Loaded Potato Soup: A Creamy, Comforting Classic You’ll Crave All Year Long

There’s something special about a steaming bowl of Loaded Potato Soup that feels like home. Maybe it’s the way the creamy texture wraps around every spoonful, or how the smoky bacon and melted cheese melt your worries right along with the butter. For me, it started one cold evening in college when I turned leftover baked potatoes into what would become my favorite comfort food. One bite, and I knew I’d found the kind of soup that makes even a long day feel better.

If you’ve ever wished for a dish that’s both hearty and indulgent but simple enough for weeknights, this is it. This Loaded Potato Soup delivers rich flavor, velvety smoothness, and just the right touch of crunch on top. Once you try it, you’ll understand why it’s a timeless American favorite.

Why This Loaded Potato Soup Is a Must-Try

There’s no denying the magic of potatoes, but when they’re “loaded,” you’ve got something extraordinary. Think creamy potato base topped with crispy bacon, sharp cheddar, tangy sour cream, and a sprinkle of fresh chives. It’s like your favorite loaded baked potato, only spoonable and even more satisfying.

What makes this version stand out is the balance. You get rich creaminess from milk and butter, but each bite still feels light enough to enjoy seconds. The soup’s base is smooth, yet you’ll find tiny, tender potato chunks that remind you it’s homemade.

If you prefer a chunkier texture, you can mash half the potatoes and leave the rest whole. And for those who love restaurant-style smoothness, an immersion blender will get you there in seconds. It’s comfort food with a touch of elegance, perfect for cozy nights, potlucks, or a Sunday family dinner.

Loaded Potato Soup

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• Author: Manar Annan
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This creamy Loaded Potato Soup is a comforting American classic made with tender russet potatoes, crispy bacon, melted cheddar cheese, and a velvety base of milk, cream, and butter. Perfect for chilly evenings or cozy family dinners, it’s hearty, flavorful, and customizable for any diet.

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Ingredients

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• 4 large russet potatoes, peeled and diced

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 4 slices thick-cut bacon, chopped

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 3 cups chicken broth

• 1 cup whole milk

• 1 cup heavy cream

• 1 cup shredded sharp cheddar cheese

• ½ cup sour cream

• Salt and black pepper, to taste

• 2 tablespoons chopped fresh chives

Optional Toppings:

• Extra shredded cheddar cheese

• Crispy bacon crumbles

• Dollop of sour cream

• Chopped green onions or chives

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Instructions

• Cook chopped bacon in a large pot over medium heat until crisp. Remove bacon and reserve 1 tablespoon of the fat.

• Add butter to the pot with the bacon fat, then sauté onion and garlic until fragrant and translucent.

• Stir in the flour to create a roux, whisking constantly until smooth.

• Gradually pour in the chicken broth while whisking to avoid lumps. Add diced potatoes and simmer for 15–20 minutes, or until tender.

• Pour in milk and heavy cream. Partially mash the potatoes or use an immersion blender for a smoother texture.

• Stir in cheddar cheese until melted, then add sour cream. Mix gently until fully incorporated.

• Season with salt and pepper to taste.

• Serve hot, topped with bacon, cheese, sour cream, and chives.

Notes

For a thicker soup, mash more potatoes or add a spoonful of instant mashed potatoes.

Yukon Gold potatoes can replace russets for a slightly buttery flavor.

For a lighter version, use 2% milk and Greek yogurt instead of cream and sour cream.

This soup reheats best on low heat to prevent curdling.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approx. 1½ cups)
• Calories: 510 kcal
• Sugar: 6 g
• Sodium: 860 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 17 g
• Cholesterol: 95 mg

Ingredients & Key Components

Here’s what you’ll need to make a full-flavored pot of this creamy, Loaded Potato Soup:

Main Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 slices thick-cut bacon, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh chives

Topping Ideas:

• Extra shredded cheddar cheese
• Crispy bacon crumbles
• A dollop of sour cream or Greek yogurt
• Chopped chives or green onions

If you like extra richness, toss in a tablespoon of cream cheese near the end. Want a smoky twist? Add a dash of smoked paprika to deepen the flavor.

Step-by-Step Preparation Method

1. Cook the Bacon

Start by cooking chopped bacon in a large soup pot over medium heat until crisp. Once done, remove the bacon and set it aside on a paper towel. Keep about one tablespoon of bacon fat in the pot for flavor.

2. Build the Base

Add butter to the bacon fat, then stir in the onions and garlic. Cook until they’re soft and fragrant. Sprinkle in the flour, whisking constantly to form a smooth roux — this is what thickens your soup later.

3. Simmer the Potatoes

Slowly pour in the chicken broth while whisking, ensuring there are no lumps. Add the diced potatoes and bring everything to a gentle simmer. Cook for about 15 to 20 minutes, or until the potatoes are fork-tender.

4. Make It Creamy

Pour in milk and heavy cream, stirring gently. If you like a velvety texture, mash some of the potatoes right in the pot or blend part of the soup with an immersion blender. Stir in cheese until melted and creamy, then fold in sour cream for that tangy finish.

5. Season & Serve

Add salt and pepper to taste. Serve hot, topped with crispy bacon, extra cheddar, a dollop of sour cream, and a sprinkle of chives.

When that first spoonful hits, you’ll get creamy potato comfort, smoky bacon crunch, and cheesy richness all at once — it’s pure satisfaction.

Dietary Variations & Ingredient Substitutions

You don’t have to miss out on this comfort classic if you follow a specific diet. With a few swaps, Loaded Potato Soup can fit almost any lifestyle:

Vegan / Dairy-Free

Replace the butter with olive oil, skip the bacon, and use coconut milk or oat milk for creaminess. A vegan cheddar or nutritional yeast can bring back that cheesy flavor. Add smoked paprika or sautéed mushrooms for depth.

Gluten-Free

Substitute the flour with cornstarch or arrowroot powder as your thickener. Make sure your broth is certified gluten-free to keep the soup safe and delicious.

Low-Calorie / Low-Fat

Use 2% milk instead of cream and swap sour cream for Greek yogurt. Choose turkey bacon or skip the bacon altogether for a lighter version that still tastes rich.

Halal

Use halal-certified chicken broth and replace bacon with turkey bacon or smoky-spiced chickpeas for that same crunch and flavor.

Low-Carb / Keto-Friendly

Swap half the potatoes with cauliflower florets. The texture stays hearty, but you cut down on carbs without sacrificing flavor.

Each variation keeps that signature creaminess and flavor balance, so no matter your dietary goals, you can enjoy this classic comfort dish guilt-free.

Variations & Recipe Tweaks People Love

The beauty of Loaded Potato Soup is how adaptable it is. You can easily tailor it to your mood or what’s in your pantry.

Slow Cooker Method

Combine everything except the dairy and cheese in your slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Add cream, milk, and cheese at the end for the smoothest texture.

Instant Pot Version

Sauté bacon and aromatics first, then add potatoes and broth. Cook on high pressure for 8 minutes, quick release, and stir in cream and cheese. Dinner in under 30 minutes — effortless and satisfying.

Add Extra Protein

Leftover rotisserie chicken or diced ham turns this into a hearty, full-meal soup.

Make It Lighter

Use half cauliflower and half potatoes for a lighter, yet equally creamy soup that tastes indulgent but feels balanced.

Storing, Reheating & Freezing Tips

If you’re lucky enough to have leftovers, they reheat beautifully. Store your Loaded Potato Soup in an airtight container in the fridge for up to four days. Reheat it slowly on the stove over low heat, stirring occasionally to prevent the dairy from separating.

For freezing, let the soup cool completely first. Store in freezer-safe bags or containers for up to two months. Thaw overnight in the fridge and reheat gently — a splash of milk can help bring back the silky consistency.

There’s something incredibly rewarding about a bowl of homemade Loaded Potato Soup. It’s not just a meal; it’s a cozy reminder that comfort can come from simple, humble ingredients. Whether you serve it at family dinners, enjoy it during a snowstorm, or make it ahead for busy nights, it’s the kind of dish that warms you from the inside out — every single time.

FAQ

Can I make Loaded Potato Soup ahead of time?

Absolutely! You can cook it a day or two in advance and store it in the fridge. When reheating, do it slowly over low heat while stirring to keep that creamy texture smooth and rich.

Can I freeze Loaded Potato Soup?

Yes, but it’s best to freeze before adding the dairy. Once thawed, stir in the milk and cheese while reheating for a fresh, creamy finish. This keeps the soup from turning grainy.

How can I thicken Loaded Potato Soup without using flour?

You can mash some of the potatoes right in the pot or blend a portion of the soup. Another option is adding a bit of instant mashed potatoes or cornstarch slurry for natural thickness.

What are the best potatoes to use?

Russet potatoes are classic because they turn soft and creamy as they cook, but Yukon Golds give a slightly buttery flavor if you prefer a smoother texture.

Can I make Loaded Potato Soup vegetarian?

Definitely! Just skip the bacon or use a vegetarian substitute, and switch to vegetable broth. You’ll still get that hearty, cozy flavor with all the cheesy goodness intact.