The Best Loaded Potato Soup (One Pot)
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!
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
You may also like this Creamy Sausage + Potato Soup
- Store in an airtight container in your fridge up to 3-4 days.
- I used 4 medium size Yukon Gold potatoes.
Calories: 511kcal, Carbohydrates: 39g, Protein: 16g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 96mg, Sodium: 312mg, Potassium: 1051mg, Fiber: 5g, Sugar: 8g, Vitamin A: 7366IU, Vitamin C: 33mg, Calcium: 304mg, Iron: 2mg
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