Sweet & savory country cooking from my table to yours!


Loaded Potato Soup


I love soup weather, don’t you?  Soup is that hot comfort food that warms you inside to your core when you come in from the cold and it’s so satisfying.  I don’t think I’ve met a soup I didn’t like.  This week I’ve been in the mood for some Loaded Potato Soup.  Thick, creamy, hearty and loaded with potatoes.  Just the way I like it.

I also like potato soup that’s full of flavor and that’s just what this soup has….flavor!!  I start this soup by adding butter, onions and minced garlic to a dutch oven. and cooking them  for 4 to 5 minutes until the onions are tender.  Then I add some potatoes that are cut into chunks.

I add some flour for thickening and some salt and pepper.  I cook it for three minutes until the flour has time to cook out, then I add the potatoes and chicken broth.  I cook the soup until the potatoes are tender and remove the soup from the heat.  I mash about half of the potatoes, leaving the other half in chunks. Then I return the soup to the heat and add some milk and cream, heating it for a couple of minutes until it’s perfect, hot and creamy.

At this point, the soup has lots of flavor, but I don’t stop there.  I serve it up hot with shredded cheese, bacon bits and green onion pieces.  Now aren’t you in the mood for a big bowl of Loaded Potato Soup?

What’s your favorite soup?


Loaded Potato Soup

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60


This delicious Loaded Potato Soup is thick, creamy, hearty and loaded with flavor and potatoes. It’s comforting and will warm you to your core!



  • 67 slices of bacon, cooked and crumbled
  • 6 tablespoons butter or bacon fat
  • 1 tablespoon minced garlic, from a jar
  • 1 medium yellow onion, diced
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 can chicken broth, 14 ounces each
  • 3 pounds of russet potatoes, diced into chunks
  • 1/2 milk
  • 1/2 cup heavy whipping cream
  • Additional salt and pepper to taste
  • Shredded cheddar cheese for topping
  • Chopped green onion stems for topping
  • Garnish with the crumbled bacon


  1. Melt butter (or bacon fat) in a large dutch oven or pot. Add the onions and garlic and cook over medium heat for about 5 minutes until the onions become translucent and tender.
  2. Add salt, pepper and flour and whisk over medium heat for about 2-3 minutes, until the flour has time to cook out. Add chicken broth and potatoes. Cook over medium heat until potatoes are tender, about 35-40 Minutes. Remove from heat.
  3. Using a potato masher, mash about one half of the potatoes, leaving the other half in soft chunks. Add the cream and milk. Cook over medium heat for about 2 minutes, stirring constantly. Remove from heat. Soup should be a medium consistency. If you prefer thinner soup, add a tiny bit of milk.
  4. Garnish top with cheese, onions and bacon and serve.


  • Once soup is refrigerated it will become thick. Add a tiny bit of milk and reheat.


  • Serving Size: 8

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