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Loaded Potato Soup

Loaded potato soup with creamy mashed potatoes, cheddar, and sour cream, simmered until very tender and thickened by mashing. Finish with crispy bacon and a fully loaded topping pile.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 8 strips bacon
Potatoes base
  • 3 lb russet potatoes
  • 1 onion
  • 4 cloves garlic
  • 4 cup chicken broth
Creamy soup
  • 1 cup heavy cream
  • 8 oz cream cheese softened
Cheddar flavor
  • 2 cup shredded cheddar
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Toppings
  • 1 All the toppings: sour cream, cheddar, bacon, green onions, chives

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the bacon in a large pot over medium-high heat until crispy, then remove and set aside while leaving the drippings in the pot.
  2. Keep the drippings in the pot for flavor and set the crispy bacon aside for later.
Sauté aromatics
  1. Sauté the onion in the bacon drippings for 4 minutes until softened.
  2. Add the garlic and cook for 1 minute, stirring to prevent burning.
Simmer potatoes
  1. Add the chicken broth and cubed potatoes to the pot, then simmer for 20 minutes until the potatoes are very tender.
  2. Adjust the heat as needed to maintain a steady simmer so the potatoes cook through evenly.
Mash and smooth the base
  1. Mash about 2/3 of the potatoes in the pot until the soup thickens and turns creamy.
  2. Stir in the cream cheese and heavy cream until smooth and fully incorporated.
Add cheese and season
  1. Stir in the shredded cheddar and sour cream until melted and glossy.
  2. Season generously with garlic powder, onion powder, and salt and pepper to taste.
Load and serve
  1. Fold in most of the bacon, reserving some for topping.
  2. Serve the soup absolutely loaded with all toppings: sour cream, cheddar, bacon, green onions, and chives.

Notes

For the creamiest texture, mash while the soup is hot so the cream cheese melts smoothly. Store leftovers in the refrigerator up to 4 days; reheat gently, adding a splash of broth if it thickens too much. Freeze up to 2 months, but note the dairy may slightly change texture after thawing. For a dairy-light swap, use reduced-fat cream cheese and half-and-half instead of heavy cream (texture will be a bit less rich).