Loaded Potato Soup with Sour Cream – Creamy, Cozy, and Comforting

Loaded Potato Soup

There’s nothing quite like a steaming bowl of Loaded Potato Soup with Sour Cream on a crisp fall evening. Creamy, rich, and packed with hearty potatoes, smoky bacon, and melty cheddar cheese, this soul recipe is the definition of comfort food. Perfect for fans of Seasons And Suppers Recipes, Best Soup Ideas, and Fall Time Soup Recipes, this cozy one-pot wonder combines simple ingredients into a restaurant-worthy bowl of warmth.

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 8 (makes 3.5 quarts) | Calories: 521 kcal

Ingredients

• 6 strips bacon, cut into small pieces
• 3 tablespoons butter (unsalted or salted)
• 1 medium yellow onion, chopped (about 1½ cups / 200g)
• 3 large garlic cloves, minced
• ⅓ cup all-purpose flour (42g)
• 2½ lbs gold potatoes, peeled and diced (about 6 large potatoes / 1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1½ teaspoons salt (adjust to taste)
• 1 teaspoon ground pepper
• ¼–½ teaspoon ancho chili powder (optional)
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives, and extra sour cream and bacon for topping

Step-by-Step Instructions

1. Cook the Bacon:
In a large Dutch oven, cook bacon pieces over medium heat until crisp and browned. Remove and set aside, leaving the rendered fat in the pot.

2. Sauté the Aromatics:
Add butter and chopped onion to the bacon fat and cook for 3–5 minutes until onions are tender. Stir in garlic and cook until fragrant, about 30 seconds.

3. Make the Roux:
Sprinkle flour over the onion mixture and stir continuously until smooth. This creates a rich, thick base for your soup.

4. Build the Base:
Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well and bring to a boil. Cook for about 10 minutes, until potatoes are fork-tender.

5. Blend for Creaminess:
Carefully remove about half of the soup and puree it in a blender (or use an immersion blender directly in the pot). Blend until smooth, then return to the pot.

6. Add the Creamy Touch:
Stir in sour cream and the reserved bacon. Let the soup simmer gently for 15 minutes so all the flavors meld together beautifully.

7. Garnish and Serve:
Ladle soup into bowls and top with extra sour cream, crispy bacon bits, shredded cheddar, and a sprinkle of fresh chives.

Pro Tips

• Texture Control: For a chunkier soup, only blend part of it. For a smooth, velvety version, blend all of it in batches.
• Customize Your Flavor: Add shredded cheese directly into the soup for a cheesier kick or stir in cooked sausage for a heartier version.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition Info

Disclaimer: Nutrition values are estimates and may vary depending on ingredient brands and preparation. For accurate details, consult a nutritionist.

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FAQs

Can I make this gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry. Everything else in this Loaded Potato Soup with Sour Cream is naturally gluten-free.

Can I make it vegetarian?
Absolutely. Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for that classic bacon-like flavor.

Can I make this ahead of time?
Definitely! This soup reheats beautifully. Just store the toppings (sour cream, bacon, and cheese) separately until ready to serve.

Conclusion

This Loaded Potato Soup with Sour Cream is the perfect marriage of creamy texture and hearty flavor. With tender potatoes, crispy bacon, and a tangy sour cream swirl, it’s everything you love in a Fall Time Soup Recipe. Whether you’re meal-prepping for the week or serving guests at a cozy dinner, this Best Soup Idea is guaranteed to become a family favorite.