Name: Loaded Potato Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb russet or Yukon gold potatoes, peeled and diced; 6 slices bacon, cooked and crumbled; 1 medium onion, diced; 2 cloves garlic, minced; 4 tbsp butter; 1/4 cup all-purpose flour; 3 cups chicken broth; 2 cups whole milk; 1 cup heavy cream; 1 1/2 cups shredded sharp cheddar cheese; 1/2 cup sour cream; Salt, to taste; Black pepper, to taste; 2 tbsp chopped fresh chives or green onions

Loaded Potato Soup is my go-to comfort dish whenever I want something creamy, filling, and incredibly satisfying. It’s the kind of recipe that makes you feel wrapped in a warm blanket on a cold day. Between the velvety base, chunks of tender potatoes, crispy bacon, and a sprinkle of cheddar and chives, every spoonful feels like home.

What I love most is how versatile and forgiving this soup is. Whether you’re using up leftover potatoes or planning a cozy family dinner, it never fails to deliver big flavor with minimal fuss. It’s hearty enough to stand as a full meal but also makes a crowd-pleasing starter. Once you make it, you’ll find yourself craving it over and over again.

Why You’ll Love This Loaded Potato Soup

This soup is the ultimate comfort food. It’s creamy, cheesy, smoky, and satisfying. If you’re a fan of baked potatoes loaded with toppings, this soup brings all of that in one warm bowl. It’s also easy to make in one pot and can be customized with your favorite add-ins.

What Kind of Potatoes Should I Use?

I recommend using russet potatoes for their starchy texture, which helps create a rich, thick soup. Yukon golds are also a good choice if you prefer a slightly buttery flavor. Red potatoes can be used, but they’ll result in a thinner consistency since they hold their shape more.

Options for Substitutions

You can easily swap ingredients based on what you have. Use turkey bacon instead of pork, or go meatless with crispy chickpeas for crunch. For a lighter version, try half-and-half or whole milk instead of heavy cream. Lactose-free milk and vegan cheese can also be used if you’re avoiding dairy. And for a gluten-free version, skip the flour and use cornstarch to thicken the soup instead.

Ingredients for this Loaded Potato Soup

Potatoes – The heart of the recipe. They add body and texture, and their starch helps naturally thicken the soup. Go for russet or Yukon golds.

Bacon – Adds smoky, savory depth. Crisped and crumbled on top, it’s a must for that classic “loaded” flavor.

Onion – Gives the soup a flavorful aromatic base, balancing the richness with its slight sweetness.

Garlic – A subtle kick that enhances the overall flavor of the soup.

Butter – Used for sautéing the vegetables and creating the roux base. Adds richness.

Flour – Combines with the butter to form a roux, thickening the soup.

Chicken Broth – Adds depth and makes the base flavorful without being too heavy.

Milk & Heavy Cream – Together, they give the soup its signature creamy consistency.

Cheddar Cheese – Melted in for sharpness and richness, plus sprinkled on top for the loaded effect.

Sour Cream – Swirled in for tang and added creaminess.

Salt & Pepper – Essential for seasoning and balancing all the flavors.

Chives or Green Onions – A bright, fresh garnish to finish the dish with color and a mild bite.

Step 1: Prep the Ingredients

Peel and dice your potatoes into bite-sized chunks. Dice the onion, mince the garlic, and chop your chives or green onions. Grate the cheddar cheese and measure out the broth, milk, and cream. Cook the bacon in a large pot or skillet until crispy, then remove and crumble it. Reserve some bacon grease for extra flavor.

Step 2: Sauté the Aromatics

In the same pot, melt the butter with a tablespoon of the reserved bacon fat. Add the diced onion and cook until translucent. Add in the garlic and stir for about a minute until fragrant.

Step 3: Build the Base

Sprinkle in the flour and stir to coat the onions and garlic. Cook the roux for 2–3 minutes, stirring constantly to remove the raw flour taste. Gradually whisk in the chicken broth, followed by the milk and cream. Stir until smooth.

Step 4: Add Potatoes and Simmer

Add the diced potatoes and bring everything to a gentle boil. Lower the heat and let it simmer for about 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Step 5: Add the Flavor Boosters

Once the potatoes are soft, use a potato masher to mash some of them directly in the pot. This thickens the soup while keeping some chunks intact. Stir in the sour cream and half of the shredded cheddar cheese. Season with salt and pepper to taste.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with crispy crumbled bacon, more shredded cheddar, and a sprinkle of fresh chives. Serve hot with a slice of crusty bread or a side salad.

How Long to Prepare the Loaded Potato Soup

Prep Time: Most of the prep is straightforward. Peeling and dicing the potatoes, chopping onions, mincing garlic, and cooking bacon will take about 15–20 minutes. You can shave off time by prepping while the bacon is cooking or using pre-cooked bacon and pre-shredded cheese.

Cook Time: The soup simmers for about 20–25 minutes in total. From making the roux to softening the potatoes and melting in all the dairy, everything comes together relatively quickly. Altogether, you’re looking at a 40–45 minute meal from start to finish.

Tips for Perfect Loaded Potato Soup

Use the right potatoes: Russets break down easily, thickening the soup, while Yukon golds give a buttery texture. A mix of both can be amazing.
Don’t skip the roux: That butter and flour combo is key to the soup’s creamy body.
Mash strategically: Don’t puree the whole thing—mash only some of the potatoes for the perfect balance of creamy and chunky.
Shred your own cheese: Pre-shredded cheese doesn’t melt as well due to added anti-caking agents.
Stir frequently: To avoid scorching the bottom of your pot, especially once dairy is added.

Watch Out for These Mistakes While Cooking

Overcooking the potatoes: They should be tender, not mushy. Test with a fork and avoid letting them fall apart.
Adding cheese too early: If you add it while the soup is too hot, it may become grainy. Lower the heat before stirring it in.
Too much salt at the start: Bacon, cheese, and broth all contain salt. Season last to avoid overdoing it.
Using low-fat dairy: It may curdle or not give the same creamy consistency. Use at least whole milk or mix with cream.
Skipping the garnish: The toppings aren’t just pretty—they bring contrasting textures and fresh flavor.

What to Serve With Loaded Potato Soup?

1. Crusty Garlic Bread

Perfect for dunking into the creamy soup, adding a crispy contrast.

2. Simple Green Salad

A fresh, crisp salad with a vinaigrette helps cut through the richness.

3. Roasted Vegetables

Add a colorful, slightly sweet side dish like roasted carrots or Brussels sprouts.

4. Grilled Cheese Sandwich

Because nothing goes better with soup than a melty, golden grilled cheese.

5. Apple Walnut Slaw

A crunchy, tangy slaw adds brightness and balances the creamy flavors.

Storage Instructions

Refrigerator: Store leftover soup in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to thin it if it thickens too much.

Freezer: This soup doesn’t freeze perfectly due to the dairy content—it can separate upon thawing. If you do freeze it, skip adding the cream and cheese until after reheating. Freeze for up to 2 months.

Estimated Nutrition (per serving)

Calories: ~430
Protein: 13g
Carbohydrates: 35g
Fat: 28g
Saturated Fat: 14g
Fiber: 3g
Sugar: 5g
Sodium: 780mg
Cholesterol: 65mg

Frequently Asked Questions

What’s the best way to reheat this soup?

Reheat on the stovetop over low heat. Add a bit of milk or broth to loosen it up as it warms.

Can I make it vegetarian?

Yes! Use vegetable broth and skip the bacon. Add smoked paprika for that smoky depth.

How do I thicken the soup more?

Mash more potatoes directly in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Can I make this in a slow cooker?

Yes. Sauté the aromatics and roux on the stove, transfer to a slow cooker, add potatoes and broth, and cook on low for 6 hours. Stir in the dairy near the end.

Is this gluten-free?

Not as written, but it can be! Use a gluten-free flour blend or cornstarch instead of all-purpose flour.

Conclusion

Loaded Potato Soup brings all the comfort of a baked potato in a bowl—creamy, hearty, and packed with flavor. With its rich base, tender chunks of potato, and savory toppings, it’s the kind of meal that warms you from the inside out. Whether you’re serving it on a chilly night or feeding a hungry crowd, this soup is always a hit. Once you master it, you’ll come back to it again and again.