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Loaded Potato Soup

A warm and comforting loaded potato soup featuring bacon, cheese, and creamy potatoes, perfect for any season.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.