Late July Gathering Velvety Loaded Potato Soup Using Cubed Carola Potatoes
Introduction
Celebrate the comforting flavors of summer harvests with this Late July Gathering Velvety Loaded Potato Soup made with tender Carola potatoes. Known for their creamy texture and buttery flavor, Carola potatoes create an exceptionally smooth soup that’s loaded with crispy bacon, sharp cheddar cheese, sour cream, and fresh green onions. Whether you’re hosting a family gathering, enjoying a cozy evening, or preparing a hearty meal for friends, this rich and satisfying soup is guaranteed to impress.
Every spoonful is packed with velvety potatoes, smoky bacon, melted cheese, and comforting homemade goodness.
Why You’ll Love This Recipe
– Rich, creamy, and loaded with flavor
– Carola potatoes create a naturally velvety texture
– Perfect for family dinners and gatherings
– Easy to make in one pot
– Great for leftovers and meal prep
Ingredients
For the Soup
– 2½ pounds Carola potatoes, peeled and cut into 1-inch cubes
– 8 slices bacon, chopped
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups whole milk
– 1 cup heavy cream
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon smoked paprika
– 1 teaspoon dried thyme
For the Toppings
– 2 cups shredded sharp cheddar cheese
– ½ cup sour cream
– ¼ cup chopped green onions
– Reserved crispy bacon
– Fresh parsley, chopped
Instructions
1. In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
2. Add the butter, onion, and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Sprinkle the flour over the onions and stir constantly for 1–2 minutes to form a roux.
4. Slowly whisk in the chicken broth until smooth.
5. Add the cubed Carola potatoes, salt, pepper, smoked paprika, and thyme. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
6. Stir in the milk and heavy cream, then simmer gently for another 5 minutes without boiling.
7. Use a potato masher or immersion blender to partially blend the soup, leaving some potato chunks for texture.
8. Stir in 1½ cups of the shredded cheddar cheese until melted and creamy.
9. Return most of the crispy bacon to the soup, reserving some for garnish.
10. Ladle into bowls and top with the remaining cheddar cheese, sour cream, green onions, parsley, and reserved bacon.
Tips
– Carola potatoes create a naturally creamy texture, but Yukon Gold potatoes make an excellent substitute.
– Avoid boiling the soup after adding the milk and cream to prevent curdling.
– For an even thicker soup, mash more of the potatoes before serving.
– Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
Serving Suggestions
Serve this hearty potato soup with warm crusty bread, garlic bread, flaky biscuits, grilled cheese sandwiches, or a crisp green salad. It also pairs wonderfully with roasted vegetables or a simple fruit salad for a complete meal.
Conclusion
This Late July Gathering Velvety Loaded Potato Soup is the ultimate comfort food, featuring buttery Carola potatoes, crispy bacon, sharp cheddar, and a luxuriously creamy broth. Easy to prepare and perfect for sharing, it’s a satisfying recipe that’s sure to become a favorite for family dinners, gatherings, and cozy evenings alike.