Ultimate Loaded Potato Soup is the edible equivalent of a warm hug. It’s thick, creamy, and packed with tender chunks of potato, smoky bacon, sharp cheddar cheese, and a touch of sour cream for tang. This soup is a one-pot wonder that’s easy to make and even easier to love. Whether you’re feeding a crowd or meal-prepping for the week, this soup delivers comfort and flavor in every spoonful.
Ingredients:
- 8 slices bacon, chopped
- 11 tablespoons butter
- ⅔ cup all-purpose flour
- 7 cups milk (whole milk preferred for creaminess)
- 6 medium potatoes, baked, peeled, and cubed
- 4 green onions, chopped
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions:
1. Cook the Bacon
- In a large stockpot or Dutch oven, cook the chopped bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Reserve about 1 tablespoon of bacon grease in the pot for added flavor.
2. Make the Roux
- Add butter to the pot with the bacon grease and melt over medium heat.
- Whisk in the flour and cook for 2–3 minutes, stirring constantly, to form a roux. This will thicken the soup and add a nutty depth of flavor.
3. Add the Milk
- Gradually whisk in the milk, one cup at a time, ensuring each addition is fully incorporated before adding the next.
- Continue whisking until the mixture begins to thicken slightly, about 5–7 minutes.
4. Add the Potatoes and Onions
- Stir in the cubed baked potatoes and chopped green onions.
- Bring the soup to a gentle boil, then reduce the heat to low and simmer for 10–15 minutes, stirring occasionally.
5. Add the Good Stuff
- Stir in the cooked bacon (reserve some for garnish), shredded cheddar cheese, and sour cream.
- Season with salt and pepper to taste.
- Continue to simmer until the cheese is melted and the soup is heated through.
6. Serve and Garnish
- Ladle the soup into bowls and top with extra cheddar cheese, bacon crumbles, and green onions.
- Serve hot with crusty bread or a side salad.
Serving Suggestions:
- With bread: Serve with garlic bread, sourdough, or a warm biscuit.
- As a starter: Pair with a crisp green salad or roasted vegetables.
- Make it a meal: Add shredded rotisserie chicken or cooked sausage for extra protein.
Tips & Variations:
- Use Yukon Gold potatoes for a buttery texture, or russets for a fluffier bite.
- Make it gluten-free by using cornstarch instead of flour to thicken.
- Add heat with a pinch of cayenne or a few dashes of hot sauce.
- Make ahead: This soup stores well in the fridge for up to 4 days and reheats beautifully.
This Ultimate Loaded Potato Soup is the kind of dish that turns a regular evening into a cozy, comforting experience. Want a slow cooker version or a lighter twist with cauliflower? I’ve got you covered!