When the weather turns chilly, nothing hits the spot quite like a bowl of rich, creamy Loaded Potato Soup. Imagine everything you love about a fully loaded baked potato—crispy bacon, sharp cheddar, savory ham, and fresh green onions—all simmered together in a velvety soup that warms you from the inside out. It’s hearty, indulgent, and perfect for family dinners, meal prep, or simply curling up with a big bowl on a cold evening.
Loaded Potato Soup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bacon | 1 package (12 oz) |
| Chopped onion | 1 ½ cups |
| Chicken broth | 6 cups |
| Baking potatoes, peeled, cubed | 2 lb |
| Butter | ⅔ cup |
| All-purpose flour | ¾ cup |
| Milk | 4 cups |
| Salt | 1 teaspoon |
| Freshly ground pepper | 1 teaspoon |
| Diced cooked ham | 1 cup |
| Sour cream | 1 container (8 oz) |
| Shredded sharp Cheddar cheese, divided | 2 ½ cups (10 oz) |
| Sliced green onions, divided | ¾ cup |
How To Make Loaded Potato Soup:
Cook Bacon & Onion: In a skillet, cook bacon over medium heat for 6–7 minutes until crispy. Transfer to paper towels, crumble, and set aside. Keep 2 tablespoons of drippings in the skillet. Add onion and cook for about 6 minutes until tender.
Cook Potatoes: In a large Dutch oven or stockpot, add the cooked onion, chicken broth, and cubed potatoes. Bring to a boil, then reduce heat and simmer 10 minutes, or until potatoes are fork-tender.
Make the Roux: In the bacon skillet, melt butter over low heat. Whisk in flour until smooth, cooking for 1 minute. Slowly whisk in 2 cups of milk.
Finish the Soup Base: Add the milk mixture to the potato pot. Stir in the remaining 2 cups of milk, along with salt and pepper. Cook over medium heat, stirring until thickened and bubbling.
Add Fillings & Serve: Stir in ham, half the bacon, sour cream, 2 cups cheddar, and ½ cup green onions. Heat until cheese is melted and everything is creamy. Garnish each serving with the remaining bacon, cheddar, and green onions.