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+ servings
Loaded Potato Soup

Loaded Potato Soup

Course Appetizers, Lunches, Main Dishes, Soups
Cuisine American
Keyword All-purpose flour, bacon, Bay Leaf, black pepper, butter, carrots, celery, chicken broth, chives, cream cheese, dairy, garlic, olive oil, onion, pepper, potatoes, Prairie Farms Sour Cream, Prairie Farms whole milk, salt, Sharp Cheddar Cheese, shredded cheese, sour cream, Thick Cut bacon
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 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.