Name: The Best Loaded Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 7-8 Medium russet potatoes, peeled and cubed; 1/2 cup diced onion; 3 cloves garlic, crushed; 1/3 cup flour; 4 cups chicken broth; 2 cups milk; 2/3 cup Sour Cream; 2/3 cup heavy cream; Salt and pepper to taste; 1 lb. bacon, crispy and chopped; Shredded Cheddar cheese; Chopped chives

Jump to Recipe Jump to Video Print Recipe

Loaded Potato Soup

This is the best, tastiest loaded potato soup for those chilly fall evenings. Chock full of hearty goodness and delicious flavors. The best part is it is super easy to make too!

The whole family will love warming up to this delicious soup that you can make in about 30 minutes. So easy and creamy why wouldn’t you make some for dinner after work?

Making the Soup

Start off by gathering your fresh ingredients of russet potatoes, onion, and garlic. Brown up some bacon until nice and crispy (I use my air fryer). Then put it all together to make this fantastic soup!

Brown up your bacon and remove from drippings, chop, and set aside. Add your garlic and onions to the drippings and saute for a couple of minutes. Mix in flour to create a rue then stir in potatoes and add broth, milk, and cream. Season with salt and pepper.

Bring this mixture to a boil and let it simmer until potatoes are tender. Use an immersion blender to cream up about half of the soup for some elegant decadence. Stir in sour cream and load up the top with grated cheese, chopped bacon and chives.

Tomorrows Lunch

Assuming you made enough to have some left, this makes a great lunch the next day. Pour some into an airtight bowl and refrigerate for up to three days. Make sure to save some of the toppings as well in separate containers.

Pop into a microwave, or a small pot on the stove to reheat. Add on your toppings and enjoy all over again.

Alternative Preparation

If you don’t have a hand blender, that’s OK. A blender will work fine for this step but be careful as the soup is quite hot. You may prefer to blend the entire batch or leave it extra chunky and not blend it at all.

This soup is delicious with some nicely toasty garlic toast as well. I sliced a baguette and toasted it up with some garlic bitter and a pinch of Parmesan cheese. Super good!

Skip the stove top, mix the main ingredients into the crockpot and allow it to simmer for 4 hours on low. You can still blend it for the creaminess this soup deserves, but you get to relax and let it cook by itself.