Allen's Loaded Potato Soup
Warm, comforting, and irresistibly creamy, Allen’s Loaded Potato Soup is the ultimate cold-weather dish that brings indulgence to your dinner table. Packed with tender chunks of Russet potatoes, crispy bacon, tangy sour cream, and melted cheddar cheese, this hearty soup strikes the perfect balance of rich flavors and satisfying textures. A buttery roux and a blend of milk and chicken broth create a velvety base, while mashed potatoes thicken the soup for a luscious finish. This one-pot recipe is ready in just an hour, making it a lifesaver for busy weeknights or cozy family dinners. Garnished with crispy bacon bits, fresh green onions, and extra cheese, each bowl delivers a comforting hug in every spoonful. Perfect for serving with crusty bread or a fresh side salad, this loaded potato soup recipe is one you'll revisit all winter long.
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Ingredients
- 5 large Russet potatoes
- 8 slices Bacon
- 4 tablespoons Butter
- 1 medium (diced) Yellow onion
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1.5 cups (shredded) Cheddar cheese
- 1 cup Sour cream
- 3 stalks (sliced) Green onions
- to taste Salt
- to taste Black pepper
Directions
Step 1
Peel and dice the potatoes into small cubes, then set them aside in a bowl of cold water to prevent browning.
Step 2
Cook the bacon slices in a large Dutch oven or pot over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot. Chop the cooked bacon and set aside for garnish.
Step 3
Add the butter to the pot and melt over medium heat. Stir in the diced onion and cook until softened, about 5 minutes.
Step 4
Sprinkle the flour into the pot and stir continuously for 1-2 minutes to form a roux.
Step 5
Slowly pour in the chicken broth while whisking to prevent lumps. Follow with the milk and bring the mixture to a simmer.
Step 6
Drain the diced potatoes and add them to the pot. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
Step 7
Using a potato masher, carefully mash some of the potatoes in the pot to thicken the soup while leaving some chunks for texture.
Step 8
Stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Continue to cook on low heat until the cheese is completely melted and the soup is creamy, about 5 minutes.
Step 9
Serve the soup hot, topped with the chopped bacon, sliced green onions, and extra shredded cheese, if desired. Enjoy!
Nutrition Facts
| Serving size | (3681g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3871.9 |
| Total Fat 180.1g | 0% |
| Saturated Fat 101.3g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 509.2mg | 0% |
| Sodium 5559.8mg | 0% |
| Total Carbohydrate 430.0g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 64.4g | |
| Protein 142.7g | 0% |
| Vitamin D 233.9IU | 0% |
| Calcium 1993.8mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 11094.3mg | 0% |
Source of Calories