Description
A comforting and creamy homemade loaded potato soup recipe, packed with flavor from sautéed vegetables, tender potatoes, and topped with crispy bacon and cheese. This is the recipe you’ll return to again and again.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion (about 1 medium onion)
- 1 cup diced celery (about 2 stalks)
- 1 cup diced carrots (about 2 medium carrots)
- 2 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 cup milk (whole or 2% for best results)
- ½ cup heavy cream
- 6–8 slices bacon, cooked until crisp and crumbled
- 1 cup shredded cheddar cheese (sharp cheddar is recommended)
- ½ cup shredded Monterey Jack cheese (optional, for added meltiness)
- 2–3 green onions, thinly sliced (for garnish)
- Sour cream, for serving (optional)
Instructions
- 1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- 2. Add the minced garlic to the pot and cook for another minute until fragrant.
- 3. Pour in the chicken broth. Add the cubed potatoes, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- 4. Use an immersion blender to blend the soup until desired consistency (smooth or with chunks remaining).
- 5. Stir in the milk and heavy cream. Heat gently over low heat until warmed through. Do not boil. Taste and adjust seasoning.
- 6. Stir in about half of the shredded cheddar cheese and any Monterey Jack cheese until melted.
- 7. Ladle into bowls and garnish with crumbled bacon, remaining cheddar cheese, and green onions. Add sour cream if desired.
Notes
Allow soup to cool completely before storing in an airtight container in the refrigerator for 3-4 days. For freezing, consider omitting dairy and adding it upon reheating. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g