5.0 from 1,317 votes
Potato Soup Recipe
You'll love this easy recipe for creamy Loaded Potato Soup. We skip the heavy cream and use a roux (flour, butter, broth, and milk) to thicken the soup. The chunks of potatoes and savory bacon bits in this cheesy soup base are so warming and satisfying. Add in a bit of sour cream and your favorite baked potato toppings to make this a pure comfort food!
Prep Time
12 mins
Cook Time
12 mins
Total Time
30 mins
Servings: 6 servings (about 2 cups per serving)
Calories: 428 kcal
Course:
Soup , Lunch
Cuisine:
American
Ingredients
- 4 large potatoes peeled and cubed
- ½ tsp salt
- 8 oz Bacon bite-sized pieces
- 4 Tbsp unsalted butter
- ½ med onion finely chopped
- 2 garlic cloves minced
- ¼ cup all-purpose flour or use Gluten Free 1:1 flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth or vegetable broth
- 1 cup mild or sharp cheddar cheese shredded
- ¾ cup sour cream
- 1 tsp salt or to taste
- ¼ tsp pepper or to taste
- green onions to serve
Instructions
- Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
- Meanwhile, saute bacon in a Dutch oven until crispy and then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
- Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant.
- Quickly whisk in the flour then slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly. Bring the mixture to a soft boil.
- Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
- Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.
Cup of Yum
Notes
- -Peeled Russet potatoes work best, but Yukon Gold Potatoes work well too. You can choose not to peel the Yukon Gold Potatoes.
- -For a smoother consistency, use an immersion blender or scoop half the into a blender to smooth before adding the bacon in step 6.
- -Topping Ideas: bacon bits, sour cream, shredded cheese, croutons, avocado, chives, green onion, grilled corn kernels
- -Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. To thaw, move to the fridge overnight or thaw in a pot on the stove by heating slowly until cooked through.
Nutrition Information
Calories
428kcal
(21%)
Carbs
30g
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Cholesterol
65mg
(22%)
Sodium
1632mg
(68%)
Potassium
877mg
(25%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
770IU
(15%)
Vitamin C
17.4mg
(19%)
Calcium
335mg
(34%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 6servings (about 2 cups per serving)
Amount Per Serving
Calories 428
% Daily Value*
| Calories | 428kcal | 21% |
| Carbs | 30g | |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 65mg | 22% |
| Sodium | 1632mg | 68% |
| Potassium | 877mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 335mg | 34% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.