Loaded Potato Soup – Gluten-Free

This creamy Loaded Potato Soup is not only simple to make but also packed with flavor, coming together in about 30 minutes! It perfectly marries the rich textures of a traditional potato soup with your favorite baked potato toppings. Feel free to personalize it to suit your taste, try out various toppings, and savor it year-round.

Ingredients for Loaded Potato Soup

• Potatoes: Opt for Russet potatoes for their vibrant color and starchy texture, which helps thicken the soup beautifully.
• Bacon: Here I’ve used beef bacon, but feel free to swap it for pork bacon if you prefer. Helpful Tip: To maximize the flavor and avoid burning, place the bacon in a cold pot and gradually raise the heat. The rendered fat can then be utilized to sauté the onions and garlic, enhancing the overall taste.
• Onions and Garlic: These foundational aromatics create the soup’s base flavor. Avoid burning them, as it can impart a bitter taste.
• Chicken Broth: A high-quality chicken broth is key for optimal results. While homemade is always a winner, Kettle & Fire offers excellent packaged options made with wholesome ingredients. Their Bone Broth is great for additional protein and collagen, which I often prefer.
• Greek Yogurt: Instead of heavy cream, I use non-fat Greek yogurt to create a creamy consistency along with a subtle tang, while also boosting the protein content per serving.
• Shredded Cheese: I chose Kerrygold Dubliner Cheese, made with milk from Irish grass-fed cows, providing a rich, complex, and slightly nutty flavor. I mix some into the soup and save a bit for topping. If you’re unable to find it, feel free to substitute with your favorite aged cheddar.
• Arrowroot Starch: To keep the recipe grain-free, I utilize arrowroot starch as a thickener instead of traditional wheat flour. If you can’t find it, you can leave it out and just add an additional small potato to ensure your soup reaches the desired thickness.
• Fresh Herbs: Tossing in some fresh thyme and bay leaves will impart additional depth of flavor.
• Salt and Pepper: Essential for adjusting the seasoning to your preference.

Toppings:

• Green Onions: Ideal for garnish and a fresh crunch.
• Greek Yogurt: Adds extra creaminess and tanginess on top while also increasing the protein worth of each serving.
• Jalapeño: Add a kick by sprinkling some thinly sliced jalapeño or your preferred pepper.
• Shredded Cheese: A sprinkle of extra shredded cheese makes for a delightful indulgence.
• Crumbled Bacon: Adds a necessary crunch and smoky goodness.

Additional Topping Options

One of the joys of loaded potato soup is personalizing it with toppings! Here are some more creative ideas for you to consider:

• Blue Cheese: For those who enjoy stronger flavors, crumbling some blue cheese can elevate your soup.
• Chives: A sprinkle provides a herbal finish.
• Hot Sauce: A dash can add a lovely spicy note.
• Croutons: Great for adding texture and a satisfying crunch.
• Fresh Herbs: Garnishing with parsley or dill can offer an aromatic quality.

Can It Be Prepared Ahead of Time?

Definitely! This loaded potato soup can be prepared in advance, making it an excellent option for meal prepping or hosting a dinner gathering. Here are a few tips for making it ahead:

Storage:

• Refrigeration: Let the soup cool completely before transferring it into an airtight container; it can last in the fridge for up to 4 days.
• Freezing: For extended storage, you can freeze the soup. Portion it into freezer-safe containers, ensuring you leave space for expansion. It can last for up to 3 months.

Reheating:

• Stovetop: Gently reheat the soup over low heat, stirring occasionally. You may need to add a splash of broth or water to achieve the desired consistency during reheating.
• Microwave: Heat in a microwave-safe bowl, stirring every 1-2 minutes until warmed through.

Required Equipment

Crafting loaded potato soup is quite simple and doesn’t demand specialized kitchen gear. However, having the following items can improve your experience:

• Large Pot: An ideal pot for preparing the soup, a heavy-bottomed one is recommended to avoid burning. For smaller batches, I prefer using a 5-quart saucier for its long handle and helper handle that facilitate easy transport.
• Immersion Blender or Normal Blender: To attain a smooth, velvety finish. An immersion blender is particularly handy, as you can blend directly in the pot.
• Whisk: Essential for smoothly incorporating the Greek yogurt and cheese without lumps.

Instructions for Making Loaded Potato Soup

1: Prepare Your Ingredients

• Potatoes: Peel and cut the potatoes into small, uniform pieces for even cooking.
• Bacon: Cook the bacon in a large pot over medium heat until crispy. Set it aside on a paper towel-lined plate to soak up excess grease, leaving the rendered fat in the pot.
• Onions and Garlic: Dice the onion and mince the garlic.

Step 2: Cook the Base

• Sauté: Add the diced onions to the reserved bacon fat and cook until translucent, about 5 minutes. Then add the garlic and continue to cook for another minute.
• Roux: Sprinkle the arrowroot starch over the onion and garlic mixture, stirring constantly for about 2 minutes to cook the starch and create a light roux.
• Add Liquid: Gradually whisk in the hot chicken broth, ensuring there are no lumps. Bring the mixture to a boil, topping up with water if needed.

Step 3: Cook the Potatoes

• Simmer: Add the diced potatoes and herbs to the pot. Lower the heat and simmer until the potatoes are soft, approximately 15-20 minutes.

Step 4: Blend the Soup

• Blend: Remove the bay leaves and blend the soup using an immersion blender until it’s just slightly smooth. I prefer having some potato chunks for texture. If you’re using a conventional blender, blend about three-quarters of the soup in batches and return it to the pot.

Step 5: Add the Yogurt and Cheese

• Temper the Yogurt: To avoid curdling, put the yogurt in a separate bowl and whisk in a bit of the hot soup broth until well mixed. This process, known as tempering, gradually raises the yogurt’s temperature. Once combined, pour it back into the soup and whisk to avoid clumps.
• Add the Cheese: Finally, stir in most of the cheese into the loaded potato soup, whisking to prevent clumps.
• Taste for Seasoning: Always sample a bit of the soup before serving and adjust with salt and pepper as necessary.

Step 6: Serve and Garnish

• Serve: Ladle the soup into bowls.
• Garnish: Top each bowl with your choice of toppings like crumbled bacon, extra cheese, green onions, an added dollop of Greek yogurt, and sliced jalapeño.