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Fully Loaded Potato Soup

Fully Loaded Potato Soup


Hi friends, it’s finally Fall and I couldn’t be more excited!! In my house as soon as the first leaf hits the ground I break out all of my favorite soup recipes and do I ever have a lot of them! This Fully Loaded Potato Soup is on heavy rotation every year and for good reason, it has so many yummy flavors (bacon, cheddar, AND gouda?! Yes please!) and it also freezes really well if you want to make a double batch! I love that this soup only requires one pot and that you don’t have to precook your potatoes because let’s be honest y’all that is just too fussy!


  • 1 lb Bacon Diced

  • 1 Red Onion Diced

  • 1 Yellow Onion Diced

  • 1/3 Cup All Purpose Flour

  • 1 Tbsp Better Than Bullion Roasted Chicken Base (Combine with 2 cups hot water)

  • 3lbs Red Potatoes quartered

  • ½ Tsp Salt

  • 1 Tsp Pepper

  • 1 Cup Sharp Shredded Cheddar

  • ½ Cup Shredded Gouda

  • 2 Cups Milk

  • 2 Tbsp Butter


  1. Heat a large Dutch Oven or stock pot over medium-high and sear bacon until crisp. Remove bacon with a slotted spoon and set aside for use as topping, leaving bacon grease in the pot.

  2. Sautee onions in the bacon grease until they begin to crisp and brown (about 4 minutes). Sprinkle flour onto the onions, and stir continuously for about a minute to cook out the “raw” flour taste creating a roux.

  3. Gradually whisk in the Better Than Bullion mixture until smooth. Add in Potatoes, salt, & pepper and simmer for 20-30 minutes or until potatoes are fork tender.

  4. Using a potato masher or a whisk, mash around half the potatoes to give the soup a thick & hearty texture. Add cheeses and stir until smooth. Finish with milk & butter and simmer for 10 minutes or until steaming hot.

Ladle soup into bowls and add toppings of choice! Some of our favorites are Bacon, Sour Cream, Green Onion, Jalapeño, Fresh Cracked Black Pepper, Chives!

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