This creamy potato soup recipe is quick and easy to make in one pot. It’s got all the comforting flavors of a loaded baked potato.
It’s September first. And, even though it’s going to be in the 90’s this week here in Indiana, today officially kicks off the Fall cooking and baking season in my house. I’m starting off this soup season strong with creamy comforting potato soup.
How To Make Creamy Potato Soup
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add bacon to a large soup pot.
- Cook until crispy.
- Let the bacon grease cool for 5 minutes.
- Add butter to the bacon grease and turn the heat back on.
- Add garlic and flour.
- Stir constantly for one minute.
- Add 1 cup of chicken broth. Stir until smooth.
- Add another cup of broth. Stir until smooth.
- Add more broth and milk. Stir to combine.
- Add chopped potatoes, salt, and pepper.
- Simmer the potatoes for 15 minutes.
- Add shredded cheddar cheese.
- Stir to combine.
- Simmer another 5 minutes.
- As the soup cooks, finely chop the cooked bacon.
- Serve the soup topped with sliced green onions, chopped bacon, sour cream, and shredded cheddar cheese.
How To Store
Store in a sealed container in the refrigerator for up to five days. Or, in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.
More Comforting Soups
Find more of my recipes on TikTok
Loaded Baked Potato Soup Recipe
Video
Ingredients
- 6 slices bacon
- 2 Tbsp unsalted butter
- 3 garlic cloves minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 4 large russet potatoes (about 2 lbs.) peeled and cut into large bite-size chunks
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup sliced green onions
- Optional for serving: sour cream, shredded cheddar, etc.
Instructions
- Add the bacon in an even layer in a large soup pot. Cook until crispy.
- Turn off the heat. Transfer the cooked bacon to a paper towel lined plate. Let the bacon grease cool for 5 minutes.
- Add the butter to the bacon grease. Turn the heat back on about medium-high. When the butter is melted, add the garlic and flour. Stir constantly for one minute.
- Add 1 cup of chicken broth. Stir until smooth. Add another cup of broth. Stir until smooth. Add the remaining 2 cups of broth and milk. Stir to combine.
- Add the chopped potatoes, salt, and pepper. Bring the liquid to a boil. Reduce the heat so the liquid is simmering. Simmer the potatoes for 15 minutes.
- Add the cheese. Stir to combine. Simmer 5 minutes.
- As the soup cooks, finely chop the cooked bacon.
- Serve the soup topped with sliced green onions, chopped bacon, sour cream, and shredded cheddar cheese.
Nutrition
Check out all my great soup recipes.
So good!! Made it the first time and it was gone so fast, the next time I doubled the recipe!
Ive made this a couple times both gluten and dairy free and it’s turned out amazing every time. My partner who doesn’t need to eat GF/DF also really loves it! Super easy and quick too
I have never seen potato soup topped with sour cream. When I ate potato soup made by others it was an ingredient like bacon and cheese
I made this for dinner tonight and it was absolutely delicious!!! So flavourful and filling. My husband said he really liked it aswell! Thank you for sharing!
Ahhh found this on tiktok and is SO good and easy!
Amazing soup and super easy! I will definitely be adding this to my rotation!
My family absolutely loves this! The only thing I change is putting more bacon in it and have cornbread on the side! My 3 year old even loves this soup!