The Potato Soup Recipe That Broke the Internet (30 Min)

COOKBOOK

Loaded Baked Potato Soup: Better Than Panera Bread

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 6 | Calories: 385 per serving

🛒 INGREDIENTS

For the Soup:

  • 4 large Russet Potatoes (peeled and diced)

  • 6 slices Bacon (cooked and crumbled)

  • 1 Onion (diced)

  • 3 cloves Garlic (minced)

  • 4 cups Chicken Broth

  • 2 cups Milk (whole milk for creamiest)

  • ½ cup Sour Cream

  • 2 tbsp Butter

  • 2 tbsp Flour

  • 1 tsp Salt

  • ½ tsp Black Pepper

  • ½ tsp Smoked Paprika

Toppings:

  • Shredded Cheddar Cheese

  • Crumbled Bacon

  • Sour Cream

  • Fresh Chives (chopped)

  • Green Onions (sliced)

🥄 INSTRUCTIONS

Step 1: Cook the Bacon

Cook bacon in a large Dutch oven or heavy pot until crispy. Remove to paper towels to drain, then crumble. Leave 2 tablespoons of bacon grease in the pot — this is flavor gold. Don’t skip this step!

Step 2: Sauté Aromatics

Add butter to the bacon grease. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. The onion should be translucent and sweet-smelling.

Step 3: Build the Base

Sprinkle flour over onions and stir constantly for 1 minute. This creates a roux that will thicken your soup. Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the pot. These bits add incredible depth.

Step 4: Cook the Potatoes

Add diced potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender. Don’t overcook or they’ll turn mushy.

Step 5: Make It Creamy

Remove 2 cups of potatoes and broth, blend until smooth, then return to pot. This is the secret to creamy soup without heavy cream! Stir in milk and sour cream. Heat gently — don’t boil or dairy will curdle.

Step 6: Season and Serve

Season with salt, pepper, and smoked paprika. Ladle into bowls and pile high with toppings: cheese, bacon, sour cream, and chives. Serve immediately with crusty bread.

🔥 THE CREAMINESS SECRET

Most creamy soups use heavy cream, but this recipe uses a smarter technique: blending some of the cooked potatoes. Potato starch naturally thickens the soup while keeping it light. The result is creamy, velvety texture that’s rich but not heavy.

The sour cream at the end adds tang and creaminess without the fat of heavy cream. Whole milk provides enough richness without weighing you down.

💡 REDDIT TROUBLESHOOTING GUIDE

We analyzed Reddit threads from r/soup, r/Cooking, and r/slowcooking to find the most common potato soup problems. Here’s how to fix them:

“My soup was gluey/mushy and weird!”

The Fix: You overcooked the potatoes or used the wrong type. Russets are best — they break down slightly for creaminess but hold shape. Don’t use waxy potatoes like red or fingerling — they get weird textures. Also, don’t boil vigorously once potatoes are added — gentle simmer only. And never use an immersion blender on the whole pot — it releases too much starch and makes glue.

“My soup was thin and watery!”

The Fix: You didn’t blend enough potatoes or didn’t use enough flour in the roux. Make sure to blend at least 2 cups of the soup until completely smooth. If still thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, then simmer 5 minutes. Or add instant mashed potato flakes — ¼ cup thickens beautifully.

“The milk curdled and looked gross!”

The Fix: You boiled the soup after adding dairy. Milk and sour cream curdle at high heat. Always add dairy at the end and heat gently just until warm. If it curdles, it’s still safe to eat but looks unappetizing. Prevention is key — low heat only after dairy goes in.

🧀 TOPPINGS BAR IDEAS

Create a toppings bar for parties or family dinners:

Classic: Bacon, cheddar, sour cream, chives
Spicy: Jalapeños, hot sauce, pepper jack cheese
Loaded: Add pulled pork, BBQ sauce, crispy onions
Healthy: Greek yogurt instead of sour cream, turkey bacon, extra chives
Kid-Friendly: Cheese and bacon only, served with grilled cheese dippers

🥡 STORAGE & LEFTOVERS

Refrigerator: Store for up to 4 days. Soup thickens when cold, thin with splash of milk when reheating.

Freezer: Freeze without dairy for up to 3 months. Thaw, reheat, then stir in milk and sour cream.

Reheating: Warm gently on stovetop, stirring often. Microwave works but stir every minute.

Leftover Magic: Thin leftover soup with milk and use as potato sauce over chicken or pork. Or make loaded potato soup bread bowls using the soup itself!

❓ FREQUENTLY ASKED QUESTIONS

Can I use heavy cream instead of milk?
Absolutely! Replace milk with 1½ cups heavy cream for extra richness. This is the “restaurant style” version.

Can I make this in a slow cooker?
Yes! Cook bacon separately, then add potatoes, onion, garlic, and broth to slow cooker. Cook low 6–7 hours or high 3–4 hours. Blend some, add dairy, and serve.

Can I use leftover baked potatoes?
Perfect use for leftovers! Skip the simmering step — just heat through after adding broth. Blend less since baked potatoes are already soft.

Is this gluten-free?
Use cornstarch instead of flour for the roux, or skip thickening entirely — the blended potatoes provide plenty of body.

Can I make this vegetarian?
Use vegetable broth and skip bacon (or use veggie bacon). Still delicious!

Why russet potatoes specifically?
Russets are starchy and break down slightly, creating creamy texture while maintaining some chunks. Waxy potatoes stay firm and don’t create the right mouthfeel.

Can I add other vegetables?
Cauliflower blends invisibly for extra nutrition. Carrots add sweetness. Celery adds depth. But don’t overdo it — this is potato soup, not vegetable soup.

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