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Loaded Potato Soup

Loaded potato soup with creamy mashed potatoes, cheddar, and sour cream, finished with crispy bacon crumbles and green onions. The pot is simmered until the potatoes are very tender, then mashed for a thick, spoonable texture.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 8 strips bacon Diced
Potatoes base
  • 3 lb russet potatoes Peeled and cubed
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 4 cup chicken broth
Creamy dairy
  • 1 cup heavy cream
  • 8 oz cream cheese Softened
  • 2 cup shredded cheddar
  • 1 cup sour cream
Seasonings and toppings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper To taste
  • 1 all the toppings: sour cream, cheddar, bacon, green onions, chives

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build flavor
  1. Cook bacon until crispy in a large pot, then remove and set aside while leaving the drippings behind. Keep the heat at medium so the fat renders and the bacon browns evenly, about 8–10 minutes.
  2. Sauté the onion in the drippings for 4 minutes. Stir occasionally at medium heat until softened and lightly translucent.
  3. Add the garlic and cook for 1 minute. Stir to prevent browning and keep the mixture fragrant.
Simmer potatoes until tender
  1. Add chicken broth and cubed russet potatoes to the pot. Bring to a gentle simmer, then cook about 20 minutes until very tender.
  2. Mash about 2/3 of the potatoes in the pot to thicken the soup. Use the back of a spoon or masher and stir through so no big lumps remain.
Make it creamy and finish
  1. Stir in cream cheese and heavy cream until smooth. Keep the heat at low to medium-low and stir until fully melted, about 3–5 minutes.
  2. Stir in shredded cheddar and sour cream until melted, then season generously with garlic powder, onion powder, and salt and pepper. Let it simmer gently for 2–3 minutes so the cheese fully incorporates.
  3. Fold in most of the bacon and reserve the rest for serving. Ladle into bowls and top with all the toppings: sour cream, cheddar, bacon, green onions, and chives.

Notes

Pro tip: soften the cream cheese so it melts smoothly without graininess—then keep the soup at a low simmer while stirring in the cheese. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because the dairy can separate when thawed. For a lighter swap, use half-and-half in place of heavy cream (texture will be slightly less rich).