Restaurant Style Beef Pho at Home

Jump to Recipe

Pho? What is it?

Pho is a Vietnamese noodle soup known for its aromatic broth and customizable toppings. In this recipe, rich beef broth is created by roasting bones and spices, then simmering with brisket. Served over rice noodles with options like thinly sliced beef, fresh herbs, and condiments, pho offers a comforting and flavorful dining experience, easily achievable at home with these straightforward steps.

You Didn’t Blanch the Bones!

Nah. I didn’t. Here’s why: I believe roasting the beef bones instead of traditional blanching enhances the depth of flavor in the pho broth. The dry heat of roasting caramelizes the bones, onions, and spices, imparting a rich, smoky essence. This extra step intensifies the broth’s complexity, elevating the overall taste of the dish and contributing to the distinctive restaurant-style quality of the homemade beef pho.

The roasting process serves a dual purpose in elevating the pho broth. First, it imparts a deep, smoky flavor to the bones, onions, and spices, creating a more complex and robust taste profile. This step also introduces Maillard browning reactions, enhancing the broth’s depth.

The dry heat during roasting contributes to clarifying the broth in a distinctive manner. The caramelization of proteins and sugars helps achieve a clearer, more refined liquid, enriching the visual and sensory aspects of the dish. The result is a homemade pho with a restaurant-quality broth that captures the essence of traditional flavors while embracing a more explorative and nuanced culinary approach.

Why the ice bath? Well, two reasons. Placing the roasted beef bones into an ice bath after roasting serves two purposes:

1. Safety and Handling: Rapidly cooling the bones in an ice bath prevents them from retaining excessive heat, making them safe to handle when adding to the broth. This step minimizes the risk of burns or injuries during the cooking process.

2. Preserving Broth Clarity: Cooling the bones quickly helps prevent the collagen in the bones from breaking down too early. This is crucial for maintaining the clarity of the broth. By preserving collagen, the broth remains clear and free from cloudy impurities, contributing to the visual and textural appeal of the final pho.

Long story short, I did my damn homework. 

Aromatics In, Skin On

Roasting or charring the aromatics, such as onions, ginger, and shallots, is crucial in pho-making for several reasons. Firstly, this process intensifies their flavors by developing a deep, caramelized sweetness, enhancing the overall richness of the broth. 

In essence, roasting or charring the aromatics is a key step in unlocking and infusing the ingredients with a spectrum of flavors, ensuring a well-rounded and authentic taste in your homemade pho.

Add a Bit of Spice…

Each spice chosen for the Beef Pho recipe plays a crucial role in enhancing the depth and complexity of the broth. Cloves, star anise, black cardamom, coriander seeds, and cinnamon contribute to the distinct aromatic profile of Pho. Toasting these spices lightly before use intensifies their flavors, adding a rich and smoky dimension to the broth. The cloves bring a warm, sweet note, while star anise provides a licorice-like aroma. Black cardamom imparts a smoky and earthy flavor, complemented by the citrusy and slightly sweet tones of coriander seeds. The cinnamon stick adds a touch of warmth and sweetness. Toasting these spices helps release their essential oils, maximizing their aromatic impact. The practice of toasting spices also contributes to the overall depth of flavor, creating a more robust and nuanced broth. It’s a crucial step in achieving that authentic restaurant-style taste in your homemade Pho.

Placing the spices in a soup bag rather than pouring them in loosely offers practical benefits in the preparation of Beef Pho. The primary advantage is convenience during the cooking and straining process. Placing the spices in a bag allows for easy removal once their flavors have infused into the broth, preventing the need to strain the liquid to remove loose spices later. Additionally, using a soup bag helps maintain a cleaner and clearer broth. Loose spices can disperse throughout the liquid, making it challenging to achieve a consistently flavored broth without sediment. The bag containing the spices allows their flavors to infuse into the broth while keeping them contained and easily removable. This method also simplifies the overall cooking experience, ensuring that the broth is infused with the desired spice flavors without the hassle of straining or fishing out individual spices later. It’s a practical and effective technique for achieving a well-seasoned, clear, and flavorful Beef Pho broth.

Bring on the Meats:

In pho, various meat options offer a spectrum of textures and flavors to complement the rich broth. Here are the primary choices:

1. Brisket or Beef Roast:

– Brisket, a cut known for its marbling, or a beef roast is seared and simmered in the broth. This imparts a hearty beef flavor and a tender texture.

– Contributes richness and depth to the broth while remaining succulent.

2. Thinly Sliced Beef Steak (Raw):

-Delicate, paper-thin slices of raw beef that cook instantly when submerged in the hot broth.

-Adds a fresh, slightly chewy texture and a subtle, beefy taste to each spoonful.

3. Cooked Beef from the Broth (Sliced Thin):

-Tender slices of beef from the brisket or roast after being simmered in the broth.

-Offers a more cooked and nuanced meat texture, soaking up the flavors of the broth.

The combination of these meat options ensures a diverse and satisfying pho experience, allowing you to tailor the dish to your preferred balance of flavors and textures.

What Kind of Raw Beef Should I Use?

In pho, adding raw beef to the bowl allows it to cook quickly in the hot broth, resulting in tender, flavorful slices. Here are common raw beef options:

1. Thinly Sliced Beef Steak:

– Paper-thin slices of high-quality beef, typically sirloin or tenderloin.

– Adds a delicate, melt-in-your-mouth texture and a rich beefy flavor when cooked in the hot broth.

2. Eye of Round Steak:

– Lean and tender, eye of round steak is thinly sliced and placed in the bowl.

– Offers a leaner option with a slightly firmer texture when cooked, absorbing the essence of the broth.

3. Flank Steak:

– Thin slices of flank steak, known for its robust beef flavor.

– Brings a meaty and hearty quality to the dish, cooking swiftly in the hot broth while maintaining a satisfying chew.

Adding raw beef to the pho bowl not only imparts unique textures but also allows the meat to absorb the aromatic flavors of the broth, creating a dynamic and personalized dining experience.

Garnishing (My Favorite Step):

1. Thai Basil:

-Fragrant and slightly sweet, Thai basil imparts a fresh aroma and herbal undertones, enhancing the overall flavor profile of the broth.

2. Cilantro:

-Bright and citrusy, cilantro adds a zesty kick, cutting through the richness of the broth and providing a burst of freshness.

3. Mint:

-Mint leaves contribute a cool, refreshing element, balancing the warmth of the broth and offering a hint of menthol.

4. Thai Chilies:

-These small, potent chilies bring heat to the dish, allowing you to customize the spice level according to your preference.

5. Bean Sprouts:

– Crisp and slightly sweet, bean sprouts provide a textural contrast, adding a crunchy element to each bite.

6. Lime:

-Lime wedges offer a citrusy brightness that can be squeezed into the broth, enhancing the overall acidity and balancing flavors.

7. Hoisin Sauce:

– A sweet and savory condiment, hoisin sauce adds depth and a touch of sweetness, enhancing the overall umami profile of the dish.

8. Sriracha:

– A spicy chili sauce, sriracha adds heat and complexity, allowing you to tailor the spiciness of your pho to your liking.

9. Crunchy Garlic with Chili Oil:

– A flavorful topping that combines crispy garlic with chili-infused oil, adding a rich, garlicky depth to the broth and noodles.

How to Store and Freeze the Pho Broth:


1. Cool Quickly: Allow the pho to cool to room temperature before transferring it to the refrigerator.

2. Airtight Container: Store the pho in an airtight container to prevent odors from affecting its taste.

3. Refrigerate promptly: Place the pho in the refrigerator within two hours of cooking.


1. Cool Completely: Ensure the pho broth cools completely in the refrigerator before freezing to prevent ice crystals and maintain texture.

2. Freezer Bags or Containers: Use airtight freezer bags or containers to minimize freezer burn and maintain flavor.

3. Labeling: Clearly label the containers with the date to keep track of freshness.

Storage Duration:

– Refrigeration:Consume refrigerated pho within 3-4 days for optimal freshness.

– Freezing: Pho can be stored in the freezer for up to 2-3 months. Beyond this period, it’s safe to eat, but the quality may diminish.


-Reheat on Stove: Bring refrigerated or frozen pho to a gentle simmer on the stove, stirring occasionally.

– Microwave Option: If using a microwave, heat in short intervals, stirring in between, to ensure even reheating.

Following these storage guidelines helps maintain the flavors and textures of your pho broth, ensuring a delicious experience when you’re ready to enjoy it. 

Whew, did I cover it all? Forgive me if I missed something. Remember, no need to stress – just simmer, sear, and savor. 🍜



Restaurant Style Beef Pho at Home

Indulge in restaurant-style Beef Pho at home with a simple approach. Roast beef bones, onions, and spices, simmer with brisket, then add a medley of garnishes for a flavorful bowl. No need to stress – just savor the rich broth over rice noodles and customize with your favorite toppings.
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 5 people


Pho Broth:

  • 5 lbs beef bones
  • 1-2 lbs brisket or beef roast
  • 1 tsp coarse salt
  • 1 large yellow onion halved
  • 1 ginger root halved
  • 2 shallots halved
  • 5 quarts purified water
  • 4 cloves
  • 3 star anise
  • 2 black cardamom pods cracked
  • 2 TBSP coriander seeds
  • 1 cinnamon stick
  • 2 oz rock sugar
  • 1 TBSP vegetable oil
  • rice noodles

Garnishes (optional):

  • Thinly sliced beef steak raw
  • Cooked beef from the broth sliced thin
  • Thai basil
  • Cilantro
  • Mint
  • Thai chilies
  • Bean sprouts
  • Lime
  • Hoisin sauce
  • Sriracha
  • Crunchy garlic with chili oil
  • cooked beef meatballs


  1. Preheat oven to 475°F
  2. Place the beef bones, yellow onions, ginger root, and shallots on a foil lined baking sheet.
  3. Roast for 40-45 mins.
  4. Place beef bones immediately in a large ice bath while toasting the spices.
  5. In a dry pan over low heat, toast the cloves, star anise, cardamon pods, coriander seeds, and cinnamon stick; about 30 seconds.
  6. Pour the toasted spices into an empty soup bag or cheese cloth secured with kitchen twine.
  7. Place the roasted beef bones into a large stock pot with 5 quarts of purified water.
  8. Heat slowly on a low heat setting until the water begins to bubble, a low simmer
  9. Continue simmering while searing the brisket or beef roast (skim off any scum/foam that rises to the top)
  10. Salt the brisket or beef roast with the coarse salt
  11. Sear the beef on all sides in a hot pan lightly coated in vegetable oil
  12. Add the seared beef, roasted onions, ginger, shallots, rock sugar, fish sauce, and the spice bag into the stockpot with the beef bones.
  13. Cover with a lid, leaving a small crack.
  14. Simmer on LOW for 2 hours
  15. Remove the brisket or roast.
  16. Continue simmering for 2 more hours (or up to like 12 hrs if you can monitor it. Do yo thang!)
  17. Strain broth through a mesh sleeve into a CLEAN pot.
  18. Add more salt and/or fish sauce to taste
  19. Prepare rice noodles according to package instructions
  20. Serve the hot broth (BE CAREFUL) over the noodles with your desired garnishes.
  21. Enjoy!

Recipe Notes

Do NOT be intimidated by these steps! It’s not hard. Don’t overthink it.

Roasted Tomato Soup Recipe

Jump to Recipe

Have you ever taken a spoonful of a dish and tasted every single ingredient used to prepare it? Well, that is precisely what happened to me when I created this recipe. Goodness gracious is this soup heavenly! Fresh ingredients are key here. I swear I could taste the sunshine and earth these tomatoes were exposed to. And, if you’re wondering…yes. Yes, I was. If you know, you know. Let me show you how I created this stuff!



Tomatoes: Roma tomatoes are the favorite for this soup. However, I was blessed with these gorgeous, nutrient filled, vine-ripened beauties! I knew I had to use them in the soup. I sliced them in half and placed them in the a baking dish. I also add cherry tomatoes for a bit of added sweetness. Don’t keep those cuties!

Onions: Sweet onions are so slept on in tomato soup recipes. Listen, they are delightful in this soup. That added natural glucose pairs well with the acidity of the tomatoes to balance the flavors here.

Garlic: I was carefully not to incorporate too much garlic as it can easily overpower. My bulbs of garlic were very tiny. So, I used two. If you have a normal sized bulb, perfect. You’ll only need one. Roasting my own garlic makes me feel fancy. It’s necessary here.

Spices: This is always my favorite part of recipe development. I love creating spice blends! But, for this soup, I wanted to allow the tomatoes to star in this show. Red pepper flakes and crushed black pepper play very well in this one. A teaspoon of oregano and a dash of onion powder, too! Use my salt measurement as a guide. I don’t know your tastebuds.


It’s all good. Do NOT panic! Just use your blender or food processor. Works all the same. Just be careful not to over blend this stuff. Too much blending will release the bitterness of the tomatoes. We especially don’t want that! I worked hard balancing these flavors for you. Don’t blow it! I trust you.


This soup is married to grilled cheese. You need it! It’s a whole experience. Just believe me. I took it to another level by making buttery, garlic-herb bread, toasty, smoke gouda cheese, crouton grilled cheese morsels! I don’t know how else to describe it. I need you to understand that this combo is INSANELY delicious. Got the bread from Walmart. You’re welcome.

Roasted Tomato Soup Recipe

This is the BEST tomato soup I’ve ever had! Taste every ingredient in each spoonful. Perfect for gouda grilled cheese dipping.
Course Soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 people


  • 5 vine ripened tomatoes or 8 roma tomatoes
  • 8 oz cherry tomatoes
  • 1 bulb garlic
  • 1/2 sweet onion
  • 2 TBS extra virgin olive oil
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp oregano
  • 1 tsp onion powder
  • 4 fresh basil leaves
  • 2 tsp granulated sugar
  • 1 roasted red bell pepper
  • 2 cup chicken stock
  • 1 TBS unsalted butter
  • Heavy cream to taste


  1. Preheat oven to 400°F
  2. Slice the tomatoes in half and place them cut side up into a casserole dish (leave cherry tomatoes whole)
  3. Slice the tops of the garlic and add the bulb in whole
  4. Add in the sliced onions and drizzle the olive oil over everything.
  5. Sprinkle the salt, black pepper, red pepper flakes, oregano, onion powder, and granulated sugar in.
  6. Roast in the oven for 40-45 minutes
  7. Carefully transfer the contents of the casserole dish into a stockpot.
  8. Add in the roasted red bell pepper, basil leaves, and chicken stock.
  9. Blend until smooth using and immersion blender do NOT over blend.
  10. Simmer on low for 10 mins.
  11. Taste and adjust seasoning.
  12. Serve with heavy cream if desired.

White Chicken Chili Recipe

White Chicken Chili Recipe

The BEST white Chicken Chili recipe you will ever try! Bold statement, right? Trust me. It’s easy and bursting with fresh flavors. Sure to be a family favorite!
Cook Time 35 minutes
Servings 7 people


  • 1 TBS olive oil
  • 1 lb boneless skinless chicken breast cubed or sliced
  • 1 packet ranch seasoning
  • 2-3 jalapeños seeded and diced
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 1 tsp minced garlic
  • 1 4 oz can green chiles
  • 8 oz garlic & herb cream cheese
  • 2 15 oz cans great northern beans drained and rinsed
  • 1 15 oz can whole kernel corn drained
  • 3 cups chicken bone broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: Monterey Jack cheese sour cream, jalapeños, cilantro, avocado, limes, etc.**


  1. Heat the olive oil in a dutch oven or stockpot.
  2. Add the chicken and ranch seasoning.
  3. When the chicken is almost cooked, add the onions, bell peppers, celery, and jalapeños.
  4. Sauté for 5 minutes.
  5. Add in the garlic and sauté for 30 secs.
  6. Add the green chiles, cream cheese, beans, and corn.
  7. Stir in the chicken bone broth, chili powder, cumin, onion and garlic powders.
  8. Bring to a low simmer and cook, uncovered, for 20 mins.
  9. Taste and adjust seasoning as desired.
  10. Garnish with toppings of your choice.
  11. Enjoy!

Recipe Notes

Notes: *If you can’t find the garlic and herb cream cheese, use regular cream cheese. **Garnish with cheese, sour cream, jalapeños, cilantro, avocado, and/or limes.

Chicken Noodle Soup Recipe

I lost my voice. So, this recipe is definitely needed today! Homemade Chicken Noodle Soup recipes can sometimes seem complex. You have to make the stock, simmer until flavors develop, and be careful not to over season. I’m making it easy without skimming on the goodness. 

I prefer white meat in my Chicken Noodle Soup. But, feel free to use whatever you like. The whole chicken can be used it you’re making a large batch. I use bone in chicken breasts. I always sear the skin side of the bird before making a stock. 

Mirepoix! I love saying that dang word! But, it’s golden in a stock! Especially a soup stock! Saute them down right after searing your chicken. 

This is 100% feel good, wellness soup! I don’t think a cold can survive and piping hot bowl of this stuff. It was just what my throat needed! Store this recipe. It’ll come in handy during Cold and Flu season. Stay well, my loves.

Happy Cooking,

B. Coop

Chicken Noodle Soup Recipe

Servings 5


  • 2 T olive oil
  • 1 chicken breast
  • 1 diced onion
  • 2 sliced celery stalks
  • 2 cups sliced carrots
  • 2 tsp minced garlic
  • 1 bay leaf
  • 2 basil leaves
  • 2 T Italian seasoning
  • 8-10 cups water
  • 4 chicken bouillon cubes
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 cups egg noodles
  • salt and pepper to taste


  1. Heat oil in a large pot
  2. Add in the chicken breast and sear on both sides until browned
  3. Remove the chicken
  4. Add in the onion, carrots, and celery
  5. Sprinkle a pinch of salt in the pot
  6. Saute for 6 minutes
  7. Add in the garlic and saute for 30 secs.
  8. Toss in the bay leaf, basil, and Italian seasoning
  9. Add the chicken back in
  10. Pour in the water
  11. Add the chicken bouillon cubes and bring to a boil
  12. Skim off the scum or foam off the surface of the liquid
  13. Lower the heat and allow it to simmer for 30 mins or until the chicken starts to fall off the bone.
  14. Remove the chicken and shred it
  15. Remove the bay leaf and basil; discard
  16. Add in the onion and garlic powders
  17. Salt and pepper to taste
  18. Add in the egg noodles and cook according to package instructions
  19. Return the chicken back into the pot
  20. Enjoy!

Chicken and Spinach Tortellini Soup

My air conditioner is on as I type this. It’s almost 70 degrees today. And tomorrow it’ll probably get down to the 50’s. Typical winter in Louisiana! But, I couldn’t wait on the weather to make soup! I’ve been wanting soup all week! And today, I got in my kitchen and made this heavenly Chicken and Spinach Tortellini soup!

Olive Garden, I want to challenge you to a soup-off! You Zuppa Toscana against my Chicken Tort soup! Let’s go! Seriously, I really believe that this recipe will win it. 

I love spinach, so I didn’t even bother chopping it up. I just put handfuls of fresh spinach leaves into my Dutch oven. Oh, and let me tell you that the aromatics from the mirepoix allow was incredible! My kitchen smelled so good while preparing this soup!

And it was very, very easy to make. I always encourage you to either make your own chicken stock or use a chicken base instead of those boxes of chicken broth. It really makes a difference in the end product. 

Serve it with some crusty bread and you’ll have the perfect chilly day lunch! Or, turn the AC on like I did and have it year round! 

Happy Cooking,

B. Coop

Chicken and Spinach Tortellini Soup
Serves 4
Write a review
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 lb chicken breast
  2. 2 tsp olive oil
  3. 3 T butter
  4. 1/2 cup diced onions
  5. 1 cup sliced carrots
  6. 1-2 celery stalks (diced)
  7. 3 T flour
  8. 1 T minced garlic
  9. 5 cups chicken stock or 5 cups water & 5 tsp chicken base
  10. 1 T Italian seasoning
  11. 2 sprigs thyme
  12. 2 T onion powder
  13. 1 T garlic powder
  14. 9 oz package tortellini
  15. 3-4 cups fresh spinach leaves
  16. 1 cup heavy cream
  17. 1 cup grated Parmesan cheese
  18. salt and pepper to taste
  1. Preheat oven to 350 degrees F
  2. Season chicken with salt, pepper, and 1 T onion powder
  3. Wrap chicken in foil, place on a baking sheet, and bake for 10-15 or until cooked through
  4. Allow the chicken to rest for 5 mins then chop into bite sized pieces; set aside
  5. In a Dutch oven, heat olive oil and melt butter
  6. Add in the onion, celery, and carrots
  7. Saute for 5-6 mins.
  8. Add garlic and saute for 30 secs
  9. Sprinkle in the flour and stir for 2 mins
  10. Pour in the chicken stock and add in the Italian seasoning, thyme sprigs, onion & garlic powders.
  11. Bring to a boil, lower heat, and allow to simmer for 15 mins
  12. Add in tortellini and refer to package instructions for cooking time; about 7 mins.
  13. Remove thyme stems
  14. Pour in the heavy cream and cheese
  15. Salt and pepper to taste
  16. Add the chicken and spinach
  17. Continue cooking for 4 mins
  18. Serve with crusty bread
  19. Enjoy!
Coop Can Cook

Slow Cooker Chicken Pie Pot Soup

Chicken Pot Pie just got real! And easy! The creaminess is pure comfort. Soooooo easy to make! Watch!

I’m enjoying this month of slow cooking. My poor slow cooker is all confused. Like, girl, when did you decide to put me to work! lol It’s making me lazy! Just throwing everything in one pot, putting on the lid, and going about my business has been a game changer for me. 

Feel free to use any veggies you’d like. Pearl onions, corn, green beans, hey, it’s your Crock pot! I hope you enjoy this one! And keep the recipe requests coming in!


B. Coop


Slow Cooker Chicken Pie Pot Soup
Serves 5
Write a review
  1. 1 lb chicken breast cut into pieces
  2. 1/2 of an onion dice
  3. 22 oz can cream of chicken
  4. 1 10 oz can cream of chicken and mushroom
  5. 1/2 pint of heavy whipping cream
  6. 1/2 cup milk
  7. 1 cup sliced carrots
  8. 3 peeled and diced potatoes
  9. 2 celery stalks
  10. 1 pie crust sheet
  11. 2 tablespoons butter
Seasoning Blend
  1. 1 T Cajun seasoning
  2. 1 tsp Onion powder
  3. 1 tsp Garlic powder
  4. 1 T Accent seasoning
  5. 1 T thyme
  1. Dice chicken breast and add to slow cooker
  2. Add in onion, soups, milk, cream, seasoning blend, and veggies (excluding peas)
  3. Cook on LOW for 6 hrs or on HIGH for 3 hrs
  4. Taste and season as needed
  5. Add in peas and cook for an additional 10-15 mins on HIGH
  6. Preheat oven to 400 degrees F
  7. Brush crust with melted butter
  8. Bake crust for 20 mins.
  9. Enjoy!
Coop Can Cook

Loaded Potato Soup Recipe (Slow Cooker Version Included)

So, Louisiana finally decided to have a winter! YAAAAAAY!!! Chile, I had to hurry up and make my soup for you before Summer returns next week. Seriously, we were wearing flip flops for Christmas. I can’t express how excited I am to make this Loaded Potato Soup for my Cookies! 

I’m challenging myself to give you guys slow cooker recipes this whole month! Yes, babies!! I’ve gotten your emails and messages for more “Crock pot recipes”. You know, I gotcha!

You can definitely use this recipe and make the soup on the stove for a shorter cooking time. Just make the roux, add in the liquids and potatoes, simmer for 25-30 mins, throw on some toppings, and ya done! This recipe is just plain simple. And the taste….lawwwwwd! Just make it and see for yourself. 


B. Coop

Slow Cooker Loaded Potato Soup
Serves 6
Write a review
  1. 4 cups (peeled and diced) potatoes
  2. 5 slices of bacon (chopped)
  3. 1/2 onion (diced)
  4. 4 cups chicken broth
  5. 1 cups milk
  6. 1/3 cup flour
  7. 1 T bacon grease
  8. 2 T butter
  9. 1 tsp each onion and garlic powder
  10. salt and pepper to taste
  11. 1 cup shredded sharp cheddar
  1. bacon crumbles
  2. sour cream
  3. shredded cheese
  4. green onions or chives
  1. Add potatoes, onions, broth, and spices to the slow cooker
  2. Stir well
  3. Cover and cook on low for 6-7 hrs or on high for 4 hrs
  4. Fry bacon, remove, and put aside for garnish.
  5. Drain grease reserving about 1 T in pan
  6. Add butter and melt
  7. Whisk in flour
  8. Pour in milk and whisk to prevent clumping
  9. Heat until mixture begins to thicken
  10. Pour mixture into slow cooker and stir well
  11. Cover and cook on high for 20-30 mins
  12. Taste and adjust seasoning if necessary
  13. Add in 1 cup of cheese
  14. Stir and serves with toppings of choice
  15. Enjoy!
Coop Can Cook


Stove Top Version

Russet Potatoes are my favorite in this recipe. I prefer a chunky soup, so I opt to cut the potatoes in 1/2 inch chunks.
Bacon is the foundation of the flavor of this soup! Bacon grease is our friend! I used it to saute the onions and garlic. Then add a little butter for the roux.
My cheese of choice is New York Sharp Cheddar! But, use your favor cheddar. Always buy the block and shred it yourself. Much better results!

Loaded Potato Soup Recipe

Servings 5 people


  • 4 large russet potatoes diced in 1/2 inch chunks
  • 6-8 slices of bacon chopped
  • 1/2 cup diced onions
  • 1 TBS minced garlic
  • 4 T butter
  • 1/2 cup all purpose flour
  • 4 cups chicken broth
  • 1 cup half and half
  • 1 cup whole milk
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning or Herbes de Provence
  • 1-2 cups shredded cheddar cheese
  • 1/3 cup sour cream
  • Salt and pepper to taste
  • Chives or green onions to garnish


  1. In a stockpot, add in the bacon pieces and fry
  2. Once the bacon is crisp, remove and drain it on paper towels; set aside
  3. Add the onions and sauté them in the bacon grease until translucent
  4. Add in garlic; sauté for 30 secs
  5. Toss in the butter and allow it to melt
  6. Whisk in the flour until it’s no longer visible; about 1 min
  7. Pour in the chicken broth, half & half, and milk
  8. Bring to a simmer
  9. Stir in the onion and garlic powders and Italian seasoning
  10. Carefully add in the diced potatoes
  11. Lower the heat to a simmer, cover, and cook for 10-15 mins or until the potatoes are fork tender. Stir often.
  12. Taste and add salt and pepper to as needed
  13. Stir in the cheese, sour cream, and 3/4 of the bacon
  14. When the cheese melts, turn off the heat.
  15. Enjoy!

Recipe Notes

Top each serving with the remaining bacon, sour cream, cheese, and chives