Loaded Potato Soup Recipe: A Creamy Comfort Food for Cold Days

Ingredients for Loaded Potato Soup

Here’s everything you’ll need to bring this hearty dish to life:

• • 1 package (12 oz) bacon

• • 1 ½ cups chopped onion
  • 6 cups chicken broth
  • 2 lb baking potatoes, peeled and cubed

• • ⅔ cup butter
  • ¾ cup all-purpose flour
  • 4 cups milk

• • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup diced cooked ham

• • 1 container (8 oz) sour cream
  • 2 ½ cups (10 oz) shredded sharp Cheddar cheese, divided
  • ¾ cup sliced green onions, divided

This combination of ingredients creates a soup that’s thick, creamy, and layered with flavor. The bacon provides smokiness, the ham adds heartiness, and the cheese brings that unmistakable richness.

Step-by-Step Instructions

1. Cook the Bacon and Onion

In a large skillet, cook the bacon over medium heat for 6 to 7 minutes, until crisp. Drain on paper towels, crumble, and set aside. Reserve 2 tablespoons of the drippings in the skillet. Add the chopped onion to the drippings and cook until softened, about 6 minutes.

2. Simmer the Potatoes

In a large Dutch oven or stockpot, combine the onion, chicken broth, and cubed potatoes. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are tender enough to mash with a fork.

3. Make the Roux

In the same skillet used for the bacon, melt the butter over low heat. Stir in the flour with a whisk until smooth. Cook for 1 minute, stirring constantly. Slowly whisk in 2 cups of milk until blended and smooth.

4. Build the Soup Base

Pour the milk mixture into the pot with the potatoes and broth. Add the remaining 2 cups of milk, along with the salt and pepper. Cook over medium heat, stirring frequently, until the soup thickens and bubbles.

5. Add the Fillings

Stir in the diced ham, half the bacon, the sour cream, 2 cups of Cheddar cheese, and ½ cup of green onions. Cook gently until the cheese melts and the soup is heated through.

6. Serve with Toppings

Ladle the soup into bowls and garnish each serving with the remaining bacon, cheese, and green onions. Serve hot, with a slice of crusty bread or a side salad for a complete meal.

Tips for Making the Best Potato Soup

• Choose the right potatoes. Baking potatoes (like Russets) give the best texture, breaking down just enough to create creaminess while still leaving chunks.
• Keep the bacon crisp. Add half of it to the soup for flavor, but save the rest for topping. This keeps some pieces crunchy for texture.