1-First Step: Prep Your Ingredients Start by gathering and prepping all your ingredients to make the process smooth this is my go-to tip for avoiding kitchen chaos. Dice the 2 ½ lbs gold potatoes into uniform pieces no larger than ¾ inch for even cooking, as mentioned in the recipe tips. Chop the 1 medium yellow onion and mince the 3 large garlic cloves, and cut the 6 strips of uncooked bacon into small pieces. This mise en place ensures your loaded potato soup comes together quickly and efficiently.

2-Second Step: Cook the Bacon In a large pot over medium heat, cook the bacon pieces until they’re crisp and golden, which takes about 5-7 minutes. Once done, remove the bacon with a slotted spoon and set it aside, leaving the flavorful fat in the pot. This step builds a rich base for your potato soup recipe, adding that irresistible smokiness I love sneaking into meals. For a twist, if you’re adapting for dietary needs, you could swap bacon for a plant-based option.

3-Third Step: Sauté the Aromatics Add 3 Tablespoons of butter to the pot with the bacon fat and stir in the chopped onion. Cook until the onion is tender, about 5 minutes, then add the minced garlic and cook for another minute until fragrant. This creates a savory foundation that makes your loaded potato soup stand out, and it’s a great spot to incorporate variations like extra herbs if you’re feeling creative.

4-Fourth Step: Make the Base Sprinkle in ⅓ cup of flour and stir constantly for about 1-2 minutes to form a smooth roux, which will thicken your soup nicely. If you’re making a gluten-free version, use cornstarch here instead. This step is crucial for that creamy texture in your best loaded baked potato soup recipe, so keep stirring to avoid lumps.

5-Fifth Step: Add Liquids and Simmer Now, pour in 4 cups of chicken broth, 2 cups of milk, and ⅔ cup of heavy cream, along with the diced potatoes, 1 ½ teaspoons salt, 1 teaspoon ground pepper, and ¼ to ½ teaspoon ancho chili powder. Stir everything together, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender. This is where the magic happens, creating a hearty loaded potato soup that’s adaptable for low-calorie preferences by using less cream.

6-Sixth Step: Blend for Texture For that creamy yet chunky vibe, remove about half of the soup and puree it in a blender until smooth, then return it to the pot. This step, which takes just a few minutes, gives your easy potato soup the best of both worlds. Remember, if you’re short on time, you can skip blending for a chunkier version, perfect for kids or those who prefer texture.

7-Final Step: Finish and Serve Stir in the ⅔ cup of sour cream and the reserved bacon pieces, then let the soup simmer for an additional 15 minutes to meld the flavors. Taste and adjust seasonings as needed, and serve hot with optional toppings like shredded cheddar cheese and chives. For another creamy recipe idea, check out our Instant Pot Creamy Tuscan Chicken Pasta for a similar cozy meal. This loaded potato soup is ready in under an hour, making it ideal for busy nights, and pairs wonderfully with bread for a complete dinner.