Chunky Loaded Potato Soup

By Ben · cooked up in Sprig

This isn’t thin, watery potato soup. It’s thick, chunky, and fully loaded. Crispy bacon, tender potatoes, sweet carrots, celery, onion, and melty cheese all come together in a rich, creamy broth that tastes like a baked potato turned into a meal. It’s the kind of soup that fills the house with that “something good’s cooking” smell.

Ingredients

• 12 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 3 large carrots, diced
• 4 cloves garlic, minced
• 4 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup all-purpose flour
• 8 cups chicken broth
• 2 cups heavy cream
• 2 teaspoons smoked paprika
• 1 teaspoon liquid smoke
• 2 teaspoons salt
• 1 teaspoon black pepper

• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup fresh chives, chopped

Instructions

1. In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium heat for 8-10 minutes until crispy. Remove bacon with a slotted spoon and set aside, leaving 1/4 cup bacon fat in the pot.
2. In a separate medium saucepan, bring 3 cups of the chicken broth to a boil. Add diced onion, celery, and carrots. Cook for 8-10 minutes until vegetables are tender but still hold their shape. Using a slotted spoon, remove vegetables and set aside. Reserve the chicken broth for use in the soup.
3. In the Dutch oven with bacon fat, add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the garlic and stir constantly for 2-3 minutes to create a roux and eliminate raw flour taste.

1. Gradually whisk in the remaining 5 cups chicken broth plus the reserved vegetable cooking broth, ensuring no lumps form. Add cubed potatoes, smoked paprika, liquid smoke, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are fork-tender.
2. Using a potato masher or immersion blender, partially mash about half the potatoes to create a chunky, creamy texture while leaving some potato pieces intact for body.
3. Reduce heat to low and slowly stir in heavy cream. Add three-quarters of the cooked bacon and the reserved cooked vegetables back to the pot. Simmer gently for 5 minutes, stirring occasionally to warm through.

1. Remove pot from heat and gradually stir in shredded cheddar and Monterey Jack cheeses until completely melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
2. Ladle soup into bowls and garnish each serving with reserved crispy bacon, fresh chopped chives, and an extra sprinkle of cheese if desired. Serve immediately while hot.

Chef's tips

Nutrition (per serving, estimated)

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