Simple and Quick Loaded Potato Soup Recipe
Loaded Potato Soup is the ultimate comfort food—creamy, hearty, and packed with flavors that remind you of a loaded baked potato. It’s filled with tender potatoes, crispy bacon, melted cheese, and a dollop of sour cream for that extra tang. This soup is quick to make and perfect for a cozy family meal or a weeknight dinner.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Potato masher or immersion blender (optional, for smoother texture)
Ingredients
- 4 slices bacon (chopped)
- 2 tbsp butter
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 4 medium russet potatoes (peeled and diced)
- 3 cups chicken broth (or vegetable broth)
- 1 cup milk (or heavy cream for richness)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (plus more for topping)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional toppings: Chopped green onions, crispy bacon bits, and extra cheese
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy.
- Remove the bacon and set it aside, leaving about 1-2 tbsp of bacon drippings in the pot.
- Add the butter to the pot with the bacon drippings.
- Sauté the diced onion for 3-5 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes and chicken broth to the pot.
- Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- For a creamy texture, use an immersion blender to puree part or all of the soup. (Alternatively, use a potato masher to mash some of the potatoes.)
- Stir in the milk, sour cream, and shredded cheddar cheese.
- Heat on low until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crispy bacon, green onions, and extra cheese. Serve warm with bread or crackers.