Creamy Loaded Potato Soup
Creamy loaded potato soup with bacon, cheddar, and green onions—the classic USA diner bowl for cold nights. Soft potatoes simmered in broth and milk, mashed for body, then topped like a baked potato. Food-safe dairy finish and proper cooling notes included.
🛒Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups whole milk
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar, divided
- 3 green onions, sliced
- Optional: extra bacon, chives, hot sauce
🔧Kitchen Tools Needed
- Large pot
- Potato masher or immersion blender
- Ladle
- Instant-read thermometer
📝Instructions
- 1
In a large pot over medium heat, cook bacon until crisp. Transfer to a paper towel; leave about 2 tablespoons fat in the pot.
- 2
Sauté onion in bacon fat 4–5 minutes. Add garlic 30 seconds. Add potatoes, broth, salt, pepper, and paprika. Bring to a boil, then simmer uncovered 12–15 minutes until potatoes are very tender when pierced.
- 3
Mash about half the potatoes in the pot with a potato masher for a creamy-chunky texture (or blend partially with an immersion blender).
- 4
Reduce heat to low. Stir in milk and heat until steaming hot (do not hard-boil). Off heat, stir in sour cream and 1 1/2 cups cheddar until melted and smooth.
- 5
Ladle into bowls; top with remaining cheddar, bacon, and green onions. Refrigerate leftovers within 2 hours in shallow containers (up to 4 days). Reheat gently to 165°F—do not leave dairy soup at room temperature.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use Yukon golds?
Yes—they’re creamier and don’t need as much mashing.
Make it thicker?
Mash more potatoes or simmer uncovered a few more minutes before adding dairy.
Slow cooker?
Cook bacon separately. Combine onion, potatoes, broth, and seasonings on Low 6–7 hours; mash, then stir in warmed milk, sour cream, and cheese at the end.
Gluten-free?
This version is naturally GF if your broth is certified GF—no flour roux.
Why did it curdle?
Boiling after adding sour cream can split it. Keep heat low and stir off heat when finishing.
