Loaded baked potatoes are amazing, but you can’t cozy up and warm your hands on it like you can with a big bowl of soup! So let’s turn that baked potato and all of its delicious toppings into a thick and creamy, warm and cozy, delicious and filling bowl of Potato Soup to get us through the last couple of months of winter. This potato soup recipe has all the usual fixins like bacon, sour cream, cheddar cheese, and green onion all piled into a thick and velvety potato soup base. Soooo cozy!
Ingredients for Potato Soup
The ingredients for potato soup are very similar to a loaded baked potato or mashed potatoes, but the ingredients are mixed until they form a rich and creamy soup. Here’s what you’ll need to make this decadent potato soup:
- Bacon: Bacon gives the potato soup a deliciously smoky flavor, a rich mouthfeel, and a little bit of extra salt to help the other flavors pop.
- Onion & Garlic: Every great soup starts with onion and garlic for a deep savory base.
- Butter & Flour: Butter and flour combine to create a “roux” which thickens the soup and gives it that rich, silky texture.
- Chicken Broth & Milk: A combination of milk and broth ensures that the soup is creamy AND full of deep flavor.
- Potatoes: The star of the show, potatoes give the soup body while keeping the price low.
- Seasoning: We use a simple mix of smoked paprika, cayenne, salt, and pepper to season the soup.
- Sour Cream: To add even MORE rich creaminess to the soup, we add sour cream which also helps thicken the soup just a little bit more.
- Cheddar Cheese: Cheese gives the soup just a little bit more of a flavor punch.
- Green Onions: A much-needed pop of fresh flavor adds an incredible top note to every bowl.
What Kind of Potatoes Are Best for Potato Soup?
I chose to use russet potatoes for this potato soup recipe for a few reasons. They mash easily and are a bit starchier than other potato varieties, which helps make a nice thick soup. Yukon Gold, which are slightly starchy and slightly waxy and hold their shape better, so they are a good option if you like your soup to be more on the chunky-soupy side rather than thick and velvety.
Looking for a Sweet Potato Soup? Check out my Creamy Sweet Potato Soup.
What Else Can I Add to Potato Soup?
I love recipes that allow for fun add-ins or toppings, and this loaded potato soup recipe is definitely one of them! Here are a few other ingredients that you can add, if you have them on hand:
- Hot sauce
- Ranch seasoning
- Sweet corn
- Italian sausage
- Cauliflower (see my Cheesy Cauliflower and Potato Soup)
- Garlic herb seasoning
- Everything But the Bagel seasoning
- A drizzle of BBQ sauce over each bowl
Loaded Potato Soup
Servings 6 1.5 cups eachIngredients
- 4 oz. bacon ($1.37)
- 1 yellow onion, diced ($0.32)
- 4 cloves garlic, minced ($0.32)
- 3 Tbsp butter ($0.33)
- 1/4 cup all-purpose flour ($0.03)
- 2 cups chicken broth ($0.26)
- 2 cups whole milk ($0.40)
- 2 lbs. russet potatoes, peeled & diced ($1.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- 1/2 tsp salt (or to taste) ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup sour cream ($0.37)
- 4 oz. cheddar cheese, shredded ($1.15)
- 3 green onions, sliced ($0.30)
Instructions
- Add the bacon to a large soup pot and cook over medium heat until brown and crispy. Use a slotted spoon to transfer the bacon to a clean bowl or plate, leaving the bacon grease in the pot.
- While the bacon is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot after the bacon has been removed and cook over medium heat in the bacon grease until the onions are soft and translucent.
- Add the butter and flour to the pot and continue to stir and cook over medium heat for about two minutes to form a roux.
- Add the chicken broth and milk to the pot and whisk to dissolve all of the flour and butter.
- Add the diced potatoes to the pot, cover, and turn the heat up to medium-high to bring the broth up to a boil. Once boiling, turn the heat down to medium-low and let the potatoes simmer for 15 minutes, or until they are very tender (easily pierced with a fork).
- Use a potato masher or immersion blender to mash the potatoes until the soup is to your desired thickness.
- Season the soup with smoked paprika, cayenne, salt, and pepper. Once seasoned, stir in the sour cream.
- Serve the soup hot and top each bowl with the crumbled bacon, sliced green onions, and cheddar cheese.
See how we calculate recipe costs here.
Equipment
Nutrition
How to Make Potato Soup
This potato soup recipe starts with BACON! Cook ¼ lb. of bacon in a soup pot over medium heat until brown and crispy. Remove the bacon with a slotted spoon to a clean bowl or plate and leave the bacon grease in the pot.
While the bacon is cooking, dice one yellow onion and mince four cloves of garlic. Add them to the pot after removing the bacon and continue to sauté over medium heat in the bacon grease until the onions are soft and translucent.
Next, add 3 Tbsp butter and 3 Tbsp flour to the onions and garlic. Continue to cook and stir over medium heat for about two minutes. The butter and flour will form a roux that helps thicken the soup.
While the onions are sautéing, peel and dice 2 lbs. russet potatoes into ½-inch cubes. The smaller the cubes, the faster they’ll cook.
Add 2 cups chicken broth and 2 cups whole milk to the pot. Whisk to dissolve all the flour and butter, then add the diced potatoes.
Simmer the potatoes in the soup for about 15 minutes, or until they are VERY soft. The total time needed will depend on the size of your potato cubes, but you need to let them simmer until they’re easily pierced with a fork so that they’ll be easily mashable.
Use a potato masher or immersion blender to partially mash the potatoes or until the soup is to your desired thickness (some like it chunky, some like it smooth!).
Then it’s time to add some more seasoning. I added ½ tsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp salt, and ¼ tsp freshly cracked pepper.
And lastly, to make the soup extra creamy and extra baked-potato-like, stir in ½ cup sour cream.
Slice three green onions and shred about 4oz. of cheddar cheese. Add the green onion, cheese, and crispy bacon to each bowl (or to the pot if you want to make a nice presentation for the dinner table).
Delish!
This was a big hit at our house, my husband said he prefers this soup to baked potatoes which is high praise. I did modify it to make it vegetarian (for me) by cooking the bacon separately (non vegetarians used the bacon as a topping while I used Bacos) and cooking the onions in an extra tablespoon of butter. I used Better Than Bouillon Onion Base (because I ran out of the terrific No-Chicken Base) as the broth and it was delicious. Threw in a scoop of mushroom powder because it’s like nature’s MSG. Totally tasty and great as leftovers the next day, very filling and satisfying.
Wow!! So easy to make and so flavorful! My husband said this is the best soup I’ve ever made!
Ive used this recipe about 15 times now, or more. I was using this recipe when it was on an app before they rebranded. This is so so good! I love it, every time it comes together and it’s a comfort food. I just use way more bacon! I also sometimes don’t smash the potatoes, it still is delicious
I made this tonight to use up some russet potatoes I had it came out perfectly even though I added about a cup of extra broth because at first I thought it was too thick, I think it will thicken as leftovers though. Even my 6 year old who hates everything gave this a thumbs up. I took liberty with the seasoning as I always do in recipes. Really delicious!