My cookbook is here! 
If you love loaded baked potatoes, then this loaded potato soup is for you. Its SO creamy and delicious and easily comes together in one pot!
My family and I recently tried a Creamy Potato Soup special out one of our favorite restaurants and we fell in love. My son asked me to remake it at home and of course I was up for the challenge! We absolutely voted our homemade version the winner and he wanted to know when we could make it again!
This soup’s base is incredible but we are also all about the toppings on this one! Do not skip them because they elevate this dish that much more! We used our favorite baked potato toppings of cheddar cheese, bacon, chives and of course sour cream.
This one-pot loaded potato soup is the ultimate shortcut to comfort, delivering all the flavors of a fully dressed baked potato. Every spoonful is incredibly creamy and indulgent.
By starting with crispy bacon right in the pot, you build a rich, smoky foundation that flavors the sautéed onions, carrots, celery, and garlic. Once the vegetables are tender, the diced potatoes simmer in a savory broth until they are perfectly soft, naturally thickening the soup as they release their starches.
This is the kind of meal that has everyone heading back to the stove for a second scoop straight from the pot. If you like this loaded potato soup, you may also like my Creamy Chicken Gnocchi Soup or my New England Clam Chowder!
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The Best Loaded Potato Soup (One Pot)
Equipment
Ingredients
- 8 strips bacon, chopped
- 1 small onion, fine dice
- 2 celery stalks, fine dice
- 3 medium carrots, fine dice
- 3 cloves garlic, minced
- 2 tbs butter
- 2 tbs flour
- 1 cup (240 ml) milk
- 4 cups (0.95 l) low sodium chicken broth
- 1½ lbs (0.70 kg) Yukon gold potatoes, peeled + diced
- 1 tsp each salt, garlic powder, onion powder + paprika
- pepper, to taste
- 1 cup (240 ml) heavy cream
- 4 oz (110 g) shredded sharp cheddar cheese
- 4 scallions, diced
Optional Toppings:
- chives, sour cream, shredded cheddar, bacon
Instructions
- In a large pot over medium heat, cook your bacon pieces until crispy. Transfer to a paper towel lined plate and set aside. Leave 1-2 tbs of bacon grease in the pot and discard the rest.
- Sauté the onions, celery and carrots for 4-5 minutes on medium heat. Stir in the garlic for 30 seconds. Stir in the butter until melted and then the flour. Next, whisk in the milk. Gradually add 1 cup of chicken broth at a time, while whisking constantly until incorporated. Then, add in the potatoes, salt, garlic powder, onion powder, paprika and black pepper. Bring to a boil, cover the pot and simmer on low heat for 20 minutes. Stir in the heavy cream, cheddar, scallions and HALF the bacon and cook for a few minutes to heat through.
- Serve each bowl with the remaining bacon as a topping, more shredded cheddar, fresh chives and a small scoop of sour cream!
Notes
- Store in an airtight container in your fridge up to 3-4 days.
- I used 4 medium size Yukon Gold potatoes.