Maggie's Loaded Potato Soup
A budget-friendly, hearty loaded potato soup that costs just $8-10 to make. Creamy, cheesy, filled with bacon — the perfect meal for cold nights when the family's gathered around the table.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 365 kcal
Ingredients
- 5 pounds russet potatoes peeled and cubed
- 6 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- salt and pepper to taste
- green onions for garnish
- extra bacon, cheese, and sour cream for topping
- 2 leaves bay leaves or 1 fresh bay leaf
Instructions
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Cook chopped bacon in a large Dutch oven over medium heat until crispy, about 8-10 minutes. Transfer to a paper-towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot.
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Add butter to the bacon drippings. Once melted and foaming, add diced onion and cook over medium heat until soft and slightly golden, about 5 minutes. Add minced garlic and stir for 1 minute.
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Sprinkle flour over the onions and garlic, stirring constantly for 1 minute. Slowly pour in chicken broth while stirring constantly to prevent lumps.
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Add cubed potatoes and bring to a boil. Reduce heat and simmer 15-20 minutes until potatoes are fork-tender. Mash about half the potatoes in the pot, leaving the rest chunky.
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Stir in milk and sour cream slowly. Add 1 cup of the shredded cheddar and stir until melted. Season with salt and pepper to taste.
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Ladle into bowls and top with extra shredded cheddar, sour cream, crumbled bacon, and green onions. Let people load their own bowls.
Recipe Notes
Mash only half the potatoes — that mix of creamy and chunky is what makes this soup special. It tastes even better the next day as flavors meld. Add a bay leaf while simmering for subtle depth (Nana Ruth's trick — remove before serving).