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A delicious bowl of loaded potato soup recipe, garnished with vibrant cheddar cheese, crispy bacon, a dollop of sour cream, and fresh chives on a granite countertop.
wiame recipes

The Ultimate Loaded Potato Soup

This creamy and hearty loaded potato soup combines tender potatoes, crispy bacon, rich cheese, and smooth cream for the ultimate comfort food. Perfect for cozy dinners or meal prep, it’s a one-pot recipe that delivers big flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 bowls
Course: Soup
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 strips bacon uncooked, cut into small pieces
  • 3 tbsp butter unsalted or salted
  • 1 medium yellow onion chopped (about 1.5 cups / 200g)
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 1/2 lbs gold potatoes peeled and diced into 1-inch pieces
  • 4 cups chicken broth or vegetable broth for vegetarian option
  • 2 cups milk
  • 2/3 cup heavy cream
  • 1 1/2 tsp salt or to taste
  • 1 tsp ground black pepper
  • 1/4 tsp ancho chili powder optional, for heat
  • 2/3 cup sour cream plus more for topping
  • shredded cheddar cheese for garnish
  • chopped chives for garnish

Equipment

  • Dutch Oven or Large Soup Pot
  • Chef's knife
  • Cutting board
  • Immersion Blender or Blender
  • measuring cups and spoons

Method
 

  1. In a large Dutch oven, cook bacon pieces over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
  2. Add butter and chopped onion to the pot. Cook 3–5 minutes until softened. Add minced garlic and cook for 30 seconds.
  3. Sprinkle flour over the mixture and stir to form a smooth roux.
  4. Add diced potatoes, chicken broth, milk, cream, salt, pepper, and chili powder. Stir well and bring to a boil.
  5. Cook for about 10 minutes until potatoes are fork-tender.
  6. Remove half the soup and puree it in a blender (or use an immersion blender) until smooth. Return to the pot and mix well.
  7. Stir in sour cream and reserved bacon. Simmer gently for 15 minutes to let flavors meld.
  8. Serve hot with toppings like cheese, bacon bits, and chives.

Notes

For a vegetarian version, omit bacon and use vegetable broth. Add cream cheese for extra tang, or top with smoked gouda for deeper flavor. This soup freezes well for up to 3 months.