When the weather starts to turn chilly, few things are as comforting as a steaming bowl of rich, creamy potato soup. And, if you’ve ever had the pleasure of trying Newk’s Loaded Potato Soup, you know it’s a game-changer. This dish is everything you want in a potato soup-thick, hearty, and loaded with flavor. Think: a velvety broth full of tender potatoes, crispy bacon, melted cheese, and a garnish of fresh green onions. It’s like a meal and a hug in one.
But don’t let the restaurant version fool you-making a similar version at home is surprisingly simple and just as satisfying. In fact, once you get the hang of it, you might never look at store-bought soup the same way again. So, grab your apron and let’s dive into this indulgent recipe that’s bound to become a family favorite!
Newks Loaded Potato Soup Recipe
This loaded potato soup recipe mimics the beloved Newk’s version, offering that same creamy texture and comforting flavors but in the comfort of your own kitchen. Here’s how to make it, step-by-step:
Ingredients Needed
Before you start cooking, it’s important to gather all the ingredients. Here’s what you’ll need to make this mouthwatering soup:
- 6 medium Russet potatoes (peeled and diced)
- 1 tablespoon olive oil (or butter for extra richness)
- 1 medium yellow onion (diced)
- 4 garlic cloves (minced)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (freshly ground for the best flavor)
- 1 teaspoon paprika (for a subtle smokiness)
- 1 ½ cups shredded sharp cheddar cheese (divided, some for mixing in, some for topping)
- ½ cup sour cream (adds a creamy, tangy kick)
- 1 ½ cups cooked bacon (crumbled, because everything’s better with bacon)
- 1 bunch green onions (sliced for garnish)
- Chopped fresh parsley (optional, for a little fresh green contrast)
These ingredients come together to form the ultimate loaded potato soup, with just the right balance of creamy, savory, and tangy flavors.
Cooking Instructions
Here’s how to bring all these ingredients together and create your very own version of Newk’s Loaded Potato Soup:
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Prepare The Potatoes
- Begin by peeling and dicing the potatoes into uniform cubes (about 1-inch pieces). The smaller the pieces, the faster they cook, but don’t worry if they’re a bit uneven. The goal is to get them soft enough to mash a little later, but not mushy.
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Cook The Onions And Garlic
- Heat the olive oil (or butter) in a large soup pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and cook for about 3-4 minutes, or until softened and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. Your kitchen will smell amazing at this point!
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Add The Potatoes And Broth
- Stir in the diced potatoes, followed by the chicken broth. Bring everything to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
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Mash The Potatoes (Optional)
- If you like your soup with a bit of texture, use a potato masher to gently mash some of the potatoes right in the pot. For a smoother soup, you can use an immersion blender to blend it to your desired consistency.
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Add Dairy And Seasonings
- Pour in the heavy cream and whole milk, stirring well to combine. Add the salt, black pepper, and paprika. Let the soup simmer for another 5-7 minutes, allowing all the flavors to blend and the soup to thicken slightly.
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Incorporate The Cheese And Sour Cream
- Stir in 1 cup of shredded cheddar cheese and the sour cream, mixing until the cheese is fully melted and the soup is creamy and smooth.
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Add The Bacon
- Add in the crumbled bacon, reserving a little for garnish. Stir to evenly distribute the bacon throughout the soup.
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Serve And Garnish
- Ladle the soup into bowls, then top with the remaining shredded cheddar cheese, a few crumbles of bacon, and a sprinkle of sliced green onions. If you’re feeling fancy, a little chopped parsley adds a pop of color.
Ingredient Insights
- Russet Potatoes: These potatoes are starchy, which makes them ideal for soups like this. They break down nicely when cooked, giving the soup a thick, creamy consistency.
- Heavy Cream & Whole Milk: These two dairy ingredients are what give the soup its rich, velvety texture. The milk lightens it slightly, while the heavy cream adds indulgence.
- Cheddar Cheese: Sharp cheddar offers a tangy bite that balances the richness of the soup. Feel free to experiment with different types of cheese if you like, but cheddar is the classic choice.
- Bacon: The salty, crispy bacon adds the perfect contrast to the creamy potatoes, bringing a smoky flavor that enhances the soup’s depth.
- Sour Cream: This ingredient adds a slight tanginess, cutting through the richness and giving the soup a layer of complexity.
Expert Tips
To elevate your loaded potato soup and make it just like Newk’s (or even better!), here are a few expert tips:
- Don’t skip the bacon fat: If you’re cooking your bacon from scratch, save a bit of the rendered bacon fat and use it in place of olive oil or butter to sauté the onions and garlic. This extra layer of bacon flavor will deepen the soup’s taste.
- Blend to your liking: You can control the texture of your soup by how much you mash or blend the potatoes. For a smoother soup, blend it all, but if you like chunks, leave it as is.
- Low and slow is the key: Let the soup simmer slowly once the dairy is added. This allows the flavors to meld and the soup to thicken without boiling it too hard, which could lead to curdling.
- Spice it up: If you love heat, throw in a pinch of cayenne pepper or a dash of hot sauce to give your soup a subtle kick.
- Fresh herbs: A handful of fresh parsley or thyme can be added to the soup as it simmers for a fresh, herbal note.
Recipe Variations
While the Newk’s Loaded Potato Soup recipe is pretty close to perfection, there are plenty of ways to make it your own. Here are some variations to experiment with:
- Add more vegetables: Throw in some carrots, celery, or even corn to add extra flavors and textures to the soup.
- Go vegetarian: Simply skip the bacon, and consider adding some sautéed mushrooms for a savory, earthy flavor. Use vegetable broth to keep it meat-free.
- Add a protein: For a more filling meal, you could add diced chicken or ground sausage.
- Change up the cheese: Try using a mix of cheddar, mozzarella, or even gouda for a different flavor profile.
- Herbed cream cheese: Swap out the sour cream for some herb-infused cream cheese for extra creaminess and flavor.
Final Words
The best part about making Newk’s Loaded Potato Soup at home is that you can really make it your own. While the classic version is undeniably delicious, experimenting with different ingredients, textures, and toppings is part of the fun! Whether you keep it traditional with bacon and cheddar or decide to add your own twist, this soup is guaranteed to satisfy on a cold day or whenever you need a comforting meal.
FAQs
What Are The Key Ingredients In Newk’s Loaded Potato Soup?
The key ingredients for Newk’s Loaded Potato Soup include russet potatoes, heavy cream, butter, cheese (typically cheddar), bacon, green onions, garlic, and chicken broth. Additional seasonings like salt, pepper, and a dash of cayenne can also be added for flavor.
How Do I Prepare The Potatoes For Newk’s Loaded Potato Soup?
Start by washing the russet potatoes thoroughly. Then, peel the potatoes and cut them into small, bite-sized cubes. The smaller the pieces, the quicker they will cook, which is essential for a smooth soup texture.
Can I Make Newk’s Loaded Potato Soup Ahead Of Time?
Yes, Newk’s Loaded Potato Soup can be made ahead of time. Prepare the soup as usual and let it cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little extra broth or cream to adjust the consistency.
What Can I Use Instead Of Heavy Cream In Newk’s Loaded Potato Soup?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk or almond milk. Keep in mind that the consistency and richness may differ slightly.
How Do I Get A Thicker Consistency For Newk’s Loaded Potato Soup?
To thicken the soup, you can mash some of the potatoes once they’re cooked. Alternatively, you can add a slurry of flour and water, or use an immersion blender to blend a portion of the soup for a creamier texture.
Can I Add Vegetables To Newk’s Loaded Potato Soup?
Yes, vegetables like carrots, celery, or leeks can be added to enhance the flavor and texture of the soup. Just make sure to chop them into small pieces so they cook evenly with the potatoes.
How Do I Make Newk’s Loaded Potato Soup Vegetarian?
To make a vegetarian version of the soup, omit the bacon and use vegetable broth instead of chicken broth. You can also use plant-based butter and cream alternatives to keep it dairy-free, if needed.
What Type Of Cheese Is Used In Newk’s Loaded Potato Soup?
Newk’s Loaded Potato Soup typically uses sharp cheddar cheese, but you can experiment with other cheeses like Monterey Jack or a blend of cheeses for different flavor profiles.
How Long Does It Take To Cook Newk’s Loaded Potato Soup?
The total cooking time for Newk’s Loaded Potato Soup is about 45-60 minutes, including time to cook the potatoes and combine all ingredients. The cooking time may vary depending on the size of your potato cubes and the heat level.
Can I Freeze Newk’s Loaded Potato Soup?
Yes, you can freeze Newk’s Loaded Potato Soup. Allow the soup to cool completely before transferring it to an airtight, freezer-safe container. It can be stored in the freezer for up to 3 months. When reheating, you may need to add extra liquid to restore the desired consistency.