Loaded Potato Soup is super creamy and made in just one pot. Ultimate comfort food that's so easy to make!
This loaded potato soup is packed with tender chunks of potatoes, some veggies, bacon, and cheeeese! When the colder weather hits, I love to make soups. This is a simple recipe and is considered the ultimate comfort food.
What do I serve with loaded potato soup?
- Cheddar Bay Biscuits
- Sweet Honey Cornbread
- Artisan bread
- Garlic Parmesan Dinner Rolls
- Parmesan Roasted Broccoli
Tips for making loaded potato soup
- Cut your potatoes into bite-size pieces, so they cook at the same time.
- Make sure you drain the bacon grease out of the pot after you remove the bacon.
- I use russet potatoes, but you can use Yukon Gold Potatoes if desired.
- I love using an Enameled Cast Iron Dutch Oven or Lodge Cast Iron Dutch Oven to make this soup, keeps it nice and warm for a long time.
- Don't skip the bacon and cheese for toppings. I sometimes also add jalapenos for a little kick!
- Avoid using bagged pre-shredded cheese as it contained cellulose which keeps it from melting smoothly.
Can I make this in a slow cooker?
Of course! Cook the bacon and add all the ingredients to the slow cooker. Cook on high 3-4 hours or low 6-8 hours or until potatoes are fork-tender.
More soup recipes you may like:
- Slow Cooker Bean and Bacon Soup
- Broccoli Cheese Soup
- Roasted Garlic Tomato Soup
- Pasta E Fagioli Soup
- Chicken Pot Pie Soup
- Slow Cooker Sausage Bean Soup
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Loaded Potato Soup
Potato soup is super creamy, hearty, and loaded with all your favorites.
Ingredients
- ½ lb Bacon cut into bit sized pieces, I used a smoked cherrywood bacon
- 2 large carrots diced
- 3 celery stalks diced
- 1 medium onion diced
- ⅓ cup butter
- 4 garlic cloves minced
- ⅓ cup flour
- 3 cups chicken stock
- 4 cups milk
- 8 ounces cream cheese cut into cubes
- 5 large Russet potatoes cut into small cubes
- 1 cup shredded cheddar cheese, plus more for garnish
- salt and pepper to taste
- green onions
Instructions
- In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
- In the same pot toss all but 1 tablespoon of bacon grease and add carrots, onions, and celery and cook for 5 minutes or just until softened. Add butter and garlic and melt on low heat, add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Stir in the chicken stock, milk, and cream cheese, and add the diced potatoes. Bring to a low simmer and cook 30 minutes or until potatoes are tender. Add in the cheddar cheese, add more salt for taste if needed.
- Serve hot and top with more cheese, bacon, green onions.
Notes
Yukon gold potatoes will also work here.
Make sure you cut the potatoes into bite-sized pieces.
Make sure you drain the bacon grease out of the pot after you remove the bacon.
Avoid using bagged pre-shredded cheese as it contained cellulose which keeps it from melting smoothly.
You can add more liquid at the end to thin it out a bit if you prefer a thinner consistency.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 770Saturated Fat 26gCholesterol 133mgSodium 845mgCarbohydrates 54gFiber 3gSugar 14gProtein 25g
I've never made this is an instant pot!
I used this exact recipe a few months ago using stovetop, and I loved it, but I am wanting to cook this in an instant pot. What is the best setting and how long should it cook?
Toss all of the bacon grease except one tablespoon. More fatty bacon will produce more grease, the leaner bacon may only produce about a tablespoon. Hope this helps Sharon 🙂
in step 2, you say toss all but 1 tbsp of bacon grease in the pot with veggies. Does that mean leave all the grease , removing just 1 tbsp, or remove all the grease, just leaving 1 tbsp?
3-4 hours on high or 5-6 hours on low. Or whenever your potatoes are fork-tender.
How long in the crock pot? (3rd time trying to post, hopefully this time it works!)