Loaded Potato Soup

Cuisine: American
Course: Appetizers, Lunches, Main Dishes, Soups
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Prep Time 15 minutes
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Total Time 1 hour 15 minutes
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8 people


  • 4 Tbsp Prairie Farms Butter
  • 1 medium onion diced
  • 3 carrots peeled and thinly sliced
  • 3 stalks Celery diced
  • 6 cloves Garlic minced
  • 1/2 cup All-Purpose Flour
  • 3 lbs Russet Potatoes peeled in stripes and cut into 1” cubes
  • 6 cups Chicken Broth
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1 Bay Leaf
  • 2 cups Prairie Farms Whole Milk


  • 1 Cup Grated Sharp Cheddar Cheese
  • 1/2 lb Thick Cut bacon cooked and crumbled
  • 1 Cup Prairie Farms Sour Cream


  • In a large pot, around 6-8 quarts, melt butter over medium heat. Add onion, carrots, celery, and garlic and cook until tender, about 10 minutes, stirring occasionally. 
  • Sprinkle flour on top and cook while stirring constantly for about 2 minutes. Add potatoes, chicken broth, salt, pepper and a bay leaf. Stir to combine and bring to rolling boil. Reduce to a simmer and cover, cooking until potatoes soften, about 15 minutes.
  • Slowly add milk while constantly stirring. Continue to simmer while soup thickens and potatoes are fully cooked through, about 15 minutes.
  • Add soup to serving bowls and top each with cheese, sour cream, and crumbled bacon. Enjoy!


Store in airtight container in refrigerator for 3-4 days.
If you want a smoother soup with less chunks, use a potato masher to smash potatoes once they have been simmered and softened.

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