Go Back
When it comes to comfort food, few dishes can rival the heartwarming embrace of a steaming bowl of potato soup. This classic dish has secured its place in kitchens around the world, often evoking feelings of nostalgia and warmth. Among the myriad variations of potato soup, the Classic Old Fashioned Loaded Potato Soup stands out as a quintessentially hearty option, perfect for any occasion—from chilly winter nights to casual family gatherings. With its rich and creamy texture, this soup not only satisfies hunger but also warms the soul.

Classic Old Fashioned Loaded Potato Soup

Warm your soul with this delicious Classic Old Fashioned Loaded Potato Soup recipe! A perfect blend of creamy russet potatoes, crispy bacon, sharp cheddar, and aromatic garlic creates a heartwarming bowlful of comfort. Ideal for chilly nights or family gatherings, this soup marries tradition with rich flavors. Don't miss out on this satisfying dish that’s sure to impress! Try it today! #PotatoSoup #ComfortFood #LoadedPotatoSoup #SoupRecipes #RecipeInspo #HomeCooking
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

6 slices cooked bacon, crumbled

1 tablespoon olive oil

1 teaspoon dried thyme

Salt and pepper to taste

2 green onions, chopped (for garnish)

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic and dried thyme, cooking for another 1-2 minutes until fragrant.

      Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender.

        Once the potatoes are tender, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

          Stir in the heavy cream and sour cream until well combined. Allow the soup to heat through over low heat, but do not let it boil.

            Mix in the shredded cheddar cheese and crumbled bacon. Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.

              Serve hot, garnished with chopped green onions and fresh parsley. Add some extra bacon and cheese on top if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6