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Loaded Potato Soup with Bacon Cheddar and Sour Cream

Loaded potato soup with bacon, cheddar, and sour cream is a creamy stovetop soup with tender potato chunks and crisp bacon on top. A little mashing thickens the broth while leaving plenty of potatoes whole.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 8 oz bacon chopped
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 2.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups whole milk
  • 1 cup heavy cream
For serving
  • 2 cups sharp cheddar cheese shredded
  • 1 cup sour cream
  • 4 green onions thinly sliced

Equipment

  • 1 5-quart Dutch oven

Method
 

Cook the bacon
  1. In a 5-quart Dutch oven over medium heat, cook the bacon, stirring often, for 8–10 minutes until crisp.
  2. Transfer the bacon to a paper towel-lined plate and discard the fat.
Make the soup
  1. Melt the butter in the Dutch oven over medium heat, add the onion, and cook for 5–7 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the flour and cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the chicken broth until smooth, then stir in the potatoes, salt, and pepper.
  5. Bring the soup to a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 15–20 minutes until the potatoes are fork-tender.
  6. Mash some of the potatoes against the side of the pot to thicken the soup, leaving plenty of chunks.
  7. Stir in the milk and heavy cream and heat over medium-low for 3–5 minutes until hot; do not let the soup boil.
Serve
  1. Ladle the soup into bowls and top with the bacon, cheddar, sour cream, and green onions.

Notes

For thicker soup, mash only some of the potatoes so plenty of chunks remain. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes and dairy can change texture. For a lighter version, replace the heavy cream with additional whole milk.