Ultimate Loaded Potato Soup Recipe with Smoky Paprika Oil

There’s nothing quite like a bowl of creamy, comforting loaded potato soup on a chilly day. This classic soup is a family favorite, and I’ve added a delicious twist that takes it to the next level. Get ready to learn how to make the ultimate loaded potato soup recipe from scratch, complete with a smoky surprise that will tantalize your taste buds. The secret? A drizzle of smoked paprika oil that elevates the whole experience.

Why You’ll Love This Recipe

This isn’t just your average potato soup. The addition of a simple, yet powerful ingredient makes all the difference.

Smoked paprika oil drizzle: This is the star of the show. A simple swirl of this vibrant oil transforms the soup, adding a layer of smoky depth and visual appeal.

The smoked paprika oil doesn’t just look pretty; it intensifies the smoky bacon flavor already present in the soup. This intensifies the bacon’s savory smokiness and adds a beautiful, glossy finish to each bowl.

Beyond the flavor, the oil enhances the mouthfeel, creating a more luxurious and satisfying sensory experience.

Here’s why you’ll keep coming back to this recipe:

• Comforting and satisfying: Perfect for a cozy night in.
• Easy to make: Uses simple ingredients and straightforward instructions.
• Customizable: Offers options for various dietary needs and preferences.

Ingredients Needed

• 6 strips (uncooked) bacon (cut into small pieces)
• 3 Tablespoons butter (unsalted or salted will work)
• 1 medium yellow onion (chopped (about 1.5 cup/200g))
• 3 large garlic cloves (minced)
• ⅓ cup all-purpose flour (42g)
• 2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ¼ – ½ teaspoon ancho chili powder
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Ingredient Notes & Substitutions

Let’s talk ingredients! Here are some tips and substitutions to help you make this recipe your own.

Potatoes: Yukon Gold potatoes are my go-to for potato soup because their lower starch content creates a wonderfully creamy texture. Russet potatoes can also be used, but the soup will be a bit starchier. For more information on potato varieties, you might find this resource helpful: All About Potatoes.

Dairy: For a dairy-free version, substitute coconut milk or cashew cream for the milk and heavy cream. Use a plant-based sour cream alternative. Keep in mind that these substitutions will slightly alter the flavor and texture.

Bacon: I love using thick-cut smoked bacon for extra flavor, but any type of bacon will work. For a vegetarian option, try mushroom bacon or smoked tofu.

Broth: Low-sodium chicken broth is a great option to control the salt level in the soup. Vegetable broth works perfectly for a vegetarian version.

Flour: To make this soup gluten-free, use a 1:1 gluten-free flour blend.

How to Make Loaded Potato Soup

Ready to get cooking? Follow these simple steps to create the ultimate loaded potato soup.

Step 1: Cook the Bacon

Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. As the bacon cooks, listen to the satisfying sizzle and inhale the developing aroma – it’s a hint of the deliciousness to come.

Step 2: Render the Fat

Remove bacon pieces and set aside, leaving the fat in the pot. Reserving the bacon fat is key; it adds a ton of flavor to the soup base!

Step 3: Sauté Onions

Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Watch as the onions become translucent and release their fragrant aroma.

Step 4: Add Garlic

Add garlic and cook until fragrant (about 30 seconds). The pungent aroma of garlic at this stage is simply irresistible.

Step 5: Create a Roux

Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed). This step is crucial for thickening the soup and giving it that creamy texture we all crave.

Step 6: Add Potatoes and Liquids

Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well. Make sure the potatoes are diced into pieces no larger than 1” for even cooking.

Step 7: Simmer

Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes). The gentle bubbling of the soup as it simmers is a comforting sound.

Step 8: Puree

Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.). Pureeing part of the soup is what gives it that luscious, creamy texture. For a completely smooth soup, you can puree all of it!

Step 9: Combine and Finish

Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

Step 10: Simmer and Serve

Allow soup to simmer for 15 minutes before serving. If you’re in the mood for another comforting soup recipe, you might like this creamy slow cooker potato soup.

Step 11: Top and Enjoy!

Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Smoked Paprika Oil Drizzle

To make the smoked paprika oil, simply heat a few tablespoons of olive oil in a small saucepan over low heat. Add a teaspoon or two of smoked paprika and let it gently infuse for a minute or two. Be careful not to burn the paprika. Drizzle over the soup just before serving.

This technique works because fat-soluble flavor compounds in the paprika bloom in the oil, creating a more intense flavor. The oil adds a beautiful color contrast and a glossy sheen to the soup, making it even more appealing.

For more on the uses of smoked paprika, see this article: What is Smoked Paprika?

Pro Tips & Troubleshooting

Pro Tips

• Cut potatoes into uniform sizes for even cooking.
• Use an immersion blender for easy pureeing directly in the pot.
• Don’t over-blend the bacon after adding it back in; the chewy texture is part of the appeal.
• Adjust the amount of ancho chili powder to your preferred spice level.
• Make the smoked paprika oil just before serving for the best flavor and color.
• Use high-quality smoked paprika for the most intense smoky flavor.

Common Mistakes to Avoid

• Undercooking the potatoes: ensure they are fork-tender before pureeing.
• Over-blending the entire soup: leaving some texture adds to the comforting feel.
• Burning the garlic: watch it closely and stir frequently.
• Adding too much salt: taste as you go, especially if using salted butter or broth.

Serving & Storage

Serving Ideas

Get creative with your toppings! Here are a few ideas:

• Toppings: Shredded cheddar cheese, sour cream, crispy bacon, chopped chives, and, of course, the smoked paprika oil.
• Side dishes: Crusty bread, grilled cheese sandwiches, or a simple salad.
• Drinks: A crisp white wine or a light beer pairs nicely with this soup.

Storage and Make-Ahead

Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium heat or in the microwave.

Freezer: While you can freeze this soup for longer storage (up to 2-3 months), the texture may change slightly after thawing due to the dairy content. If freezing, let cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Conclusion

This loaded potato soup recipe is a guaranteed crowd-pleaser, offering warmth, comfort, and incredible flavor in every spoonful. The unique smoked paprika oil drizzle elevates this classic dish to a whole new level of deliciousness. Don’t be afraid to customize this recipe with your favorite toppings and variations!

Print this recipe, share it with friends, or explore other soup recipes on our site!

FAQ

Here are some frequently asked questions about making the best potato soup:

What type of potatoes are best for potato soup, and why? Yukon Gold potatoes are my top choice because they have a creamy texture and a slightly sweet flavor that complements the other ingredients. Russet potatoes can also be used, but they have a higher starch content and will result in a starchier soup.

What can I substitute for milk and heavy cream to make this dairy-free? For a dairy-free version, you can substitute coconut milk or cashew cream for the milk and heavy cream. These alternatives will provide a similar creamy texture. Also, use a dairy-free sour cream substitute. Keep in mind there may be some slight flavor changes.

How do I store and reheat leftover potato soup? Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop or in the microwave until heated through.

Can I freeze this potato soup recipe? Freezing is possible, but the texture of the soup may change slightly after thawing due to the dairy content. To minimize texture changes, let the soup cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before reheating.

What are some good toppings for loaded potato soup? The possibilities are endless! Some of my favorites include shredded cheddar cheese, crumbled bacon, sour cream, chopped chives, and of course, a generous drizzle of smoked paprika oil.

How do I prevent the soup from being grainy? Using the right type of potatoes (like Yukon Golds) and avoiding overcooking them is key. Also, make sure the roux (flour and butter mixture) is smooth before adding the liquids. For an even creamier texture, you might consider trying this recipe for creamy cauliflower salad as a side – the smooth texture complements the soup perfectly!