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Delicious loaded potato soup topped with bacon, cheddar cheese, and chives.

Loaded Potato Soup

A creamy, comforting soup that combines classic baked potato toppings for a hearty and delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 medium Russet potatoes, diced Can mix with Yukon Gold for varied texture
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream Add at the end for richness
  • 4 oz cream cheese Soften before adding for smooth texture
  • 1 teaspoon black pepper Adjust to taste
For the Toppings
  • 6 slices crispy bacon, diced Cook until crunchy
  • 1 cup sharp cheddar cheese, shredded Use sharp for more flavor
  • 1 cup sour cream or plain Greek yogurt For a cool, creamy contrast
  • 2 tablespoons green onions or chives, sliced For garnish

Method
 

Preparation
  1. Peel and dice the Russet potatoes.
  2. In a large pot, combine diced potatoes and broth. Bring to a simmer.
Cooking
  1. Cook potatoes until they are soft, about 20 minutes.
  2. Scoop out about a cup of cooked potatoes, mash them, and stir back into the pot.
  3. Add heavy cream and cream cheese, mixing until well incorporated.
  4. Season with black pepper and adjust broth for thickness if necessary.
Serving
  1. Ladle soup into bowls and top with crispy bacon, sharp cheddar, sour cream, and green onions.

Notes

This soup can be made ahead and frozen. Allow to cool before freezing and add dairy after reheating to maintain texture.