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Bowl of creamy loaded potato soup topped with cheese and green onions
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Loaded Potato Soup

A creamy, hearty loaded potato soup filled with rich flavors and topped with cheese, bacon, and chives.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Keyword: Comfort Food, Easy
Servings: 6 servings

Equipment

  • Large Soup Pot
  • Slotted Spoon
  • Potato Masher
  • Immersion Blender

Ingredients

Ingredients

  • 8 slices Bacon, chopped
  • 4 tablespoons Butter
  • 4 large Russet potatoes, peeled and cubed
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1/8 teaspoon Cayenne pepper
  • 1/4 cup Flour
  • 2.5 cups Low sodium chicken broth
  • 2.5 cups 2% milk
  • 1 cup Shredded sharp cheddar
  • 1 cup Shredded white cheddar
  • 1/2 cup Sour cream
  • 1/4 cup Chopped chives
  • Salt and pepper to taste

Instructions

  • 1. Cook the Bacon: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Remove bacon with a slotted spoon and set aside on a paper-towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for flavor.
  • 2. Sauté Vegetables: Add the butter to the pot and let it melt. Stir in the chopped onion and cook for about 3-4 minutes until soft. Add the garlic and cook for another minute, being careful not to let it burn.
  • 3. Add Potatoes and Cayenne: Sprinkle in the cayenne pepper, then add the peeled and cubed potatoes. Stir everything together so the potatoes get coated and begin to cook for a minute or two.
  • 4. Make the Roux: Sprinkle the flour over the potatoes and onion. Stir constantly for 2-3 minutes to cook off the raw flour taste.
  • 5. Add Broth and Milk: Slowly pour in the chicken broth while stirring, making sure there are no lumps. Then add the milk. Stir everything together well.
  • 6. Simmer and Soften Potatoes: Bring the soup up to a gentle simmer. Cover the pot and simmer for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
  • 7. Mash or Blend: Use a potato masher for a chunkier soup, or an immersion blender for a smoother texture. Blend until you reach your desired consistency.
  • 8. Add Cheese and Sour Cream: Stir in the sharp and white cheddar cheeses until melted. Then stir in the sour cream until fully combined and creamy.
  • 9. Season and Finish: Season the soup with salt and pepper to taste. Add half the cooked bacon and half the chives, reserving the rest for garnish.
  • 10. Serve and Top: Ladle hot soup into bowls and top with remaining bacon, chives, and extra cheese if desired.

Notes

For a gluten-free version, use cornstarch instead of flour. Customize toppings as desired!