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The Ultimate Creamy Loaded Potato Soup

A creamy bowl of loaded potato soup recipe topped with bacon, cheese, sour cream, and chives.
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Make this rich, creamy potato soup that tastes like your favorite restaurant version. It is hearty, comforting, and perfect for a cozy dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth)
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups whole milk or half-and-half
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream, plus extra for topping
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, sliced, for garnish

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
  5. Add the diced potatoes, salt, pepper, and thyme. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired creaminess. Leave some potato chunks for texture.
  7. Stir in the milk or half-and-half. Return the pot to low heat and warm through, but do not boil.
  8. Remove from heat. Stir in the shredded cheddar cheese until fully melted and the soup is smooth. Stir in the 1/2 cup of sour cream until combined.
  9. Taste and adjust salt and pepper as needed.
  10. Serve the soup hot, topped generously with crumbled bacon, a dollop of sour cream, and sliced green onions.

Notes

  • For a thicker soup, mash a few more cooked potatoes against the side of the pot before adding the dairy.
  • If you want a restaurant copycat texture, use half-and-half instead of whole milk for extra richness.
  • You can prepare the bacon and chop the green onions ahead of time to make assembly faster.

Nutrition

Find it online: https://flavorzine.com/potato-soup-recipe/