The Best Loaded Potato Soup

Why Make This Recipe

Loaded potato soup is a warm and comforting dish perfect for any season. It combines the rich flavors of bacon, cheese, and creamy potatoes to create a hearty meal that warms the soul. This recipe is not just delicious, but it’s also easy to make. It’s a great choice for a family dinner, a cozy gathering, or when you want a tasty bowl of soup on a chilly day. Plus, it’s a fun way to make your basic potato soup extra special with all the toppings!

How to Make The Best Loaded Potato Soup

Ingredients:

• 6 strips bacon (cut into ½-inch pieces)
• 1/2 medium onion (chopped)
• 2 cloves garlic (minced)
• 1/4 cup flour
• 3 cups milk
• 2 cups chicken broth
• 2 pounds Yukon Gold or Russet potatoes (about 4-5 large; peeled and diced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup sour cream
• 3/4 cup shredded cheddar cheese
• Sliced green onions (or chives)

Directions:

1. Cook the Bacon: Start by adding the bacon to a large pot over medium-high heat. Cook for 8-10 minutes until crispy. If the pot heats up too much, reduce the heat. Remove the bacon and set it aside, leaving the grease in the pot.

2. Sauté Onions and Garlic: Add the chopped onions to the pot and cook for 3-4 minutes until they are soft. Then, add the minced garlic and cook for about 30 seconds.

3. Make the Base: Stir in the flour and cook for 1 minute. Gradually whisk in the milk until the flour dissolves.

4. Add Broth and Potatoes: Pour in the chicken broth, add the diced potatoes, salt, and black pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes.

5. Adjust Consistency: After simmering, the soup should be thick. If it isn’t thick enough, continue to simmer. If it’s too thick, you can add some milk or water to reach your desired consistency.

6. Finish the Soup: Stir in the sour cream, shredded cheddar cheese, and the cooked bacon.

7. Serve: Ladle the soup into serving bowls and garnish with sliced green onions or chives. Enjoy!

How to Serve The Best Loaded Potato Soup

This loaded potato soup is best served hot! You can serve it as a main dish with crusty bread on the side or as a comforting appetizer. For an added touch, sprinkle more cheese or bacon on top before serving.

How to Store The Best Loaded Potato Soup

If you have any leftovers, store the soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, just reheat on the stove over low heat, adding a splash of milk to restore creaminess if needed.

Tips to Make The Best Loaded Potato Soup

• Bacon Tip: Cook the bacon until it’s really crispy for the best flavor and texture.
• Potato Tip: Yukon Gold potatoes add a creamy texture, but you can use Russet potatoes too.
• Thickness Tip: If you want a creamier soup, try blending a portion of it with an immersion blender before adding the cheese.

Variation

You can customize this soup by adding different toppings like crispy fried onion strings, extra veggies like carrots or celery, or even some spices like cayenne pepper for heat.

FAQs

1. Can I make this soup ahead of time?
Yes! You can make the soup a day before, which allows the flavors to meld. Just reheat it when you’re ready to serve.

2. Is it possible to make this soup vegetarian?
Absolutely! You can use vegetable broth instead of chicken broth and skip the bacon. Adding more vegetables can boost the flavor.

3. Can I freeze loaded potato soup?
While it’s best enjoyed fresh, you can freeze the soup. Just leave out the sour cream and cheese, as they don’t freeze well. Add them when reheating after thawing.

Loaded Potato Soup

A warm and comforting loaded potato soup featuring bacon, cheese, and creamy potatoes, perfect for any season.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 pounds Yukon Gold or Russet potatoes (about 4-5 large; peeled and diced) Yukon Gold potatoes add a creamy texture.
• 3 cups milk Use whole milk for best results.
• 2 cups chicken broth Can use vegetable broth for a vegetarian option.
• 1/4 cup flour All-purpose flour to help thicken the soup.
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Flavor Ingredients

• 6 strips bacon (cut into ½-inch pieces) Cook until crispy for best flavor.
• 1/2 medium onion (chopped)
• 2 cloves garlic (minced)
• 3/4 cup sour cream Leave out for freezing.
• 3/4 cup shredded cheddar cheese Add more as a topping if desired.
• Sliced green onions (or chives) For garnish.

Method

 

Cooking the Soup

1. Add the bacon to a large pot over medium-high heat and cook for 8-10 minutes until crispy. Remove bacon and set aside, leaving grease in the pot.
2. Add the chopped onions to the pot and cook for 3-4 minutes until soft. Then, add the minced garlic and cook for about 30 seconds.
3. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until the flour dissolves.
4. Pour in the chicken broth, add the diced potatoes, salt, and black pepper. Bring to a boil, then lower heat and let simmer for 20 minutes.
5. Adjust the soup's thickness by simmering longer if too thin; add milk or water if too thick.
6. Stir in the sour cream, shredded cheddar cheese, and cooked bacon.
7. Ladle the soup into serving bowls and garnish with sliced green onions or chives. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove with a splash of milk for creaminess.