Loaded Potato Soup Recipe

Potatoes: Peeled and diced to create the base of the soup.

Cheddar cheese: Shredded to add a rich, cheesy flavor.

Bacon: Cooked and crumbled for a crispy, savory topping.

Sour cream: Adds a tangy creaminess to the soup.

Chicken broth: Forms the flavorful liquid base of the soup.

Heavy cream: Adds richness and a velvety texture.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a touch of heat and depth.

Butter: Used to sauté the potatoes and add a buttery flavor.

When preparing the bacon, cook it until it's extra crispy. This will not only enhance the flavor but also add a delightful crunch to your loaded potato soup. After cooking, place the bacon on a paper towel to drain excess grease before crumbling it. This ensures that the bacon remains crispy when added to the soup.

• potatoes - Substitute with cauliflower: Cauliflower can be used as a low-carb alternative to potatoes while still providing a creamy texture.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor similar to cheddar.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture but with added protein.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.

• heavy cream - Substitute with coconut milk: Coconut milk provides a rich, creamy texture and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the soup.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a subtle flavor to the soup.

• Allow the loaded potato soup to cool completely at room temperature before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.

• If you prefer, you can also use heavy-duty freezer bags. Lay them flat in the freezer to save space and ensure even freezing.

• Label each container or bag with the date and contents. This will help you keep track of how long the soup has been stored.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below.

• For longer storage, place the containers or bags in the freezer. The loaded potato soup can be frozen for up to 3 months without losing its flavor and texture.

• When you're ready to enjoy the soup, thaw it in the refrigerator overnight. This gradual thawing helps maintain the soup's creamy consistency.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to prevent it from sticking to the pot. You can also reheat it in the microwave, but be sure to stir it every minute to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach your desired consistency.

• Garnish with extra cheddar cheese, bacon, and a dollop of sour cream just before serving to enhance the flavors and presentation.

• For stovetop reheating:

  1. Pour the loaded potato soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or heavy cream if the soup has thickened too much.
  4. Once the soup is heated through and steaming, serve hot with extra cheddar cheese and bacon on top.

• For microwave reheating:

  1. Transfer a portion of the loaded potato soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a paper towel to prevent splatters.
  3. Heat on high for 1-2 minutes, then stir the soup.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.
  5. Garnish with extra cheddar cheese and bacon before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the loaded potato soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling.
  5. Stir the soup halfway through the reheating process to ensure even heating.
  6. Serve with a sprinkle of cheddar cheese and bacon on top.

• For slow cooker reheating:

  1. Transfer the loaded potato soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. If the soup is too thick, add a bit of chicken broth or heavy cream to reach the desired consistency.
  5. Once the soup is hot, serve with additional cheddar cheese and bacon if desired.

• Large pot: Used to cook the potatoes and combine all the ingredients for the soup.

• Butter knife: Used to cut and measure the butter.

• Peeler: Used to peel the potatoes before dicing.

• Cutting board: Provides a surface to dice the potatoes.

• Chef's knife: Used to dice the potatoes.

• Wooden spoon: Used to stir the ingredients while cooking.

• Potato masher: Used to slightly mash the potatoes for texture.

• Measuring cups: Used to measure the chicken broth, heavy cream, sour cream, and shredded cheddar cheese.

• Measuring spoons: Used to measure the salt and black pepper.

• Cheese grater: Used to shred the cheddar cheese.

• Skillet: Used to cook the bacon until crispy.

• Paper towels: Used to drain the cooked bacon.

• Ladle: Used to serve the soup into bowls.

• Serving bowls: Used to serve the finished soup.

• Soup spoon: Used to eat the soup.

Pre-cook the bacon: Cook and crumble the bacon ahead of time. Store it in the fridge until needed.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Instant potatoes: Use instant mashed potatoes for a quicker alternative to peeling and dicing.

Microwave the potatoes: Speed up cooking by microwaving the diced potatoes for a few minutes before adding them to the pot.

Pre-measure ingredients: Measure out all ingredients before you start cooking to streamline the process.