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Loaded Red Potato Soup

A delicious "loaded potato" soup made with red potatoes instead! All the flavors you know and love stuffed into a potato and made into a creamy cheesy soup!
Course Dinner
Cuisine American
Keyword potato soup
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10 servings
Author Chelsea


  • 1 package (12 ounces) smoked bacon
  • 1 small onion
  • 2 stalks celery
  • 1 large carrot
  • 2 teaspoons minced garlic
  • 2 pounds red potatoes cubed*
  • 6 regular sized chicken boullion cubes or 6 cups chicken stock
  • 2/3 cup unsalted butter
  • 3/4 cup white flour
  • 4 cups whole milk at room temperature
  • 1 container (8 ounces) sour cream I use reduced fat
  • 2 and 1/2 cups sharp cheddar cheese separated
  • Salt and pepper
  • Chives or green onions


  • Prep: Wash the red potatoes and cut into small cubes. Peel if desired (I like to leave the peel on). Dice the onion, dice the celery, dice the carrot.
  • In a very large pot, over medium heat, cook all of the bacon to desired doneness.
  • Remove onto a paper towel lined plate and dab off the excess grease. Coarsely chop the bacon.
  • Drain all of the bacon fat except for 3 tablespoons.
  • Add in the onion, celery, and carrot and cook until the onion is translucent over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds.
  • Add in the potatoes and toss everything to coat. 
  • Cover everything with 6 cups water and 6 regular sized chicken boullion cubes (watch out, there are extra large ones -- if you get large ones adjust) OR 6 cups chicken stock. SEE NOTE to finish in crockpot.
  • Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are tender.
  • Using a potato masher, mash down some of the tender potatoes, leaving some chunks.
  • In another pot, melt the butter over medium heat.
  • Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat.
  • Very slowly add in 2 cups of room temperature milk.
  • Whisk until thickened. Add in a generous amount of salt and pepper (I add about a teaspoon of each, but to your preference!)
  • To the potatoes: add in the cream mixture, additional 2 cups of milk, sour cream, generous amount of chives or green onions, 2 cups of the cheese, and half of the cooked bacon.
  • Stir and cook until heated and cheese is melted.
  • Top individual bowls with remaining 1/2 cup cheese, remaining bacon, and remaining chives/green onions. Enjoy warm!


*I like to leave the skin on, but peel if that is your preference
TO MAKE IN THE CROCKPOT: Follow steps 1-7 and then put everything into the crockpot (besides the cooked bacon). Cook on low for 5-7 hours or high for 3-4 hours. Mash the potatoes in the crockpot and then continue on with step 10-13. Add everything in the crockpot and cover for 15-20 more minutes on high to heat everything through. Continue with step 16-17. :) You'll want to use a 6 quart crockpot for this meal.