Is anyone just as excited as I am for Pumpkin Spice season? My motivations are strongly influenced by the fact that that would mean we are that much closer to that most magical time of the year. Yes, I get excited for Christmas in September.
Totally normal right?
Anyways, it is time to get soupy. Be it January or December, I am ready for soups all year long especially with this Loaded Potato Soup. Creamy, cosy, delicious and hearty enough to serve as the main course, with a slice of toasty bread maybe?
I love recipes like this where I can just raid my fridge for the ingredients. I topped the soup with cheese, sour cream and beef bacon. You can load it up with corn kernels, croutons and even cubes of avocados. Your call and it’s still gonna be totally delish!
This Loaded Potato Soup is comforting food at its finest. Every bite is loaded with smooth and creamy soup filled with chunks of potatoes. Let’s not forget the gooey melted cheddar and crispy bacon bits. How can you even resist? Best of all, the soup uses ingredients you most likely already have in your pantry and can be whipped in no time which makes this dish great for busy afternoons or lazy evenings. I used beef bacon which is not as fatty as pork bacon, thus I fried the beef bacon in 1 tbsp of oil to crisp it up.
A mugful of warm pumpkin spice latte, a side of delish loaded potato soup, now all we need is some cosy sweater-weather, and life would be not that bad after all.
If you give this recipe a try, I’d love to see your creations let me know by snapping a pic and tagging @mayakitchenette on Instagram. 
- 3 potatoes, peeled and diced into ½” pieces
- 1 yellow onion, diced
- 4 cloves garlic, grated
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 2.5 cups chicken stock
- 2.5 cups whole milk
- ½ cup sour cream
- 1 cup shredded red cheddar
- Spring onion, chopped
- Salt and black pepper, to taste
- Sour cream
- Red cheddar, shredded
- 4 slices of bacon, diced
- In a large dutch oven or soup pot, cook the bacon until it becomes nice and crispy.
- Remove to a paper towel-lined plate using a slotted spoon and set aside.
- Add butter to the pot and saute the onion becomes translucent.
- Add in garlic and saute for another 30 seconds.
- Mix in flour and stir constantly for about 1 minute.
- Add the chicken stock and potatoes. Bring to a simmer and cook for about 10 minutes.
- Add the milk and continue cooking the potatoes till tender.
- Season with salt and black pepper
- Add the sour cream and cheese and stir everything together. If you soup it too thick, add ½ cup of water or chicken stock.
- Finally, add the spring onions.
- When you’re ready to serve, top the soup with some cheese, bacon and top with some sour cream.
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