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Loaded Potato Soup

Loaded potato soup made with bacon drippings, tender mashed russet potatoes, and a creamy cheddar sour cream base. Simmered until very tender, then finished with melted cheese for a thick, spoonable texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 8 strips bacon diced
Potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 cloves garlic minced
Soup Base
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 8 oz cream cheese softened
Cheese
  • 2 cup shredded cheddar
  • 1 cup sour cream
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt and pepper to taste
All the toppings
  • 1 cup sour cream for serving
  • 1 cup shredded cheddar for serving
  • 8 strips bacon for serving
  • 0.25 cup green onions sliced; for serving
  • 2 tbsp chives for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced bacon in a large pot until crispy, then remove and set aside while leaving the drippings in the pot. Keep heat steady so the bacon browns and the fat renders.
  2. Sauté the diced onion in the reserved bacon drippings for 4 minutes. Stir until softened and lightly translucent.
  3. Add the minced garlic and cook for 1 minute. Stir until fragrant but not browned.
Simmer and mash
  1. Add the chicken broth and the cubed russet potatoes to the pot, then bring to a simmer. Simmer for 20 minutes until the potatoes are very tender.
  2. Mash about 2/3 of the potatoes in the pot to thicken the soup. Leave some chunks for a loaded, hearty texture.
  3. Stir in the softened cream cheese and heavy cream until smooth. Mix until no cream cheese lumps remain.
Finish and serve
  1. Stir in the shredded cheddar and sour cream until melted. Season generously with garlic powder, onion powder, and salt and pepper to taste.
  2. Fold in most of the cooked bacon, then taste and adjust seasoning if needed. Serve absolutely loaded with the remaining bacon, extra sour cream, extra cheddar, sliced green onions, and chives.

Notes

For the smoothest texture, keep the soup at a gentle simmer after adding dairy so the cream cheese melts evenly. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop with a splash of broth if it thickens. Freezing is not recommended because the dairy can separate after thawing. For a dietary swap, use turkey bacon and replace heavy cream/cream cheese with a lower-fat cream cheese alternative (texture remains creamy).