The Ultimate Loaded Potato Soup

Ultimate Loaded Potato Soup is creamy, filling and Oh! So Delicious! It’s at the top of our soup list each year and a true crowd pleaser.

Ive been on a real soup kick this fall and I typically have one every year. Soup is so comforting and warming.

Yesterday I was chilled all day. Fortunately I made my Easy Chicken Tortilla Soup for dinner and after just one bowl of soup, my body was instantly warmed through and through.

So as the cold weather continues here in northern Tennessee, I continue with my wonderful warming soup saga.

Potato soup isn’t normally known as a healthy soup, per say, however, with the addition of my homemade chicken bone broth and some yummy sourdough discard as a thickener, instead of cornstarch, this recipe has health benefits that most potato soups can’t boast of.

Tips

• Tip #1- Cut your potatoes on the bigger side. 1″ cubes is a good size. As the potatoes cook and soften, the outer edges will become part of the soup and the size of the actual potatoes will shrink. Larger cut potatoes help to ensure you have chunks left in your soup, yes, but it also helps the potato retain some of its gluten so your soup doesn’t gum up.
• Add a bit of a kick comes in at tip #2. I have learned with most recipes adding a tad bit of spice, beyond that which pepper can offer, really brings a dish to perfection. I do this in my Ultimate Macaroni and Cheese (coming soon) and have realized that without a bit of heat, many recipes are ok at best. I dont add so much that my picky children can detect it, but just enough to subconsciously say, “ah! that hits the spot”.
• Full Fat Heavy Whipping Cream is tip #3. Its tempting to try to cut back on calories and fat by going with milk or even half and half, and by all means, if that is all you have, ive also made that substitution a time or two. However, if you are looking to up your creaminess and willing to throw caution to the wind and get a little wild, use the good full fat, full flavor Heavy Whipping Cream.
• Tip #4- Add your bacon as a garnish, not an ingredient. I know it’s tempting to throw the bacon in with the all your other ingredients for added flavor, but crispy bacon tends to get soft in soups. Plus, when you blend part of your soup to help thicken it, you don’t want to pulvarize your bacon along with it.

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Ingredients for Ultimate Loaded Potato Soup.

Bacon and reserved Fat

Sourdough Starter Discard

Garlic– fresh is better but in a pinch i’ve used pre chopped in water.

Yellow Onion

Chicken Bone Broth– Store bought, or totally from scratch bone broth and it’s not as hard as one might think.

Potatoes- I typically a basic potato, however, if you have issues with your potatoes disintegrating, Yukon Gold potatoes tend to hold up a little better in soups.

Heavy Whipping Cream–

Cayenne Pepper– adds a bit of a kick. I add a small bit to the pot. For those who can handle more heat, I also give a light dusting to the individual bowls as a garnish.

Salt and Pepper– Potatoes require a lot of salt. I prefer Real Sea Salt and have it on my auto delivery so I never worry about running out.

Sour Cream

Extra Sharp Cheddar Cheese– the sharper the better.

Green Onions– as an optional garnish. Could also use dried parsley instead for a milder green garnish.

Tools you may need:

• Dutch Oven one of my most used pots in my kitchen to date
• Immersion Blender I love this thing, From Homemade mayonnaise, ranch dressing, to soup, this tool makes my life so much easier.
• Cutting Board
• Sharp Knife
• Whisk
• Ladle

How to make the Ultimate Loaded Potato Soup

In your large Dutch Oven, cook your bacon strips over medium low heat. Remove to a paper towel to drain, leaving the remaining fat in the bottom of your dutch oven.

While your bacon is cooking, dice one small onion, and peel and cube your potatoes.

Saute your chopped onions over medium heat in your reserved bacon fat until onions are translucent.

Add your butter to the onions and bacon fat, melt. Once your butter is melted, add your sourdough discard and cook for 3 minutes.

Add your minced garlic to your dutch oven and cook for one minute. Continuously stir the garlic since it burns easily.

To your pot add your Bone Broth and half of your Cubed Potatoes along with salt, pepper, and a dash of cayenne pepper. Simmer until potatoes are cooked through and softened.

With your immersion blender, Blend your potatoes, and other contents until the soup is smooth and creamy.

Now add the last half of your cubed potatoes and cook for 5 to 10 minutes or until potatoes are easily pierced with a fork.

Add the heavy cream and stir to combine.

Simmer your Ultimate Loaded Potato Soup for 15 minutes while you chop your bacon and chives.

Ladle soup into a bowl, give a light dusting of cayenne pepper for a kick or paprika for a milder peppery flavor. Top you soup with bacon bits, cheese, and a dollop of sour cream. Sprinkle with chopped chives (optional)

More Recipes from our Farmhouse Kitchen

No-Knead Artisan Sourdough Bread

Loaded Butternut Squash Soup

Classic From Scratch Pasta

Easy Delicious Herbed Meatballs