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A creamy bowl of Loaded Potato Soup is shown with visible potato chunks, bacon bits, shredded cheese, and a dollop of sour cream.

Easy Loaded Potato Soup

This creamy and comforting loaded potato soup is made with Yukon Gold potatoes, bacon, cheddar cheese, and cream cheese for a rich and satisfying flavor. It's easy to make and perfect for a cozy night in. Garnish with crispy bacon, shredded cheese, and fresh chives for the ultimate loaded experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups chicken broth low sodium preferred
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 4 oz cream cheese, softened
  • 2 cups shredded cheddar cheese, divided
  • 2 tablespoons chopped fresh chives, for garnish
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Immersion blender or regular blender
  • measuring cups and spoons
  • cutting board
  • knife
  • Bowls for serving

Method
 

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add the diced onion to the pot and cook in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth, but still with some chunks remaining for texture. Alternatively, you can transfer the soup in batches to a regular blender, being careful to vent the lid to prevent pressure buildup.
  5. Return the pot to low heat. Stir in the heavy cream, sour cream, and softened cream cheese until smooth and well combined. Do not boil.
  6. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and top with the reserved crispy bacon, remaining cheddar cheese, and fresh chives.
  8. Serve immediately and enjoy!

Notes

For a thicker soup, use a combination of Yukon Gold and russet potatoes. Rinsing the potatoes after dicing helps remove excess starch and prevent a gluey texture. Temper the dairy by bringing it to room temperature before adding it to the soup to prevent curdling. For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.