Loaded Potato Soup is thick, creamy, and gluten-free, plus it’s loaded with delicious add-ins like bacon, sharp cheddar cheese, and chives!
Ingredients
Directions
Add potatoes to a large pot of cold water then season with 1 Tablespoon salt. Bring to a boil then cook until potatoes are very tender. Drain well then add to a large bowl and mash to your desired consistency (more chunky will mean a chunkier soup.) Can be done ahead of time. Alternatively you could use 5 cups leftover mashed potatoes.
Add bacon to a soup pot over medium heat, cook until crisp, then remove to a paper towel-lined plate to drain, reserving bacon fat in the pot (you could remove a few Tablespoons but leave at least 1/4 cup bacon fat in pot.) Melt butter in bacon fat then add onions, season with salt and pepper, and then saute until very tender, 7-9 minutes. Sprinkle in flour then whisk until smooth and cook for 1-2 minutes to remove the raw flour taste. Slowly add milk a splash at a time while whisking constantly to avoid lumps until a smooth sauce has formed, then add the rest of the milk.
Season generously with salt and pepper then turn heat up to medium-high and bring soup to a simmer while stirring constantly. Turn heat back down to medium then cook while stirring constantly until soup has slightly thickened, 3-4 minutes.
Add half the mashed potatoes then whisk until smooth, and then whisk in remaining mashed potatoes. Add 3/4 of the cheese then whisk until smooth, and then add sour cream and whisk until smooth. Stir in cooked bacon.
Taste then add salt and pepper, and then remove soup from heat to sit and thicken for 10 minutes. Ladle into bowls then serve with the reserved cheese, chives or green onions, and extra bacon.
Ingredients
- 4 medium-sized russet potatoes, peeled then chopped
- 1/2lb bacon, chopped (plus extra cooked bacon for topping)
- 4 Tablespoons butter
- 1 small onion, chopped
- salt and pepper
- 6 Tablespoons gluten-free or all-purpose flour (soup will not be GF if using AP flour)
- 6 cups milk (I used almond milk - use 2% or higher if using cow’s milk)
- 8oz freshly grated sharp cheddar cheese, divided
- 1 cup sour cream
- chopped chives or green onions for topping
Directions
Add potatoes to a large pot of cold water then season with 1 Tablespoon salt. Bring to a boil then cook until potatoes are very tender. Drain well then add to a large bowl and mash to your desired consistency (more chunky will mean a chunkier soup.) Can be done ahead of time. Alternatively you could use 5 cups leftover mashed potatoes.
Add bacon to a soup pot over medium heat, cook until crisp, then remove to a paper towel-lined plate to drain, reserving bacon fat in the pot (you could remove a few Tablespoons but leave at least 1/4 cup bacon fat in pot.) Melt butter in bacon fat then add onions, season with salt and pepper, and then saute until very tender, 7-9 minutes. Sprinkle in flour then whisk until smooth and cook for 1-2 minutes to remove the raw flour taste. Slowly add milk a splash at a time while whisking constantly to avoid lumps until a smooth sauce has formed, then add the rest of the milk.
Season generously with salt and pepper then turn heat up to medium-high and bring soup to a simmer while stirring constantly. Turn heat back down to medium then cook while stirring constantly until soup has slightly thickened, 3-4 minutes.
Add half the mashed potatoes then whisk until smooth, and then whisk in remaining mashed potatoes. Add 3/4 of the cheese then whisk until smooth, and then add sour cream and whisk until smooth. Stir in cooked bacon.
Taste then add salt and pepper, and then remove soup from heat to sit and thicken for 10 minutes. Ladle into bowls then serve with the reserved cheese, chives or green onions, and extra bacon.
