Name: Easy Cheesy Loaded Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 pounds Russet potatoes (cleaned); 4 slices bacon; 4 tablespoons bacon drippings; 1/3 cup all-purpose flour; 4 cups milk (whole); 1 cup shredded cheddar cheese (more for topping); salt and black pepper (to taste); 1 cup sour cream; 2 green onions (chopped)

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Learn how to make this loaded Potato Soup recipe. It’s easy, creamy, and hearty with all of the flavors that you would find in a loaded baked potato. What makes it even better is that it’s quick, and it’s easy on the budget.

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We LOVE this soup! Not because we’re Irish and potatoes are our thing, it’s because this is the most bestest, cheesiest, heartiest, deliciousest soup ever!!!

I usually prepare it a few times a year, mostly on cold, wet days. There’s just something comforting about a big, piping hot bowl of potato soup that just warms you from the inside out.

Honestly, I could eat this soup a couple of times a week, and I would if it didn’t go straight to my waist. Why Potatoes? Why do you have to be so yummy!!!😄

HOW TO MAKE LOADED POTATO SOUP

Pierce potatoes with a fork, microwave on high for 12-15 minutes until cooked through, turning once. Let cool and scoop out the insides of the potato.
While the potatoes are cooking, cook the bacon until crisp. Let cool then crumble, reserve the bacon drippings.
In a dutch oven, heat bacon drippings over medium heat. Add flour and whisk until smooth. Slowly add milk, whisking until thick.
Add the potatoes, use an immersion blender to puree. Stir in the cheese, salt, and pepper, continue cooking until the cheese is melted and the soup is heated through. Whisk in the sour cream. Serve soup topped with cheese, bacon, and green onions.

HOW TO SERVE LOADED POTATO SOUP

Our favorite way to serve is by filling the scooped-out potato skins with soup and topping them with more cheese, some bacon, and green onions. However, filling a bowl and topping it with cheese, bacon, and green onions works just as well.

HOW TO STORE AND REHEAT LOADED POTATO SOUP

Store the soup in a covered container and store the bacon and green onions separately. The soup will keep for around five days in the refrigerator.

You can reheat the soup in the microwave on full power, stirring in 1-minute intervals. It can also be reheated on the stove over low heat, stirring often to avoid it from sticking.

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5 from 2 votes

Easy Cheesy Loaded Potato Soup

This loaded Potato Soup recipe, iss easy, creamy, and hearty with all of the flavors that you would find in a loaded baked potato. What makes it even better is that it’s quick, and easy on the budget.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Soup

Cuisine: Irish

Keyword: budget friendly, easy recipe, loaded potato, loaded potato soup, potato soup, soup

Servings: 6

Calories: 481kcal

Cost: $5.46

Ingredients

2 pounds Russet potatoes cleaned
4 slices bacon
4 tablespoons bacon drippings
1/3 cup all-purpose flour
4 cups milk whole
1 cup shredded cheddar cheese more for topping
salt and black pepper to taste
1 cup sour cream
2 green onions chopped

Instructions

Pierce cleaned potatoes with a fork, microwave on high for 12-15 minutes or until cooked through, turning once. Let cool, slice in half, lengthwise and scoop out the insides of the potato. Save the potato skins.
While the potatoes are cooking, fry the bacon until crisp in a large dutch oven or similar pan. Drain on paper towel, cool completely then crumble, reserve the bacon drippings.
Heat the bacon drippings over medium heat. Sprinkle in flour and whisk until smooth. Slowly pour in milk, while whisking, until thick.
Add the potatoes to the pot and use an immersion blender to puree. Stir in the cheese, salt, and pepper, and continue cooking until the cheese is melted and the soup is heated through. Whisk in the sour cream. Serve soup in the reserved potato skins or a bowl, top with cheese, bacon, and green onions.