Loaded Potato Soup
A thick and comforting potato soup with creamy cheddar, smoky bacon, and tender chunks of potato, perfect for cozy weeknights or serving guests.
Ingredients
For the Soup Base
- 4 large potatoes, peeled and diced Russet or Yukon Gold varieties are best.
- 1 large onion, chopped
- 4 cups chicken broth Use low-sodium for better control over seasoning.
- 1 cup milk Use whole or 2% milk for a creamier texture.
- 1 cup shredded cheddar cheese Grate your own for the best melt.
- 1/2 cup sour cream
- 1/4 cup green onions, sliced For garnish.
- 8 slices bacon, cooked and crumbled Cook until crispy.
- to taste salt and pepper Adjust to preference.
Instructions
Preparation
- Place the diced potatoes and chopped onion in a large pot and pour in 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Reduce the heat to low and stir in 1 cup of milk, 1 cup of shredded cheddar, and 1/2 cup of sour cream. Stir gently until the cheese has melted and the soup is smooth and glossy.
- Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
- Taste and season with salt and black pepper. Ladle into bowls and garnish with crumbled bacon and sliced green onions.
Notes
For additional creaminess, substitute half the milk with heavy cream. For gluten-free, this recipe uses potatoes to thicken, so no flour is needed.