4.5 from 8 votes
Creamy Loaded Potato Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This Creamy Loaded Potato Soup is smooth, creamy, and delicious. It can only be described as serious comfort food in a bowl. A simple recipe perfect for a cold day.

Course: Soup
Cuisine: American
Servings: 8
Calories: 474 kcal
Author: Joanna Cismaru
  • 6 medium potatoes cut into cubes and cooked
  • 8 slices bacon thick cut
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 2 cups heavy cream
  • 3 cups chicken broth low sodium
  • 1 tsp basil dried
  • 1 tsp oregano dried
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • cheddar cheese
  • green onions
  1. Start by baking or cooking the potatoes. I cut mine into small cubes and boiled them for about 15 minutes until they were fork tender.
  2. Next cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Reserve 2 tbsp of the rendered bacon fat.
  3. In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another minute.
  4. Stir in the flour, then start adding the liquid. I usually add it a cup at a time, whisking the flour to make sure there are no lumps, until you finish adding the heavy cream and chicken broth.
  5. Add the dry basil, dry oregano and season with salt and pepper. Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely.
  6. Top with cheddar cheese, bacon and green onions before serving.
Recipe Notes

Nutritional information does not include cheese. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


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