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Ultimate Loaded Potato Soup
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3 slices bacon, diced 1/2 inch

1 medium (1 cup) onion, chopped

1/4 cup chopped celery

1 teaspoon finely chopped fresh garlic

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds (4 cups) russet potatoes, scrubbed, diced 1/2 inch

4 (2 tablespoons) Land O Lakes® Butter Balls

2 tablespoons all-purpose flour

1 quart chicken broth

1 cup Land O Lakes® Heavy Whipping Cream

8 ounces (2 cups) Land O Lakes® Cheesemakers’ Blend Farmstyle Cut Shredded Cheese

How to make

  1. STEP 1

    Cook bacon in stockpot over medium heat until crisp; remove to paper towel-lined plate using slotted spoon. Set aside.

  2. STEP 2

    Add onion and celery to bacon drippings in pot. Cook, stirring occasionally, 6 minutes or until vegetables have softened. Add garlic, salt and pepper; cook, stirring constantly, 1 minute. Stir in potatoes. Add butter, stirring until melted. Add flour; cook, stirring occasionally, 2 minutes. Add chicken broth in 3 parts, stirring between each addition. Add whipping cream; cover. Cook over low heat 10-12 minutes or until potatoes are tender.

  3. STEP 3

    Using immersion blender or traditional blender, puree mixture until mostly smooth with some chunks of potato remaining for texture. Add 1 cup cheese; stir until blended. Season to taste with additional salt and pepper. Serve alongside remaining 1 cup cheese and bacon pieces for topping.

Tip #1

Yukon gold potatoes can be substituted for the russets.

Tip #2

Toppings take this amazing soup to the next level. In addition to the shredded cheese, try sour cream, sliced green onion, chives and hot pepper sauce, or get creative with what you have on hand.

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