I’ll start with a little story from my kitchen about when Loaded Potato Soup truly became a family favorite. It all began one chilly evening when my son asked for something warm, hearty, and quick for dinner. I knew this Loaded Potato Soup fit the bill perfectly—it’s creamy, comforting, and filled with all the flavors our busy family craves in a weeknight meal.
But the first time I made this loaded bacon potato soup, I wasn’t quite confident. I was worried the potatoes wouldn’t get tender enough or the soup wouldn’t be creamy enough. After a couple of tries and some tweaks, I learned the right way to get that cheesy potato soup texture just right—balanced, thick, and full of flavor. Now, every time I bring out a pot of Loaded Potato Soup, I see my family gather around the table with smiles and empty bowls by the end.
What I love most about Loaded Potato Soup is how it turns simple ingredients into a comfort food soup that feels special. It’s the kind of recipe that invites everyone to linger at the table, sharing stories and laughter while enjoying a warm meal. It’s become a go-to recipe when we want something satisfying without spending hours in the kitchen.
If you’re looking for a potato soup recipe that’s reliably delicious and easy enough for any night, this Loaded Potato Soup is a winner. I’m excited for you to try it with your family and start making those cozy meal memories together.
What You’ll Need
For this Loaded Potato Soup, trust me, the ingredient list keeps things simple without sacrificing flavor. Here’s everything you’ll want to gather before getting started:
- 6 medium russet potatoes, peeled and diced (about 4 cups)
- 6 slices of bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth if you prefer)
- 2 cups milk, whole milk works best for creamy potato soup
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper to taste
- 2 green onions, sliced, for garnish
You’ll find everything for this Loaded Potato Soup at your regular grocery store. For the best results, choose firm, fresh potatoes and high-quality bacon. My family prefers bacon cooked to crispy perfection—it adds that classic smoky crunch to our potato soup recipe.
This Loaded Potato Soup is forgiving if you need to swap ingredients. For instance, if you’re dairy-free, you can substitute milk with unsweetened almond milk and leave out the cheese, or try a dairy-free alternative. If you don’t have sour cream, plain Greek yogurt works well too.
To speed up prep, peel and dice your potatoes ahead of time, or grab pre-cut potatoes if your store offers them. Using pre-cooked bacon can save extra time, especially on busy nights.
Here’s a Loaded Potato Soup secret that makes all the difference: cooking the potatoes in broth instead of water really boosts the soup’s flavor. Plus, using sharp cheddar gives you that cheesy potato soup taste without being overpowering.
How to Make It
Making this Loaded Potato Soup happens in clear, simple steps that even a busy home cook will appreciate. On average, this soup takes me about 45 minutes total from start to finish.
- Cook the bacon in a large pot over medium heat until crispy. Remove it with a slotted spoon and set aside, leaving the bacon fat in the pot. This fat adds so much flavor to the soup.
- Sauté the onion and garlic in the bacon fat until soft and fragrant—about 5 minutes. Your kitchen will smell amazing while this Loaded Potato Soup cooks.
- Add the butter to the pot and let it melt. Stir in the flour and cook for 1-2 minutes to form a roux. This step thickens your soup so it’s creamy without getting lumpy.
- Slowly whisk in the chicken broth, making sure to remove any flour lumps. Bring the mixture to a simmer.
- Add the diced potatoes to the pot. Cover and let simmer for about 15-20 minutes, or until potatoes are tender when poked with a fork. You’ll know your Loaded Potato Soup is ready at this stage when the potatoes are soft and the broth has thickened slightly.
- Reduce heat, then stir in the milk, sour cream, and crumbled bacon—reserve some bacon for topping. Don’t worry if your Loaded Potato Soup looks a little runny; it will thicken as it sits for a bit.
- Stir in the shredded cheddar cheese until it melts smoothly. This step gives you that cheesy potato soup richness everyone loves.
- Taste and season with salt and pepper. If you want it creamier, add a splash more milk or a spoonful more sour cream.
- Before serving, garnish with sliced green onions and the remaining bacon for extra crunch.
Here’s where I used to mess up my Loaded Potato Soup: rushing the simmering time. Let your potatoes cook fully to avoid a gluey texture. While your Loaded Potato Soup is cooking, you’ll have time to clear the table or set out a simple salad.
If your soup gets too thick, stir in a bit more milk. If it seems too thin, cook uncovered for a few minutes to reduce.
This step-by-step really helps everyone get the same comfort food soup taste we love. You’ll be surprised how easy it is to master the ideal creamy potato soup consistency with these pointers.
Serving Ideas
Everyone reaches for seconds when this Loaded Potato Soup comes out with a side of crusty bread. My family loves this soup on cold nights or after a long day when comfort food soup is exactly what we need.
This soup pairs perfectly with a simple green salad or some steamed veggies for a well-rounded meal. It’s also great alongside a sandwich or even toasted grilled cheese for a casual dinner.
Loaded Potato Soup is perfect for celebrations that call for cozy, satisfying dishes. Whether it’s a chilly holiday gathering or a weekend family meal, it adds a welcoming vibe to the table.
For a special touch, I like to sprinkle extra cheddar and chopped chives on top when serving. It makes the soup look as good as it tastes.
Leftovers? They reheat beautifully. Just warm gently on the stovetop and stir occasionally to keep the cheese from clumping. Our family has even enjoyed this soup as a thick dip for chips after cooling—another way to stretch leftovers!
If your family loves this, they’ll also enjoy these comforting recipes: Kielbasa Potato Soup or Crock Pot Crack Potato Soup, both fantastic options if you want more hearty potato soups in your recipe box.
For different takes, I’ve tried adding roasted garlic or swapping bacon for ham with success. Each version brings its own spin but keeps the soul of loaded potatoes at the heart.
Feedback from my family has been clear: this Loaded Potato Soup is a must-have recipe for busy nights that need some extra love.
Your Questions Answered
Can I make this Loaded Potato Soup ahead of time?
Absolutely! This soup actually tastes better the next day as flavors meld. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often.
What if I don’t have bacon for my Loaded Potato Soup?
No problem! You can swap the bacon for ham cubes or cooked sausage. Even leaving it out makes a creamy potato soup that’s comforting. For a smoky flavor without meat, add a bit of smoked paprika.
How do I store leftover Loaded Potato Soup?
Keep leftovers in the refrigerator for up to 3 days. To freeze, place soup in a freezer-safe container but leave out the sour cream—add that fresh after thawing and reheating.
Can I use different potatoes?
Russets work best for a creamy potato soup because they break down nicely, thickening the broth. Yukon Golds are a good alternative, but waxy potatoes like red potatoes will stay chunkier.
Is this Loaded Potato Soup good for picky eaters?
Yes! The creamy, cheesy texture and familiar flavors make it a hit. You can customize the toppings to suit preferences and sneak in extra veggies if needed.
What if my soup is too thick?
Simply stir in a bit of milk or broth to loosen the texture. This happens sometimes when potatoes absorb a lot of liquid.
How do I make this soup dairy-free?
Use unsweetened almond milk or coconut milk instead of dairy milk. Skip cheese or use a dairy-free cheese alternative. Substitute sour cream with plain coconut yogurt.
If you’re curious about similar cozy potato soups, this Loaded Potato Soup reminds me of another family favorite, the loaded baked potatoes recipe. It’s a fun alternative that brings that same comforting flavor.
For more recipe ideas, check out the Absolutely Ultimate Potato Soup Recipe on AllRecipes, or the Loaded Baked Potato Soup Recipe from The Kitchn for delicious variations.
The Final Word
This Loaded Potato Soup has earned its spot in my recipe collection because it delivers comforting, cheesy, bacon-filled goodness that our family keeps asking for. It’s simple enough for busy weeknights but satisfying enough for guests or celebrations.
My Loaded Potato Soup Tips:
- Don’t rush simmering potatoes—they need time to soften for the creamiest soup.
- Use chicken broth over water to boost flavor.
- Save a bit of bacon for garnish to keep that perfect crispy crunch.
Variations I’ve tried successfully include adding roasted corn, swapping cheddar for Monterey Jack cheese, or stirring in some cooked kielbasa (which reminds me of kielbasa potato soup, another crowd-pleaser).
Everyone in my family has their favorites. My husband loves extra cheese, my kids go wild for the crispy bacon on top, and I like to sneak in diced onions for a bit more depth.
I hope this recipe inspires you to make your own Loaded Potato Soup just the way your family enjoys it. It’s one of those meals that turns an ordinary night into a cozy memory. Enjoy every spoonful and happy cooking!
If you want to try different cozy soups next, the crock pot crack potato soup is a breeze for slow cooker nights, or make a fun twist with loaded baked potatoes for a hands-on dinner.
For a creamy potato soup recipe with a smooth texture, check out The Ultimate Creamy Potato Soup at Sugar Spun Run.
Thanks for cooking along with me—your family is in for a real treat with this Loaded Potato Soup!
Loaded Potato Soup
This creamy Loaded Potato Soup combines tender potatoes, smoky bacon, and melted cheese for a comforting and hearty meal perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 6 large russet potatoes, peeled and diced
- 4 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 tbsp butter
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving bacon fat in the pot.
- Add butter to the bacon fat and sauté onion and garlic until translucent and fragrant.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- Use a potato masher or immersion blender to mash some of the potatoes for a creamy texture, leaving some chunks for bite.
- Stir in heavy cream, sour cream, and half of the shredded cheddar cheese. Cook until cheese is melted and soup is heated through.
- Season with salt and pepper to taste.
- Ladle soup into bowls, and top each with remaining cheddar cheese, crumbled bacon, and sliced green onions.
Notes
For extra creaminess, add a splash of milk or cream before serving. Garnish with extra toppings like chives or a dollop of sour cream for added flavor.