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Loaded Potato Soup | Can't Stay Out of the Kitchen | this fantastic #PotatoSoup #recipe includes #potatoes, #bacon, #chives & #CreamCheese. It's heavenly & the perfect dinner entree for fall or winter nights. You'll find this #soup mouthwatering & irresistible! #LoadedPotatoSoup

Loaded Potato Soup

Teresa Ambra
Loaded Potato Soup is heavenly. This fantastic soup recipe includes potatoes, bacon, chives and cream cheese. The cream cheese makes the soup rich and creamy. Chicken stock and base amp up the flavors even more. This is a terrific soup for cool fall or winter nights and one your family will request often. But you better make a double batch because everyone will want seconds or leftovers for later in the week!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 4
Calories 623 kcal

Equipment

  • 1 medium stock pot with lid
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • 1 large stock pot with lid
  • 1 large skillet to fry bacon
  • 1 wooden spoon or whisk (or both)
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 4 cups low sodium chicken stock
  • 2 tsp. chicken soup base
  • 2 or 3 large potatoes peeled and cubed, (I used 1 ¾ lbs. but 3 large potatoes is plenty)
  • 1 small onion chopped
  • 1 tsp. garlic chopped or minced
  • 2 tbsp. unsalted butter
  • 2 tbsp. flour (I used unbleached)
  • 4 oz. cream cheese (cut the 8-oz. pkg. in half)
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 3 tsp. dried chives
  • 4 strips bacon cooked and crumbed (or use a handful of bacon bits)

Instructions
 

  • Cook bacon in skillet over medium heat until done.
  • Be careful not to cook the bacon too long or at too high of a heat so that it scorches.
  • Transfer bacon to a paper towel-lined plate to drain; crumble when cool.
  • Set aside.
  • In a medium pot, add potatoes, chicken stock and soup base.
  • Cook about 15 minutes until potatoes are tender.
  • In a large pot, melt butter and add onions and garlic.
  • Cook until the onions are translucent.
  • Sprinkle flour over butter and cook for a minute or two.
  • Add the potato and chicken stock slowly to mixture.
  • Add one cup at a time and make sure to stir well so it’s blended.
  • Continue until mixture is used up.
  • Add the cream cheese and stir soup until cream cheese has melted.
  • Add salt, pepper, chives and bacon and mix to combine.

Notes

NOTE: You can also add shredded, sharp Cheddar cheese on top before serving, if desired.
 
NOTE: While I used dried chives, I recommend using fresh chives if you have them.
 
NOTE: You can also microwave the bacon about 4 to 5 minutes on high--depending on the thickness of the bacon.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 623kcalCarbohydrates: 96gProtein: 24gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 34mgSodium: 1275mgPotassium: 2432mgFiber: 12gSugar: 7gVitamin A: 2746IUVitamin C: 117mgCalcium: 212mgIron: 5mg
Keyword bacon, cream cheese, main dish, potatoes, soup
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