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a serving of creamy potato soup in a white bowl with a spoon in it.
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4.61 from 53 votes

Creamy Loaded Potato Soup

This Creamy Potato Soup is smooth, creamy, and delicious. It can only be described as serious comfort food in a bowl that's quick and easy to make. A simple recipe perfect for a cold day.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: creamy loaded potato soup, creamy potato soup, potato soup
Servings: 8
Calories: 325kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 6 medium potatoes cut into cubes and cooked
  • 8 slices bacon thick cut
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ½ cup all-purpose flour
  • 4 cups chicken broth low sodium or no sodium added
  • 2 cups half and half

Toppings

  • cheddar cheese
  • green onions
US Customary - Metric

Instructions

  • Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425°F for about 45 minutes until fork tender.
  • Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
  • 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 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
  • Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the half and half. Bring to a boil.
  • Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
  • Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.

Video

Notes

  1. Use the right potatoes. You want to use a low starch or waxy potato like the Yukon golds because they will give you a creamier soup versus a starchier potato like the russets.
  2. If you've got the time, the best way to get a really delicious soup is to use homemade chicken broth.
  3. Store leftover soup in airtight containers and refrigerate within two hours of cooking. It will last 3 to 4 days in the fridge or 4 to 6 months in the freezer.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 35g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 372mg | Potassium: 801mg | Fiber: 3g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 27mg | Calcium: 98mg | Iron: 2mg