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This creamy loaded potato soup will hit the spot on a cold fall or winter day. This recipe is topped with cheese, bacon and chives and it will put a smile on anyone's face.
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. I can totally understand why. It is decadent, creamy, & it's even better than eating a loaded baked potato, which I do love.
If you are big on soups like me, be sure to check out these other delicious recipes:
Watch the full recipe video:
Why You Will Love This Recipe:
- It is creamy & delicious
- The soup is topped with bacon, chives, sour cream, and cheese. How can you go wrong with that combo?
- 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.
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.
The Ingredients for Loaded Potato Soup:
Butter, Flour, Heavy Cream, Whole Milk, Chicken Stock, and just a touch of Bacon Grease- The base to this rich & yummy soup
Russet Potatoes- My favorite potato for this soup because they are nice and starchy
Yellow Onion & Celery- Veggies that compliment the soup well
Minced Garlic, Salt, Pepper, Garlic Powder and Chili Powder- Seasonings for a flavor boost
Bacon, Sour Cream, Cheddar Cheese and Chives- My favorite toppings for this soup. I want to say optional, but they really should be mandatory
How to Make Loaded Potato Soup:
Chop up the bacon, vegetables, peel and cut the potatoes into 1 inch cubes, and minced the garlic. 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 13-15 minutes until the potatoes are fork tender, meaning when stuck with a fork, they easily break apart.
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. *Be sure to turn off the stovetop and uncover once the soup is finished or the potatoes will become overcooked and mushy.
Serve with grated cheddar cheese, minced green onion, bacon bits and a dollop of sour cream.
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Loaded Potato Soup
- Total Time: 1 hour
- Yield: 6 bowls 1x
Description
This creamy loaded potato soup will hit the spot on a cold fall or winter day. This recipe is topped with cheese, bacon and chives and it will put a smile on anyone's face.
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 13-15 minutes until the potatoes are fork tender, meaning when stuck with a fork, they easily break apart.
- 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
Keywords: loaded potato soup, potato soup with heavy cream, creamy potato soup
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Nicole
My new favorite soup!
★★★★★