A creamy, hearty loaded potato soup recipe packed with tender potatoes, crispy bacon, cheddar cheese, sour cream, and green onions. Perfect for a cozy family dinner or easy meal prep.
Ingredients
2 to 2½ pounds russet potatoes, peeled and diced6 to 8 slices bacon2 tablespoons butter1 medium yellow onion, finely chopped3 cloves garlic, minced¼ cup all-purpose flour4 cups chicken broth (or vegetable broth)2 cups milk or half-and-half½ cup sour cream1½ to 2 cups cheddar cheese, freshly shreddedSalt, to tasteBlack pepper, to taste¼ cup chopped green onions or chives
Optional Toppings
Extra shredded cheddar cheeseExtra sour creamCrumbled baconJalapeñosCroutonsSmoked paprika
Instructions
Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and place on paper towels. Crumble once cooled. Reserve 1–2 tablespoons of bacon fat in the pot.Sauté aromatics: Add butter to the pot with the bacon fat. Stir in the chopped onion and cook for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds.Make the base: Sprinkle in the flour and whisk well. Cook for 1–2 minutes to remove the raw flour taste.Add broth: Slowly pour in the chicken broth while whisking to keep the soup smooth.Cook potatoes: Add diced potatoes and bring to a gentle simmer. Cook for 12–18 minutes, or until the potatoes are fork-tender.Mash for texture: Use a potato masher to mash some of the potatoes directly in the pot for a thick, creamy texture. Leave some chunks for a hearty soup.Add dairy and cheese: Reduce heat to low. Stir in milk (or half-and-half), then sour cream. Add shredded cheddar a little at a time, stirring until melted and smooth.Season: Taste and season with salt and black pepper as needed.Serve: Ladle into bowls and top with crumbled bacon, extra cheddar, sour cream, and green onions.
Notes
For a thicker soup, mash more potatoes or simmer a few minutes longer uncovered.For a thinner soup, stir in a little extra broth or milk.Add cheese over low heat to prevent clumping.Freshly shredded cheese melts better than pre-shredded cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.Reheat gently on low heat with a splash of milk or broth.If freezing, best results come from freezing before adding dairy and cheese.
