Yummy Loaded Potato Soup
Creamy, comforting, and packed with flavor, this Yummy Loaded Potato Soup is the ultimate cozy dish for a chilly day. Made with hearty russet potatoes, crispy bacon, and a velvety broth enriched with sharp cheddar cheese and heavy cream, this soup is a true indulgence. The layers of flavor come together with a touch of garlic, sautéed onions, and a sprinkle of fresh green onions for the perfect finishing touch. Ready in under an hour, this satisfying one-pot recipe is easy to whip up and ideal for family dinners or meal prep. Top each bowl with crumbled bacon, melted cheese, and a dollop of sour cream for a show-stopping presentation that’s as delicious as it looks! Searching for the best loaded potato soup recipe? This is it!
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Ingredients
- 4 large russet potatoes
- 8 slices bacon
- 3 tablespoons butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups, divided shredded sharp cheddar cheese
- 0.5 cup sour cream
- 3 stalks, sliced green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Peel and dice the russet potatoes into small cubes, about 1/2 inch in size. Set them aside.
Step 2
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and place on paper towels to drain. Crumble the bacon once cooled and set aside.
Step 3
In the same pot, discard excess bacon grease, leaving about 2 tablespoons. Add butter and melt over medium heat.
Step 4
Add the diced onion to the pot and sauté for 5 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Step 5
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
Step 6
Gradually whisk in the chicken broth, making sure there are no lumps. Increase the heat to medium-high and bring the mixture to a simmer.
Step 7
Add the diced potatoes, salt, and black pepper to the pot. Simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 8
Reduce the heat to low. Stir in the heavy cream, 1.5 cups of shredded sharp cheddar, and sour cream. Stir until the cheese is melted and the soup is creamy.
Step 9
Taste and adjust seasoning with additional salt or pepper, if needed.
Step 10
Serve hot in bowls topped with crumbled bacon, the remaining shredded cheddar cheese, and sliced green onions.
Nutrition Facts
| Serving size | (3048.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3945.3 |
| Total Fat 233.1g | 0% |
| Saturated Fat 138.6g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 701.7mg | 0% |
| Sodium 7662.2mg | 0% |
| Total Carbohydrate 324.0g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 29.8g | |
| Protein 135.9g | 0% |
| Vitamin D 17.0IU | 0% |
| Calcium 2121.0mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 8234.3mg | 0% |
Source of Calories