Directions

1. Prep the potatoes

Peel and dice your potatoes into small, even chunks for quick and even cooking. Set aside in a bowl of water to prevent browning while you prepare the other ingredients.

2. Cook the bacon

In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove and set on a paper towel. Reserve 1 tbsp of bacon grease in the pot for added flavor.

3. Sauté aromatics

Add butter to the reserved bacon grease. Sauté chopped onions until soft and translucent, about 5–6 minutes. Stir in garlic and cook for another 1–2 minutes.

4. Create the roux

Sprinkle the flour over the sautéed onions and stir constantly for about 2 minutes to form a roux. This helps thicken the soup.

5. Add liquids

Slowly whisk in the chicken broth, ensuring no lumps form. Once incorporated, add in the milk and cream. Bring to a simmer.

6. Cook the potatoes

Drain your diced potatoes and add them to the pot. Season with salt, pepper, paprika, and cayenne. Let the soup simmer uncovered for 15–20 minutes, or until the potatoes are tender.

7. Mash for texture

Use a potato masher to gently mash part of the potatoes directly in the pot. This gives the soup a thicker texture while still keeping some chunks intact.

8. Finish with sour cream and cheese

Stir in sour cream and half of the shredded cheese. Mix until fully melted and creamy.

9. Serve & garnish

Ladle the soup into bowls and top with crispy bacon, more cheese, a dollop of sour cream, and chives. Serve hot with warm bread or crackers.

 Pro Tips & Variations

• Vegetarian version: Skip the bacon and use vegetable broth. Add sautéed mushrooms for a smoky flavor.

• Gluten-free: Replace flour with cornstarch slurry or a gluten-free flour blend.

• Extra creamy: For a richer soup, use extra heavy cream or a splash of cream cheese.

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• Make it spicy: Add chopped jalapeños or a pinch more cayenne.

Storage & Reheating

Refrigerator:
Store cooled loaded potato soup in an airtight container in the fridge for up to 4 days.

Freezer:
Freeze without the toppings in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

Reheat:
Warm gently over medium-low heat on the stove. Add a splash of milk if the soup is too thick.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Servings: 6 large bowls

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 Tools Used

• Large Dutch oven or soup pot

• Potato masher

• Ladle

• Whisk

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• Sharp knife & cutting board

• Measuring cups & spoons

 Frequently Asked Questions

Can I make this soup in a slow cooker?
Yes! Sauté the onions and garlic first, then add everything (except toppings) to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Can I use red potatoes or Yukon golds?
Absolutely. Yukon gold potatoes are buttery and smooth—perfect for this recipe.

Is this soup freezer-friendly?
Yes, just avoid adding cheese or sour cream until reheating to prevent separation.

Final Thoughts

Loaded Potato Soup is the perfect example of a dish that wraps you in warmth and comfort. It’s rich, filling, and totally customizable—plus, it uses pantry staples you likely already have. Whether you’re meal prepping or feeding a hungry family, this recipe delivers.