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loaded potato soup topped with bacon and cheese in grey bowl

Loaded Potato Soup

This potato soup is the ultimate comfort soup and is loaded with not only potatoes, but bacon, cheese and green onions as well.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 450kcal
Author Ryan Beck


  • 8 oz bacon, diced
  • 4 tablespoon reserved bacon grease or unsalted butter
  • 1 ½ cups sweet onion, diced
  • ½ cup green bell pepper, diced
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 ½ cups chicken broth
  • 2 ½ cups whole milk
  • 5 medium russet potatoes, peeled and diced into ¾" cubes
  • 1 ¼ cup sharp cheddar cheese, shredded
  • 1 cup plain Greek yogurt
  • 1 teaspoon sea salt, or more to taste
  • ½ teaspoon black pepper
  • cheese, green onion, extra bacon, sour cream


  • Heat a large Dutch oven or stockpot over medium-high heat and add bacon. Cook until crisp. Transfer bacon to paper-lined plate and keep 4 tablespoon of bacon grease.
  • Add onion and green pepper and sauté for 5 minutes, or until onion is translucent. Add garlic and cook for another 30 seconds. Stir in the flour and cook for an additional minute, stirring occasionally.
  • Slowly add the chicken broth and milk, whisking constantly. Add the potatoes and bring to a boil. Reduce heat to medium-low, cover and simmer for 10-15 minutes, or until potatoes are tender. Stir every so often so the bottom doesn't burn.
  • Once potatoes are tender, stir in cheese, Greek yogurt, salt, pepper and bacon. Taste and adjust seasoning if necessary. Serve warm with desired toppings.


  • Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
  • Be consistent when it comes to dicing the potatoes so they cook evenly.
  • If you want a creamier soup, once the potatoes are cooked, take have the soup and place in a blender and then return to the pot. You can also use an immersion blender.
  • You can also use 6 cups of leftover mashed potatoes instead of cooking potatoes.
  • Use freshly grated cheese as it just tastes better and isn't loaded with preservatives.


Serving: 1g | Calories: 450kcal | Carbohydrates: 34g | Protein: 21g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 882mg | Potassium: 784mg | Fiber: 2g | Sugar: 8g