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
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PrintLoaded Potato Soup
Delicious and luscious Loaded Potato Soup satisfies even the pickiest eaters with crisp bacon and a creamy cheesy broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: American
Ingredients
- 8 slices bacon chopped
- 4 tablespoons butter
- 4 large Russet potatoes peeled and cubed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ⅛ teaspoon cayenne pepper
- ¼ cup flour
- 2 ½ cups low sodium chicken broth
- 2 ½ cups 2% milk
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- ½ cup sour cream
- ¼ cup chopped chives
- Salt and pepper to taste
Instructions
- In a Dutch oven or heavy stockpot over medium heat brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.
- Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes stirring constantly. 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.
- Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.
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.
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