Description

This easy loaded potato soup is creamy, hearty, and packed with classic toppings like bacon, cheddar cheese, and green onions. It’s the ultimate comfort food for chilly nights and busy weeknights alike.

Ingredients

Scale

6–8 slices bacon, cooked until crisp and chopped
4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
3 large russet potatoes, peeled and diced
2 medium Yukon Gold potatoes, peeled and diced
2 cups whole milk
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
1 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/3 cup sliced green onions
Extra toppings: more shredded cheese, extra bacon, dollop of sour cream (optional)

Instructions

In a large Dutch oven or soup pot, cook bacon over medium heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of bacon fat.
Add butter to the pot. Once melted, stir in diced onion and cook for 3 minutes until soft and translucent. Add minced garlic and sauté for 1 more minute, stirring often.
Sprinkle flour over the onions and garlic. Stir constantly for 2 minutes to cook off the raw flour taste.
Gradually whisk in chicken broth, scraping up any brown bits from the bottom. Add diced russet and Yukon Gold potatoes. Bring to a gentle simmer.
Cover and cook on low heat for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
Use an immersion blender to blend about half the soup directly in the pot, or carefully transfer half to a blender, puree, and return to the pot. Leave some chunks for texture.
Stir in whole milk and sour cream. Add shredded cheddar cheese, a handful at a time, stirring until melted and smooth.
Add salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning as needed.
Ladle soup into bowls and top with green onions, crispy bacon, extra cheese, and a dollop of sour cream if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or cornstarch. For vegetarian, skip bacon and use vegetable broth. Blend only half the soup for the best creamy-chunky texture. Add toppings just before serving. Soup thickens as it cools; thin with milk or broth when reheating. Freshly shredded cheese melts best.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1.5 cups
Calories: 420
Sugar: 5
Sodium: 950
Fat: 25
Saturated Fat: 13
Carbohydrates: 38
Fiber: 4
Protein: 18

Keywords: loaded potato soup, creamy potato soup, bacon cheddar soup, comfort food, easy soup recipe, winter soup, family dinner, one pot meal