5 from 75 votes
Loaded Potato Soup Recipe
This Loaded Potato Soup features russet potatoes simmered in a creamy base made with butter, flour, and milk. Crispy bacon crumbles and sharp cheddar cheese enrich the soup, complemented by scallions and sour cream for added tang and freshness. The soup is thickened to a hearty consistency, creating a comforting texture that warms from the inside out. Its rich, creamy flavor and savory toppings make it a practical choice for cool days or as a satisfying starter.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings (1 1/2 cups each)
Calories:
438 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 lices Bacon
- 1/4 cup butter (1/2 stick)
- 1/4 cup all-purpose flour
- 4 cups milk plus more as needed
- 4 medium russet potato peeled and cut into 1/2-inch cubes (about 2 pounds, see note 1
- 2 scallions thinly sliced, plus more for garnish
- salt freshly ground
- black pepper freshly ground
- 1 cup cheddar cheese plus more for garnish, shredded
- 1/2 cup sour cream (see note 2)
Instructions
- In a Dutch oven or large stock pot over medium heat, add bacon and cook until crispy, about 6 to 8 minutes. Drain on paper towels, then crumble (use this to garnish the soup). Do not drain bacon fat.
- To the Dutch oven, add butter and stir until melted. Whisk in flour until smooth and lightly browned, about 1 minute. Whisking constantly, add milk and cook until thickened, about 2 to 3 minutes.
- Add potatoes, scallions, and 1/2 teaspoon salt and bring to boil. Reduce heat, cover, and simmer until potatoes are tender, about 15 to 20 minutes. Stir in cheese, sour cream, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Adjust the consistency of the soup with additional milk if desired. Serve hot garnished with crumbled bacon, more cheese, and more scallions if desired.
Cup of Yum
Notes
- Use russet potatoes for their starchiness to naturally thicken the soup.
- Sour cream can be substituted with heavy cream or cream cheese for different creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The recipe yields about 9 cups, sufficient for six servings of approximately 1 1/2 cups each.
Nutrition Information
Serving
1.5 cups
Calories
438kcal
(22%)
Carbohydrates
39g
(13%)
Protein
16g
(32%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Cholesterol
51mg
(17%)
Sodium
391mg
(16%)
Potassium
890mg
(19%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
950IU
(19%)
Vitamin C
9mg
(10%)
Calcium
365mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings (1 1/2 cups each)
Amount Per Serving
Calories 438
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 438kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 51mg | 17% |
| Sodium | 391mg | 16% |
| Potassium | 890mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 365mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.