Firehouse Subs Loaded Potato Soup Price, Nutrition, Allergen & Review

Firehouse Subs Loaded Potato Soup (Copycat Recipe)

This recipe aims for that thick, creamy consistency with chunks of potato and rich flavor.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 40-50 minutes

Ingredients:

• For the Bacon:
  • 8-10 slices thick-cut bacon, diced
• For the Soup Base:
  • 2 tbsp bacon grease (reserved from cooking bacon) or unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (low sodium preferred)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 lbs russet potatoes (about 4 medium), peeled and diced into 1/2-inch to 3/4-inch cubes
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1/4 tsp cayenne pepper (optional, for a subtle kick)
• For the “Loaded” Elements:
  • 2 cups shredded sharp cheddar cheese, plus more for garnish
  • 1/2 cup sour cream (or Greek yogurt for a tangier, lighter option)
  • 1/4 cup fresh chives, chopped, plus more for garnish

Equipment:

• Large Dutch oven or heavy-bottomed soup pot
• Whisk
• Potato masher or immersion blender (optional, for desired consistency)

Instructions:

1. Cook the Bacon: In your large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper-towel-lined plate to drain. Reserve about 2 tablespoons of bacon grease in the pot. If you don’t have enough, supplement with butter.
2. Sauté Aromatics: Add the diced onion to the reserved bacon grease (or butter) in the pot. Cook over medium heat for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
3. Make the Roux: Sprinkle the flour over the cooked onions and garlic. Whisk continuously for 1-2 minutes to create a smooth paste (roux). This will thicken your soup.
4. Add Liquids and Potatoes: Gradually whisk in the chicken broth, then the milk, and finally the heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally. Add the diced potatoes, salt, pepper, and cayenne (if using).
5. Simmer and Cook Potatoes: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
6. Thicken and Mash (Optional): Once potatoes are tender, you have a choice:
   • For a chunkier soup: Use a potato masher to lightly mash about half of the potatoes directly in the pot, leaving some chunks intact.
   • For a creamier soup: Use an immersion blender to blend about half to two-thirds of the soup until smooth, leaving some potato chunks for texture. Alternatively, carefully transfer a portion of the soup to a regular blender (blend in batches, starting on low, with the lid ajar to release steam) and then return it to the pot.
7. Add “Loaded” Ingredients: Stir in 2 cups of shredded cheddar cheese and the sour cream until completely melted and combined.
8. Season and Serve: Taste the soup and adjust seasonings (salt, pepper) as needed. Stir in most of the chopped chives.
9. Garnish and Enjoy: Ladle the hot soup into bowls. Garnish each serving with extra crumbled bacon, shredded cheddar cheese, and fresh chives.