Introduction
There’s nothing quite like a warm, creamy bowl of loaded potato soup to comfort you on a chilly day. This hearty recipe transforms the beloved loaded baked potato into a rich, velvety soup that’s crowned with all your favorite toppings. I’ve perfected this loaded potato soup recipe to be simple enough for weeknight cooking but impressive enough for when company comes over. The best part? It all comes together in one pot, meaning less cleanup and more time to enjoy your creation.
Ingredients
- 6 large russet potatoes, peeled and diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 8 slices bacon, diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper to taste
- Extra shredded cheese
- Crispy bacon bits
- Chopped green onions
- Sour cream
For topping:
Instructions
- In a large Dutch oven or pot, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter to the bacon fat and sauté the diced onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Sprinkle flour over the onion mixture and stir constantly for 2-3 minutes to create a roux.
- Gradually add chicken broth while whisking continuously to prevent lumps from forming.
- Add diced potatoes, milk, and cream. Bring to a gentle simmer and cook for 15-20 minutes, or until potatoes are tender.
- Using a potato masher, partially mash some of the potatoes to thicken the soup while leaving some chunks for texture.
- Stir in the shredded cheese until melted. Season with salt and pepper to taste.
- Serve hot, topped with extra cheese, crispy bacon, green onions, and a dollop of sour cream.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 portions
Recipe Notes
- For the best texture, avoid over-mashing the potatoes. You want a combination of smooth soup and potato chunks.
- If the soup becomes too thick, thin it out with additional warm chicken broth or milk.
- Use room temperature dairy ingredients to prevent curdling when added to the hot soup.
- For a lighter version, you can substitute whole milk for the heavy cream, though the soup won’t be quite as rich.
- This soup will thicken as it cools. When reheating, you may need to add a splash of milk or broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Loaded Potato Soup
A warm, creamy bowl of loaded potato soup to comfort you on a chilly day. This hearty recipe transforms the beloved loaded baked potato into a rich, velvety soup that's crowned with all your favorite toppings.
Ingredients
- 6 large russet potatoes peeled and diced
- 1 large yellow onion diced
- 4 cloves garlic minced
- 8 slices bacon diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup sharp cheddar cheese shredded
- Salt and pepper to taste
- Extra shredded cheese
- Crispy bacon bits
- Chopped green onions
- Sour cream
Instructions
- In a large Dutch oven or pot, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter to the bacon fat and sauté the diced onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Sprinkle flour over the onion mixture and stir constantly for 2-3 minutes to create a roux.
- Gradually add chicken broth while whisking continuously to prevent lumps from forming.
- Add diced potatoes, milk, and cream. Bring to a gentle simmer and cook for 15-20 minutes, or until potatoes are tender.
- Using a potato masher, partially mash some of the potatoes to thicken the soup while leaving some chunks for texture.
- Stir in the shredded cheese until melted. Season with salt and pepper to taste.
- Serve hot, topped with extra cheese, crispy bacon, green onions, and a dollop of sour cream.
