Potato Soup Recipe


Indulge in the warmth and comfort of this Ultimate Loaded Baked Potato Soup, where tender chunks of russet potatoes mingle with fresh sharp cheddar cheese, crispy bacon, and the delightful garnish of green onions.

Ingredients Needed:


Veggies: Onion and garlic


Chicken stock and milk



Greek yogurt or sour cream

Salt and pepper

Making the Perfect Potato Soup:

Crisping the Bacon: Start by dicing the bacon and sautéing it in a large stockpot until it reaches a delightful crispiness. Transfer the bacon to a plate lined with paper towels, preserving a few tablespoons of the leftover grease in the pot (discarding the excess).

Sautéing the Veggies: Utilize the bacon grease to sauté the onion and garlic until they soften and become aromatic. Stir in the flour to create the base of your soup, the roux.

Adding Broth and Potatoes: Introduce the chicken stock, milk, and potatoes into the pot. Allow the potatoes to soften while stirring the soup regularly to prevent burning.

Incorporating Remaining Ingredients: Stir in the cheese, Greek yogurt (or sour cream), and crispy bacon bits, infusing the soup with layers of flavor. Adjust the seasoning with salt and pepper according to taste.

Serving Warm: Ladle the soup into bowls, ready to be adorned with your favorite toppings.

Possible Variations:

Embrace a vegetarian twist.

Opt for a gluten-free version by modifying the thickening agent.

Lighten up the soup by adjusting the dairy and fat content.

Enhance the flavor profile with a variety of seasonings.

Experiment with different potato varieties and additional vegetables.

Storing Leftovers:

Store any remaining soup in an airtight container in the refrigerator for up to three days. To freeze, cool the soup before transferring it to a freezer-safe container, ensuring space for expansion. Thaw before reheating and enjoy the comforting flavors once again.

Potato Soup Recipe

Recipe by admin
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Course: Soups


Prep time


Cooking time




Total time



Creamy Loaded Potato Soup.


  • 5 slices bacon, diced

  • 3 tablespoons (reserved) bacon grease or butter

  • 1 cup diced white or yellow onion

  • 4 cloves garlic, peeled and minced

  • 1/4 cup all-purpose flour

  • 2 cups chicken stock or vegetable stock

  • 2 cups milk, warmed

  • 1.5 pounds potatoes, diced

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup plain Greek yogurt or sour cream

  • 1 teaspoon sea salt, or more to taste

  • 1/2 teaspoon freshly-cracked black pepper

  • Optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream


  • In a large stockpot, cook diced bacon until crispy. Transfer bacon to a separate plate, reserving about 3 tablespoons of bacon grease in the pot.
  • Add onion to the pot and sauté until soft. Stir in garlic and sauté until fragrant. Add flour and cook for an additional minute.
  • Stir in stock, milk, and potatoes. Simmer for 10-15 minutes until potatoes are soft.
  • Once potatoes are tender, add cheddar cheese, Greek yogurt (or sour cream), salt, pepper, and cooked bacon bits. Adjust seasoning to taste.
  • Serve warm, garnished with desired toppings. Refrigerate any leftovers for up to 3 days.

Nutrition Facts

  • Calories: 521kcal
  • Carbohydrates: 47g
  • Protein: 12g
  • Fat: 32g
  • Cholesterol: 87mg
  • Sodium: 1326mg
  • Potassium: 1176mg
  • Fiber: 5g
  • Sugar: 7g
  • Calcium: 182mg
  • Iron: 2mg


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