The Best Homemade Loaded Potato Soup Recipe

I recently rediscovered a twist on one of my favorite Good Potato Soup Recipes. Combining hearty potatoes, crispy bacon, and a blend of cheeses, I embarked on an exciting culinary journey. Each spoonful reveals layers of savory richness and unexpected flavors that keep me coming back for more. Truly satisfying.

I’ve always been on the hunt for that perfect potato soup that truly stands out from the rest, and I think I finally cracked the code with this one. I decided to combine classic ingredients like 4 large russet potatoes, a few slices of crispy bacon, a diced onion, and minced garlic with the rich flavors of butter, chicken broth, heavy cream and milk.

When all these elements come together, along with a generous handful of shredded cheddar cheese and a dollop of sour cream, it transforms into something thats beyond ordinary. This recipe is one of those good potato soup recipes that fits perfectly into those winter weather moments without being overly indulgent.

Whether you’re after a quick last minute soup recipe or the ultimate potato soup experience, every spoonful is loaded with bold taste and a touch of simplicity that makes it uniquely satisfying. Enjoy exploring this twist on a familiar classic.

Why I Like this Recipe

I love this loaded potato soup because it feels like a warm hug on a cold day. First, I love how the bacon stays crispy and gives the soup a really awesome crunch when mixed with the creamy potatoes. Second, the blend of heavy cream, milk, cheddar, and sour cream makes it super rich and smooth, which just melts in my mouth. Third, I appreciate how simple the recipe is even though it tastes like it took forever to make; it’s not overly complicated, so I can whip it up easily when I’m hungry. Lastly, every spoonful reminds me of home and just makes me feel really comforted and happy, especially during the chilly months.

Ingredients

• Russet potatoes supply hearty carbs and a bit of fibre making the soup filling and warming
• Bacon gives a smoky kick and a little protein that makes every spoonful taste richer
• Onions bring a natural sweetness and a savory base that perfectly blends with other ingredients
• Garlic adds a robust, sharp flavor that cuts through the creamy texture for balance
• Chicken broth creates a deep, savory base and ties all the flavors together nicely
• Heavy cream thickens the soup and adds a smooth, velvety richness to every bite

Ingredient Quantities

• 4 large russet potatoes (peeled and diced, about 2 lbs)
• 4 slices of bacon, cooked and crumbled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk (whole or 2% works fine)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and black pepper to taste
• Optional: chopped green onions for garnish

How to Make this

1. First, peel and dice your 4 large russet potatoes and set them aside. Pre-cook 4 slices of bacon until crispy then crumble them into small pieces too.

2. In a large pot, melt 3 tablespoons of butter over medium heat. Add 1 diced medium onion and 2 minced garlic cloves and cook until theyre soft and a bit golden.

3. Toss the diced potatoes into the pot and pour in 4 cups of chicken broth. Bring everything to a simmer.

4. Let the potatoes cook in the simmering broth for about 15 minutes or until they’re tender when poked with a fork.

5. Once the potatoes are soft, stir in 1 cup of heavy cream and 1 cup of milk. Mix well so the soup becomes creamy.

6. Season the mixture with salt and black pepper to taste. Stir in 1 cup of shredded cheddar cheese and let it melt into the soup.

7. Remove the pot from the heat and fold in 1/2 cup of sour cream slowly so it doesn’t curdle.

8. Ladle the soup into bowls and top each serving with the crumbled bacon.

9. Optionally, sprinkle some chopped green onions over the top for extra flavor and color.

10. Serve the warm loaded potato soup immediately and enjoy this comfort dish that warms you right from the inside out!

Equipment Needed

1. Chef knife and cutting board – for peeling and dicing the potatoes, chopping the onion, and mincing the garlic.
2. Frying pan – to pre-cook the bacon until it’s nice and crispy.
3. Large pot – used to cook the potatoes in the broth and make the soup.
4. Measuring cups and spoons – to accurately measure out the butter, broth, cream, and milk.
5. Wooden spoon or spatula – for stirring the ingredients together.
6. Fork – to test if the potatoes are tender enough by poking them.
7. Ladle – for serving the heated soup into bowls.

FAQ

The Best Homemade Loaded Potato Soup Recipe Substitutions and Variations

• If you’re out of bacon, you could use turkey bacon or even a bit of pancetta for a similar smoky taste
• If heavy cream isn’t available, try half-and-half instead although its richness is lower
• Don’t have chicken broth? Vegetable broth works just fine, especially if you’re leaning vegetarian
• If you want to mix up the cheese, give pepper jack a go in place of cheddar for a spicy kick

Pro Tips

1. Make sure your bacon is extra crispy and let it cool a bit before crumbling so it stays crunchy when you top the soup later, it really adds an awesome texture contrast.
2. When you’re cooking the onions and garlic, stir them carefully and don’t let them burn. Getting just a little golden brown brings out a sweeter flavor that makes the whole dish tastier.
3. Adding the sour cream off the heat is key. Stir it in slowly so it mixes well and doesn’t curdle, which can happen if the soup is too hot.
4. If you find the soup getting too thick for your liking, feel free to add a little more broth or milk. Adjusting it as you go can help you get the perfect consistency.