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+ servings
A bowl of potato soup with a spoon in it

Loaded Potato Soup

Dig into a hearty bowl of loaded potato soup. Crispy bacon, rich cheddar cheese, onions and a hearty broth make this soup really filling. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 383kcal
Author Rachel Ballard


  • 6 russet potatoes medium size,peeled and diced into 1-inch pieces
  • 3 slices bacon
  • 1 cloves large or two small garlic , minced
  • 1/2 yellow onion finely diced
  • 2 tablespoons butter I like Kerrygold
  • 1 bay leaf
  • 2 cups chicken broth homemade is best, or a low sodium organic stock
  • 2 cups milk 1%, 2% or whole
  • 1/4 cup fresh parsley chopped
  • 4 ounces sharp cheddar cheese
  • 1/2 teaspoon salt *see note 1
  • 1/4 teaspoon black pepper


  • Cook the bacon in a large pot over medium heat until it renders and is mostly crisp. About 7-8 minutes. Remove from the pan with a slotted spoon.
  • Add the butter to the bacon drippings and melt.
  • Add the onion and cook until just softened, about 5 minutes.
  • Add the potatoes, garlic, and bay leaf and stir well.
  • Pour in the stock just to cover the potatoes and ONE cup of milk.
  • Add salt and pepper.
  • Bring to a boil uncovered and cook until the potatoes are tender. About 20 minutes depending on their size.
  • Turn off heat, and with a potato masher by hand, or a fork, smash the potatoes until all large chunks are gone, or leave a few if you like it that way.
  • Add the parsley.
  • If you want to add chicken or extra veggies, do it now.
  • Add the final cup of milk and the cheese and return to medium heat until the cheese melts and the soup is heated through. Another 5 to 6 minutes.
  • Remove the bay leaf if you can find it.
  • Serve warm with crusty rolls and garnish with crumbled bacon, green onions, and cheese if desired.
  • Reheats well and freezes great too!


Note 1: Because chicken stock can vary widely in sodium, it's always a good idea to add half of your salt , taste your soup and then add the rest at the end of cooking if needed. Your cheese will also add salt so keep that in mind.
I do not recommend using bouillon cubes, or bouillon powders in this recipe because of their salt amounts.


Calories: 383kcal | Carbohydrates: 44g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 751mg | Potassium: 1126mg | Fiber: 3g | Sugar: 6g | Vitamin A: 648IU | Vitamin C: 22mg | Calcium: 266mg | Iron: 2mg