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Loaded Potato Soup

A warm, creamy dish featuring baked potatoes, cheese, and bacon, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-10 medium medium sized russet potatoes
  • 1 pack center cut bacon
  • 1 medium yellow onion, diced
  • 3 pieces green onions, chopped (separate the green for garnish)
  • 1/2 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 48 oz chicken broth
  • 2 cups whole milk
  • 2 cups heavy cream Can be substituted with half and half for a lighter version.
  • 8 oz cheddar cheese Different cheese can be used for flavor variations.
  • 8 oz Colby Jack cheese
  • 1/2 cup sour cream
  • 1 1/2 tsp garlic and herb seasoning
  • 1 teaspoon lemon bae seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, cook the bacon until crispy. Remove and crumble, leaving the fat in the pot.
  2. Add the diced onion to the pot and sauté until translucent.
  3. Peel and dice the potatoes, then add to the pot.
  4. Sprinkle the flour over the potatoes and mix well.
Cooking
  1. Gradually add the chicken broth, stirring to combine, and bring to a simmer.
  2. Add the milk and heavy cream, stirring until well combined.
  3. Cook until the potatoes are tender, about 15-20 minutes.
  4. Stir in the cheeses, sour cream, garlic and herb seasoning, lemon bae seasoning, salt, and pepper.
  5. Cook until everything is melted and heated through.
Serving
  1. Serve hot, garnished with crumbled bacon and chopped green onions.

Notes

For a thicker soup, you can blend part of the soup using an immersion blender. You can also add some vegetables like carrots or celery with the onions, or cooked chicken for a protein boost. For a spicy kick, add some diced jalapeños or cayenne pepper.