Loaded Potato Soup Recipe (40 Minutes)

This rich potato soup is the epitome of comfort food: creamy, rich, and packed with all the flavors of a rich baked potato. Not only is this soup topped with bacon like a regular loaded potato, but there’s also some bacon mixed in, giving the soup texture and an even richer, smoky flavor.

Cooking the onions and garlic in a little bacon grease adds extra tang, and a trifecta of dairy—cheddar, cream, and sour cream—adds both richness and flavor to the mild potatoes.

Of course, the most popular part of potato soup is the garnishes, and this soup has them in abundance! Don’t be afraid to add more goodness to your bowl – I like to top my potato soups with crushed potato chips for texture and because…potatoes!

Puree, do not mix

Instead of pureeing the soup, use a potato masher to achieve a creamy consistency. Don’t be tempted to pull out the hand blender, as pureeing the soup can result in a sticky consistency. If you want a completely smooth consistency, you can strain the soup through a food mill fitted with a fine disc.

Tips and tricks

• The cheese: Using pre-grated cheddar can make your soup thicker because it contains additives that prevent clumping. For the best flavor and texture, I recommend shredding your own cheese.
• The potatoes: Russet potatoes have a high starch content, which makes them break down more easily and gives the soup a smoother consistency. In a pinch, you can use Yukon Gold potatoes, but avoid red-skinned new potatoes as they are too waxy to break down well.
• Potatoes before the broth: It’s strategic to add the potatoes to the pot before the stock—if you change the order, you risk splashing yourself (and your stove) with chicken stock.

Variations and Substitutions

• Make it vegetarian: Use vegetable broth instead of chicken broth and omit the bacon (you can use vegan bacon or Bac’n Bits instead if desired). When sautéing onions and garlic, use olive oil or butter instead of bacon grease.
• Other cheeses: Feel free to stir in any type of shredded melted cheese you prefer! Pepper Jack would be a nice way to add a spicy touch.
• Garnish options: Top with chives instead of scallions, add a handful of steamed or roasted broccoli florets, or add a few pickled jalapeño slices to each bowl. You can even double the amount of potatoes by crushing a handful of salt and vinegar potato chips over the soup.

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