A warm bowl of soup is the most comforting meal you can treat yourself to, and our loaded potato soup is like a big cozy, delicious hug. From the veggies cooked in bacon drippings to the heavy cream, this soup is thick, creamy, and packed with flavor.

If you were raised in the south like I was, you know that bacon drippings can be as essential to a meal as salt or pepper. If you weren’t raised in the south, you might think the fact that my grandmother kept a special jar for bacon drippings in her pantry a little bit wild. But trust me, those bacon drippings can make all the difference, and this recipe is a shining example of that.

You’ll cook onions, carrots, and celery in that bacon fat until they’re translucent and ready to bring the flavor to the dish.

Next, you’ll add the diced potatoes and flour, stirring constantly until the mixture has thickened. We like thick soup around here!

Add the chicken broth and simmer for 25 minutes. Using an immersion blender or potato masher, crush up some of those potatoes to add some more thick creaminess to the soup. See the “thick” theme here?

Add the heavy cream and simmer for another five minutes. You can adjust the consistency of the soup by adding a little water or broth.

The most important part of a good potato soup is the toppings! We love shredded cheese (shred it yourself from the block– it’s worth the extra effort), green onion, and bacon.

We are confident you will love this loaded potato soup and it will continue to be a repeat dinner in your home!


Loaded Potato Soup
Equipment
Ingredients
- 1 pound bacon save the bacon drippings
- 2-3 Tbsp bacon drippings
- 1 onion medium, diced
- 1 carrot finely diced
- 3/4 cup celery finely diced
- 4 russet potatoes peeled and diced
- 4 red potatoes peeled and diced
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups heavy cream *can substitute with half and half
- salt to taste
Toppings
- green onion
- cheddar cheese shredded
- sour cream
Instructions
- Cook bacon. Crumble bacon into small pieces and set aside to use as topping. Save the bacon drippings1 pound bacon
- Cook onions, carrots, and celery in the bacon fat on medium to medium high until translucent.2-3 Tbsp bacon drippings, 1 onion, 1 carrot, 3/4 cup celery
- Add potatoes and cook for a few minutes, stirring occasionally.4 russet potatoes, 4 red potatoes
- Reduce heat to low and add the flour.1/4 cup flour
- Stir constantly until the mixture has thickened slightly and the vegetables are covered in the flour.
- Add the chicken broth and season with salt and pepper.4 cups chicken broth
- Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft.
- Use an immersion blender to mash some of the potatoes to thicken the soup and give it a creamier consistency. If you don’t have an immersion blender, a potato masher or large serving spoon against the side of the pot will work fine.
- Add the heavy cream2 cups heavy cream
- Let the soup simmer for another 5 minutes.
- Adjust thickness by adding water or broth.salt
- Serve with desired toppings.green onion, cheddar cheese, sour cream
I love a great loaded soup! I have one i love but I’m always here to try something new
Glad we could help show you something new!