Go Back

Loaded Potato Soup

Loaded potato soup with a thick, creamy texture—made by simmering cubed russet potatoes until very tender, then mashing and melting in cheddar and sour cream. Finished with crispy bacon crumbles and classic toppings for a loaded bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 8 strips bacon Dice before cooking.
Potatoes and aromatics
  • 3 lb russet potatoes Peel and cube.
  • 1 onion Dice.
  • 4 cloves garlic Minced.
Soup base
  • 4 cup chicken broth
Creamy ingredients
  • 1 cup heavy cream
  • 8 oz cream cheese Soften before adding.
  • 1 cup sour cream
Cheese and seasonings
  • 2 cup shredded cheddar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 pepper To taste.
Toppings
  • 1 chives Optional topping.
  • 1 green onions Sliced.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and sauté aromatics
  1. Cook the bacon in a large pot until crispy, then remove and set aside, leaving the drippings behind.
  2. Sauté the onion in the drippings for 4 minutes, then add the garlic and cook for 1 minute.
Simmer and mash
  1. Add the chicken broth and cubed russet potatoes, then simmer for 20 minutes until the potatoes are very tender.
  2. Mash about 2/3 of the potatoes in the pot, then stir in the cream cheese and heavy cream until smooth.
Finish the soup
  1. Stir in the shredded cheddar and sour cream until fully melted, then season generously with garlic powder, onion powder, salt, and pepper.
  2. Fold in most of the bacon, then serve the soup topped with the remaining bacon plus sour cream, cheddar, green onions, and chives.

Notes

For the smoothest texture, use softened cream cheese and mash only about 2/3 so you keep some chunky potato pieces. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because cream cheese and sour cream can separate after thawing. Swap: use half-and-half instead of heavy cream for a lighter version.