This Loaded Potato Soup is creamy, thick, and packed with flavor—just like your favorite loaded baked potato in a bowl! With crispy bacon, savory ham, sharp Cheddar cheese, and fresh green onions, every spoonful is hearty, comforting, and perfect for a chilly day.
🛒 Ingredients
- 1 package (12 oz) bacon
- 1 ½ cups chopped onion
- 6 cups chicken broth
- 2 lb baking potatoes, peeled and cubed
- ⅔ cup butter
- ¾ cup all-purpose flour
- 4 cups milk (divided)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup diced cooked ham
- 1 container (8 oz) sour cream
- 2 ½ cups (10 oz) shredded sharp Cheddar cheese, divided
- ¾ cup sliced green onions, divided
👩🍳 Instructions
1. Cook the Bacon & Onion
- In a large skillet, cook bacon over medium heat for 6–7 minutes or until crisp.
- Drain on paper towels, crumble, and set aside.
- Reserve 2 tablespoons drippings in the skillet.
- Add the chopped onion and cook for 6 minutes, until almost tender.
2. Cook the Potatoes
- In a 6-quart Dutch oven or large pot, combine the cooked onion, chicken broth, and potatoes.
- Bring to a boil, then reduce heat and simmer for 10 minutes, or until potatoes are very tender.
3. Make the Roux
- In the same skillet used for the bacon, melt the butter over low heat.
- Whisk in the flour until smooth. Cook for 1 minute.
- Gradually whisk in 2 cups of milk until smooth and slightly thickened.
4. Finish the Soup Base
- Pour the roux mixture into the potato mixture.
- Add the remaining 2 cups milk, along with the salt and pepper.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
5. Add Fillings & Serve
- Stir in the ham, half of the bacon, sour cream, 2 cups Cheddar cheese, and ½ cup green onions.
- Cook until the cheese is melted and the soup is hot.
- Ladle into bowls and top with the remaining bacon, cheese, and green onions.