Sure, the season may officially be called autumn, but the months of September, October, November and December may as well be called soup season in our book. From chicken noodle and chili to beer cheese, minestrone and everything in between, we cannot get enough soups and stews in the fall. And while those soups are all fine and good and comforting, there’s one soup that may just be the MVP of fall comfort foods: Loaded Potato Soup.
Potatoes often play backup on the weeknight dinner plate, with mashed potatoes, baked potatoes and scalloped potatoes serving as accompaniments to chicken entrees or other weeknight staples. But spuds are the star in this creamy soup.
To make this soup, first cook bacon and render its fat in a heavy-bottomed pot or Dutch oven. Then use all that scrumptious bacon fat to cook aromatics like garlic, celery and onion. Next, season everything generously with cayenne, garlic powder, salt and pepper before adding in the potatoes, cream and milk and let everything simmer together to maximize flavor. If you want, play around with the seasonings and customize this soup to your palate. Dried oregano, thyme or parsley could also be delicious and hearty additions.
Add more creamy goodness with cheese and sour cream, then blend everything together with an immersion blender, top with that bacon you cooked earlier, scallions, more cheese and maybe even a little more sour cream. After all, this is comfort food — go wild with the toppings.
If you’re using this recipe to dip into a massive 10-pound bag or potatoes you bought at the grocery store and still find you have more left, consider cooking up tornado potatoes, potato salad and more of our best potato recipes.
Loaded Potato Soup
Ingredients:
