Creamy Loaded Potato Soup Stove Top Recipe

Imagine a warm, comforting bowl of creamy loaded potato soup that fills your senses with the aroma of tender potatoes, sweet onions, and savory bacon. With each spoonful, the flavors meld together in perfect harmony, coating your tongue with a rich and velvety texture that leaves you craving more.

The reason why this Creamy Loaded Potato Soup Stove Top Recipe stands out from the rest is its unique balance of flavors and textures. Just like our popular Creamy Loaded Potato Soup Stove Top Recipe, this dish has been perfected to satisfy your cravings. By using a combination of high-quality ingredients and a few clever techniques, we’ve created a recipe that’s both easy to make and impressive to serve.

Why This Recipe Works

• The key to a great potato soup lies in the balance of starches and liquids. By using a mix of high-starch potatoes and low-starch potatoes, we achieve a creamy texture without sacrificing flavor.
• Our recipe uses a clever technique of cooking the bacon and onions together to create a rich and savory flavor base that enhances the entire dish.
• By adding a splash of heavy cream towards the end of cooking, we create a luxurious and creamy texture that coats the tongue and satisfies the palate.

Key Ingredients

When it comes to choosing the right potatoes for this recipe, look for a combination of high-starch potatoes like Russet or Idaho, and low-starch potatoes like Yukon Gold or red potatoes. This blend will provide the perfect balance of texture and flavor. For more information on selecting the right potatoes for your recipe, check out How to make Creamy Loaded Potato Soup Stove Top Recipe.

In addition to the potatoes, we recommend using thick-cut bacon and sweet onions to add depth and complexity to the dish. Fresh chives and scallions add a pop of color and freshness, while the heavy cream provides a rich and creamy texture.

Recipe Courtesy of Our Kitchen

Creamy Loaded Potato Soup Stove Top Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 tablespoons butter

1 medium onion, chopped

3-4 slices of bacon, chopped

2-3 medium-sized potatoes, peeled and chopped

1 cup chicken broth

1 cup heavy cream

Salt and pepper to taste

Fresh chives and scallions for garnish

Shredded cheddar cheese for serving (optional)

Directions

1

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the cooked bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate.

2

Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

3

Add the chopped potatoes, chicken broth, and cooked bacon to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

4

Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Return the soup to the pot and add the heavy cream. Stir over low heat until the cream is fully incorporated and the soup is heated through.

5

Season the soup with salt and pepper to taste, then serve hot, garnished with chopped chives and scallions. Offer shredded cheddar cheese on the side, if desired.

Storage & Reheating

To store leftovers, allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat the soup over low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave or on the stovetop.