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Loaded Potato Soup

January 13, 2015 By Phillip @ SouthernFATTY.com 13 Comments

Loaded Potato Soup

 

You know those days when you just need to carb up and calm down? Ya. Those days.

 

This is the answer: Loaded Potato Soup. Creamy, cheesy, bacony (ya. it’s a thing.), warm comfort in a bowl that mimics your favorite spud side.

 

BACON

 

I’m not even going to ramble on about this and that and whatever. At least not before I discuss (read: drool over) this bacon. CRISPY bacon, of course. There is nothing I hate more than a greasy, floppy bacon (except maybe when they place it in an “x” on a burger. HELLO?! It doesn’t cover it all that way!). Bacon is meant to be cooked so that every little bit of fat and salty deliciousness is crunchy and perfect.

 

To get perfect bacon (every. single. time.), I jump to my go-to bacon bakin’ technique. Bacon laid on a foil covered sheet pan (with sides) into a cold oven. On at 425 F and wait 20-25 minutes. Remove, drain, obsess over and put on everything.

 

Loaded Potato Soup

 

The creamy soup base with the soft potatoes and cheese (!) is the absolute perfect combo for this haaaaarrible winter weather. I make a big pot and just freeze it to reheat when the snow starts falling.

 

Load up with some cozy comfort soup. You won’t regret this one. Enjoy!–

 

Loaded Potato Soup
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
45 mins
 
Deliciously creamy, homemade loaded potato soup by SouthernFATTY.com.
Serves: 6 servings
Ingredients
  • 1 and ½ pounds potatoes (any variety works fine), cubed
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup shallots, diced
  • 1-2 cloves garlic, minced finely (1-2 teaspoons)
  • 4 cups half and half (whole milk works, but not as well)
  • ½ teaspoon hot sauce (eg: Tobasco)
  • 1 teaspoon jalapeño juice (juice from can of jalapeños)
  • 8 oz Velveeta, softened/melted (microwave for 30 seconds and stir)
  • 1 cup cheddar, shredded, divided into (2) ½ cup portions
  • ½ cup Monterey jack, shredded
  • salt/pepper/white pepper, to taste
  • ¼ teaspoon garlic powder
  • bacon, crispy (see blog post for baking details)
  • chives, to finish
Instructions
  1. Cook potato cubes until cooked through, but still somewhat firm. A knife should pass but not tear the potatoes apart. Boil and drain to cook, or microwave in plastic-wrapped container.
  2. In a large pot (Dutch oven works perfectly), add butter over medium heat.
  3. When melted, add shallots and cook for 3-4 minutes. Add garlic.
  4. Add flour and whisk constantly until light brown, about 3-4 minutes.
  5. Slowly add half and half, still stirring to smooth completely.
  6. Cook for a few minutes to thicken this roux.
  7. Add Velveeta cheese.
  8. Add potatoes to base. Add ½ cup cheddar and Monterey jack.
  9. Mix in hot sauce, jalapeño juice, a bit of salt and pepper (both black and white pepper is best) and garlic powder.
  10. Decrease heat to low/medium-low and simmer until thickened, about 30 minutes.
  11. Serve topped with remaining cheddar cheese, bacon, chives.
  12. Enjoy! More on SouthernFATTY.com.
Notes
2015 - SouthernFATTY.com
Nutrition Information
Serving size: 1 bowl
3.5.3226

 

What’s your favorite winter warm-up recipe? Comment below!

 

 

Filed Under: Soups and Salads Tagged With: bacon, cheese, potato, soup, winter

Previous Post: « Broccoli Casserole from Scratch
Next Post: Giant Cinnamon Rolls »

Reader Interactions

Comments

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  1. Angel

    January 18, 2015 at 7:07 am

    Dude, I need to start making soups pronto! It’s too cold up here (Cleveland).

    Reply
    • Phillip @ SouthernFATTY.com

      January 18, 2015 at 7:31 pm

      I’m not normally a crazy about soup kinda guy, but this is seriously the best!

      Reply
  2. Beau Ciolino

    January 15, 2015 at 11:36 pm

    A few things…
    1.) This recipe sounds freaking amazing (duh, you made it. whatever.)
    2.) I’m really into the fact that you described not-crispy bacon as “floppy.”
    3.) I also hate when people put bacon in an “x” on a burger but I’m pretty sure it just means we’re both neurotic, which is totally fine with me.
    4.) I can has soup plz?

    Reply
    • Phillip @ SouthernFATTY.com

      January 16, 2015 at 9:28 am

      1. *huur flip*
      2. I mean… Let’s just all be honest here. It’s disgusting. — If it hadn’t been past my bedtime when I wrote this, I probably would have spent a hour trying to think of something with more alliterative prose.
      3. Me? Neurotic?! I AM NOT! *twitches*
      4. can haz.

      Reply
  3. Erin

    January 15, 2015 at 4:39 pm

    So we were meant to be friends because floppy bacon? Disgusting! It’s gotta be crisp!

    Also, this soup sounds divine. I could definitely curl up with a bowl of it tonight and be totally fine with that!

    Reply
    • Phillip @ SouthernFATTY.com

      January 15, 2015 at 7:36 pm

      Right?! So true. The soup was great!

      Reply
  4. nick @ inthenickofthyme.com

    January 13, 2015 at 9:16 pm

    Potatoes + Cheese + Bacon = Heaven!

    Reply
    • Phillip @ SouthernFATTY.com

      January 13, 2015 at 9:33 pm

      That’s some good math!

      Reply
      • nick @ inthenickofthyme.com

        January 13, 2015 at 9:37 pm

        I thought you’d appreciate that equation!

        Reply
  5. Leah Short

    January 13, 2015 at 2:03 pm

    Duuuuddddeeeee! I need this like yesterday. Loaded baked potatoes are my jam, so of course I’m in love with this soup. Plus bacon! ‘Nuff said.

    Reply
    • Phillip @ SouthernFATTY.com

      January 13, 2015 at 2:09 pm

      Ya know… I’m not huge on soups, but I loooooved this. Maybe because it’s pretty much all cream and cheese (and BACON). Def w winter winner!

      Reply
  6. Trish @ Well Worn Fork

    January 13, 2015 at 1:29 pm

    I see a big bowl of this and a long nap in my future!

    Reply
    • Phillip @ SouthernFATTY.com

      January 13, 2015 at 2:09 pm

      It’s realllly does help induce nap time!

      Reply

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