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A creamy bowl of Loaded Potato Soup, garnished with bacon, cheese, and chives, is the perfect comfort food.
Lady Maria

Best Loaded Potato Soup

This loaded potato soup recipe is a comforting and flavorful experience, combining creamy potatoes, savory bacon, sharp cheddar cheese, and cool sour cream. It's easy to make and perfect for a chilly day or cozy night in, delivering a satisfying and delicious meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium russet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 8 slices bacon, cooked and crumbled reserve 1 tablespoon of bacon fat
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup chopped fresh chives or green onions

Equipment

  • large pot or Dutch oven
  • knife
  • Cutting board
  • measuring cups and spoons
  • Immersion blender or regular blender
  • Ladle
  • Bowls

Method
 

  1. In a large pot or Dutch oven, melt the butter and reserved bacon fat over medium heat.
  2. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
  5. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
  6. Add the cubed potatoes, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
  8. Remove the pot from the heat and carefully use an immersion blender to blend the soup until smooth. If using a regular blender, carefully transfer the soup in batches, venting the lid to prevent pressure from building up.
  9. Stir in the heavy cream (or half-and-half) until well combined.
  10. Stir in half of the shredded cheddar cheese.
  11. Ladle the soup into bowls and top with the remaining cheddar cheese, crumbled bacon, sour cream, and chopped chives.
  12. Serve immediately and enjoy!

Notes

If the soup is too thick, add more chicken broth. If the soup is too thin, simmer uncovered to evaporate liquid or whisk in a cornstarch slurry. To prevent bacon from burning, cook over medium-low heat. Prevent cheese clumping by ensuring the soup isn't too hot or tossing cheese with cornstarch. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For freezer storage, cool completely and store in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight and add toppings after reheating. Variations include Spicy Loaded Potato Soup, Vegetarian Loaded Potato Soup, Slow Cooker Loaded Potato Soup, and Dairy-Free Loaded Potato Soup.