Loaded Potato Soup

Potatoes are the basis of this rich and creamy soup recipe, and they’re paired with sweet onions, chives, bacon, and a cheesy broth with a tang from sour cream. It’s a winter warmer of a dish but equally satisfying served at any time of the year.

It’s lovely served with anything from pigs in a blanket to a fresh salad, beef sliders or grilled chicken. It’s really easy to make, even if you haven’t done much cooking before. Crispy bacon is so tasty in this soup and it’s easier to slice when frozen (a great tip to know!)

It is important not to add the bacon or sour cream until the soup is just about done because otherwise the bacon will lose its crispiness and the sour cream will separate. Shredded sharp cheddar cheese works well on top of this soup, but you can use any cheese you want.

Why You’ll Love the Recipe:

This delicious loaded potato soup is so rich, creamy and tasty. It’s best made with russet potatoes because they naturally tend to fall apart a bit, which is what you want from this recipe. 

So good and family-approved!

How to Serve It:

This dish is best served hot, as soon as it’s ready. 

Can You Make It Ahead?

Not really, it’s best served fresh.

Variations and Substitutions:

Sub vegetable broth for the chicken broth if you wish. 

Ingredients needed:

• Russet or yukon gold potatoes
• Bacon slices
• Unsalted butter
• Ground cayenne pepper
• Minced garlic cloves
• Onion
• Low-sodium chicken broth
• All-purpose flour
• Milk
• Shredded white cheddar cheese
• Shredded sharp cheddar cheese
• Chives
• Sour cream
• Salt and black pepper, to taste

How to make Loaded Potato Soup:

Cook the bacon in a large pot, then remove it with a slotted spoon, leaving the grease in the pot.

Add enough butter so you end up with 2 tablespoons of fat in the pot.

Melt the butter and then add the onions and potatoes and cook for 5 minutes.

Add the cayenne pepper and garlic and cook for 1 minute, stirring all the time.

Remove the potatoes, garlic and onions to a bowl, using a slotted spoon.

Now add enough butter to the pan so there’s about 4 tablespoons of fat in there in total.

Sprinkle in the flour and whisk, then cook for 2 or 3 minutes, whisking all the time.

Mix in the milk and chicken broth gradually, alternating between the two.

Now add the potatoes, garlic and onion back into the pan and cook until the potatoes are tender.

Whisk in the cheese and then take the pan off the heat and stir in the sour cream, chives and bacon.

Season to taste with salt and black pepper.

If you love loaded potatoes then you’re going to love this soup version. It is a cozy, homestyle dish that everyone always loves. 

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

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