Loaded Potato Soup
About this recipe
Loaded Potato Soup is a comforting dish that brings the flavors of a loaded baked potato into a warm, hearty bowl of soup. This version by Laura Vitale is not only rich and creamy but also incredibly easy to make, perfect for chilly days or any time you crave something cozy.
With simple ingredients like Yukon gold potatoes, crispy bacon, and sharp cheddar cheese, this soup is sure to please everyone at the table. It's a delightful way to enjoy the classic flavors of a loaded baked potato in a new form.
Ingredient notes
- Use Yukon gold potatoes diced into 1/2 inch pieces for the best texture.
- You can cook the bacon in the oven if preferred, but cooking it in the pot is easier and keeps it all in one place.
- Sour cream is optional; it can be added directly to the soup or served on top as a garnish.
Tips from Laura in the Kitchen’s video
- Make sure to sauté the onions until they are translucent before adding the flour to avoid a raw flour taste in the soup.
- Simmer the soup until the potatoes are tender but still hold their shape; this usually takes about 15 minutes.
- Stir in the cheese slowly and simmer gently to melt it without boiling, which helps achieve a creamy texture.
Good to know
- How many servings does this recipe make?
- This recipe serves 4-6 people.
- How long does it take to make this soup?
- The total time to make this soup is about 40 minutes.
- What type of potatoes should I use?
- Use Yukon gold potatoes diced into 1/2 inch pieces for the best results.
- Can I omit the sour cream?
- Yes, sour cream is optional and can be added on top instead.
No life story here — the video and the recipe are the whole point. All credit to Laura in the Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat a large soup pot over medium heat.
- 2
Cook the chopped bacon in the pot until crispy, then remove it with a slotted spoon and set aside.
- 3
Discard most of the bacon fat, leaving about a teaspoon in the pot.
- 4
Add the butter to the pot and let it melt.
- 5
Sauté the chopped onion in the melted butter until translucent, about 2-4 minutes.
- 6
Add the flour to the pot and cook for about 1 minute, stirring constantly to avoid raw flour taste.
- 7
Pour in the chicken stock and whole milk, stirring to combine.
- 8
Add the diced potatoes to the pot and bring the mixture to a simmer.
- 9
Let the soup simmer for about 15 minutes, or until the potatoes are tender but still hold their shape.
- 10
Season the soup with salt and black pepper to taste.
- 11
Stir in the sour cream and the reserved bacon.
- 12
Add the grated cheddar cheese to the soup, reserving some for topping, and stir until melted.
- 13
Simmer for an additional 5 minutes to heat through and melt the cheese completely.
- 14
Ladle the soup into bowls and top with additional cheese, green onions, and bacon as desired.
Heads up — we had to guess a little:
- The quantity of bacon is inferred based on typical usage in loaded potato soup recipes.
Credit where it’s due: this recipe was transcribed from Laura in the Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Laura in the Kitchen? Claim this page or ask us to take it down. Your call, always.
