Description
This loaded potato soup is pure comfort in a bowl, featuring a creamy, cheesy base, crispy bacon, and all your favorite baked potato toppings. It’s quick, easy, and perfect for cozy weeknights or feeding a crowd.
Ingredients
- 2 pounds Russet potatoes, peeled and diced
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (low-sodium preferred)
- 2 cups whole milk
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Kosher salt & black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
- Green onions, thinly sliced (for garnish)
- Optional toppings: more shredded cheddar, crumbled bacon, chopped chives, hot sauce, smoked paprika
Instructions
- Place diced bacon in a cold large soup pot or Dutch oven. Turn heat to medium and cook, stirring occasionally, until bacon is crispy and fat is rendered (about 7-10 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of bacon fat from the pot.
- Add chopped onion to the pot with reserved bacon fat. Sauté over medium heat until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 1 minute, just until fragrant.
- Stir in diced potatoes and sprinkle with salt and pepper. Pour in chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes until the mixture looks pale and bubbly. Slowly whisk in the milk until smooth. Cook for 2-3 minutes, stirring, until slightly thickened.
- Pour the milk mixture into the soup pot. Stir well. Use a potato masher to mash about half of the potatoes in the pot, leaving some chunks for texture. (For a smoother soup, use an immersion blender.)
- Reduce heat to low. Stir in shredded cheddar cheese a handful at a time, letting it melt between additions. Add sour cream and most of the cooked bacon (reserve some for topping). Stir until creamy and combined. If soup is too thick, add a splash more milk or broth.
- Taste and adjust salt and pepper as needed. If soup is too thick, thin with more broth or milk.
- Ladle soup into bowls. Top with extra cheddar, bacon, green onions, and your favorite toppings. Serve hot.
Notes
For a vegetarian version, skip the bacon and use vegetable broth. For gluten-free, use a 1:1 gluten-free flour blend or thicken with cornstarch. Mash only half the potatoes for a creamy yet chunky texture. Use freshly shredded cheese for best melting. Soup thickens as it sits; thin with milk or broth as needed. Leftovers keep well for up to 4 days in the fridge or 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups (360ml) per serving
- Calories: 420
- Sugar: 5
- Sodium: 950
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 3
- Protein: 18
Keywords: loaded potato soup, baked potato soup, creamy potato soup, easy soup recipe, comfort food, bacon, cheddar, family dinner, gluten-free option, make ahead