is sure to please. With crispy bacon, melted cheese, and a rich, creamy broth, it’s a crowd-pleaser every time. Plus, we’ll explore how to make it a keto-friendly and low-carb version so that anyone can enjoy it without breaking their dietary goals!

Ingredients

For this classic loaded potato soup, you will need the following ingredients:

• 6 medium-sized russet potatoes, peeled and diced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream (for the rich, creamy texture)
• 1 cup shredded cheddar cheese (plus extra for garnish)
• 4 slices bacon, cooked and crumbled
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour (to thicken the soup)
• Chopped green onions (for garnish)

Instructions

1. Prepare the Potatoes: Start by peeling and dicing your russet potatoes into bite-sized chunks. Be sure to rinse them under cold water to remove any excess starch. This will help the soup have a smoother texture. It is essential to use starchy potatoes like russets for the perfect consistency, as they help thicken the soup as they cook.
2. Cook the Bacon: In a large pot, cook the bacon slices over medium heat until they are crispy. The bacon should cook for about 7-10 minutes. Be sure to flip the bacon halfway through to ensure it cooks evenly. Remove the bacon from the pot, crumble it, and set it aside for later. Leave a little bacon grease in the pot for added flavor. If you’d like to reduce the fat, you can drain the excess bacon grease at this point. Alternatively, you can use a paper towel to dab the bacon and remove some of the grease.
3. Sauté the Vegetables: Add the butter to the same pot with the bacon grease. Once the butter has melted and the grease has heated, sauté the onions over medium heat for about 3-4 minutes, or until they are softened. The goal is to caramelize the onions lightly to bring out their natural sweetness. Add the minced garlic and dried thyme, and cook for an additional minute. Be sure to stir frequently so the garlic doesn’t burn. The fragrance should be rich and savory at this stage, which sets the base for the depth of flavor in your soup.
4. Cook the Potatoes: Add the diced potatoes to the pot and stir to coat them in the buttery mixture. Pour in the chicken broth, which will act as the soup’s main liquid base. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low and allow the soup to simmer uncovered for 15-20 minutes, or until the potatoes are tender. Stir the soup occasionally, ensuring that the potatoes cook evenly. You’ll know the potatoes are done when they break easily when poked with a fork. At this point, you should have a fragrant, flavorful broth with soft, simmered potatoes.
5. Thicken the Soup: In a small bowl, mix the flour with a couple of tablespoons of water to create a slurry. Slowly pour this mixture into the simmering soup while stirring to avoid clumping. This will help thicken the soup, creating that smooth, velvety texture you expect from a loaded potato soup. If you want a thicker soup, feel free to add a little more flour slurry until you achieve the desired consistency. Continue to cook for another 5-7 minutes, allowing the soup to thicken further and the flavors to meld together.
6. Add Cream and Cheese: Once the potatoes are soft and the soup has thickened, add in the heavy cream and sour cream. Stir these ingredients together until the soup becomes velvety and smooth. The cream adds richness to the texture, while the sour cream provides a slight tang to balance out the richness of the cheese. Then, add the shredded cheddar cheese, stirring until the cheese melts completely into the soup. The cheese will help make the soup even creamier, so be sure to use a high-quality sharp cheddar for the best flavor.
7. Season the Soup: Taste your soup and adjust the seasoning with salt and pepper as needed. If you enjoy a more savory flavor, you can add a pinch of smoked paprika or a few dashes of hot sauce for an extra depth of flavor. You can also sprinkle in some additional thyme or other herbs, like rosemary or parsley, to enhance the fragrance and flavor profile.
8. Finish and Serve: Once everything is well combined and heated through, ladle the soup into bowls. Top with the crumbled bacon, additional shredded cheese, and chopped green onions for a classic loaded potato soup experience. You can also sprinkle some extra cheddar cheese on top and let it melt slightly for that gooey, comforting finish.

Cook Notes and Tips

• Potato Variety: While russet potatoes are typically used for their starchy nature, you can also experiment with other types of potatoes, such as Yukon Gold or red potatoes. Yukon Golds will give you a creamier, more buttery texture, while red potatoes will hold their shape more and provide a firmer bite.
• Creaminess: For a more indulgent soup, you can increase the amount of heavy cream and sour cream. If you prefer a lighter version, you can use half-and-half or milk instead of heavy cream. For a healthier variation, opt for Greek yogurt instead of sour cream.
• Freezing: This soup freezes well! To freeze, let it cool completely, then store it in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and heat gently on the stove, adding more broth if needed. Note that the texture of the cream may change slightly after freezing, but the soup will still be delicious.
• Bacon Alternatives: If you’re not a fan of bacon or prefer a leaner option, you can substitute with crispy turkey bacon or even sautéed sausage for a different flavor profile. For a vegetarian alternative, skip the bacon and use extra vegetables like mushrooms or leeks to deepen the flavor.

Variations

• Vegetarian Version: To make this soup vegetarian, simply skip the bacon and use vegetable broth instead of chicken broth. You can add some sautéed mushrooms or leeks for extra umami flavor. Consider sprinkling some crispy fried onions on top for a fun crunch.
• Loaded Chicken Potato Soup: For a heartier meal, you can add cooked, shredded chicken to the soup. This makes it a great option for meal prep or as a filling dinner. Simply add the chicken towards the end of cooking, ensuring it’s heated through.
• Spicy Loaded Potato Soup: Add a little heat to your soup by including a diced jalapeño or some crushed red pepper flakes. You can also add a dash of hot sauce for an extra spicy kick. A few dashes of smoked paprika can also add depth and warmth without too much heat.
• Vegan Version: For a completely dairy-free and plant-based soup, swap the cream and sour cream for coconut milk or another non-dairy alternative. Use plant-based cheese or skip it entirely for a simpler, healthier version.

Keto Version

For those following a keto diet, it’s possible to enjoy this delicious soup with a few simple substitutions:

• Potatoes: Traditional potatoes are high in carbs, so for a keto version, swap them with cauliflower. Cauliflower mimics the texture of potatoes when cooked and mashed, making it a perfect low-carb alternative.
• Broth: Stick with chicken or vegetable broth, but make sure it doesn’t contain any added sugars. Some store-bought broths have hidden carbs, so always check the label before using them.
• Cream & Cheese: Continue using heavy cream and cheese in your keto version—these are both great fat sources that are perfect for a keto diet. You can even use a little extra cream to enhance the richness of the soup.
• Thickening Agent: Instead of using flour to thicken the soup, use xanthan gum or guar gum, which are low-carb and will give your soup that creamy texture without the carbs. These thickeners are commonly used in keto cooking to maintain a smooth consistency without adding extra carbs.

Low-Carb Version

If you’re looking for a low-carb option that’s not strictly keto but still avoids too many carbs, here’s how to make the soup lighter while still delicious:

• Carb Alternatives: Instead of potatoes, try using celery root (celeriac) or rutabaga. Both of these vegetables are lower in carbs than potatoes but provide a similar texture and flavor when cooked. They can mimic the heartiness of potatoes without spiking your blood sugar.
• Reduce Dairy: You can opt for lower-fat dairy options like light cream or even unsweetened almond milk to reduce the carb content further. Just be sure to choose non-dairy milk alternatives that don’t have added sugars, as this can increase the carb count.
• Toppings: Keep the toppings low-carb by using fresh herbs, a sprinkle of cheese, and a few chopped green onions. Avoid adding croutons or bread as garnish, which can increase the carb count.

Frequently Asked Questions (FAQs)

1. Can I make this soup ahead of time? Yes! This soup can be made ahead of time and stored in the fridge for up to 4 days. Just make sure to reheat it gently on the stove to avoid curdling the cream. If you prefer, you can make the soup and freeze it for later. Simply let it cool completely, then store in an airtight container in the freezer for up to 3 months.

2. Can I use store-bought potato soup for this recipe? While it’s possible to use canned or store-bought potato soup as a base, this homemade version allows you to control the flavors and ingredients. Plus, it’s much more satisfying! Canned versions often contain preservatives and added sodium that can make the soup taste less fresh.

3. How do I make this soup spicier? If you like a little heat, add a finely chopped jalapeño pepper, a pinch of crushed red pepper flakes, or even a splash of hot sauce. You can also add a bit of cayenne pepper for an extra kick. Adjust the spice level to suit your tastes.

4. Can I make this soup vegetarian or vegan? Yes! Simply replace the bacon with sautéed mushrooms or use plant-based bacon. Swap the dairy with coconut cream or any non-dairy alternatives like almond milk or soy cream, and choose vegetable broth. There are plenty of ways to make this soup vegan or vegetarian without sacrificing flavor.

5. How do I store leftover soup? Allow the soup to cool completely before storing it in an airtight container. It will last in the fridge for up to 4 days or can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and heat gently on the stove, adding more broth if needed.

6. Can I use sweet potatoes instead of russet potatoes? While sweet potatoes will add a different flavor profile, they can certainly be used in place of russet potatoes. Sweet potatoes will give the soup a slightly sweeter flavor and a different texture, but they can work in a pinch. Just be mindful of the carb content if you’re aiming for a low-carb or keto version.

Conclusion

This Classic Old-Fashioned Loaded Potato Soup is the epitome of comfort food—creamy, hearty, and filled with savory flavors that warm you up from the inside out. Whether you’re preparing it for a family meal or a cozy evening with friends, it’s sure to be a hit. The best part is that it’s versatile enough to adapt to your dietary preferences, whether you’re following keto, low-carb, or simply want to enjoy a traditional version. Top it with crispy bacon, shredded cheese, and green onions for the perfect finishing touch. Enjoy!

This recipe is easy to make, comforting, and packed with flavor. Don’t forget to try the variations to make it your own. With the keto and low-carb options, you don’t have to sacrifice flavor for your dietary needs. Happy cooking!