This Loaded Potato Soup is perfect for chilly nights. It’s decadent, creamy, and so comforting.
Loaded Potato Soup
Potato soup is one of my all-time favorite soups. If I see it on a menu, I’m ordering it! So I’ve become a little picky about how it’s made. I like it to be nice and creamy, not watery, and it HAS to have the yummy toppings. This soup is all that and more!
🛒Ingredients needed:
- bacon
- russet potatoes
- yellow onion
- flour
- milk
- chicken broth
- salt and freshly ground black pepper
- grated cheddar cheese
- green onions
✏️How to make Loaded Potato Soup:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Slice the bacon into pieces about ½ inch wide. In a large saucepan over medium heat, cook the bacon until crispy. Using a slotted spoon, remove the bacon and drain on paper towels.
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Add the potatoes and onion to the bacon grease in pan and cook while stirring for about 5 minutes or until the onions are tender.
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Sprinkle the potatoes and onions with the flour and stir to coat then cook for 2 minutes while continuing to stir.
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After the 2 minutes, add in the milk, broth, salt, and pepper. Bring to a boil and reduce to a slow slimmer on medium low for 25 minutes. Leave uncovered and stir every few minutes to make sure the potatoes are not sticking to the pot.
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After the 25 minutes, you can either add in the toppings and stir or dish-out individual servings with the cheddar cheese, green onions, and bacon sprinkled on top.
➡️Recipe Tips:
- You have a couple options with the toppings. You can either add the toppings into the pot of soup and stir them in. Or, you can do what my family does and just leave the toppings in separate bowls and let everyone choose what they want. I think that’s a little easier, but either way is totally fine!
- The cheese melts beautifully in the soup if you decide to add it in.
- You can try experimenting with different types of potatoes. I think Yukon gold or red potatoes would work nicely, too. On those I’d leave on the skins.
✔️What to serve with Loaded Potato Soup:
- A little something fresh on the side is nice with this soup, so try serving my Baby Spinach and Raspberry Salad.
- If you’re feeling ambitious and like to bake make some Homemade Bread Bowls to serve this soup in.
- My husband likes a nice amber ale with this meal!
★How to Store:
Leftover soup can be stored in the refrigerator or freezer. In both cases, soup should be in a tightly sealed container. It should be good for 3 to 4 days in the refrigerator or 2 to 3 months in the freezer.
❤️Why I love this recipe:
- This may not be the lightest soup in my recipe file, but the cozy, comforting feeling I get from it makes a few extra calories well worth it on cold winter nights.
- I love that with this recipe you don’t have to pre-cook the potatoes. They cook along with the soup and don’t turn to mush.
- My husband doesn’t usually think “soup for dinner” is a good thing, but with this Loaded Potato Soup he’s happy!
Potato soup recipe:
- Potato Sausage and Kale Soup
- Sweet Potato Soup
- Potato Leek Soup
- Broccoli Potato Soup
- Crockpot Potato Soup
Loaded Potato Soup
This soup is hearty enough to serve as a main dish.
Ingredients
- 8 slices bacon
- 4 large russet potatoes (peeled and cut into ½ inch cubes)
- ½ small (about ⅓ cup chopped) yellow onion
- ¼ cup all purpose flour
- 3½ cups milk
- 2 cups chicken broth
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
Instructions
- Slice the bacon into pieces about ½ inch wide. In a large saucepan over medium heat, cook the bacon until crispy. Using a slotted spoon, remove the bacon and drain on paper towels.
- Add the potatoes and onion to the bacon grease in pan and cook while stirring for about 5 minutes or until the onions are tender.
- Sprinkle the potatoes and onions with the flour and stir to coat then cook for 2 minutes while continuing to stir.
- After the 2 minutes, add in the milk, broth, salt, and pepper. Bring to a boil and reduce to a slow slimmer on medium low for 25 minutes. Leave uncovered and stir every few minutes to make sure the potatoes are not sticking to the pot.
- After the 25 minutes, you can either add in the toppings and stir or dish-out individual servings with the cheddar cheese, green onions, and bacon sprinkled on top.
Nutrition
Serving: 1serving, Calories: 506kcal, Carbohydrates: 57g, Protein: 19g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 57mg, Sodium: 967mg, Potassium: 1357mg, Fiber: 4g, Sugar: 9g, Vitamin A: 518IU, Vitamin C: 16mg, Calcium: 353mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This loaded potato soup is so delicious 😋 I’ll be making another batch for a dear friend