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A spoonful of velvety pale-yellow potato cream broth with visible soft cooked potato chunks and melted orange cheddar cheese.

Creamy Loaded Potato Soup: The Ultimate Comfort Bowl

Experience ultimate comfort with this Creamy Loaded Potato Soup. Featuring a velvety pale-yellow broth, soft potato chunks, crispy bacon crumbles, melted cheddar cheese, and a dollop of sour cream, this recipe is incredibly rich and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Creamy Loaded Potato Soup Ingredients
  • 6 slices thick-cut bacon Diced
  • 3 lbs Russet potatoes Peeled and diced into 1/2-inch cubes
  • 1/4 cup unsalted butter 57g
  • 1/4 cup all-purpose flour 30g
  • 4 cups chicken broth 946ml
  • 1 cup heavy cream 240ml, room temperature
  • 1 tsp salt 5g
  • 1/2 tsp black pepper 1g
  • 1/2 tsp garlic powder 1.5g
  • 2 cups sharp orange cheddar cheese 226g, freshly shredded
  • 1/2 cup sour cream 120g
  • 1/4 cup green onions 25g, freshly chopped

Equipment

  • 1 Heavy-bottomed Dutch oven Essential for even heat distribution while rendering bacon and simmering potatoes.
  • 1 Potato Masher Used to partially puree the soup for a thick texture without making it gummy.

Method
 

Cooking Instructions
  1. Place a heavy-bottomed pot over medium heat and add the diced bacon. Cook for 8-10 minutes until dark red-brown and crispy. Remove bacon to a paper towel-lined plate, leaving the fat in the pot.
  2. Lower heat to medium-low. Melt the butter into the bacon fat, then whisk in the flour. Cook for 2 minutes, whisking constantly until it turns a pale blonde color.
  3. Slowly whisk in the chicken broth. Add the diced potatoes, salt, black pepper, and garlic powder. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are fork-tender.
  4. Reduce heat to low. Stir in the heavy cream. Use a potato masher to gently mash about half of the potatoes in the pot to thicken the broth while leaving visible chunks.
  5. Ladle the hot soup into bowls. Top generously with shredded cheddar cheese, crispy bacon crumbles, chopped green onions, and a dollop of sour cream. Serve immediately.

Notes

Do not over-mash the potatoes with a blender, or the soup will become gummy.
Grate your own block cheese for the smoothest melt.
Bring heavy cream to room temperature before adding to prevent curdling.