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Loaded Potato Soup

This creamy loaded potato soup is perfect for those cold days or whenever you just want a nice warm bowl of soup! This soup recipe is easy and combines delicious potatoes, cheese and bacon into a bowl of goodness!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 34 minutes
Course Main Course
Cuisine American
Servings 12 servings

Ingredients
  

  • 8 large potatoes cubed and sliced
  • 1 tsp sea salt
  • 16 oz bacon cooked and broken into bite size pieces
  • 6 tbsp butter unsalted
  • 1 medium onion finely chopped
  • 3 garlic cloves
  • 1/2 cup flour all-purpose
  • 2 1/2 cups milk
  • 2 1/2 cups broth beef, vegetable or chicken
  • 1 cup water
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups sour cream
  • 2 tsp sea salt to taste
  • 1/2 tsp pepper to taste

Instructions
 

  • Cube the potatoes to about a 1/2" in size. Place in a large stock pot. Cover with water (about 1" over the top of the potatoes). Add 1 tsp salt. Cook until potatoes can be pierced with a fork (about 8 minutes). Drain and set aside.
  • While the potatoes are cooking, cook the bacon. Cook either in the oven or in the stock pot you will be using. Once done leave (or add) about 2 tbsp of bcaon grease to the dutch oven.
  • Add 6 tbsp of butter and finely chopped onions to the dutch oven and saute until translucent. Add the minced garlic until fragrant (about a minute).
  • Add in flour. Then, slowly pour in milk, broth and water, stirring constantly. Bring to a boil.
  • Add potatoes, salt and pepper.
  • Add in sour cream, shredded cheese and bacon. Feel free to save back some of the bacon to add when serving. Bring to a boil and remove from heat.
  • Serve with the bacon you set aside and sour cream.

Notes

*You don't need to slice the potatoes if using Yukon Gold