10/14/2026
I never knew I needed loaded potato soup this bad! And since yal always saying recipe for these teasers… HERE DANG! 😂
INGREDIENTS
Soup Base:
• 3 lbs Yukon Gold potatoes, cubed
• 8–10 slices turkey bacon, chopped
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 5–6 garlic cloves, minced
• 4 tbsp unsalted butter
• 1 tbsp cooking oil
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup freshly shredded sharp cheddar
• ½ cup freshly shredded Monterey Jack
• 3 green onions, sliced
🧂 Seasonings:
• 1½ tsp Nature’s Seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• Salt to taste
Heat oil in a Dutch oven over medium heat. Add chopped turkey bacon and cook until browned and crispy. Remove and set aside.
Add butter to the Dutch oven, followed by diced onions and celery. Sauté for 5–6 minutes until softened. Add minced garlic and cook for another minute.
Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to create a light roux.
Slowly pour in chicken broth while stirring to prevent lumps. Add diced potatoes and all seasonings. Stir well, bring to a gentle boil, then reduce heat and simmer partially covered for 15–20 minutes until potatoes are fork-tender.
Using a potato masher, gently mash about ⅓ of the potatoes directly in the pot. This helps naturally thicken the soup while keeping plenty of potato chunks.
Reduce heat to low and stir in milk and heavy cream. Allow everything to heat through for 3–5 minutes without boiling.
Turn off the heat and gradually stir in freshly shredded cheddar and Monterey Jack until melted and creamy.
Fold in some crispy turkey bacon and sliced green onions. Taste and adjust seasonings as needed.
Serve hot and top with extra shredded cheese, crispy turkey bacon, green onions, and a dollop of sour cream if desired!
