Creamy Loaded Potato Soup is one of those comforting dishes that warms you from the inside out. On a chilly evening or after a long day, there’s nothing quite like a bowl of creamy, hearty soup to bring you comfort. This recipe is especially special because it’s loaded with flavors from crispy bacon, a hint of garlic, and luscious coconut milk that makes it both rich and satisfying. It’s the perfect meal to gather around the table and share with family or friends.

What Makes This Recipe Special

This creamy loaded potato soup isn’t just any potato soup; it’s a luscious combination of flavors and textures that will have you coming back for more. Made with Yukon gold potatoes, this dish is both budget-friendly and filling, making it an ideal choice for a weeknight dinner without breaking the bank. It also comes together quickly, allowing you more time to relax after a busy day.

"I’ve made this soup for friends on multiple occasions, and they always ask for the recipe! It’s become a staple in our household, especially on cold winter nights."

Step-by-Step Guide to Cooking It

Making this creamy loaded potato soup is simpler than you may think. The process is straightforward and can be broken down into a few key steps, making it easy for both novice and experienced cooks alike.

Cook the bacon until crispy.
Sauté the onions and garlic until translucent.
Add the potatoes and broth, bringing the mixture to a boil.
Simmer until the potatoes are tender.
Blend part of the soup for creaminess, then fold in coconut milk and toppings.

This allows you to enjoy a rich, creamy soup that’s unique, yet familiar.

Gather Your Ingredients

To whip up this creamy loaded potato soup, you will need:

6 strips of bacon (sliced into thin strips)
1 small yellow onion (diced)
6 garlic cloves (minced)
1 tablespoon ghee or cooking oil (optional)
2 1/2 pounds Yukon gold potatoes (peeled and cut into chunks)
32 ounces chicken or bone broth
2 teaspoons kosher salt (or more to taste)
1/4 teaspoon black pepper
1 1/4 cups full-fat canned coconut milk
1/3 cup green onions (thinly chopped, split in two)

Feel free to use vegetable broth for a vegetarian version or swap out the bacon for a plant-based alternative if desired.

Preparation Steps

Begin by heating a large pot over medium-high heat for about 2 minutes.
Add the sliced bacon and cook until crispy. Remove it with a slotted spoon and let it drain on paper towels.
In the same pot, toss in the diced onion and minced garlic. Sprinkle in a couple of pinches of salt and sauté for about 3 minutes until the onions are translucent. If the mixture is sticking, you can add in 1 tablespoon of cooking oil.
Next, add the chopped potatoes, chicken broth, salt, and pepper. Bring the pot to a rolling boil. Once boiling, reduce the heat and let it simmer for 25-30 minutes until the potatoes are tender.
When ready, stir in the canned coconut milk. Transfer about three ladles of the soup (along with a cup of broth) into a blender. Blend until creamy, then return this mixture to the pot.
Finally, add half of the crisped bacon and most of the green onions. Let it simmer for another 5 minutes.

Best Way to Serve

Serving creamy loaded potato soup can be as creative as you want! Ladle it into bowls, and feel free to garnish with the remaining crispy bacon and a sprinkle of green onions for a pop of color and flavor. For an added touch, consider serving the soup with crusty sourdough bread or a light side salad. It also pairs wonderfully with a glass of white wine or a refreshing iced tea.

Keeping Creamy Loaded Potato Soup Fresh Longer

If you’re left with leftovers (which is unlikely because it’s so good!), you can store them safely. Let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to extend its life, you can freeze it for 2-3 months. Just make sure to reheat it slowly on the stove and stir well before serving.

Pro Chef Tips

Bacon Alternatives: If you’re without bacon, try using smoked paprika for that smoky flavor.
Thicker Soup: For an even thicker texture, add more potatoes and blend accordingly.
Herb Enhancements: Fresh herbs like thyme or rosemary can elevate the flavor profile beautifully.

Creative Twists

Feel free to experiment with this basic recipe! Add toppings like crispy shallots or different types of cheese for a flavorful twist. If you’re in the mood for something spicy, consider diced jalapeños or a dash of hot sauce. For a healthy kick, throw in some spinach or kale as it simmers.

Your Questions Answered

How long does this soup take to prepare?

From start to finish, you can expect to spend around 45-50 minutes making this delicious soup.

Can I use other types of potatoes?

Absolutely! While Yukon gold potatoes have a great creamy texture, you can use Russets or red potatoes in a pinch.

Is there a way to make this recipe vegan?

Yes! Substitute the bacon with smoked tempeh or mushrooms, use vegetable broth, and replace the coconut milk with a plant-based cream alternative.

Now that you’re armed with all the information, you’re ready to dive into making this creamy loaded potato soup. Enjoy every warm, delicious bite!

Creamy Loaded Potato Soup

Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A warm and comforting creamy potato soup loaded with bacon, garlic, and coconut milk, perfect for chilly evenings.

Ingredients

Scale

6 strips of bacon (sliced into thin strips)
1 small yellow onion (diced)
6 garlic cloves (minced)
1 tablespoon ghee or cooking oil (optional)
2 1/2 pounds Yukon gold potatoes (peeled and cut into chunks)
32 ounces chicken or bone broth
2 teaspoons kosher salt (or more to taste)
1/4 teaspoon black pepper
1 1/4 cups full-fat canned coconut milk
1/3 cup green onions (thinly chopped, split in two)

Instructions

Heat a large pot over medium-high heat for about 2 minutes.
Add the sliced bacon and cook until crispy. Remove it with a slotted spoon and let it drain on paper towels.
In the same pot, toss in the diced onion and minced garlic. Sprinkle in a couple of pinches of salt and sauté for about 3 minutes until the onions are translucent.
Add the chopped potatoes, chicken broth, salt, and pepper. Bring the pot to a rolling boil. Once boiling, reduce the heat and let it simmer for 25-30 minutes until the potatoes are tender.
Stir in the canned coconut milk. Transfer about three ladles of the soup (along with a cup of broth) into a blender. Blend until creamy, then return this mixture to the pot.
Add half of the crisped bacon and most of the green onions. Let it simmer for another 5 minutes.

Notes

Garnish with remaining crispy bacon and green onions before serving. Pairs well with sourdough bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 50mg

Keywords: potato soup, creamy soup, comfort food, winter recipes