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Loaded Potato Soup Recipe

Servings 5 people


  • 4 large russet potatoes diced in 1/2 inch chunks
  • 6-8 slices of bacon chopped
  • 1/2 cup diced onions
  • 1 TBS minced garlic
  • 4 T butter
  • 1/2 cup all purpose flour
  • 4 cups chicken broth
  • 1 cup half and half
  • 1 cup whole milk
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning or Herbes de Provence
  • 1-2 cups shredded cheddar cheese
  • 1/3 cup sour cream
  • Salt and pepper to taste
  • Chives or green onions to garnish


  1. In a stockpot, add in the bacon pieces and fry
  2. Once the bacon is crisp, remove and drain it on paper towels; set aside
  3. Add the onions and sauté them in the bacon grease until translucent
  4. Add in garlic; sauté for 30 secs
  5. Toss in the butter and allow it to melt
  6. Whisk in the flour until it’s no longer visible; about 1 min
  7. Pour in the chicken broth, half & half, and milk
  8. Bring to a simmer
  9. Stir in the onion and garlic powders and Italian seasoning
  10. Carefully add in the diced potatoes
  11. Lower the heat to a simmer, cover, and cook for 10-15 mins or until the potatoes are fork tender. Stir often.
  12. Taste and add salt and pepper to as needed
  13. Stir in the cheese, sour cream, and 3/4 of the bacon
  14. When the cheese melts, turn off the heat.
  15. Enjoy!

Recipe Notes

Top each serving with the remaining bacon, sour cream, cheese, and chives