Creamy Loaded Potato Soup

Creamy loaded potato soup is everything you love in a loaded potato into soup form. This recipe features a creamy broth filled with tender potatoes, crispy bacon, sour cream, and green onions.

Info and tips

Creamy loaded potato soup is one of my favourite soups not only for the flavour, but also how easy it is. You only need to prep a few things, and then just let the soup do its thing.

I recommend using russet potatoes for this recipe, they are perfect for thick, creamy soups. Make sure you cut the potato into even cubes so that they all cook evenly. I also used dill in this recipe, which may seem strange but trust me on the flavour combos, the tangy dill pairs so well with the cheesy broth.

Shred your own cheese for the recipe, I promise it makes a difference. Add it bits at a time while stirring completely off the heat. This will ensure your soup doesn’t split.

I used regular bacon for this recipe, a whole package may seem like a lot but it will cook down quite a bit. Make sure you remove about 3/4 of the grease when its done cooking. You want to leave just enough that it covers the bottom of the pot. I like to use a paper towel to soak up the grease, but you can also carefully pour it into a mug and let it cool/harden before discarding. Never pour the grease down the sink, this could clog it.

Ingredients

• 1 500g package of bacon
• 1 medium onion
• 6 garlic cloves
• 2 tbsp butter
• 1/4 cup flour
• 2 cups chicken broth
• 3 cups milk
• 1 cup heavy cream
• 4 cups chopped potatoes (or roughly 4 medium potatoes)
• 1/3 cup sour cream
• 1 cup cheddar
• 1 cup Havarti
• 1/4 cup green onion
• 11/4 cup dill
• tsp salt
• tsp pepper
• tsp garlic powder
• tsp onion powder
• tsp paprika

Instructions

1. Get your prep out of the way by dicing the onion, mincing the garlic, cubing the potatoes, grating the cheese, and mincing the herbs.
2. Slice the bacon into thin pieces and add to a Dutch oven on medium heat. Cook until bacon reaches your preferred level of crispiness, remove and set aside.
3. Drain about 3/4 of the bacon grease, only leaving enough to cover the bottom of the pot. Add the diced onion in. Cook for a few minutes until it starts becoming soft and fragrant. And in the garlic and cook for another minute.
4. Add the butter and let it melt. Next add the flour and mix well. Cook the roux for another minute.
5. Add in the chicken broth bits at a time, stirring constantly. It will thicken almost immediately.
6. Add in the milk and heavy cream. Stir well before adding the cubes potatoes.
7. Bring to a gentle simmer and cover for 10 minutes. After ten minutes remove the lid and stir. Simmer uncovered for another 10 minutes or until fork tender.
8. Once the potatoes are cooked add the listed seasonings, sour cream, shredded cheese, fresh herbs, and bacon back in. Make sure you do this *off heat* so the soup doesn’t split.
9. Stir well and taste test. Add more of anything needed.
10. Serve with more sour cream, shredded cheese, bacon bits, and fresh herbs on top and enjoy!

See below for a video tutorial!

Try my Leek and Potato Soup or Creamy Dill Pickle Soup for other delicious potato soups.

Print Recipe

Creamy Loaded Potato Soup

(3 votes, average: 4.33 out of 5)

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Creamy loaded potato soup features a creamy broth filled with tender potatoes, crispy bacon, sour cream, and green onions.

Ingredients

• 1 500g package of bacon
• 1 medium onion
• 6 garlic cloves
• 2 tbsp butter
• 1/4 cup flour
• 2 cups chicken broth
• 3 cups milk
• 1 cup heavy cream
• 4 cups chopped potatoes (or roughly 4 medium potatoes)
• 1/3 cup sour cream
• 1 cup cheddar
• 1 cup havarti
• 1/4 cup green onion
• 11/4 cup dill
• tsp salt
• tsp pepper
• tsp garlic powder
• tsp onion powder
• tsp paprika

Instructions

1

Get your prep out of the way by dicing the onion, mincing the garlic, cubing the potatoes, grating the cheese, and mincing the herbs.

2

Slice the bacon into thin pieces and add to a Dutch oven on medium heat. Cook until bacon reaches your preferred level of crispiness, remove and set aside.

3

Drain about 3/4 of the bacon grease, only leaving enough to cover the bottom of the pot. Add the diced onion in. Cook for a few minutes until it starts becoming soft and fragrant. And in the garlic and cook for another minute.

4

Add the butter and let it melt. Next add the flour and mix well. Cook the roux for another minute.

5

Add in the chicken broth bits at a time, stirring constantly. It will thicken almost immediately.

6

Add in the milk and heavy cream. Stir well before adding the cubes potatoes.

7

Bring to a gentle simmer and cover for 10 minutes. After ten minutes remove the lid and stir. Simmer uncovered for another 10 minutes or until fork tender.

8

Once the potatoes are cooked add the listed seasonings, sour cream, shredded cheese, fresh herbs, and bacon back in. Make sure you do this *off heat* so the soup doesn't split.

9

Stir well and taste test. Add more of anything needed.

10

Serve with more sour cream, shredded cheese, bacon bits, and fresh herbs on top and enjoy!