Creamy Loaded Potato Soup: A Hug in a Bowl

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Lucky for both of us, I’ve got just the thing. This Creamy Loaded Potato Soup is as cozy as wearing your favorite PJs while cuddling with a fuzzy blanket. Plus, it’s incredibly easy to make. If you can boil water and slice potatoes, you can totally do this. Ready to dig in? Let’s get cookin’

Why This Recipe is Awesome

Alright, let’s talk about why you need this soup in your life. First off, it is idiot-proof. Even I didn’t mess it up, and believe me, I’ve made my fair share of kitchen blunders. You know what I mean – the time I accidentally mistook salt for sugar. Spoiler alert: cookies do not taste good that way.

Next, it’s loaded with all the good stuff. We’re talking crispy bacon, creamy coconut milk, and green onions that make everything taste gourmet. Plus, this soup is basically a screaming blanket of comfort. It’s like your grandma’s love, but in a bowl. You can whip it up for a dinner party, a cozy night on the couch, or even while binge-watching your current guilty pleasure. Seriously, I won’t judge.

Ingredients You’ll Need

Before you dash to the store, let’s make sure you’ve got everything you need to construct this creamy masterpiece. Here’s the shopping list:

6 bacon strips (sliced into thin strips, split in two)
1 small yellow onion (diced)
6 garlic cloves (minced)
1 tablespoon ghee or oil (optional)
2 1/2 pounds Yukon gold potatoes (peeled and cut into 1.5-2 inch chunks)
32 ounces chicken broth or bone broth (see notes)
2 teaspoons kosher salt (plus 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)

Got everything? Great! Now, let’s get our soup on.

Step-by-Step Instructions

Heat up a large pot over medium-high heat for about 2 minutes. That’s right; we’re warming things up like a cozy hug.
Add the bacon into the pot and cook until crispy throughout. This is the time to practice your bacon-watching skills. Nobody wants burnt bacon, my friend.
Remove the crispy bacon with a slotted spoon and let it drain on paper towels. We want it crispy, not soggy.
In the same glorious bacon grease, add the diced onions and minced garlic. Throw in two big pinches of salt because we all know salt is flavor’s best friend. Let them cook for about 3 minutes until you can see the onions becoming translucent.
If the bacon grease is looking a little sad and insufficient to keep the party going, drizzle in about 1 tablespoon of cooking oil. We’re here to have fun, not to stick to pots.
Now, bring in the star of the show: the chopped potatoes. Add them to the pot along with the broth, salt, and pepper. Bring the soup to a rolling boil and then lower the heat to medium-low. Let that goodness simmer for about 25-30 minutes, or until the potatoes are tender.
When the potatoes are tender and the soup is bubbling like it’s excited to be eaten, add the canned coconut milk and stir well.
Here comes the fun part: add about 3 soup ladles of those tender potatoes to a blender with about one cup of the broth. Blend that until it’s creamy throughout. Trust me; it’s super satisfying.
Now pour that creamy goodness back into the pot. Let it simmer for another 5 minutes.
Finally, stir in roughly half of the crisped bacon and half the green onions. Stir it all together to mix the flavors like a culinary DJ.
Serve in bowls and garnish with the rest of the crisped bacon and green onions because we want our soup to look fancy too. Enjoy!

Common Mistakes to Avoid

Now that you’re feeling like a chef extraordinaire, let’s talk about some rookie mistakes to dodge in this kitchen adventure. First up, thinking you don’t need to preheat the pot. Seriously, if you start from a cold pan, you might as well be trying to grow corn in winter. It won’t work.

Another classic blunder is neglecting to cut your potatoes evenly. You don’t want some chunks turning to mush while others are rock-hard. It’s a soup, not a geological survey.

And let’s not forget about seasoning. Skipping that second pinch of salt? Well, that means you might end up drinking potato-flavored water. Which is cool when you’re desperate for hydration, but not so much when you’re expecting comfort food.

Alternatives & Substitutions

Now, maybe you took a look at the ingredients and thought, "What is ghee, and why is it in my soup?" Fear not. You can totally swap it for your favorite cooking oil. Olive oil works in a pinch, so does vegetable oil.

If coconut milk isn’t your jam, you can use heavy cream or even a blend of half and half for a similar creamy effect. But let’s be real – cream is a little too eager to be at the party, so it might steal the spotlight from the potatoes.

For the broth, if you happen to be vegetarian or simply can’t with the chicken vibe, vegetable broth does the trick. And if you’re feeling adventurous, toss in some different veggies like carrots or celery for added flavor and crunch. Get creative—there are no soup police here.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Just use real butter if you can.

Is it okay to double the recipe? Absolutely! But seriously, make sure your pot is large enough, or you’ll turn your kitchen into a potato soup volcano.

What if I don’t have a blender? No biggie. Just mash those potatoes with a potato masher for a chunky style. It’s like playing with food but totally acceptable.

Can I make this soup a day in advance? Yup! It’s like finding treasure in your fridge the next day. Just reheat gently on the stove.

What if I add too much salt? You know what? It happens. Squeeze in some lemon juice or add more potatoes to balance it out. Or just own it and say it’s a “very flavorful” soup.

Can I freeze the leftovers? Yes! Just make sure it’s cooled down first. When you pull it out later, it’s like a mini reunion party for your taste buds.

How long can I keep leftovers? Generally, you’re good for about 3-5 days in the fridge. After that, you’re really just playing a game with your stomach, and no one likes that gamble.

Final Thoughts

Now that you’re armed with all the knowledge to create your own Creamy Loaded Potato Soup, go impress someone—or yourself—with your new culinary skills. It’s easy, it’s delicious, and it’s a soup that gives more hugs than your grandma. You’ve earned it, so grab your bowl and dig in. Happy cooking, my friend!

Creamy Loaded Potato Soup