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October 21, 2021Updated: September 8, 2022

Loaded Potato Soup

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Soup meets baked potato in this loaded potato soup! This creamy soup topped with crispy bacon, shredded cheese, and green onions is a cozy bowl of goodness for a chilly night. If you love baked potatoes or potato skins, you will love this soup recipe.

overhead shot of two bowls of soup.

It’s the start of soup season and today I have a loaded potato soup recipe that is the best way to kick things off. The ingredient list is relatively short, but the flavors in this loaded potato soup are big. It’s a baked potato-meets-creamy -soup-situation and the best way to get cozy when the temperatures drop.

loaded potato soup in a pot.

Ingredients

  • Bacon cut into small pieces
  • Peeled and cubed russet potatoes
  • Diced yellow onion
  • Minced garlic
  • Low-sodium chicken broth or vegetable broth
  • Heavy cream
  • Shredded cheddar cheese
  • Sliced green onions
  • Salt and black pepper
ingredients for loaded potato soup.

Recipe Steps

Heat a large pot or Dutch oven over medium heat.  Add the bacon and cook it until it’s lightly crispy. Transfer it to a plate lined with paper towels to drain. 

Drain all but one tablespoon of the bacon grease from the pot and add the onion and garlic.  Cook them for two to three minutes or until the onions begin to soften and garlic is fragrant.

photo collage showing the bacon cooking and the potatoes and broth added to the pot,

Add the potatoes and broth.  Turn the heat to high heat and bring the broth to a boil. Reduce the heat to medium to medium-low heat and cover the pot. Simmer the soup for 15 to 20 minutes or until the potatoes are soft.

Add the cream and stir. Lightly mash some of the potato pieces with a spoon or spatula. They will break up further as you stir the pot.  Cook the soup until it’s heated through and thickened, about five to seven minutes. 

photo collage showing the potatoes simmering and the cream and cheese added.

Add the cheese to the soup and stir until it’s melted. Set some of the bacon and green onions aside for garnish and add the rest to the soup. Stir in the pepper and then give it a taste. Season it with salt, if needed.

Ladle the potato soup into bowls and garnish them with shredded cheese and the rest of the bacon and green onions.

Recipe Tips and Variations

Potatoes: Russets work well, but you can also use Yukon gold potatoes or red potatoes. Russets have thicker skins so you’ll want to peel them, but if you opt for the others you can skip the peeling since they have thinner skins.

Cream: If you want a less creamy soup you can use the same amount of half and half or whole milk. Or, reduce the amount of cream and increase the amount of broth you use to make up for it.

Cheese: I use sharp cheddar cheese, but white cheddar would be delicious, too. For a nuttier flavor try using shredded Gruyere or add some grated Parmesan as an extra cheesy garnish.

To blend or not to blend: I like the soup a little chunky, but If you prefer a smooth potato soup you can blend it with an immersion blender, or transfer it to a stand blender and puree it in small batches. Do not fill the blender more than halfway otherwise you could have a hot mess on your hands.

Salt: Depending on the kind of chicken stock or broth you use, the amount of salt you’ll need will vary. So, wait until the end and give the soup a taste before serving. You can always add a few pinches if you think it needs it.

Garnishes: I think the best potato soup is all about the garnishes. Like a baked potato, there are a lot of ways to garnish it, so feel free to add as many or as few as you like. Here are some more ideas:

  • A dollop of sour cream.
  • Fresh herbs like sliced chives or chopped parsley
  • If you want to take an extra step, make some roasted broccoli and stir it into the soup or add the chopped florets as a garnish.
the finished soup in a pot.

If you’re craving comfort food in a bowl, I hope you give this loaded baked potato soup a try! It’s easy, full of flavor, and satisfying to the last creamy drop.

April

P.S. Want to get new recipes delivered to your inbox? Sign up for the Girl Gone Gourmet Newsletter!

a bowl of soup with crackers on the side.

More Soup Recipes

  • Instant Pot Black Bean Soup – quick and easy and you don’t have to soak the beans!
  • Winter Minestrone – this one is loaded with veggies for a cozy winter warmer.
  • Slow Cooker French Onion Soup – the onions are caramelized in the crock pot to make this classic easy to do.
  • Chicken Enchilada Soup – cream cheese gives this soup the best creamy texture.
  • Tomato Bisque – another simple soup I love to make!
  • Clam Chowder – recipe from The Reluctant Entertainer

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.

Print

Loaded Potato Soup

overhead shot of two bowls of soup.
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★★★★★

5 from 1 reviews

Soup meets baked potato in this loaded potato soup! This creamy soup topped with crispy bacon, shredded cheese, and green onions is a cozy bowl of goodness for a chilly night. If you love baked potatoes or potato skins, you will love this soup recipe.

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American

Ingredients

Scale
  • 8 ounces bacon, cut into small pieces
  • 3 pounds russet potatoes, peeled and cut into 1 inch cubes
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups heavy cream
  • 1 cup shredded cheddar cheese
  • ½ cup sliced green onions
  • 1/4 teaspoon black pepper
  • Salt, to taste

Instructions

  1. Heat a 5-quart pot over medium heat.  Add the bacon and cook it until it’s lightly crispy. Transfer it to a plate lined with paper towels to drain. 
  2. Drain all but 1 tablespoon of the bacon fat from the pot and add the onion and garlic.  Cook them for 2 to 3 minutes or until the onions begin to soften and garlic is fragrant.
  3. Add the diced potatoes and broth.  Turn the heat to high and bring the broth to a boil. Reduce the heat to medium. Cover the pot and simmer the soup for 15 to 20 minutes or until the potatoes are soft.
  4. Add the cream and stir. Lightly mash some of the potato pieces with a spoon or spatula. They will break up further as you stir the pot.  Cook the soup until it’s heated through and thickened, about 5 to 7 minutes. 
  5. If you prefer your potato soup to be smooth you can use an immersion blender to blend it, or transfer soup to a blender and blend in small batches until smooth.  Do not fill blender more than half-way.
  6. Add the cheese to the soup and stir until it’s melted. Add the bacon and green onion.  Reserve a bit of the bacon and onions for garnishing the soup if you like. Stir in the black pepper and give the soup a taste. If it needs salt, add it to taste before serving.

Notes

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Nutrition

  • Calories: 588
  • Sugar: 4.6g
  • Sodium: 445.7mg
  • Fat: 36.9g
  • Saturated Fat: 18.2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0.7g
  • Carbohydrates: 48.2g
  • Fiber: 3.5g
  • Protein: 18.7g
  • Cholesterol: 88.8mg

Keywords: loaded potato soup, bacon potato soup, cheese potato soup

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The nutrition information is an estimate. It was calculated using Nutrifox, an online nutrition calculator.


1 Comment

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

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Comments

  1. Hank says

    February 5, 2022 at 10:02 pm

    Oh my gosh, this soup is amazing! It hit the spot on a cold winter night, but I can see myself making this throughout the year. Another great recipe! Thank you.

    ★★★★★

    Reply

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