Loaded Potato Soup

September 23, 2020 by Beth Pierce 58 Comments

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This Loaded Potato Soup is full of tender potatoes, sweet onions, crisp bacon, and chopped chives all in a creamy cheesy broth with a little bit of sour cream. I love to serve this fabulous soup with Cheddar Biscuits with Chive Butter and a simple garden salad. It is a favorite in our house and a frequent request from my son.

Fall is in the air and with it comes so many delicious soups! Of course we make and eat soup all year round but at this time of the year I really don’t need any kind of excuse for having soup three times in a week. Are you and your family big soup lovers? Have you tried any of my other delicious soups? Cabbage Roll Soup, Chicken and Rice Soup, Creamy Ham and Potato Soup and this soup are just a few of our favorites. So grab that Dutch Oven and let’s make some soup!

How do you make Loaded Potato Soup?

Start by browning your chopped bacon in a Dutch oven or heavy stockpot. Using a slotted spoon remove the bacon from the pan reserving the grease. Now add enough butter to make a couple tablespoons of fat. Melt the butter over medium heat. Next add the potatoes and the onions to the pan cooking for about 5 minutes or until the onions are soft. Now add the garlic and the cayenne pepper. Then cook for 1 additional minute stirring constantly. Then using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate.

Now melt enough butter to make about 4 tablespoons of fat. Then sprinkle in 1/4 cup flour and whisk to combine. Cook for about 2-3 minutes stirring constantly. Then whisk in the chicken broth and milk in several intervals alternating between the two. Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender. Next whisk in both shredded cheeses until melted. Finally stir in the bacon, sour cream, chives and salt and pepper to taste.

Recipe tips and notes

Bacon is much easier to chop when partially frozen so toss it in the freezer about an hour before you start preparing the soup.
The best potatoes for this soup are Russets. I know that I always say don’t use Russet Potatoes in soup because they will start to break down. Well there is an exception to every rule and in this particular case you want the potatoes to break down slightly into the soup creating a ultra creamy texture.
Don’t add the bacon and sour cream until the end as you want the bacon to stay crispy and the sour cream not to curdle.
Store leftovers (if there are any) in an airtight container in the fridge. Reheat on the stovetop or in the microwave at a reduced power.
Top with chopped crispy bacon, sour cream, finely shredded cheese and chopped chives.

What to serve with Loaded Potato Soup

garden salad with a light vinaigrette
Homemade Cornbread
pigs in blankets
grilled cheese
Marinated Cucumbers and Red Onions
sliders
Cheddar Drop Biscuits
breadsticks
Beer Bread
soft pretzels
chicken quesadilla