Loaded Potato Soup
Apr 30, 2024
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This is a quick and easy recipe for Loaded Potato Soup. A cheesy soup base with chunks of potatoes and bacon in every bite. It’s comfort food in a bowl!
What’s more comforting than a big bowl of loaded potato soup? You can now enjoy this easy recipe from the comfort of your own home. Whether you are entertaining guests, want a recipe that will reheat great for lunches or just a craving, you’ll be making this potato soup recipe over and over again!
Tips For Making the Perfect Creamy Potato Soup
- When cutting your potatoes, ensure they are approximately the same size. If you have a mixture of smaller potatoes and larger potatoes, they will not cook at the same rate. The smaller potatoes will become mushy as the larger potatoes are still cooking.
- If you’d like a creamy potato soup and you don’t want the chunks of potatoes, no worries. Take an immersion blender to the soup. Very carefully puree as many or all of the potatoes as you’d like. You can also take half of the soup mixture out, place in a food processor and blend until smooth. Then simply pour it back into the soup. Just be careful with both these options as the potato soup will be hot! If you are going to puree the potatoes, hold off adding the bacon until the end.
- Use a whole milk, 2%, Vitamin D milk to help thicken the cheesy sauce. Using skim milk or similar it will not thicken as well.
What Potatoes Do I Need To Make Potato Soup?
Russet or gold potatoes both work well for this recipe! If you use russet potatoes, you will want to peel the the thicker skin.
Why We Love This Recipe
- Simple ingredients
- Easy to make
- Ready in under 30 minutes
- Can easily double or triple the recipe to feed a crowd
- Reheats quickly
- Great for meal planning
Ingredients Needed For Cheesy Loaded Potato Soup Recipe
- Produce: potatoes, onion, green onions, garlic
- Bacon
- Staples: butter, salt, pepper, sour cream, flour, milk
- Chicken broth
How to Make Loaded Potato Soup Recipe
Begin by peeling and cutting your potatoes. Our recipe developer cut them into chunks (half and then again, slice). However, you can also dice if you wish. Place in a pot with about 1″ of water above the potatoes, season with 1/2 tsp of salt. Allow to boil and cook for 8-10 minutes or until the potatoes are pierced easily with a fork.
NOTE: The smaller you dice your potatoes, the quicker they will cook.
Next, saute the bacon in a Dutch oven until crispy. Transfer to a paper towel and allow to drain. Set aside.
In the Dutch Oven, add in your onions and cook until translucent. Add garlic and cook for another minute until fragrant.
Next, melt the butter and then whisk in the flour.
Slowly add in the milk and then the broth, whisking constantly. Bring the soup mixture to a low boil.
Add in the sour cream, cheese, half of the bacon, salt and pepper. Whisk until combined and the cheese has melted and is smooth.
Drain the potatoes and then add them to the Dutch oven. Bring to a low boil and remove from the heat. Serve with shredded cheese, bacon, green onions, or additional sour cream!
More Potato Recipes You’ll Love
Hasselback Potatoes – make as many as you’d like. The oven does all the work and the flavors are out of this world delicious!
Twice Baked Potatoes – these potatoes take a little bit of time, however, they are great for making a huge batch and keeping in the freezer until you are ready to use!
Air Fryer Roasted Potatoes – if you need a quick side dish, these roasted potatoes are perfect for busy weeknights!
Loaded Potato Soup
Ingredients
- 4-6 potatoes 4 large, 6 small
- 1 tsp salt
- 8 oz. bacon cut into pieces
- 3 tbsp butter
- 1 medium onion diced
- 2 tbsp garlic minced
- 1/4 c all purpose flour
- 2 1/2 c milk whole, 2% or Vit D
- 2 1/2 c chicken broth
- 1 1/2 c mild cheddar cheese shredded
- 1 c sour cream
- 1/2 tsp black pepper
- green onions to serve
Instructions
- Begin by peeling and cutting your potatoes. Our recipe developer cut them into chunks (half and then again, slice). However, you can also dice if you wish. Place in a pot with about 1″ of water above the potatoes, season with 1/2 tsp of salt. Allow to boil and cook for 8-10 minutes or until the potatoes are pierced easily with a fork.
- Next, saute the bacon in a Dutch oven until crispy. Transfer to a paper towel and allow to drain. Set aside.
- To the Dutch Oven, add in your onions and cook until translucent. Add garlic and cook for another minute until fragrant.
- Melt the butter and then whisk in the flour.
- Slowly add in the milk and then the broth, whisking constantly. Bring to a low boil.
- Add in the sour cream, cheese, half of the bacon, salt and pepper. Whisk until combined, the cheese has melted and the cheesy base is smooth.
- Drain the potatoes and add the potatoes to the Dutch oven. Bring to a low boil and remove from the heat. Serve with shredded cheese, bacon, green onions, or additional sour cream!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
