Creamy Loaded Potato Soup

There’s something incredibly comforting about a warm, creamy bowl of soup, especially on chilly days or when you’re seeking a cozy meal. My journey with creamy loaded potato soup began years ago during a family gathering, where the aroma of simmering potatoes and the sizzle of bacon wafted through the kitchen, inviting everyone in. This recipe has become a cherished go-to, not just for its delightful flavor but also for its ability to bring people together around the table. With rich Yukon gold potatoes, crispy bacon, and a touch of coconut milk for creaminess, this dish is a decadent yet comforting treat.

What Makes This Recipe Special

There’s a lot to love about creamy loaded potato soup! First and foremost, it’s a fantastic one-pot meal that comes together quickly, making it perfect for busy weeknights or a leisurely weekend brunch. The combination of crispy bacon, tender potatoes, and fragrant garlic creates a flavor explosion that will leave you wanting more. Plus, using coconut milk adds a unique twist, giving it a creaminess without the need for dairy. This dish is also incredibly versatile—great for meal prep, and it’s sure to please both kids and adults alike.

"This creamy loaded potato soup is hands-down the best I’ve ever made! It’s rich, hearty, and perfect for those cold winter nights. My family keeps asking for more!" – Emily T.

Step-by-Step Guide to Cooking It

Preparing this creamy loaded potato soup is simpler than you might think! The process involves sautéing aromatic ingredients like onions and garlic, adding the star of the show—Yukon gold potatoes—and then blending for that signature creaminess. The combination of textures and flavors will transport you to your favorite cozy restaurant, all from the comfort of your own kitchen.

Gather Your Ingredients

Everything You Need for This Recipe

To make this delicious creamy loaded potato soup, you’ll need the following ingredients:

• 6 bacon strips (sliced thin, split in two)
• 1 small yellow onion (diced)
• 6 garlic cloves (minced)
• 1 tablespoon ghee or oil (optional)
• 2 1/2 pounds Yukon gold potatoes (peeled and cut into 1.5-2" chunks)
• 32 ounces chicken broth or bone broth (see notes)
• 2 teaspoons kosher salt (plus more, to taste)
• 1/4 teaspoon black pepper
• 1 1/4 cups full-fat canned coconut milk
• 1/3 cup green onions (thinly chopped, split in two)

Note: If you’re looking for a vegetarian version, you can easily switch the chicken broth to vegetable broth and omit the bacon.

Cooking Steps

Step-by-Step Directions

1. Cook the Bacon: Heat a large pot over medium-high heat for about 2 minutes. Add the bacon strips and cook until crispy. Remove with a slotted spoon and let drain on paper towels.

2. Sauté Aromatics: In the same pot, add diced onions and minced garlic. Season with two big pinches of salt. Sauté for about 3 minutes until the onions are translucent. If needed, drizzle in about 1 tablespoon of cooking oil to prevent sticking.

3. Add Potatoes and Broth: Stir in the chopped Yukon gold potatoes, followed by the broth, salt, and pepper. Bring to a rolling boil, then lower the heat to medium-low. Let it simmer for 25-30 minutes until the potatoes are tender.

4. Blend for Creaminess: Once the potatoes are tender, stir in the full-fat coconut milk. Carefully ladle about 3 servings of the tender potatoes and about 1 cup of the broth into a blender. Blend until creamy and pour it back into the pot.

5. Finish and Serve: Let the soup simmer for another 5 minutes. Mix in half of the crispy bacon and green onions. Ladle into bowls and garnish with the remaining bacon and green onions. Enjoy!

Best Way to Serve

Tips for Serving

To elevate your creamy loaded potato soup experience, consider these serving suggestions:

• Serve alongside crusty bread or warm rolls for a satisfying meal.
• Add a dollop of sour cream or a sprinkle of shredded cheese for extra richness.
• Pair with a simple side salad to balance the meal and add freshness.

Make-Ahead and Storage Guide

Keeping Creamy Loaded Potato Soup Fresh Longer

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through. If you want to store it longer, you can freeze it in airtight containers for up to 3 months. To prepare from frozen, thaw overnight in the refrigerator and reheat on the stovetop.

Expert Advice

Pro Chef Tips

• For an even richer flavor, try roasting the potatoes before adding them to the soup. This step adds depth and enhances their natural sweetness.
• Consider blending the soup longer for an ultra-smooth texture, or leave some chunks for added texture.
• Experiment with spices like smoked paprika or cayenne for a subtle kick.

Creative Twists

Different Ways to Make It

• Cheesy Loaded Version: Stir in shredded cheese at the end for a gooey, cheesy goodness.
• Herb-Infused: Add fresh herbs like rosemary or thyme during the simmering stage for a fragrant twist.
• Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce for some heat.

Common Questions

Your Questions Answered

Q: How long does this soup take to prep?
A: The total time including prep and cooking is around 40-50 minutes, making it a quick option for dinner.

Q: Can I substitute the Yukon gold potatoes?
A: Yes! Russet potatoes can work in a pinch, but Yukon golds offer a creamier texture.

Q: Is it possible to make this soup dairy-free?
A: Absolutely! Using coconut milk makes this soup dairy-free while still providing a rich, creamy base.

This creamy loaded potato soup recipe is sure to become a favorite in your household, providing warmth and comfort with every spoonful. Enjoy the process of making it, and of course, the delicious results!

Creamy Loaded Potato Soup

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A comforting one-pot creamy loaded potato soup made with Yukon gold potatoes, crispy bacon, and coconut milk for a rich texture.

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Ingredients

Scale 1x2x3x

• 6 bacon strips (sliced thin, split in two)
• 1 small yellow onion (diced)
• 6 garlic cloves (minced)
• 1 tablespoon ghee or oil (optional)
• 2 1/2 pounds Yukon gold potatoes (peeled and cut into 1.5-2″ chunks)
• 32 ounces chicken broth or bone broth
• 2 teaspoons kosher salt (plus more, to taste)
• 1/4 teaspoon black pepper
• 1 1/4 cups full-fat canned coconut milk
• 1/3 cup green onions (thinly chopped, split in two)

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Instructions

1. Cook the Bacon: Heat a large pot over medium-high heat for about 2 minutes. Add the bacon strips and cook until crispy. Remove with a slotted spoon and let drain on paper towels.
2. Sauté Aromatics: In the same pot, add diced onions and minced garlic. Season with two big pinches of salt. Sauté for about 3 minutes until the onions are translucent.
3. Add Potatoes and Broth: Stir in the chopped Yukon gold potatoes, followed by the broth, salt, and pepper. Bring to a rolling boil, then lower the heat to medium-low. Let it simmer for 25-30 minutes until the potatoes are tender.
4. Blend for Creaminess: Once the potatoes are tender, stir in the full-fat coconut milk. Carefully ladle about 3 servings of the tender potatoes and about 1 cup of the broth into a blender. Blend until creamy and pour it back into the pot.
5. Finish and Serve: Let the soup simmer for another 5 minutes. Mix in half of the crispy bacon and green onions. Ladle into bowls and garnish with the remaining bacon and green onions. Enjoy!

Notes

For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 40mg

Keywords: potato soup, creamy soup, comfort food, one-pot meal, easy soup