This Loaded Potato Soup is the ultimate comfort food! It’s creamy, rich, and filled with delicious chunks of tender potatoes, crispy bacon, and gooey cheese. Perfect for chilly days, this soup is a hearty meal that’ll warm you up from the inside out. Serve it with a side of crusty bread, and you’ve got a dish that the whole family will love!
Why You’ll Love This Loaded Potato Soup
This soup has everything you want in a cozy meal—creamy potatoes, savory bacon, melty cheese, and fresh green onions. It’s a one-pot wonder that comes together easily, making it perfect for a weeknight dinner. Plus, you can adjust the toppings to suit your family’s preferences, making it the perfect customizable meal.
What You’ll Need to Make Loaded Potato Soup
Ingredients:
- 6 large russet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup milk
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 6 slices bacon, cooked and crumbled
How to Make Loaded Potato Soup
Step 1: Cook the Potatoes
In a large pot, add the diced potatoes and cover them with water. Bring the water to a boil, then reduce to a simmer and cook the potatoes for 10-12 minutes, or until they’re fork-tender. Drain and set the potatoes aside.
Step 2: Sauté the Onion and Garlic
In the same pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Step 3: Add the Broth and Cream
Pour in the chicken broth, heavy cream, and milk, stirring to combine. Add the salt, pepper, and smoked paprika, and bring the mixture to a gentle simmer. Let it cook for 5 minutes.
Step 4: Mash the Potatoes
Add the cooked potatoes back into the pot. Using a potato masher or the back of a spoon, mash some of the potatoes in the soup to thicken the texture while leaving some chunks for a hearty feel. Stir everything together.
Step 5: Add the Cheese and Sour Cream
Stir in the shredded cheddar cheese and sour cream, allowing the cheese to melt into the soup and create a creamy base.
Step 6: Add the Toppings
Top the soup with crumbled bacon and fresh chopped green onions. You can also sprinkle some extra shredded cheddar cheese on top if you like!
Step 7: Serve and Enjoy
Ladle the soup into bowls, serve it hot, and enjoy this comforting and satisfying dish!
More Relative Recipes:
- Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
- Jalapeño Popper Cheese Ball
- Creamy Reuben Soup
- Butternut Squash Sausage Tortellini Soup
- Strawberry Shortcake Ice Cream Bars
Fun Variations
Add Veggies
Add some chopped carrots or celery when sautéing the onion and garlic for extra flavor and nutrition.
Make it Spicy
Stir in a pinch of cayenne pepper or chopped jalapeños to add a little heat to your soup.
Use Different Cheeses
For a twist, try using a mix of mozzarella, gouda, or even pepper jack cheese for different flavors.
FAQs
Can I Make This Soup Ahead of Time?
Yes! This soup can be made ahead and stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
Can I Use a Different Type of Potato?
Russet potatoes are ideal for this recipe, but you can substitute Yukon Gold or red potatoes if you prefer a slightly different texture.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth.
Loaded Potato Soup
Ingredients
- 6 large russet potatoes peeled and diced
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup milk
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 6 slices bacon cooked and crumbled
Instructions
- Step 1: Cook the Potatoes
- In a large pot, add the diced potatoes and cover them with water. Bring the water to a boil, then reduce to a simmer and cook the potatoes for 10-12 minutes, or until they’re fork-tender. Drain and set the potatoes aside.
- Step 2: Sauté the Onion and Garlic
- In the same pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
- Step 3: Add the Broth and Cream
- Pour in the chicken broth, heavy cream, and milk, stirring to combine. Add the salt, pepper, and smoked paprika, and bring the mixture to a gentle simmer. Let it cook for 5 minutes.
- Step 4: Mash the Potatoes
- Add the cooked potatoes back into the pot. Using a potato masher or the back of a spoon, mash some of the potatoes in the soup to thicken the texture while leaving some chunks for a hearty feel. Stir everything together.
- Step 5: Add the Cheese and Sour Cream
- Stir in the shredded cheddar cheese and sour cream, allowing the cheese to melt into the soup and create a creamy base.
- Step 6: Add the Toppings
- Top the soup with crumbled bacon and fresh chopped green onions. You can also sprinkle some extra shredded cheddar cheese on top if you like!
- Step 7: Serve and Enjoy
- Ladle the soup into bowls, serve it hot, and enjoy this comforting and satisfying dish!
