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+ servings
potato soup with bacon, sour cream, cheese and scallions in bowls around and on soup.

Easy Loaded Potato Soup Recipe

Amanda
This easy loaded potato soup recipe is one of the best homemade soups. Creamy and delicious, this one pot soup is fully loaded with crispy bacon, sour cream, cheddar cheese and sliced green onions.
5 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 474 kcal

Ingredients
  

  • 3 ½ - 4 pounds russet potatoes
  • ½ pound bacon
  • ½ medium yellow onion
  • 6 cups chicken broth
  • 1 ½ cups sour cream divided
  • 2 cups shredded sharp cheddar cheese divided
  • 2 medium green onions sliced thinly

Instructions
 

  • Dice the onions and bacon into small pieces and set aside.
  • Heat a dutch oven or large pot over medium heat on the stovetop. While the pot is heating, peel the potatoes and chop them into chunks that are approximately 1-2 inches.
  • Add the bacon to the preheated pot and cook for 5-7 minutes, while stirring occasionally, until crispy. Remove the bacon with a slotted spoon and allow it to drain on a paper towel.
  • Add diced onions to the bacon grease and saute 2-3 minutes until they start to soften. Carefully add in the chopped potatoes and chicken broth and stir to combine.
  • Increase the heat to medium high to bring the mixture to a boil, then reduce the heat to medium low and let the mixture cook over a low boil for 15-20 minutes until the potatoes are soft.
  • Use an immersion blender to blend the soup in the pot until the soup is creamy. A regular blender can be used to do this, but make sure to work in small batches and be very careful as the mixture is extremely hot!
  • Once the soup is well blended, whisk in 1 cup of the shredded cheddar cheese and 1 cup of the sour cream until thoroughly combined and the cheese is melted.
  • Serve the soup topped with the crispy bacon pieces, sliced green onions and remaining sour cream and cheese.

Notes

Recipe yields approximately 8-9 cups of soup
  • Chop the potatoes into even sized pieces so that they cook evenly.
  • When cooking the potatoes in a broth, make sure it is done at a low boil or simmer. If the soup boils too rapidly, the liquid will evaporate too quickly and make the soup too thick.
  • Using an immersion blender makes it easy to blend the soup in the pot until creamy. A counter style blender can also be used, but should be done cautiously. Start at a low speed and blend in batches. Otherwise the steam could blow off the top and shoot hot soup everywhere.
 

Substitutions and Variations

  • Potatoes - Russet potatoes are high in starch and low in moisture so they work well for blending to make a thick and creamy soup with no flour necessary. Yellow or yukon gold potatoes also work.
  • Alternative Toppings - Diced ham, pepper jack cheese, chopped chives or crispy fried onions would also be great toppings.
  • Vegetarian - Omit the bacon from the recipe and replace the chicken broth with vegetable broth. The cheese and sour cream can also be substituted with plant based options to make this recipe vegan.
 

Make Ahead and Storage Instructions

Soup can be made up to 3 days ahead of time but should be cooled completely before storing it in an airtight container in the refrigerator.
Cooled soup can also be frozen for up to 3 months and should be thawed completely before heating it up. A bit of milk or cream may need to be added to help the soup come together.
Leftover potato soup that has been cooled will keep in an airtight container in the refrigerator for 3-5 days. Warm the soup on the stovetop over medium low heat, stirring frequently to prevent burning.

Nutrition

Serving: 1.5cupCalories: 474kcalCarbohydrates: 37gProtein: 16gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 71mgSodium: 1053mgPotassium: 1073mgFiber: 3gSugar: 3gVitamin A: 598IUVitamin C: 24mgCalcium: 291mgIron: 2mg
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