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One-pot loaded potato soup in a bowl with bacon, cheddar cheese, and green onions

Dump-and-Go One-Pot Loaded Potato Soup

Ultra-easy loaded potato soup made in one pot—just dump, simmer, and enjoy creamy comfort with bacon, cheese, and all the toppings!
5 from 1 vote
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Equipment

  • Large pot or Dutch oven, potato masher or immersion blender, ladle, cutting board, knife.

Ingredients
  

  • - 2 ½ lbs russet potatoes peeled and diced
  • - 6 slices bacon chopped
  • - 1 small onion diced
  • - 3 cloves garlic minced
  • - 4 cups chicken broth
  • - 1 ½ cups half-and-half or whole milk
  • - 2 cups shredded sharp cheddar cheese divided
  • - ½ cup sour cream
  • - 2 Tbsp cornstarch
  • - 1 tsp salt
  • - ½ tsp black pepper
  • - ½ tsp smoked paprika
  • - ⅓ cup green onions sliced

Instructions
 

  • In a large pot over medium heat, cook bacon until crispy. Remove and set aside; drain most of the fat, leaving 1 Tbsp in pot.
  • Add onion and garlic to pot; sauté 3–4 minutes until softened.
  • Add diced potatoes, chicken broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
  • Mix cornstarch with half-and-half until smooth; stir into soup. Simmer 3–5 minutes to thicken.
  • Use a potato masher to mash about half the potatoes for a chunky-creamy texture (or use an immersion blender for smoother soup).
  • Stir in 1 cup cheddar cheese, sour cream, and half the cooked bacon. Taste and adjust seasoning.
  • Ladle into bowls; top with remaining cheese, bacon, green onions, and extra sour cream.

Notes

Use frozen hash browns for faster prep. Add broccoli or corn for variety. Stores well in fridge up to 4 days.
Calories: 449
Protein: 16g