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–+ servings

Loaded Potato Soup

A rich, creamy soup with the comforting flavors of a baked potato, topped with savory ingredients like bacon, ham, and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 package (12 oz) bacon Cook until crispy
  • 1.5 cups chopped onion
  • 6 cups chicken broth
  • 2 lb baking potatoes (peeled and cubed) Russet potatoes are ideal
  • ⅔ cup butter
  • ¾ cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup diced cooked ham
  • 1 container (8 oz) sour cream
  • 2.5 cups (about 10 oz) shredded sharp Cheddar cheese Divided
  • ¾ cup sliced green onions Divided

Method
 

Cook the Bacon & Onions
  1. In a large skillet, cook the bacon over medium heat until crispy (about 6–7 minutes).
  2. Drain, crumble, and set aside. Reserve 2 tablespoons of bacon drippings in the skillet.
  3. Add chopped onion to the drippings and sauté until soft and translucent (about 6 minutes).
Simmer the Potatoes
  1. In a large stockpot or Dutch oven, combine the sautéed onion, chicken broth, and cubed potatoes.
  2. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 10 minutes).
Make the Roux (Thickener)
  1. In the bacon skillet, melt butter over low heat.
  2. Whisk in the flour and stir constantly for 1 full minute.
  3. Slowly add 2 cups of milk, whisking until smooth and thickened.
Build the Soup Base
  1. Pour the milk roux mixture into the potato pot.
  2. Add the remaining 2 cups of milk, salt, and pepper.
  3. Stir frequently over medium heat until the soup thickens and starts to bubble gently.
Stir in the Good Stuff
  1. Add diced ham, half the crumbled bacon, sour cream, 2 cups of Cheddar cheese, and ½ cup green onions.
  2. Stir gently until the cheese melts and everything is heated through.
Serve with Toppings
  1. Ladle soup into bowls and top with remaining bacon, shredded cheese, and green onions.
  2. Serve hot with crusty bread or a fresh salad.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g

Notes

Use Russet potatoes for a creamy texture. This soup can be made ahead and frozen in portions for convenience.

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