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Loaded Potato Soup

Loaded potato soup is a creamy stovetop soup with fork-tender russet potatoes, crisp bacon, and a rich cheddar and sour cream topping. A 6-quart Dutch oven brings it together, and mashing some potatoes thickens the broth without losing their hearty texture.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 8 oz bacon chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 0.33 cup all-purpose flour
  • 6 cups chicken broth
  • 3 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the toppings
  • 2 cups sharp cheddar cheese shredded
  • 1 cup sour cream
  • 3 green onions thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. In a 6-quart Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, 8–10 minutes.
  2. Transfer the bacon to a paper-towel-lined plate.
  3. Reserve about 1/3 of the bacon for topping.
  4. Add the butter and onion to the pot and cook over medium heat, stirring often, until the onion is softened, about 5 minutes.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the chicken broth until smooth.
  7. Add the potatoes and bring to a boil over medium-high heat.
  8. Reduce the heat to maintain a gentle simmer.
  9. Cook uncovered until the potatoes are fork-tender, 15–20 minutes.
  10. Stir in the milk, salt, and pepper.
  11. Simmer gently for 5 minutes.
  12. Mash some of the potatoes against the side of the pot to thicken the soup.
  13. Stir in the remaining bacon.
Finish and serve
  1. Ladle the soup into bowls.
  2. Top with the cheddar, sour cream, green onions, and reserved bacon.

Notes

For thicker soup, mash more potatoes against the side of the pot. Refrigerate leftovers for 3–4 days; freezing is possible for up to 2 months, though the potatoes and dairy may change texture. For a lighter topping, use plain Greek yogurt in place of sour cream.