This Loaded Potato Soup is a thick, creamy, and incredibly hearty meal that’s perfect for a cold day. It’s packed with all the delicious toppings you’d find on a loaded baked potato—crispy bacon, sharp Cheddar cheese, savory ham, and fresh green onions—all in a rich and comforting soup base.
Shredded sharp Cheddar cheese, divided 2 ½ cups (10 oz)
Cook Bacon & Onion: In a 12-inch skillet, cook the bacon over medium heat for 6 to 7 minutes until crisp. Drain the bacon on paper towels and crumble it, setting it aside. Reserve 2 tablespoons of the drippings in the skillet. Add the chopped onion and cook over medium-high heat for about 6 minutes, until almost tender.
Cook Potatoes: In a 6-quart Dutch oven or large pot, combine the cooked onion, chicken broth, and cubed potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are very tender.