This soup starts with diced russet potatoes simmered until tender in chicken broth and butter.
You do not need heavy cream or thickeners to get that thick texture because the potatoes break down as they cook.
The key is letting it simmer long enough so the edges turn golden and the starch releases into the liquid.
Why You'll Love This Recipe
About the Ingredients
4 large russet potatoes (about 2 pounds)
Peel and dice these into half-inch cubes. Russets work best here because they are starchy and break down to thicken the soup naturally.
6 slices bacon, chopped
Cook this until crisp before adding to the pot. You can use turkey bacon or omit it if you want a vegetarian version.
1 medium yellow onion, diced
Use this to build flavor at the base. Sweet onions work better than red ones which can be too sharp when cooked in dairy.
3 cloves garlic, minced
Add this right after the onion so it does not burn. Fresh garlic gives a stronger taste than jarred powder.
3 tablespoons all-purpose flour
Whisk this into the fat to make a roux. This step is essential for a thick texture without using cornstarch.
4 cups chicken broth
Low sodium works best so you can control the salt level yourself. Vegetable broth makes a good swap for a meat-free option.
2 cups whole milk
Do not boil the milk after adding it or it may curdle. Half-and-half creates a richer version but regular milk keeps it lighter.
1 cup shredded cheddar cheese
Shred this from a block rather than buying pre-packaged shreds. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
Step-by-Step Instructions
1. Cook the bacon
Heat a large pot over medium-high heat and cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set it aside leaving about two tablespoons of fat in the pot.
2. Sauté vegetables
Reduce heat to medium-low and add the diced onion and potatoes to the pot. Stir occasionally until the onion turns translucent and the potatoes begin to soften.
3. Add garlic and flour
Stir in the minced garlic followed immediately by the flour. Cook this mixture for one minute while whisking constantly to remove the raw flour taste.
4. Pour in broth
Slowly pour in the chicken broth while whisking to dissolve the flour paste. Bring the liquid to a gentle simmer and let it bubble gently for 15 minutes until the potatoes are fork-tender.
5. Thicken soup
Remove the pot from the burner and use a potato masher to crush about half of the potato chunks. This releases the starch to thicken the broth without needing more flour.
6. Stir in milk
Turn the heat back to low and pour in the milk. Heat through for five minutes but do not allow it to reach a rolling boil.
7. Melt cheese
Lower the heat to its lowest setting and stir in the shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup looks uniform.
8. Serve hot
Ladle the soup into bowls and top with the reserved bacon pieces. Serve immediately while the soup is still steaming.
How to Store Pinterest Potato Soup
Refrigerator
Keep leftovers in an airtight container in the fridge for up to three days.
Freezer
Freeze the soup without the cheese or dairy components for up to three months.
Reheating
Reheat gently on the stove over low heat adding a splash of milk if it becomes too thick.
Tips & Tricks
Short Lead
Dice potatoes uniformly so they cook at the same speed.
Short Lead
Whisk the flour into the butter slowly to avoid clumps forming in the soup.
Short Lead
Add the milk off the heat to keep it from separating or scorching.
Short Lead
Reserve some crispy bacon bits for garnish instead of mixing them all in.
Frequently Asked Questions
Q: Why is my potato soup too thin?
The soup needs more time to simmer so the potatoes release their starch. Mash more of the potato chunks against the side of the pot to thicken it further.
Q: Can I make this soup ahead of time?
Yes you can make the base the night before and add the dairy in the morning. Reheat slowly and stir well to combine everything smoothly.
Q: What kind of potatoes should I use?
Russet potatoes are the standard choice because they break down easily. Waxy potatoes like red or Yukon gold will hold their shape better but make a thinner soup.
Q: How do I stop the soup from burning?
Always lower the heat once you add the milk and flour mixture. Stir frequently near the bottom of the pot where the heat concentrates.
Delicious Variations
- Swap the cheddar for pepper jack cheese to add a mild spicy kick to the dish.
- Top the finished bowl with sour cream and sliced green onions for extra freshness.
- Mix in cooked broccoli florets during the last five minutes of simmering for added nutrients.
Make this Loaded Baked Potato Soup for a quick dinner that feels like a treat. It pairs perfectly with a crusty baguette or a simple side salad.
Pinterest Potato Soup
Loaded Baked Potato Soup is a thick, creamy comfort food made with real potatoes, bacon, and cheddar cheese in under 30 minutes for a quick family dinner.
🧂 Ingredients
- 4 large russet potatoes (about 2 pounds)
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
📋 Instructions
- 1Cook the bacon — Heat a large pot over medium-high heat and cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set it aside leaving about two tablespoons of fat in the pot.
- 2Sauté vegetables — Reduce heat to medium-low and add the diced onion and potatoes to the pot. Stir occasionally until the onion turns translucent and the potatoes begin to soften.
- 3Add garlic and flour — Stir in the minced garlic followed immediately by the flour. Cook this mixture for one minute while whisking constantly to remove the raw flour taste.
- 4Pour in broth — Slowly pour in the chicken broth while whisking to dissolve the flour paste. Bring the liquid to a gentle simmer and let it bubble gently for 15 minutes until the potatoes are fork-tender.
- 5Thicken soup — Remove the pot from the burner and use a potato masher to crush about half of the potato chunks. This releases the starch to thicken the broth without needing more flour.
- 6Stir in milk — Turn the heat back to low and pour in the milk. Heat through for five minutes but do not allow it to reach a rolling boil.
- 7Melt cheese — Lower the heat to its lowest setting and stir in the shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup looks uniform.
- 8Serve hot — Ladle the soup into bowls and top with the reserved bacon pieces. Serve immediately while the soup is still steaming.
