Yummy Loaded Potato Soup

Creamy, comforting, and packed with flavor, this Yummy Loaded Potato Soup is the ultimate cozy dish for a chilly day. Made with hearty russet potatoes, crispy bacon, and a velvety broth enriched with sharp cheddar cheese and heavy cream, this soup is a true indulgence. The layers of flavor come together with a touch of garlic, sautéed onions, and a sprinkle of fresh green onions for the perfect finishing touch. Ready in under an hour, this satisfying one-pot recipe is easy to whip up and ideal for family dinners or meal prep. Top each bowl with crumbled bacon, melted cheese, and a dollop of sour cream for a show-stopping presentation that’s as delicious as it looks! Searching for the best loaded potato soup recipe? This is it!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 8 slices bacon
• 3 tablespoons butter
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 0.25 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups, divided shredded sharp cheddar cheese
• 0.5 cup sour cream
• 3 stalks, sliced green onions
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and dice the russet potatoes into small cubes, about 1/2 inch in size. Set them aside.

Step 2

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and place on paper towels to drain. Crumble the bacon once cooled and set aside.

Step 3

In the same pot, discard excess bacon grease, leaving about 2 tablespoons. Add butter and melt over medium heat.

Step 4

Add the diced onion to the pot and sauté for 5 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.

Step 5

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out the raw flour taste.

Step 6

Gradually whisk in the chicken broth, making sure there are no lumps. Increase the heat to medium-high and bring the mixture to a simmer.

Step 7

Add the diced potatoes, salt, and black pepper to the pot. Simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 8

Reduce the heat to low. Stir in the heavy cream, 1.5 cups of shredded sharp cheddar, and sour cream. Stir until the cheese is melted and the soup is creamy.

Step 9

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 10

Serve hot in bowls topped with crumbled bacon, the remaining shredded cheddar cheese, and sliced green onions.

Nutrition Facts

Serving size	3048.2 grams (3048.2g)

Amount per serving	% Daily Value*
Calories	3945

Total Fat 233.10g	299%
Saturated Fat 138.60g	693%
Polyunsaturated Fat 5.00g
Cholesterol 702mg	234%
Sodium 7662mg	333%
Total Carbohydrate 324.00g	118%
Dietary Fiber 25.20g	90%
Total Sugars 29.80g
Protein 135.90g	272%

Vitamin D 17IU	85%
Calcium 2121mg	163%
Iron 20mg	109%
Potassium 8234mg	175%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 13.8%

Carbs: 32.9%