Loaded Potato Soup

A bowl of creamy potato soup topped with shredded cheddar cheese, chopped bacon, and sliced green onions. Fresh potatoes, green onions, and bowls of spices are arranged around it on a white marble surface.

Creamy, cheesy, and full of flavor, this Loaded Potato Soup combines tender potatoes and is topped with crispy bacon and cheese for the ultimate comfort food. Ready in less than an hour, it's a hearty meal the whole family will love!

Course Soup

Cuisine American

Keyword loaded potato soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 383

Author Gayle

Equipment

Ingredients

2 tablespoons unsalted butter
1 medium red onion, chopped (yellow or white onion will also work)
2 garlic cloves, minced (or 2 teaspoons jarred minced garlic)
⅓ cup all-purpose flour
3 pounds red potatoes, peeled and cut into 1-inch chunks (Yukon gold or Russet potatoes will also work)
5 cups chicken broth
2 cups half-and-half (or heavy cream for richness)
1½ teaspoons salt
1 teaspoon black pepper
½ cup sour cream (see note below)
Shredded cheddar cheese (for topping)
Green onion, sliced (for topping)
Bacon, cooked and crumbled (for topping)

Instructions

In a large saucepan or dutch oven, melt the butter over medium-high heat and then add the onion. Saute until tender and just starting to brown, about 5 minutes. Stir in the garlic and let cook for 30 seconds.
Sprinkle the flour over the onion and garlic and stir well. Cook for 1 minute. Tip: this will help thicken the soup.
Add in the diced potatoes and chicken broth. Stir well, scraping the bottom of the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the half-and-half, salt, and pepper. Heat the soup for several minutes, being careful not to boil. Then, remove from heat.
If you want a smooth soup: use an immersion blender or potato masher and blend the soup in the pot until it reaches your desired consistency. If you prefer a chunkier soup: you can skip this step.
Stir in the sour cream until the soup is creamy and thickened. Taste and adjust the seasonings, if needed.
Ladle the soup into bowls and top with shredded cheese, green onion, and bacon, if desired. Serve immediately.

Notes

Don't skip the sour cream! It may sound strange, but that's what makes this soup taste like a loaded baked potato.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
To reheat: warm on the stove top or in the microwave until heated through.
To freeze: if freezing, the texture of the soup might change, but if you don't mind it a bit grainier, you can freeze this soup for up to 2 months. When ready to serve, let thaw completely in the refrigerator.
See my tips and tricks for making this Loaded Potato Soup above the recipe box.

Nutrition