The Creamiest Loaded Potato Soup is just that, loaded with creamy ingredients and classic baked potato toppings. This soup is perfect for all your cozy fall and winter days to come.
This recipe takes less than an hour from start to finish and does not need to simmer for long for the flavor to soak in like other soups and chilis.
The Cooking Process
After chopping your potatoes and green onions, it’s time to start cooking! You will melt the butter in the soup pot over medium heat and stir in the flour to cook. Then stir in your milk and heavy cream until it thickens just slightly. Don’t worry if it doesn’t thicken within a few minutes.
Once the milk and butter mixture is underway, add the peeled potatoes, onions, and seasoning. Bring the soup to a boil, reduce the heat and cook covered on low until the potatoes are tender, usually about 25 minutes.
Mash the potatoes with a potato masher, add shredded cheese, sour cream and bacon bits. Serve immediately.
Serving Size, Storage & Reheating
As a household of two, this allowed us to eat a bowl for dinner (or two in my husband’s case), and leftovers for each of us for lunch the next two days.
After you’ve filled yourself to the brim on The Creamiest Loaded Potato Soup, store in an airtight container for up to 3 days.
When reheating, if the soup has thickened slightly, consider adding a tablespoon (or two depending on your portion size) of milk.
Ingredients
- 8 strips of bacon
- 4 ounces or ½ stick of butter
- ¼ c flour
- 2 c of milk
- 1 c of heavy cream
- 6 medium-sized Idaho potatoes, chopped and peeled
- ¼ c green onion, chopped
- 1 c shredded cheddar cheese
- ½ c sour cream
- Salt and pepper to taste
- Shredded cheddar cheese, green onions, and bacon for topping as well
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Lay bacon on a greased cooling rack on top of a baking sheet. Bake until crispy or about 25 minutes.
- In a soup pot over medium heat, melt butter.
- Whisk in flour until well combined.
- Stir in milk and heavy cream and continue whisking until it starts to slightly thicken.
- Add chopped potatoes, green onions, and salt and pepper. Helpful tip – the smaller you cut your potatoes, the faster the soup will cook! I cut them around ½ inch cubes.
- Bring soup to a boil. Reduce heat to low, cover, and stir every 5 or so minutes until potatoes are tender.
- Once potatoes are tender, mash them to the desired texture using a potato masher or large fork.
- Stir in sour cream, cheddar cheese, and 4 of the 8 bacon strips after crumbling.
- Serve with your favorite toppings like freshly shredded cheddar cheese, green onions, and the rest of the bacon crumbles!
