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Bowl of creamy loaded potato soup topped with cheese and green onions

Loaded Potato Soup

A warm, creamy soup packed with potatoes, cheddar cheese, and bacon, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced Use russet potatoes for fluffiness or Yukon Golds for creaminess.
  • 4 cups chicken broth For a vegetarian option, use vegetable broth.
  • 1 cup milk Dairy-free options include unsweetened oat or almond milk.
  • 1 cup shredded cheddar cheese Mix with Gruyère for a sharper flavor.
  • ½ cup sour cream Replace with dairy-free cream cheese alternative for a dairy-free option.
  • ½ cup cooked bacon, crumbled For vegetarian, consider smoked tempeh or coconut bacon.
  • ¼ cup green onions, chopped For garnish.
  • to taste salt and pepper Season according to taste.
  • butter for sautéing Use a generous pat for best results.

Method
 

Preparation
  1. In a large pot, melt a generous pat of butter over medium heat.
  2. Add the diced potatoes and sauté for 5–8 minutes until they are slightly tender.
  3. Add the chicken broth and bring to a boil.
  4. Reduce the heat and simmer for 12–15 minutes until the potatoes are completely tender.
  5. Using a potato masher, mash some of the potatoes in the pot to thicken the soup.
  6. Stir in the milk, cheddar cheese, sour cream, and crumbled bacon over low heat until the cheese melts.
  7. Season with salt and pepper to taste, and simmer for 3–5 more minutes until heated through.
  8. Serve hot, garnished with green onions and additional bacon if desired.

Notes

For a creamier texture, use a blender after mashing the potatoes. Leftover soup tastes even better the next day. Freezing is not recommended with sour cream and cheese mixed in.