“Be completely humble and gentle; be patient, bearing with one another in love. . . ” Ephesians 4:2

If you are looking for a soup that is perfectly seasoned, absolutely tasty and so fulfilling, Loaded Potato Soup is the perfect soup for you.

I’ve said this before, and it is worth repeating again, I LOVE SOUP!  I could eat a bowl of  soup every day, if it was up to me.  It wouldn’t matter if it was 95 degrees outside.  Unfortunately, the fam doesn’t care for it… which means that I usually only get a good bowl of soup if we go out to eat…BUT!

My husband actually likes Loaded Potato Soup.  Every time we go to our local restaurant (chain), he always orders the Loaded Potato Soup before our meal.  Of course, I like Loaded Potato Soup too, so that gave me the idea to make it myself at home and I am so glad I did. 

When I’ve tried potato soup in the past, lots of times I have been disappointed.  It either tasted too much like a bechamel sauce (which is too flour-y and bland) or it had a burnt onion taste to it…yuck.  I wanted something that tasted like a flavorful, creamy soup and that is what we have here with Loaded Potato Soup.

I thought this soup was going to be a little complex to make, but it is actually very easy to make and takes little time compared to most homemade soups.  Also, it helped that I used a little help with frozen diced potatoes, but hey, I’m all for quick, easy and absolutely delish, which this Loaded Potato Soup is for sure.

Mama Fawn’s Tips. . . 

•  If you use lower salt bacon, you may need to adjust your salt in this soup.
• Start with a cool pan before frying the chopped bacon, this will help the bacon cook evenly.  
• Watch the bacon very carefully.  There is a fine line between crisp and burnt.
• I use Southern Style Diced Potatoes for this recipe.  It saves a very time consuming step and tastes just as delicious.  
• It’s very important to thaw and pat dry the potatoes before they go into the hot soup or the soup will not thicken as well.
• This recipe calls for finely chopped onion, but what I really did was mince the onion.  This helps for the soup to have flavor but not chunks of onion.  It practically melts into the soup.
• Make sure you turn the heat down before removing the bacon from the pan.  This will help lower the temperature before you add the onion and garlic.
• Stir the onion and garlic constantly once added to the hot grease, it will burn quickly if you don’t have an eye on it.
• Cook the flour the full 1-2 minutes so you won’t have that uncooked flour taste in the soup.
• I use velveeta cheese in the soup.  It adds an extra creaminess and it melts very well.  If you rather not use it, then double on the cheddar, but velveeta makes this soup.