This Loaded Potato Soup in the Dutch Oven will hit the spot on a cold fall or winter day. This recipe is so creamy with tender potatoes and loaded with cheese, bacon and chives. Ready to eat in just 1 hour!
This soup is my husband's absolute favorite soup recipe! Anytime a snow day is coming or really just freezing temperatures in general, it is mandatory that we get these ingredients.
This recipe is decadent, creamy, & even better than eating a loaded baked potato, which I do love.
If you are big on homemade soup recipes, be sure to check out my Creamy Tortellini Soup, Green Chili Chicken Soup, Tikka Masala Soup, and Chicken Minestrone Soup.
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Why You Will Love This Recipe:
- It is creamy, delish and big on flavor!
- The perfect cold weather soup and total comfort food.
- It is a soup that will fill you up like a full meal. I like to serve it with a slab of french bread on the side, but that's because I am addicted to bread, but we will save that for another day.
- It is simple to make, with most of the grunt work up front, like peeling potatoes.
Love bacon recipes? Try my Shaved Brussel Sprout Salad with Bacon, Bacon and Brie Turnovers, and Bacon Cream Cheese Pinwheels.
Ingredient Notes:
Russet Potatoes- My favorite potato for this soup because they are nice and starchy with a fluffy texture.
Bacon: Use a classic or traditional flavor for the best taste. I don't recommend variations, like maple for example.
Chicken Stock: Use chicken stock versus broth for this recipe for richer flavors. Stock is made with the bones, while broth tends to be watery. I like the Kitchen Basics brand and Kirkland's Chicken Stock from Costco.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Want to make it vegetarian? Leave out the bacon and bacon grease.
Add in my homemade soup croutons for an extra topping!
How to Make Loaded Potato Soup:
Step 1: Place the potatoes into a large bowl with cold water. This will help prevent browning while prepping the soup.
Step 2: Into a dutch oven on medium low heat, add the bacon and cook for 8 to 10 minutes until nice and crispy, but not burnt. Remove the bacon (and save for topping), but leave the grease.
Step 3: Add in the butter, celery and onion and cook for 5 minutes until softened. Toss in the garlic, salt and pepper, chili powder and garlic powder and cook for about 30 seconds. Sprinkle in the flour and stir to incorporate.
Step 4: Pour in the milk, heavy cream, and chicken stock.
Step 5: Strain the water from the potatoes into the sink and add them into the dutch oven. Increase the heat to medium and cover for 15-18 minutes until the potatoes are fork tender, meaning when stuck with a fork, they easily break apart.
Step 6: Once the potatoes are tender, reduce the heat to low and transfer about half of the potato soup into the blender. Pulse the mixture to create no lumps and add it back into the dutch oven. Simmer on low for 15 minutes.
Step 7: Serve with grated cheddar cheese, minced green onion, bacon bits and a dollop of sour cream. Enjoy!
Expert Tips:
- If you like a lot of potato chunks in the recipe, you don't have to immersion blend. However, it will not be as creamy this way.
- Be sure to turn off the stovetop and uncover once the soup is finished or the potatoes will become overcooked and mushy.
Love Potato Recipes? Try my Stewed Potatoes, Cheesy Potato Casserole, and Whipped Sweet Potatoes.
Recipe FAQs:
This creates just another layer of creamy texture, which I love.
I like the regular blender better here because it allows us to completely puree half of the soup, while keeping the rest of the potatoes the same size. I find it difficult to control the immersion blender to get the perfect ratio.
This is a soup that once it is finished, the heat needs to be turned off and lid uncovered because the potatoes will turn into mush. Allow yourself an hour from start to finish and serve.
Absolutely. Allow the soup to come to room temperature and vacuum seal or store in a large gallon size bag and freeze. This soup will be good for up to 3 months. Once you are ready to serve it, allow it to thaw out and heat it back up in a pot. Yum! Easy dinner in no time.
Storage
The soup makes really yummy leftovers! The best way to store it in the fridge in to keep the base of the soup separate in a sealed container, from the cheese, chives, sour cream and bacon. Heat on the stovetop or microwave, then add the toppings on. It will stay fresh in the fridge for up to 3 days.
More Winter Meals You Will Love:
If you tried this Loaded Potato Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Loaded Potato Soup
- Total Time: 1 hour
- Yield: 6 bowls 1x
Description
This Loaded Potato Soup in the Dutch Oven will hit the spot on a cold fall or winter day. This recipe is so creamy with tender potatoes and loaded with cheese, bacon and chives. Ready to eat in just 1 hour!
Ingredients
- 5 strips of bacon, cut into 1 inch pieces
- 2 tablespoons of salted butter
- ¼ cup all purpose flour
- 1 garlic clove, minced
- 1 cup yellow onion, minced
- ½ cup celery, diced into very small pieces
- 5 large russet potatoes, peeled and chopped into 1 inch pieces
- 48 ounces of chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon chili powder
- ½ teaspoon garlic powder
- 8 ounces cheddar cheese (shredded for topping)
- 8 ounces sour cream, for topping
- ¼ cup chives or green onion, minced
Instructions
- Chop up the bacon, vegetables, garlic and peel and cut the potatoes into 1 inch cubes. Place the potatoes into a large bowl with cold water. This will help prevent browning while prepping the soup.
- Into a dutch oven on medium low heat, add the bacon and cook for 8 to 10 minutes until nice and crispy, but not burnt. Remove the bacon (and save for topping), but leave the grease.
- Add in the butter, celery and onion and cook for 5 minutes until softened. Toss in the garlic, salt and pepper, chili powder and garlic powder and cook for about 30 seconds.
- Sprinkle in the flour and stir to incorporate. Pour in the milk, heavy cream, and chicken stock.
- Drain the potatoes and add them into the dutch oven. Increase the heat to medium and cover for 15-18 minutes until the potatoes are fork tender, meaning when stuck with a fork, they easily break apart.
- Once the potatoes are tender, reduce the heat to low and transfer about half of the potato soup into the blender. Pulse the mixture to create no lumps and add it back into the dutch oven.
- Simmer for 15 minutes on low. Serve with grated cheddar cheese, minced green onion, bacon bits and a dollop of sour cream.
Notes
*Be sure to turn off the stovetop and uncover once the soup is finished or the potatoes will become overcooked and mushy.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup
- Method: stovetop
- Cuisine: american
Nicole says
My new favorite soup!