Loaded Potato Soup Recipe

There’s something about a bowl of loaded potato soup that feels like a warm hug after a long day. I can’t tell you how many evenings I’ve come home, kicked off my shoes, and instinctively reached for my favorite pot because I knew exactly what I needed: something creamy, comforting, hearty, and simple. This soup has been my go-to whenever the weather cools down or when I want to treat myself without spending hours hovering over the stove.

The first time I made it, I remember thinking, “Why didn’t I do this sooner?” The smell of simmering potatoes, garlic, and butter slowly filled the kitchen, and by the time it was done, everyone was already lingering near the stove with spoons in hand. Even now, every time I make it, someone inevitably says, “You made that soup again? Yes!”

Loaded potato soup is one of those recipes that feels fancy, tastes indulgent, but is surprisingly simple in its bones. And honestly, the joy of it comes from little touches—the crisp bacon, the melty cheese, the sprinkling of chives. It’s a recipe I return to because it gives maximum comfort with minimal fuss.

This version is creamy, rich, and layered with flavor, and it never fails to disappear quickly.

Why I Love This Recipe

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Loaded potato soup is one of those dishes that just understands you. It’s cozy. It’s filling. It tastes like something you’d order at a little café on a snowy afternoon, and yet, you can make it right at home with everyday ingredients.

What makes this recipe special to me is how adaptable it is. I can make it extra thick when I want something more stew-like, or lighter when I’m craving something creamy but not overly heavy. The “loaded” toppings take it over the top—bacon, cheddar, a swirl of sour cream, a sprinkle of green onions—each bite feels layered and interesting.

Another reason I adore this recipe is because it’s a crowd-pleaser. Whether I’m cooking for picky eaters, a hungry partner, or myself after a long day, this soup fits every mood. It’s rustic enough for weeknights but comforting enough for weekends when you just want to curl up with a warm bowl.

It’s also a great “clean out the fridge” recipe. Have extra bacon? Toss it in. A handful of shredded cheddar? Perfect. Some leftover ham or scallions? Even better. It’s forgiving, flexible, and incredibly satisfying.

Most importantly, this soup is reliable. It never turns out bland or watery—just creamy, savory, and full of potato goodness. It’s one of those recipes that makes the house smell amazing and brings everyone to the table without even calling them.

Ingredients for Loaded Potato Soup

What I love most about this recipe is how simple the ingredient list is. You don’t need anything fancy—just honest, comforting basics that you probably already have in your kitchen.

Start with the potatoes. I prefer russet potatoes because they break down beautifully and give the soup its thick, velvety base. If you like a chunkier texture, Yukon Golds work wonderfully too—they hold their shape and add a buttery flavor.

Then comes the flavor foundation: onions, garlic, butter, and a little flour to help with thickening. This combination creates the savory base that makes every spoonful delicious.

Milk and broth work together to create the creamy texture without making the soup overly heavy. I’ve used whole milk, 2%, and even half-and-half before—each creates a slightly different richness, but all work well.

And then the fun ingredients—bacon, cheddar cheese, sour cream, and chives or green onions. These “loaded” toppings are what take the soup from simple to spectacular. They add smokiness, saltiness, creaminess, and freshness all at once. You can add as little or as much as you like—there’s no wrong way to top a bowl of potato soup.

Every ingredient plays a role, but nothing feels complicated or overwhelming. It’s an approachable, homey recipe that still feels indulgent.

How Much Time Will You Need?

Loaded potato soup is surprisingly quick to pull together. Most of your time will go into peeling and chopping the potatoes—and even that doesn’t take long once you get into the rhythm.

From start to finish, you’re looking at roughly:

• 10–15 minutes of prep
• 25–30 minutes of cooking time

That means you can have a warm, hearty pot of creamy soup ready in about 40–45 minutes. It’s fast enough for a weeknight but comforting enough for a weekend meal.

How to Make This Loaded Potato Soup

Here’s the step-by-step guide I follow every single time. It’s detailed so you’ll know exactly what to expect at each stage.

Step – 1: Cook the bacon
Start by cooking your bacon in a large pot or Dutch oven until it becomes perfectly crisp. Remove it and set it aside on a paper towel, but leave a bit of the bacon fat in the pot. That flavor is liquid gold.

Step – 2: Sauté the aromatics
Add butter to the pot with the leftover bacon fat. Once it melts, stir in the chopped onion and cook until it softens and turns translucent. Add the garlic and cook just long enough for the scent to bloom.

Step – 3: Make the roux
Sprinkle the flour over the onions and garlic. Stir it well so everything is coated. Cook this mixture for a minute or two to remove the raw flour taste. This helps create the thickness we love in potato soup.

Step – 4: Add the broth and potatoes
Slowly pour in the chicken broth while whisking to avoid lumps, then add your chopped potatoes. Make sure the potatoes are cut into fairly even pieces so they cook evenly. Bring the mixture to a gentle simmer.

Step – 5: Let it cook and soften
Let the potatoes simmer until they become tender. You should be able to easily pierce them with a fork. This usually takes 15–20 minutes.

Step – 6: Mash or leave chunky
Use a potato masher directly in the pot to mash some of the potatoes. You don’t have to mash all of them—this step lets you control the thickness and texture.

Step – 7: Add milk and seasonings
Pour in the milk and stir gently. Add salt, pepper, and any additional seasonings you enjoy. Let everything warm through but avoid boiling at this point.

Step – 8: Load it up
Stir in the shredded cheese until it melts beautifully into the soup. Add a spoonful of sour cream for extra creaminess. Taste and adjust seasonings as needed.

Step – 9: Serve with toppings
Ladle the soup into bowls and finish with the crispy bacon, more cheese, extra sour cream, and a sprinkle of chives. This is where the magic really happens.

Substitutions

Sometimes you want to make this soup but find you’re missing an ingredient or want to lighten it up. Here are some great substitutions that still taste amazing:

• Instead of russet potatoes, use Yukon Golds for a richer, buttery flavor.
• Swap bacon with smoked turkey bacon or even leftover ham.
• Use vegetable broth and skip the bacon for a meat-free version.
• Substitute whole milk with 2%, evaporated milk, or half-and-half depending on how rich you want it.
• Replace sour cream with plain Greek yogurt for a tangy but lighter alternative.
• Use sharp white cheddar, Monterey Jack, or even smoked gouda for a twist on the classic flavor.

Each of these substitutions changes the soup slightly, but not in a bad way—they simply give it new personality.

Best Side Dish for Loaded Potato Soup

Loaded potato soup is filling on its own, but pairing it with the right sides can make the meal even more satisfying. Here are three great options:

• Warm crusty bread
• A simple green salad
• Garlic butter biscuits

Each one complements the rich creaminess of the soup without overpowering it.

Serving and Presentation Tips

Serving loaded potato soup isn’t just about ladling it into a bowl—it’s about creating a moment. One of my favorite tricks is to serve it in shallow bowls rather than deep ones. This way, your toppings—crispy bacon, shredded cheese, chives, and a dollop of sour cream—sit beautifully on top instead of sinking to the bottom. It’s a small change, but it makes the soup look like it came straight from a gourmet kitchen, even though it’s homey and comforting.

Another tip is to drizzle a little melted butter or a tiny swirl of cream on top just before serving. It adds shine and makes every bite extra luscious. I like to place a few sprigs of fresh chives or parsley for a pop of color—presentation matters, even if it’s just for family dinner.

For casual lunches or weeknight dinners, you can serve the soup alongside a small basket of breadsticks or toasted baguette slices. It makes the meal feel complete without extra effort.

Tips and Tricks to Make This Recipe Even Better

There are a few little things I’ve learned over the years that really elevate this soup:

• Layer the flavors: Don’t skip the bacon fat—it adds depth. And sautéing onions and garlic before adding potatoes creates a rich base that makes all the difference.
• Control the texture: Mash a few potatoes but leave some chunks. This creates that classic, hearty consistency everyone loves.
• Cheese timing matters: Add your shredded cheese off the heat or on very low heat to prevent it from clumping. It should melt smoothly into the soup.
• Extra creaminess: A spoonful of sour cream or cream cheese stirred in at the end gives the soup a velvety texture without overpowering flavors.
• Season gradually: Salt in stages—start with a little when cooking the potatoes, taste after adding milk, then adjust before serving.

These small adjustments can transform a good soup into a truly memorable one.

Common Mistakes to Avoid

Even though this soup seems simple, there are a few pitfalls:

• Overcooking potatoes: They’ll become too mushy and lose texture if left boiling too long. Check often and remove from heat as soon as tender.
• Skipping the roux: Adding flour to the onion and butter isn’t just for show—it thickens the soup naturally. Skipping this step can lead to a thin, watery soup.
• Adding cheese too early: High heat can make cheese grainy or clump. Add it slowly off the heat for the best creamy texture.
• Under-seasoning: Potatoes absorb flavor, so don’t be shy with salt and pepper. Taste frequently and adjust.
• Ignoring toppings: The toppings are what make this “loaded.” Crispy bacon, cheese, sour cream, chives—they’re essential for flavor and presentation.

How to Store It

This soup stores beautifully, which makes it great for meal prep:

• Refrigeration: Keep in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of milk or broth if it’s too thick.
• Freezing: You can freeze for up to 2 months, but I recommend leaving the toppings off and adding them fresh when serving. Freeze in individual portions for easy meals later.
• Reheating tips: Use medium-low heat on the stove rather than the microwave to prevent separation or curdling of dairy. Stir frequently to maintain creamy texture.

FAQ

Can I make this soup vegetarian?
Yes! Simply use vegetable broth and skip the bacon. You can add roasted mushrooms or smoked paprika to replace the smoky flavor.

Can I make it gluten-free?
Absolutely. Use a gluten-free flour or cornstarch slurry to thicken instead of regular flour.

Can I make this in a slow cooker?
Yes. Sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 4–5 hours. Add cheese and sour cream at the end.

Can I use frozen potatoes?
Yes, peeled, diced frozen potatoes work well. Just adjust cooking time slightly—they may cook a bit faster.

Can I make this soup ahead of time?
Yes! Make it a day ahead and store in the fridge. The flavors deepen overnight, making it even tastier. Reheat gently before serving.

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