Loaded Potato Soup

 This is the potato soup of your dreams—incredibly rich, creamy, and loaded with all the classic baked potato toppings. Imagine tender potatoes in a velvety cheese and bacon-infused broth, finished with a cool dollop of sour cream and a sprinkle of green onions. It’s the ultimate comfort in a bowl, perfect for chasing away any chill.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6-8

Ingredients

For the Soup Base:

• 1 package (12 oz) bacon

• 1 ½ cups chopped yellow onion

• 6 cups chicken broth

• 2 lbs baking potatoes (like Russet), peeled and cubed

• ⅔ cup unsalted butter

• ¾ cup all-purpose flour

• 4 cups milk (whole milk recommended for creaminess)

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

For the Finish & Garnish:

• 1 cup diced cooked ham

• 1 container (8 oz) sour cream

• 2 ½ cups shredded sharp Cheddar cheese, divided

• ¾ cup sliced green onions, divided

Instructions

Step 1: Cook the Bacon and Onion
In a large skillet, cook the bacon over medium heat until crisp, about 6-7 minutes. Transfer the bacon to a plate lined with paper towels to drain. Once cool, crumble it and set aside.
Pour off all but 2 tablespoons of the bacon drippings from the skillet. Add the chopped onion to the skillet and cook over medium-high heat for about 6 minutes, until softened and fragrant.

Step 2: Simmer the Potatoes
In a large Dutch oven or heavy-bottomed pot, combine the sautéed onions, chicken broth, and cubed potatoes. Bring to a boil, then reduce the heat to a simmer. Cook for about 10-12 minutes, or until the potatoes are fork-tender.

Step 3: Create the Roux
While the potatoes are cooking, melt the butter in the same skillet you used for the bacon (over low heat). Whisk in the flour until a smooth paste forms. Cook for one minute to remove the raw flour taste, stirring constantly.
Gradually whisk in 2 cups of the milk, a little at a time, until the mixture is smooth and thick.

Step 4: Combine and Thicken the Soup
Pour the milk and roux mixture into the pot with the potatoes. Add the remaining 2 cups of milk, salt, and pepper. Increase the heat to medium and cook, stirring constantly, until the soup thickens and begins to bubble gently.

Step 5: Add the Final Ingredients
Reduce the heat to low. Stir in the diced ham, half of the crumbled bacon, the sour cream, 2 cups of the shredded Cheddar cheese, and ½ cup of the green onions. Stir gently until the cheese is fully melted and the soup is heated through. Avoid boiling after adding the sour cream.

Step 6: Serve and Garnish
Ladle the hot soup into bowls. Top each serving generously with the remaining bacon, cheese, and green onions.

Chef's Notes & Tips

• For a Smokier Flavor: Use a thick-cut, applewood-smoked bacon.

• Texture Choice: For a creamier, less chunky soup, use a potato masher to lightly break up some of the potatoes before adding the roux.

• Make it Ahead: This soup reheats well. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, as the dairy can separate if boiled.

• Too Thick? If the soup becomes too thick upon standing, thin it out with a little extra milk or chicken broth when reheating.

Serving Suggestions

Serve this hearty soup with a side of crusty bread for dipping or a simple, crisp green salad to balance the richness. Enjoy!