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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Peel and dice the russet potatoes into small cubes, about 1/2 inch in size. Set them aside.
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.
In the same pot, discard excess bacon grease, leaving about 2 tablespoons. Add butter and melt over medium heat.
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.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
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.
Add the diced potatoes, salt, and black pepper to the pot. Simmer for 15-20 minutes, or until the potatoes are fork-tender.
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.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot in bowls topped with crumbled bacon, the remaining shredded cheddar cheese, and sliced green onions.
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.1 g | 299% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 7662 mg | 333% | |
| Total Carbohydrate | 324.0 g | 118% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 29.8 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2121 mg | 163% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 8234 mg | 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.
