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Loaded Potato Soup

Loaded potato soup with tender mashed russets and a thick, cheesy finish. Simmered until very tender, then blended smooth with cream cheese, cheddar, and sour cream for a spoon-coating 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 8 strips bacon diced
Russet potatoes
  • 3 lb russet potatoes peeled and cubed
Onion and garlic
  • 1 onion diced
  • 4 cloves garlic minced
Broth and dairy base
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 8 oz cream cheese softened
Cheese and sour cream
  • 2 cup shredded cheddar
  • 1 cup sour cream
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Toppings
  • 1 all the toppings: sour cream, cheddar, bacon, green onions, chives

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside while leaving the drippings in the pot.
  2. Sauté the diced onion in the bacon drippings for 4 minutes until softened, then add the minced garlic and cook for 1 minute while fragrant.
Simmer and thicken
  1. Add the chicken broth and cubed russet potatoes, then simmer for 20 minutes until very tender (a fork should slide in easily).
  2. Mash about 2/3 of the potatoes in the pot, then stir in the softened cream cheese and heavy cream until smooth and creamy.
  3. Stir in the shredded cheddar and sour cream until melted and silky, then season generously with garlic powder, onion powder, salt, and black pepper.
Finish and serve
  1. Fold in most of the cooked bacon, reserving a little for topping so every bowl stays loaded.
  2. Serve the soup hot with all toppings—sour cream, extra cheddar, bacon, sliced green onions, and chives—so they mound on top.

Notes

Pro tip: For the smoothest texture, mash the potatoes right before adding the cream cheese, then stir until fully melted before adding cheddar. Store leftovers in the fridge up to 4 days in an airtight container; reheat gently on the stove to avoid breaking the dairy. Freezing isn’t recommended because the cream and sour cream can separate when thawed. For a lighter option, use half-and-half plus reduced-fat cream cheese and cheddar (texture will be slightly less rich).