Loaded Potato Soup

Loaded potato soup is a one-pot wonder! It’s creamy, delicious, and so easy to make. This is the ultimate comfort food and it’s sure to become a favorite with your family. 

It’s Soup Season

Tis the season. The season for soup! There is something about coming home after a long day of work and having a hot pot of soup on the stove when the weather is cold. It warms the whole body, heart, and soul. 

Since moving to the east coast from California, I have a new appreciation for soup season. The minute the first chill hits the air I start combing through my soup recipes for my weekly menu planning. I pull out all of our family favorites. Here are some of them:

PopPop’s Minestrone Soup

Mexican Chicken Soup

Italian Wedding Soup

Creamy Cauliflower Soup with Basil Olive Oil

White Bean Chicken Chili

Loaded Potato Love

There is so much to love about a loaded baked potato, don’t you agree? I don’t know what I love to add more of on my warm baked potato, savory butter, crispy bacon pieces, fresh green onions, or chives. Oh, and don’t forget about the cool creamy sour cream. It’s all so delicious and makes a warm baked potato truly hit the spot.

If you love loaded baked potatoes, you are going to love my loaded potato soup recipe. It’s savory, hearty, delicious, and easy to make. Talk about the ultimate comfort food! The ingredients for this soup are all cooked in one pot too. I’m telling you, this soup recipe is the best!

 Ingredients in Loaded Potato Soup

• Bacon
• Green onions
• Sweet yellow onion
• Garlic
• Russet potatoes
• Chicken broth 
• Whole milk
• Heavy whipping cream
• Ancho chili powder
• Salt and pepper
• Sour cream
• Cheddar cheese
• Chives

How to Make Loaded Potato Soup

In a Dutch oven or large soup pot over medium heat, cook the bacon until crisp and browned. Transfer the bacon to a paper towel-lined plate or cutting board.

Add the chopped onion and chopped white parts of the green onions to the pot. Once the onions are translucent, add the garlic and cook until it’s fragrant (about 30 seconds). Next, add the potatoes, chicken broth, milk, cream, salt, pepper, and ancho chili pepper powder to the pot. Bring the ingredients in the pot to a boil and cook until the potatoes are tender when pierced with a fork (about 15-20 minutes).

Take the pot off the heat and purée the potato mixture with an immersion blender. If you don’t have an immersion blender, transfer small batches of the soup to a blender (be careful, it will be hot) and purée the soup until it’s smooth. You can also mash the potato mixture with a potato masher if you prefer a chunkier soup. Then, stir in the sour cream until combined. Season with salt and pepper to taste.

Finally, bring the soup back up to a simmer before serving. Serve it in bowls topped with crumbled bacon more sour cream, cheddar cheese, green parts of the green onion, and/or chives. 

Serving Suggestions

Loaded potato soup is delicious with turkey, ham, or roast beef panini sandwiches. For a healthier alternative, a side salad is perfect. However, you choose to enjoy loaded potato soup, I hope you love it as much as we do here on the farm.  

For more farmhouse recipes, home decor tips, tricks, and sources, DIY ideas, and more follow me on Pinterest and Instagram. I can’t wait to see you over there!

Yield: 6 servings

Loaded Potato Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Loaded potato soup is a one-pot wonder! It's creamy, delicious, and so easy to make. Smooth and savory potato soup topped with all your baked potato favorites, including crispy bacon, cheddar cheese, green onions, chives, and sour cream. This is the ultimate comfort food and it's sure to become a favorite with your family. 

 

Print

Ingredients

• 6 slices of bacon
• 1 bunch green onions, white and green parts thinly sliced separately
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 3 pounds Russet potatoes, peeled and diced into small 1-inch cubes
• 4 cups chicken broth
• 2 cups whole milk
• 3/4 cup heavy whipping cream
• 1/2 teaspoon ancho chili powder
• Salt and pepper to taste
• 2/3 cup sour cream, plus more for serving
• 2/3 cup shredded Cheddar cheese, plus more for serving

Instructions

1. In a Dutch oven or large soup pot over medium heat, cook the bacon until crisp and browned. Transfer the bacon to a paper towel-lined plate or cutting board.
2. Add the chopped onion and chopped white parts of the green onions to the pot. Once the onions are translucent, add the garlic and cook until it's fragrant (about 30 seconds).
3. Add the potatoes, chicken broth, milk, cream, salt, pepper, and ancho chili pepper powder to the pot. Bring the ingredients in the pot to a boil and cook until the potatoes are tender when pierced with a fork (about 15-20 minutes).
4. Take the pot off the heat and purée the potato mixture with an immersion blender. Stir in the sour cream and cheddar cheese until combined. Season with salt and pepper to taste.
5. Bring the soup back up to a simmer before serving.
6. Serve the soup topped with crumbled bacon more sour cream, cheddar cheese, and green parts of the green onion and/or chives. Bon appetit!

Notes

* If you don't have an immersion blender, in small batches transfer the soup to a blender (be careful, it will be hot) and purée the soup until it's smooth. You can also mash the potato mixture with a potato masher if you prefer a chunkier soup.