Loaded Potato Soup

This Loaded Potato Soup is perfect for chilly nights but I’ll look for any excuse to make it! It’s decadent, creamy, and so comforting.

Loaded Potato soup is one of my all-time favorite soups. If I see it on a menu, I’m ordering it! So I’ve become a little picky about how it’s made. I like it to be nice and creamy, not watery, and it HAS to have the yummy toppings!

Some potato soups start with cooking the potatoes separately in the microwave or baking them. What I love about this recipe is that everything gets thrown in together and the potatoes don’t turn to mush. They are perfectly cooked and still give the soup some texture and substance.

Now don’t get me wrong… this soup on it’s own is amazing, but it wouldn’t be “loaded” without the toppings.

You have a couple options with this loaded potato soup. You can either add the toppings into the pot of soup and stir it in. Or you can do what my family does and just leave the toppings in separate bowls and let everyone choose what they want. I think that’s a little easier. But either way is totally fine!

The cheese melts beautifully in the soup if you decide to add it in!

What to eat with potato soup:

• See THIS POST for ideas on what to eat with loaded baked potato soup! 

Print Recipe

5 from 5 votes

Loaded Potato Soup

Cook Time45 mins

Course: Appetizer, dinner, Main Course

Cuisine: American

Servings: 6 people

Author: Coco and Ash

Ingredients

• 8 slices bacon (I like to use a thick cut)
• 4 large russet potatoes (peeled and cut into 1/2 inch cubes)
• 1/2 small yellow onion (about 1/3 cup chopped)
• 1/4 cup all purpose flour
• 3 and 1/2 cups milk
• 2 cups chicken broth
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions

Instructions

• Slice the bacon into pieces about 1/2 inch wide.
• In a large saucepan over medium heat, cook the bacon until crispy.
  
• Using a slotted spoon, remove the bacon and drain on paper towels.
  
• Add the potatoes and onion to the bacon grease and cook while stirring for about 5 minutes or until the onions are tender.
  
• Sprinkle the potatoes and onions with the flour and stir to coat then cook for 2 minutes while continuing to stir.
  
• After the 2 minutes, add in the milk, broth, salt, and pepper.
  
• Bring to a boil and reduce to a slow slimmer on medium low for 25 minutes. Leave uncovered and stir every few minutes to make sure the potatoes are not sticking to the pot.
  
• After the 25 minutes, you can either add in the toppings and stir or dish-out individual servings with the cheddar cheese, green onions, and bacon sprinkled on top.