Print

The Best Homemade Loaded Potato Soup Recipe

A close-up of a creamy bowl of potato soup recipe topped with melted cheddar cheese, bacon bits, and fresh green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, hearty potato soup recipe that tastes like your favorite restaurant version. It is loaded with flavor and perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk the flour into the onion and grease mixture. Cook, stirring constantly, for 1 minute to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Remove about 2 cups of the soup mixture and mash the potatoes with a fork or use an immersion blender to partially blend the soup until it reaches your desired thickness. Return the mashed portion to the pot.
  6. Stir in the whole milk and heavy cream. Heat gently over low heat until the soup is warmed through. Do not let it boil after adding the dairy.
  7. Remove the pot from the heat. Stir in the 1 cup of shredded cheddar cheese until fully melted and the soup is cheesy. Stir in the 1/2 cup of sour cream until combined.
  8. Taste and adjust salt and pepper as needed. Serve the potato soup hot, topped with the reserved crispy bacon, extra shredded cheddar cheese, and sliced green onions.

Notes

  • For a thicker soup, use only half the amount of chicken broth initially and add more liquid as needed during simmering.
  • If you prefer a smoother texture, use an immersion blender to blend the entire batch of soup before adding the dairy and cheese.
  • Substitute vegetable broth for chicken broth to make this a vegetarian potato soup recipe.

Nutrition

Find it online: https://juliameal.com/best-potato-soup-recipe-creamy-loaded/