Loaded Potato Soup

This hearty and delicious loaded potato soup recipe is perfect for a cozy night in. With simple ingredients and easy instructions, anyone can make this comforting dish in no time.

This soup is full of tender chunks of potatoes, sweet onions, crisp bacon, and chopped chives, all in a creamy, cheesy broth with a little sour cream. I love to serve this creamy soup with ham and cheese sliders or pigs in a blanket.

Warm up on a chilly night with this delicious one-pot loaded potato soup recipe. It’s easy to make and packed with comforting flavors like bacon, cheese, and herbs. This soup is a favorite in our house and a frequent request from my son. This is comfort food at its best.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Bacon: Preferably smoked and nitrate-free if available.
• Butter: You can use salted or unsalted
• Seasonings: Ground cayenne pepper, fresh chives, salt, and freshly ground black pepper
• Chicken broth: Use low-sodium or chicken stock
• Milk: It is best to use whole or 2%
• Cheese: You can use sharp cheddar, white cheddar, or smoked cheddar
• Sour cream: Use full-fat sour cream for the best flavor and texture

How to Make Loaded Potato Soup

This is just a summary version of the recipe. For ingredients and full directions, see the recipe card below.

Brown the chopped bacon in a heavy pot. Transfer the bacon to a plate. Add the potatoes and onions to the pot and cook until the onions are tender. Reduce the heat to low and add the garlic and cayenne pepper, cooking for 1 minute. Transfer the vegetables to a plate.

Melt butter in the pot. Whisk in the flour and cook for 2 minutes over medium heat. Whisk in the milk and chicken broth in several increments. Add the cooked vegetables back to the pot and simmer until fork-tender. Stir in both shredded cheeses until melted. Stir in the bacon, sour cream, chives, and salt and pepper to taste.

Preparation Tips and Storage

• Bacon is much easier to chop when partially frozen, so toss it in the freezer about an hour before preparing the soup.
• 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.
• Top with chopped crispy bacon, sour cream, green onions, finely shredded sharp cheddar cheese, and chopped chives.

Serving Suggestions for Loaded Potato Soup

We love to serve it with a garden salad or marinated cucumbers with red onion to balance out all those carbs. If we are in the mood for pure comfort, we go for beer bread or homemade cornbread.

Frequently Asked Questions

More Soup Recipes

Loaded Baked Potato Soup Recipe

This delicious and creamy Potato Soup recipe satisfies even the pickiest eaters with crisp bacon and a creamy, cheesy broth.

5 from 72 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 10 servings

Calories: 345kcal

Author: Beth Pierce

Ingredients

• 8 slices bacon chopped
• ¼ cup butter unsalted
• 4 large Russet potatoes or Yukon Gold potatoes peeled and cubed
• 1 medium onion finely chopped
• 2 cloves garlic minced
• ⅛ teaspoon ground cayenne pepper
• ¼ cup all-purpose flour
• 2½ cups low sodium chicken broth or vegetable broth
• 2½ cups whole milk or 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; cook 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.

Video

Notes

• Bacon is much easier to chop when partially frozen, so toss it in the freezer about an hour before preparing the soup.
• 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.
• Top with chopped crispy bacon, sour cream, green onions, finely shredded sharp cheddar cheese, and chopped chives.

Nutrition

Calories: 345kcal | Carbohydrates: 20g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 350mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 601IU | Vitamin C: 15mg | Calcium: 264mg | Iron: 1mg

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