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Loaded Potato Soup

Prep Time:

5 mins

Cook Time:

30 mins

Servings:

4-6

Flavors Used:

This Loaded Potato Soup is rich, creamy, and packed with classic comfort-food flavors. Made with tender potatoes, crispy bacon, melted cheddar cheese, and a creamy broth, this soup delivers everything you love about a loaded baked potato in warm, cozy bowl form. It’s easy to make on the stovetop, perfect for cold nights, and great for meal prep or feeding a crowd. If you’re looking for a homemade loaded potato soup recipe that’s hearty, flavorful, and family-friendly, this one checks all the boxes.

Ingredients

1 packet Dan-O’s Dips French Onion
8 pieces of bacon (turkey bacon used here)
3 tbsp butter
1 medium yellow onion chopped (about 2 cups)
1.5 tbsp minced garlic
⅓ cup all-purpose flour
2 ½ lbs potatoes, peeled and cut into 1-inch pieces
5 cups chicken broth
1.5 cups milk
⅔ cup heavy cream
⅔ cup sour cream
2 cups shredded cheddar cheese
1 cup shredded carrot
1 cup of chopped celery
1/3 cup green onions, sliced
½ cup chopped parsley
Additional sour cream, cheese, gren onion, and bacon for topping (optional)

Preparation Instructions

Start with the bacon: Drop a little butter into a pot over medium heat. Once melted, add the bacon and cook until crispy. Remove the bacon and set it aside — do not toss that fat. That’s flavor gold.
Add a bit more butter to the pot along with the chopped onion. Cook over medium heat until the onions are soft and translucent, about 3–5 minutes.
Toss in the garlic and cook just until fragrant — about 30 seconds. Don’t burn it.
Sprinkle the flour over everything and stir until smooth. Use a whisk if needed — no lumps allowed.
Add the diced potatoes, chicken broth, Dan-O’s Dips French Onion packet, and celery. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Add the shredded carrots during the last 5 minutes of cooking.
Use an immersion blender to blend the soup until creamy but not completely smooth — texture is your friend. No immersion blender? Let it cool slightly, transfer to a blender in batches, then return it to the pot.
While the soup is still warm, stir in the shredded cheese and most of the reserved bacon (save some for topping). Once cheese melts in there, stir in the sour cream, milk and heavy cream and stir until smooth.
Stir in chives and parsley, then let it simmer for another 5 minutes so everything comes together.
Serve hot and load it up with extra sour cream, crispy bacon, shredded cheddar, and chives. Yum Yum Get Ya Sum!®