Loaded Potato Soup
It is the middle of soup season, and recipes like this hearty Loaded Potato Soup have been in constant rotation in my kitchen. There’s something incredibly satisfying about a soup that combines creamy potatoes, savory bacon and cheddar cheese all in one pot.
What I love about this creamy potato soup recipe is that it is incredibly easy to make, taking just 45 minutes from start to finish. It’s also perfect for meal prep, especially if you’re like me and love making a big pot of soup to enjoy for lunches throughout the week.
This Loaded Potato Soup recipe features simple ingredients and comes together in just 45 minutes. Serve it alongside a warm, crusty bread to soak up every drop of its rich, comforting flavor!
STEP 1
In a large pot over medium heat, cook the bacon until it’s crispy. Remove and set aside, reserving 2 tablespoons of the bacon grease in the pot.
STEP 2
Add the butter and onions to the pot and sauté until tender. Stir in the garlic and cook for an additional 30 seconds. Now whisk in the flour to make the roux. Once all of the flour has been incorporated whisk in the chicken stock and milk.
STEP 3
Add the potatoes, salt, and pepper to the soup. Bring it to a boil and cook for 10-15 minutes, or until the potatoes are tender, stirring frequently to prevent scorching.
STEP 4
Remove from the heat and stir in the cheese and half of the bacon. Garnish with reserved bacon, green onions and sour cream. Enjoy!
Swap the cheddar cheese with a sharp cheddar or pepperjack cheese.
Add ham for a delicious ham and potato soup.
Use leftover baked potatoes and reduce the cooking time.
Store in an airtight container in the refrigerator up to 5 days. When reheating you may need to add a little milk or chicken stock.
Potato soup also freezes really well. Store in airtight freezer containers or freezer bags up to 3 months.
This creamy Loaded Potato Soup is ready in just 45 minutes. Packed with smoky bacon, cheddar cheese, and fresh green onions, it's the perfect comforting meal for any day.
- 4 strips thick cut bacon (diced)
- 2 tablespoons butter
- 1 cup onions (small diced)
- 3 cloves garlic (minced)
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk
- 1 1/2 pounds red potatoes (peeled and cut into 1/2-inch cubes)
- 1 1/2 teaspoons salt
- 1/2-1 teaspoon pepper
- 1 cup cheddar cheese (shredded)
- as needed green onions (sliced)
- as needed sour cream
In a large pot over medium heat, cook the bacon until it’s crispy. Remove and set aside, reserving 2 tablespoons of the bacon grease in the pot.
Add the butter and onions to the pot and sauté until tender. Stir in the garlic and cook for an additional 30 seconds.
Now whisk in the flour to make the roux. Once all of the flour has been incorporated whisk in the chicken stock and milk.
Add the potatoes, salt, and pepper to the soup. Bring it to a boil and cook for 10-15 minutes, or until the potatoes are tender, stirring frequently to prevent scorching.
Remove from the heat and stir in the cheese and half of the bacon. Garnish with reserved bacon, green onions and sour cream. Enjoy!
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