The Soup Season CHAMPION is here! | Loaded Potato Soup Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a creamy texture; milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor; processed cheese is often cheaper.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat; ham can be a more affordable option.

Chop the ends off the Yukon Gold potatoes to create a flat surface.

Peel the skin off the potatoes using a potato peeler.

Dice the potatoes into rough chunks and clean them thoroughly.

Dice one onion and set it aside for the soup.

Cook the bacon until crispy, then remove it and leave the bacon grease in the pan.

Sauté the diced onion in the bacon fat until tender, with the heat turned off initially to avoid scorching.

Add 1 to 2 tablespoons of grated garlic to the onions and mix well.

Stir in 1 teaspoon or 2 of chicken bouillon or chicken base.

Add less than 1/4 cup of flour to the onion mixture and cook for 1-2 minutes to eliminate the raw flour taste.

Pour in 3 cups of chicken broth and bring the mixture to a boil.

Add 1 cup of heavy cream and 2 cups of whole milk to the boiling mixture.

Season the soup with buttery garlic pepper, smoked paprika, chili powder, and all-purpose seasoning.

Once boiling, add the diced potatoes and cook for 12-15 minutes until fork tender.

Use a hand masher to mash about 50-60% of the potatoes for a chunky consistency.

Taste and adjust seasoning as needed, then add in the cheddar cheese and mix well.

Plate the soup with toppings of sour cream, additional cheddar cheese, bacon, and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens