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There’s something undeniably comforting about a steaming bowl of potato soup. This beloved dish has warmed hearts and filled bellies for generations, often evoking memories of home and family gatherings. One of the most delightful varieties of this classic dish is the Classic Old Fashioned Loaded Potato Soup. This version stands out for its hearty ingredients and rich flavors, making it a favorite among both home cooks and seasoned chefs alike.

Classic Old Fashioned Loaded Potato Soup

Warm up with the ultimate comfort food: Classic Old Fashioned Loaded Potato Soup! This recipe combines creamy russet potatoes, crispy bacon, and tangy sour cream, creating a deliciously rich dish that’s perfect for any occasion. Perfect for chilly days or cozy family dinners, this soup blends textures and flavors that will have everyone asking for seconds. Get ready to enjoy a heartwarming bowl of deliciousness! #PotatoSoup #ComfortFood #SoupRecipes #LoadedPotatoSoup #FallRecipes #HomeCooking
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

6 strips of bacon, chopped

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1 teaspoon dried thyme

Salt and pepper to taste

Green onions, chopped (for garnish)

Extra crispy bacon bits (for garnish)

Instructions
 

In a large pot over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.

    Add the chopped onion to the pot and cook until translucent, approximately 5 minutes. Then, stir in the minced garlic and sauté for an additional 1 minute until fragrant.

      Add the diced russet potatoes and dried thyme to the pot, stirring to combine. Cook for about 2 minutes.

        Pour in the chicken broth, ensuring that the potatoes are fully submerged. Increase the heat to high and bring to a boil.

          Once boiling, reduce to a simmer, cover, and cook until the potatoes are tender, about 15-20 minutes.

            Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture. Alternatively, you can blend part of the soup with an immersion blender for a smoother consistency.

              Stir in the heavy cream, sour cream, and half of the shredded cheddar cheese. Season with salt and pepper to taste. Cook for an additional 5 minutes on low heat until everything is heated through and the cheese melts.

                Serve hot, garnished with the reserved bacon, remaining cheddar cheese, and chopped green onions.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8