If you’re anything like me, there are a few dishes that feel like home in a bowl, and this Loaded Potato Soup definitely tops that list. I still remember the exact day I cracked the code on making my version of loaded potato soup. It was one of those chilly afternoons when I wanted something comforting but with a playful kick. The classic creamy potato soup was calling my name, but I knew I had to add more layers—cheesy, crispy, smoky bits joining in that cozy broth. The first spoonful was pure magic and instantly became a recipe keeper in my kitchen collection.
What sets this Loaded Potato Soup apart for me is its balance. It’s creamy but not too heavy, cheesy with a subtle tang, and bursting with the kind of toppings you’d expect from a loaded baked potato celebration in soup form. There’s this warm, inviting scent that fills the kitchen as it simmers—browned bacon, tender potatoes, sharp cheddar weaving together into something you want to dive into right away.
I’m all about turning familiar classics into fun kitchen experiments that anyone can tackle, no fancy gadgets needed. This recipe hits the comfort food soup jackpot while keeping things straightforward and flexible, perfect for your next cozy dinner or even a casual weekend project. If you’re ready to play with bold flavors and make a cheesy potato soup that will impress everyone at your table, stick with me. This loaded potato soup adventure is just getting started, and I can’t wait to share every step.
Gather These Ingredients:
This Loaded Potato Soup comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what I always reach for when I’m warming up with this recipe:
- 4 cups peeled and diced russet potatoes (about 3 medium-sized) – the heart of your loaded potato soup for that creamy, fluffy texture.
- 6 slices bacon, chopped – for smoky crunch that brings the whole dish to life.
- 1 small onion, finely diced – gives a gentle sweetness and depth.
- 3 cloves garlic, minced – adds a mellow kick without overpowering.
- 4 cups chicken broth – pick a good quality one or homemade if you can; it’s the soul of a creamy potato soup.
- 2 cups sharp cheddar cheese, shredded – this cheesy potato soup needs real cheese for that bold flavor.
- 1 cup sour cream – provides tang and richness.
- 1 cup whole milk (or heavy cream for extra decadence) – makes the soup luxuriously creamy.
- 2 tablespoons all-purpose flour – to thicken your soup without lumps.
- Salt and pepper to taste
- 2 green onions, sliced – for fresh, subtle onion crunch.
- Optional: chives, grated Parmesan, or crispy fried onions for topping
Want to switch things up in your Loaded Potato Soup? Try using sweet potatoes for a cozy twist or swap out bacon for smoky turkey bacon if you want a lighter touch. Sometimes, I toss in some diced jalapeño when I’m feeling spicy—it adds a fun surprise bite!
Look for any specialty cheeses in the refrigerated section of your grocery store or even the international aisle for a sharper, creamier hit. If you’re short on time, frozen diced potatoes are a valid shortcut. Just thaw those beauties and toss them in.
For this loaded potato soup, I can’t skimp on the cheese quality. Sharp cheddar that melts well really sets this recipe apart from your usual creamy potato soup. Also, cook your bacon until crisp but not too done, that way it keeps great texture when sprinkled on top.
Let’s Make This Happen!
This Loaded Potato Soup takes about 45 minutes from start to finish. Ready to roll? Here’s the play-by-play to make it your own comfort food soup sensation:
- Cook the bacon: Start by heating a large pot or Dutch oven over medium heat. Toss in your chopped bacon and cook until crispy and flavorful. This step is where the magic happens in your Loaded Potato Soup—don’t skip it! Once crisp, scoop out the bacon bits and set aside, but leave the rendered fat in the pot.
- Sauté the veggies: Add diced onion to the bacon fat and cook until soft and translucent, about 4-5 minutes. Stir in minced garlic and cook another minute until aromatic. Meanwhile, prep your potatoes if you haven’t done so already—this is the perfect time.
- Start simmering: Sprinkle the flour over the onions and garlic, stir well to coat, and cook for about a minute to cook out the raw flour taste. Slowly pour in chicken broth while whisking to avoid lumps. You’ll know your Loaded Potato Soup is ready when this base thickens just slightly.
- Add potatoes and simmer: Dump in your diced potatoes, salt, and pepper. Bring everything to a gentle boil, then reduce heat and let it simmer for about 15-20 minutes until potatoes are fork-tender.
- Blend for creaminess: Here’s a kitchen-tested trick I love—use an immersion blender to partially puree your soup right in the pot. Blend just enough to get creaminess with some texture left for that perfect cheesy potato soup feel. Don’t have an immersion blender? Transfer half to a regular blender carefully and puree, then stir back in.
- Melt the cheese and sour cream: Lower the heat, stir in shredded cheddar and sour cream. This step is where your loaded potato soup gets rich and cheesy, so go slow and stir gently to avoid clumping. If your Loaded Potato Soup seems too thick, just stir in a splash of milk or broth.
- Final seasoning and topping: Taste and adjust salt and pepper. Stir in sliced green onions, then ladle the soup into bowls. Sprinkle on your reserved bacon and any extra toppings like chives or crispy onions.
While your Loaded Potato Soup is cooking, grab a taste and dream about that first bite. This soup hugs you with creaminess and bursts with surprises thanks to those toppings.
Serving Ideas & Pairings!
This Loaded Potato Soup pairs beautifully with a handful of easy sides for a complete comfort food soup meal. My favorite way to dig in is on lazy weekends or when I’m feeding hungry friends.
- Crunchy crusty bread or garlic toast for dunking.
- A crisp green salad dressed simply with lemon vinaigrette to balance richness.
- Roasted veggies like Brussels sprouts or asparagus for added texture.
Leftover loaded potato soup? No problem! Freeze individual portions and thaw slowly, stirring in fresh milk to bring back that creamy texture. You can also use it as a base for casseroles or as a cozy sauce over baked chicken. When I’m feeling adventurous around Thanksgiving, this soup makes a great starter alongside turkey and cranberry sauce.
For more flavor-packed recipes, peek at my turmeric-ginger chicken noodle soup or tortellini soup with sausage and kale for other crowd-pleasing comfort food soup ideas.
Friends always rave about this comforting baked potato soup vibe, saying it’s like a warm hug on a cold day, and the cheesy, bacon-studded topping is a total crowd favorite.
Common Questions About This Recipe
Feeling curious or a bit nervous about making this Loaded Potato Soup? I’ve got your back with some questions I’ve heard from fellow cooks and a few I wondered about myself during recipe testing.
- Can I prep this Loaded Potato Soup in advance? Absolutely! You can chop your potatoes and veggies ahead of time. The soup base also keeps well in the fridge for up to 3 days. When reheating, add a splash of milk to loosen it back up.
- What can I use instead of bacon in this Loaded Potato Soup? If you want a vegetarian version, swap bacon for smoked paprika or a dash of liquid smoke for that smoky flavor. For a lighter meat option, turkey bacon works great too.
- How do I scale this Loaded Potato Soup recipe up or down? Easy! Just multiply or divide ingredients while keeping the cooking times similar. Potatoes may cook faster in smaller batches, so keep an eye on them.
- Can I make this Loaded Potato Soup dairy-free? Totally. Use dairy-free sour cream or coconut cream, and swap cheddar for a vegan cheese substitute that melts well.
- What potato type works best? Russet potatoes are the go-to for that classic creamy potato soup texture, but Yukon Golds add a buttery richness if you prefer.
- How do I get the soup perfectly creamy without being too thick? The partial blending trick is key. Blend only part of the soup to leave chunks for texture and stir frequently while adding milk or broth.
- Can I add more veggies? Yes! Carrots, celery, or leeks can be sautéed with onions for extra depth, turning this into a fully loaded potato soup in every sense.
For some extra inspiration, check out this loaded baked potato soup from I Wash You Dry and the easy baked potato soup at Salt & Lavender—they have fun approaches you might want to try too.
My Final Take
This Loaded Potato Soup recipe earned its spot on MilaBites because it hits the perfect note between creamy, cheesy, and loaded with goodies you love. It’s a recipe keeper that always makes my kitchen smell incredible and fills the room with happy vibes.
My Top Loaded Potato Soup Tips:
- Don’t skip the bacon fat for sautéing—it adds essential flavor.
- Partially blend the soup for ultimate texture balance.
- Use sharp cheddar for that tangy, melty cheese punch.
I’ve tested variations with sweet potatoes, extra sharp cheeses like aged white cheddar, and even swapping sour cream for Greek yogurt for tang and creaminess. The classic loaded potato soup with bacon, cheddar, and green onions remains the biggest hit whenever I serve it.
This recipe makes a lovely base for your own flavor adventure. Add your favorite toppings, spice levels, or side servings and call it a comfort food soup masterpiece.
If you’re ready for a tasty soup project that rewards with every spoonful, this loaded potato soup is your new best friend. Give it a try and get ready for the compliments—and maybe a few recipe requests too!
For other cozy recipes to enjoy alongside, try my sweet potato pancakes, guaranteed to make your brunch or dinner extra special.
If you loved this creamy potato soup, there’s plenty more where that came from right here on MilaBites. Can’t wait to hear about your tasty turns on this classic comfort food soup!
Loaded Potato Soup
This creamy Loaded Potato Soup is packed with tender potatoes, cheese, bacon, and green onions for a comforting and hearty meal perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
- Add diced onion to the pot and sauté in bacon fat until translucent, about 5 minutes. Add minced garlic and cook another minute.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Using a potato masher or immersion blender, mash some of the potatoes in the pot to thicken the soup while leaving some chunks for texture.
- Stir in shredded cheddar cheese, heavy cream, and sour cream until fully melted and incorporated. Season with salt and pepper to taste.
- Serve soup hot, topped with reserved crispy bacon and sliced green onions.
Notes
For an extra creamy texture, substitute half of the heavy cream with whole milk. You can also add a pinch of smoked paprika for a subtle smoky flavor.