why make this recipe
Creamy Loaded Potato Soup is the perfect comfort food for chilly days. This soup is rich, creamy, and loaded with flavors. The combination of crispy bacon, hearty potatoes, and creamy coconut milk makes it a delightful dish that warms your heart. It’s easy to make and can be served as a meal on its own or as a delightful appetizer. Both kids and adults will love it!
how to make Creamy Loaded Potato Soup
Ingredients:
- 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" 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)
Directions:
- Heat up a large pot over medium-high heat for about 2 minutes. Add bacon into the pot and cook until crispy throughout. Remove with a slotted spoon and allow it to drain on paper towels.
- Add diced onions and garlic into the pan. Throw in two big pinches of salt. Let them cook in the bacon grease for about 3 minutes until the onions have become translucent. If there isn’t enough bacon grease to keep the onions and garlic from sticking, drizzle in about 1 tablespoon of cooking oil.
- Add chopped potatoes, broth, salt, and pepper to the pot. Bring the soup to a rolling boil and lower the heat to medium-low. Let the soup simmer for 25-30 minutes or until potatoes are tender.
- When potatoes are tender, add canned coconut milk and stir well. Add 3 soup ladles of tender potatoes to a blender with about one cup of the broth.
- Blend on high until creamy throughout and pour the mixture back into the pot. Let simmer for another 5 minutes.
- Stir in about half of the crisped bacon and green onions. Serve in bowls and garnish with the rest of the crisped bacon and green onions. Enjoy!
how to serve Creamy Loaded Potato Soup
Serve this soup warm in bowls. It’s great on its own, but you can also pair it with crusty bread or a fresh side salad for a complete meal. For added flavor, top each serving with extra crispy bacon bits and fresh green onions!
how to store Creamy Loaded Potato Soup
To store leftover soup, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container. When ready to eat, thaw in the refrigerator overnight, then reheat on the stove or microwave until heated through.
tips to make Creamy Loaded Potato Soup
- For extra creaminess, you can use full-fat dairy instead of coconut milk if you prefer.
- Make sure to adjust the salt and pepper to your taste.
- Feel free to add more vegetables like carrots or celery for additional nutrition.
- Garnish with your favorite toppings like shredded cheese, sour cream, or even jalapeños for a bit of heat!
variation
You can switch up this recipe by adding other toppings such as shredded cheese, sour cream, or herbs like parsley or chives. For a more hearty version, consider adding cooked chicken or blending in other vegetables.
FAQs
1. Can I make this soup in advance?
Yes! You can make the soup ahead of time and store it in the refrigerator for a few days or freeze it for longer storage.
2. Can I use another type of milk instead of coconut milk?
Absolutely! You can use heavy cream or whole milk instead of coconut milk if you’d like a different taste.
3. How can I make this soup vegetarian?
To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add in more vegetables like carrots or bell peppers.
4. Can I add cheese to this soup?
Yes! Shredded cheese such as cheddar or Monterey Jack works great as a delicious topping. Just stir it in before serving for a creamy finish.
Creamy Loaded Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
A rich and creamy potato soup loaded with crispy bacon, hearty Yukon gold potatoes, and flavorful coconut milk, perfect for chilly days.
Ingredients
- 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
- 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
Instructions
- Heat up a large pot over medium-high heat for about 2 minutes. Add bacon into the pot and cook until crispy throughout. Remove with a slotted spoon and allow it to drain on paper towels.
- Add diced onions and garlic into the pan. Throw in two big pinches of salt. Cook for about 3 minutes until the onions are translucent.
- Add chopped potatoes, broth, salt, and pepper to the pot. Bring to a rolling boil, then lower heat to medium-low. Simmer for 25-30 minutes or until potatoes are tender.
- Once potatoes are tender, add canned coconut milk and stir well. Blend 3 ladles of tender potatoes with about one cup of broth until creamy, then return to the pot.
- Let simmer for another 5 minutes, then stir in half of the crisped bacon and green onions. Serve in bowls, garnished with remaining bacon and green onions.
Notes
For extra creaminess, substitute coconut milk with full-fat dairy. Adjust salt and pepper to taste and feel free to add vegetables like carrots or celery for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
