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There’s nothing quite like a steaming bowl of loaded potato soup on a chilly day. This hearty, creamy classic is packed with smoky bacon, tender potatoes, melty cheese, and just the right amount of onion and ham for extra flavor. Think of it as comfort food in a bowl—the kind that makes you feel instantly cozy and satisfied.
Why You’ll Love This Recipe
- Comforting & hearty – A full meal in one bowl.
- Perfect for leftovers – Great for reheating and enjoying the next day.
- Family favorite – Kids love the cheesy, creamy base, while adults enjoy the savory depth from bacon and ham.
- Customizable – Easy to add veggies like broccoli or carrots, or swap proteins.
Ingredients
- 1 package (12 oz) bacon
- 1 ½ cups chopped onion
- 6 cups chicken broth (two 32-oz cartons)
- 2 lb baking potatoes, peeled and cubed
- ⅔ cup butter
- ¾ cup all-purpose flour
- 4 cups milk
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup diced cooked ham
- 1 container (8 oz) sour cream
- 2 ½ Cups; Shredded Sharp Cheddar Cheese (10 OZ)
- ¾ cup sliced green onions
Instructions
- Cook the bacon: In a 12-inch skillet; cook bacon over medium heat for 6–7 minutes, until crisp. Drain on paper towels and crumble. Set aside. Keep 2 tablespoons of the drippings in the skillet.
- Sauté the onion: Cook the onion in reserved bacon drippings over medium-high heat until tender, about 6 minutes.
- Simmer the potatoes: In a 6-quart Dutch oven, combine onion, broth, and potatoes. Bring to a boil, then reduce the heat and cook for 10 minutes or until potatoes are very tender.
- Make the roux: In the skillet, melt butter over low heat. Whisk in flour until smooth. Cook for 1 minute; then slowly whisk in 2 cups of milk. Stir until thickened.
- Combine: Pour the milk mixture into the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook over medium heat, whisking until bubbly and thickened.
- Finish: Stir in ham, half the bacon, sour cream, 2 cups of cheese, and ½ cup green onions. Heat until the cheese is melted and the soup is smooth.
- Serve & top: Ladle into bowls and garnish with remaining bacon, cheese, and green onions.
Tips & Tricks
- For thicker soup: Mash some of the potatoes directly in the pot before adding the cheese.
- Lighter version: Swap whole milk for 2% or use Greek yogurt instead of sour cream.
- Add veggies: Stir in cooked broccoli florets, corn, or carrots for extra color and nutrition.
- Make ahead: Prepare up to 2 days in advance—just reheat slowly, adding a splash of broth or milk if too thick.
FAQ
Can I freeze loaded potato soup?
Yes, but keep in mind that soups with dairy can sometimes separate when reheated. For best results, freeze before adding sour cream and cheese, then stir them in fresh after reheating.
What potatoes work best?
Starchy potatoes like Russets give the creamiest texture, but Yukon Golds hold shape better if you like chunkier soup.
Can I make it vegetarian?
Absolutely! Skip the bacon and ham, use veggie broth, and add extra veggies like mushrooms or roasted cauliflower.
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