Loaded Potato Soup


  • 8 slices bacon, chopped
  • 4 tablespoons butter
  • 4 large Russet potatoes, peeled and cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ⅛ teaspoon cayenne pepper
  • ¼ cup all-purpose flour
  • 2 ½ cups low sodium chicken broth
  • 2 ½ cups 2% milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded white cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped chives
  • Salt and pepper to taste


  1. In a Dutch oven or heavy stockpot over medium heat, brown the chopped bacon until crispy. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain, and reserve the bacon grease in the pot.
  2. Add enough butter to the reserved bacon grease to make 2 tablespoons of fat. Melt the butter over medium heat in the same pot. Add the cubed potatoes and chopped onions, cooking for about 5 minutes or until the onions are softened.
  3. Stir in the minced garlic and cayenne pepper, cooking for an additional minute while stirring constantly.
  4. Using a slotted spoon, remove the cooked potatoes, onions, and garlic from the pot, transferring them to a bowl or plate. Reserve any remaining fat in the pot.
  5. Melt additional butter in the pot to make 4 tablespoons of fat. Sprinkle in the all-purpose flour and whisk to combine, creating a roux. Cook the roux for 2-3 minutes, stirring constantly.
  6. Gradually whisk in the low sodium chicken broth and 2% milk, adding them in several intervals and alternating between the two liquids.
  7. Return the cooked potatoes, onions, and garlic to the pot. Simmer the mixture until the potatoes are tender, stirring occasionally.
  8. Whisk in both shredded sharp cheddar and white cheddar cheeses until fully melted and incorporated into the soup.
  9. Remove the pot from the heat and stir in the crispy bacon, sour cream, chopped chives, and season with salt and pepper to taste.
  10. Serve the loaded potato soup hot, garnished with additional shredded cheese, bacon bits, and chives if desired. Enjoy!


Tips to Make Loaded Potato Soup:

Bacon Perfection: For extra flavor, consider using thick-cut bacon and cooking it until it’s deeply browned and crispy. This will add a rich smoky flavor to your soup.
Even Cooking: When cubing the potatoes, try to keep them as uniform in size as possible. This ensures they cook evenly, preventing some from being undercooked while others are mushy.
Layered Flavor: Don’t rush the cooking process. Each step, from browning the bacon to sautéing the onions and garlic, adds layers of flavor to the soup. Take your time and enjoy the process.
Roux Mastery: When making the roux, make sure to cook it until it turns a light golden brown. This ensures that the flour is fully cooked and won’t taste raw in the final soup.
Gradual Incorporation: When adding the chicken broth and milk to the roux, pour them in gradually while whisking continuously. This helps prevent lumps from forming and ensures a smooth, creamy texture.
Cheese Melting Technique: To prevent the cheese from clumping or becoming stringy, remove the soup from the heat before adding the shredded cheese. Stir in the cheese gradually, allowing it to melt evenly into the hot soup.
Creaminess Booster: For an even creamier texture, use an immersion blender to partially blend the soup once the potatoes are tender. This will thicken the soup and create a luxurious consistency without losing the chunky texture.
Seasoning Savvy: Taste the soup before adding salt and pepper, as both the bacon and cheeses can add saltiness to the dish. Adjust the seasoning accordingly to suit your taste.
Garnish Galore: Get creative with your garnishes! In addition to extra shredded cheese, bacon bits, and chives, consider topping each bowl with a dollop of sour cream, a drizzle of hot sauce, or a sprinkle of chopped green onions for extra freshness and flavor.
Make-Ahead Magic: Loaded Potato Soup is perfect for meal prep. You can make a big batch and store it in the fridge for up to 3 days or freeze it for longer storage. Just reheat gently on the stove, adding a splash of extra broth or milk if needed to adjust the consistency

FAQ about Loaded Potato Soup:

1. Can I use different types of potatoes? Yes, while Russet potatoes are traditional for loaded potato soup due to their starchy texture, you can experiment with other varieties like Yukon Gold or red potatoes for slightly different textures and flavors.

2. Can I make this soup vegetarian? Absolutely! You can omit the bacon and instead use olive oil to sauté the vegetables. Substitute vegetable broth for the chicken broth and consider adding extra seasonings like smoked paprika or liquid smoke to mimic the smoky flavor of bacon.

3. How can I make this soup gluten-free? To make the soup gluten-free, you can replace the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure to adjust the quantity as needed to achieve the desired thickness of the soup.

4. Can I use different types of cheese? Yes, feel free to experiment with different cheeses to suit your taste preferences. Gouda, Monterey Jack, or even blue cheese can add unique flavors to the soup. Just make sure to choose cheeses that melt well for a smooth and creamy texture.

5. Can I freeze leftover soup? Yes, loaded potato soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. Frozen soup can be stored for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

6. How can I thicken the soup if it’s too thin? If your soup is too thin, you can thicken it by making a slurry with cornstarch or flour and water. Mix equal parts cornstarch or flour with cold water until smooth, then gradually whisk it into the hot soup. Simmer the soup for a few minutes until it thickens to your desired consistency.

7. Can I add extra vegetables to the soup? Absolutely! Loaded potato soup is versatile, and you can add vegetables like carrots, celery, or broccoli for extra flavor and nutrition. Just make sure to adjust the cooking time accordingly to ensure all the vegetables are cooked to your liking.

8. Is there a dairy-free alternative for this soup? Yes, you can make a dairy-free version of loaded potato soup by using plant-based butter, such as vegan margarine, and substituting dairy-free milk (like almond milk or oat milk) for the 2% milk. You can also use dairy-free cheese alternatives for the shredded cheese and coconut cream for the sour cream.

9. Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Follow steps 1-5 to cook the bacon, sauté the vegetables, and make the roux on the stovetop. Then transfer everything to a slow cooker, add the remaining ingredients (except for the garnishes), and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender. Stir in the remaining ingredients before serving.

10. How long will leftovers last in the refrigerator? Leftover loaded potato soup can be stored in the refrigerator in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if needed to adjust the consistency

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