Loaded Potato Soup Recipe

This easy creamy loaded Potato Soup recipe is so good! Learn how to make the best cheesy potato soup with bacon in a creamy base (without heavy cream). A quick, 30-minute recipe that is total comfort food.

We love easy creamy soups all year long, like fresh Corn Chowder, New England Style Clam Chowder and this Potato Soup. They are hearty enough to serve as the main course, paired with crusty French Bread.

Homemade potato soup is so easy to make from scratch and beats any restaurant soup. The base is so creamy, hearty and filling. It’s like a delicious loaded baked potato with all your favorite toppings but as a soup, yes, please!

The soup uses ingredients you most likely already have at home and can be made so quickly, great for busy evenings.

You can top the creamy with your favorite toppings to make it a truly loaded soup! Here are some options:

Loaded potato soup is comfort food at its finest. You’re going to love the combination of flavors in the soup. Every bite is loaded with creamy soup with chunks of potatoes, bacon, and cheese.

Loaded Potato Soup

Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!

Prep: 12min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 428 kcal, Carbohydrate 30 g, Protein 22 g, Fat 25 g, Saturated Fat 14 g, Cholesterol 65 mg, Sodium 1632 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 4 large potatoes (peeled and cubed)
• ½ tsp salt
• 8 oz bacon (bite-sized pieces)
• 4 Tbsp unsalted butter
• ½ med onion (finely chopped)
• 2 garlic cloves (minced)
• ¼ cup all-purpose flour
• 2 1/2 cups whole milk
• 2 1/2 cups chicken broth
• 1 cup mild or sharp cheddar cheese (shredded)
• ¾ cup sour cream
• 1 tsp salt (or to taste)
• ¼ tsp pepper (or to taste)
• green onions (to serve)

Instruction:

1. Place sliced potatoes into a stockpot and completely cover with 1″ of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
2. Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
3. Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
4. Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
5. Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
6. Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.

Loaded Potato Soup

A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.

Prep: 40min

Total: 40min

Yield: 15

Serving Size: 1 Serving

Nutrition Facts: calories 362 , Carbohydrate 20 g, Fat 2 1/2 , Fiber 1 g, Protein 13 g, Saturated Fat 14 g, servingSize 1 Serving, Sodium 863 mg

Ingredients:

• 1 package (12 oz) bacon
• 1 1/2 cups chopped onion
• 6 cups Progresso™ chicken broth (from two 32-oz cartons)
• 2 lb baking potatoes, peeled, cubed
• 2/3 cup butter
• 3/4 cup Gold Medal™ all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
• 3/4 cup sliced green onions

Instruction:

1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

THE BEST LOADED POTATO SOUP RECIPE!