Print

Best Ever Loaded Creamy Potato Soup

Close-up of a creamy potato soup recipe topped with shredded cheddar cheese, bacon bits, and chopped green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, thick, and creamy potato soup on the stovetop. This recipe includes bacon, cheddar cheese, and green onions for a satisfying, loaded baked potato flavor.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 3 lbs Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 2 green onions, sliced, for topping

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion to the pot and cook in the bacon grease until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Whisk the flour into the onion mixture and cook for 1 minute, stirring constantly. This creates a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Use an immersion blender to partially blend the soup until it reaches your desired thickness. Alternatively, carefully transfer about 2 cups of soup to a regular blender, blend until smooth, and return it to the pot.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat through, but do not let the soup boil after adding the dairy.
  7. Remove the pot from the heat. Stir in the 1 cup of cheddar cheese and the 1/2 cup of sour cream until fully melted and smooth.
  8. Serve the soup hot, topped with the reserved crumbled bacon, extra shredded cheddar cheese, sliced green onions, and an optional dollop of sour cream.

Notes

  • For a thicker soup, use only half the amount of chicken broth initially and add more liquid as needed during the simmering stage.
  • If you prefer a smokier flavor, use smoked paprika instead of dried thyme.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian (omit bacon or use a vegetarian bacon substitute).

Nutrition

Find it online: https://epicureempire.com/potato-soup-recipe/