Description
This Creamy Loaded Potato Soup with Cheese is the ultimate comfort food rich, hearty, and soul-warming. Made with tender potatoes, cream cheese, savory broth, and topped with crispy bacon, melted cheddar, and green onions, it’s the perfect bowl of cozy for chilly nights. Ready in under 40 minutes, this one-pot soup delivers creamy perfection in every spoonful!
Ingredients
- 4 cups chicken broth
- 8 cups peeled and cubed potatoes (Russet or Yukon Gold – about 4 lbs)
- ½ cup diced onion
- 2–3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 8 oz cream cheese, softened and cubed
- 8 slices bacon, cooked and crumbled (optional)
- ½ cup diced green onion (optional)
- 1½ cups shredded cheese (optional, for topping)
Instructions
- Sauté the Aromatics: In a large pot, heat a drizzle of oil or butter over medium heat. Add diced onion and garlic; cook until soft and fragrant, about 3–4 minutes.
- Add Potatoes and Broth: Pour in chicken broth, then add cubed potatoes, salt, and pepper. Bring to a gentle boil and cook until potatoes are tender, about 10–15 minutes.
- Thicken Naturally: Gently mash about half the potatoes in the pot with a masher or spoon. This thickens the soup naturally without flour or cream.
- Add Cream Cheese: Lower heat and stir in the cream cheese cubes. Continue stirring until fully melted and creamy.
- Load It Up: Serve hot and top each bowl with shredded cheese, crispy bacon, and diced green onions. Enjoy pure comfort in every bite!
Notes
- Cream Cheese Tip: Use full-fat cream cheese for the smoothest texture; low-fat may not melt evenly.
- Adjust Texture: Mash more or less of the potatoes depending on how chunky or smooth you like your soup.
- Add More Flavor: Stir in a dollop of sour cream, chives, or diced jalapeños for a delicious twist.
- Make It Vegetarian: Skip the bacon and use vegetable broth for a hearty meat-free version.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat slowly on low heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes