Loaded Potato Soup Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Recipe Intensity & Skill Level

• Intensity: Medium. This recipe involves some multitasking (cooking bacon, sautéing vegetables, blending) but uses straightforward techniques.

• Skill Level: Confident Beginner. If you can chop vegetables and stir a pot, you can absolutely master this soup.

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Ingredients

For the Soup Base:

• 6 slices thick-cut bacon, chopped

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour

• 4 cups chicken broth (or vegetable broth for a vegetarian version)

• 4 cups whole milk

• 2 lbs russet potatoes (about 3-4 large potatoes), peeled and cubed into 1/2-inch pieces

• 1 tsp smoked paprika

• 1/2 tsp dried thyme

• Salt and freshly ground black pepper to taste

For the Toppings & Finish:

• 2 cups shredded sharp cheddar cheese, divided

• 1/2 cup sour cream, plus more for serving

• 1/4 cup fresh chives, finely chopped

• Additional cooked, crumbled bacon for garnish

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Instructions

Step 1: Cook the Bacon

In a large Dutch oven or heavy-bottomed soup pot, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the rendered bacon fat in the pot—this is your flavor gold!

Time: 8-10 minutes
Intensity: Low (passive monitoring)

Step 2: Sauté the Aromatics

Add the diced onion to the hot bacon fat. Cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Time: 5-6 minutes
Intensity: Low (active stirring)

Step 3: Create the Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 1-2 minutes to cook out the raw flour taste. The mixture will be thick and paste-like. This roux is the key to a beautifully thickened soup.

Time: 2 minutes
Intensity: Medium (requires constant attention)

Step 4: Build the Soup

Gradually pour in the chicken broth, whisking constantly to prevent any lumps from forming. Once the broth is fully incorporated and smooth, whisk in the milk. Add the cubed potatoes, smoked paprika, dried thyme, and a good pinch of salt and pepper.

Time: 5 minutes
Intensity: Medium (active whisking)

Step 5: Simmer to Perfection

Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are completely tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.

Time: 20-25 minutes
Intensity: Low (passive simmering)

Step 6: Thicken and Enrich the Soup

Once the potatoes are soft, you have two options for texture:

• For a Chunky Soup: Use a potato masher directly in the pot to mash about half of the potatoes. This will naturally thicken the soup while leaving plenty of texture.

• For a Creamier Soup: Carefully blend about 3 cups of the soup in a blender until smooth (be careful with hot liquids!), then stir it back into the pot.

Time: 5 minutes
Intensity: Low to Medium (depending on method)

Step 7: The Final Touches

Turn off the heat. Stir in 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of sour cream until the cheese is fully melted and the soup is creamy and smooth. Taste and adjust seasoning with more salt and pepper if needed.

Time: 3 minutes
Intensity: Low (active stirring)

Step 8: Serve and Load Up!

Ladle the hot soup into bowls. Top each serving with the remaining shredded cheddar cheese, the reserved crispy bacon, a dollop of sour cream, and a generous sprinkle of fresh chives.

Time: 2 minutes
Intensity: Low

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Storage & Reheating

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days.

• Freezing: Due to the dairy content (milk, sour cream), this soup can sometimes separate when frozen and reheated. For best results, freeze a portion before adding the sour cream and final cheese. Thaw in the refrigerator overnight and reheat gently, stirring in the dairy at the end.

• Reheating: Reheat gently on the stovetop over low heat, stirring frequently. If the soup has thickened too much in the fridge, add a splash of milk or broth to thin it to your desired consistency.

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Nutrition Information

Please note: The following nutrition information is an estimate provided by an online calculator and will vary based on specific ingredients and portion sizes used.

Serving Size: 1 1/2 cups
Calories: 585
Total Fat: 32g

• Saturated Fat: 16g

• Trans Fat: 0g
  Cholesterol: 85mg
  Sodium: 1120mg
  Total Carbohydrates: 46g

• Dietary Fiber: 3g

• Sugars: 12g
  Protein: 28g

A Final Note: This loaded potato soup recipe is wonderfully adaptable. Feel free to add in a cup of frozen corn with the potatoes, swap half the potatoes for cauliflower to lighten it up, or add a dash of hot sauce for a little kick. Make it your own and enjoy this timeless, comforting classic