Name: Loaded Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 strips bacon; 1 medium onion, diced; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 4 cups Yukon Gold potatoes, peeled and diced (about 4 medium potatoes); 2 cups whole milk; 2 cups chicken broth (made by mixing 2 teaspoons Better Than Bouillon with 2 cups water); 1 teaspoon salt; ½ teaspoon black pepper; ½ cup sour cream; 1 cup shredded sharp cheddar cheese; 2 green onions, thinly sliced

Introduction

Loaded Potato Soup is a rich and creamy comfort food classic, inspired by the famous baked potato soup from Outback Steakhouse. It’s packed with tender potatoes, crispy bacon, sharp cheddar, and a touch of tangy sour cream, making it perfect for cozy dinners. Best of all, you can make this delicious soup easily at home in under an hour.

A white bowl filled with creamy white potato soup, topped with bright orange shredded cheddar cheese, small crispy reddish-brown bacon bits, and vibrant green sliced scallions scattered evenly on the surface. A wooden spoon rests inside the bowl on the right side, partly submerged in the soup. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon

1 medium onion, chopped

2 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups milk (whole milk recommended)

2 cups chicken broth (made from 2 teaspoons Better Than Bouillon and 2 cups water)

4 medium Yukon Gold or Russet potatoes, peeled and diced

1 teaspoon salt

½ teaspoon black pepper

½ cup sour cream

1 cup shredded cheddar cheese

2 green onions, sliced (for garnish)

Instructions

Step 1: Add the bacon to a large pot and cook over medium-high heat for 8-10 minutes until crispy. Remove the bacon to a bowl, leaving the bacon grease in the pot.

Step 2: Add the chopped onions to the bacon grease and sauté for 3-4 minutes until soft. Then add the minced garlic and cook for 30 seconds until fragrant.

Step 3: Sprinkle the flour over the onions and garlic, and cook for 30 seconds, stirring constantly to absorb the oil and form a roux.

Step 4: Gradually whisk in the milk until smooth. Add the chicken broth, diced potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, until potatoes are tender and the soup thickens.

Step 5: Remove from heat and stir in the sour cream, shredded cheddar cheese, and cooked bacon pieces until well combined and creamy.

Step 6: Ladle the soup into bowls and garnish with sliced green onions or chives before serving.

Tips & Variations

For a thicker soup, use Russet potatoes as they release more starch and break down faster.

If you prefer chunkier potatoes, Yukon Gold potatoes hold their shape better during cooking.

For extra smoky flavor, try adding smoked paprika or using smoked bacon.

You can substitute Greek yogurt for sour cream for a healthier twist without losing creaminess.

Use low-fat milk or half-and-half depending on your desired richness.

FAQs

Can I make this soup vegetarian?

Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can also skip the bacon garnish or replace it with crispy fried mushrooms or smoked paprika for flavor.

Can I freeze Loaded Potato Soup?

It’s best to avoid freezing this soup because dairy and potatoes can change texture when frozen and thawed. For best results, enjoy the soup fresh or refrigerate for a few days.