Loaded Potato Soup Recipe – Easy Creamy Comfort Food for Dinner

Posted on September 5, 2025

Introduction

The first spoonful of loaded potato soup always brings me back to cozy winter nights, wrapped up in a blanket, with a bowl so warm I have to blow on each bite. There’s something magical about how creamy potatoes, smoky bacon, and sharp cheddar cheese come together—it’s not just soup, it’s pure comfort in a bowl. I remember stumbling on this loaded potato soup recipe during a chilly spell when my family needed a little pick-me-up. Honestly, I was looking for something hearty but didn’t want to fuss with a complicated dish. Turns out, this easy loaded potato soup is the answer.

Loaded potato soup is the kind of meal that makes everyone at the table smile. It’s rich, filling, and packed with all the best potato toppings you’d find at your favorite steakhouse. The secret? Building layers of flavor with every ingredient, from the sautéed onions to that final sprinkle of green onions and crispy bacon. I’ve played around with this recipe for years, tweaking the seasoning and testing different potato varieties. After dozens of batches—some a bit too thick, some not quite cheesy enough—I finally landed on a version that checks all the boxes: creamy, flavorful, and surprisingly simple.

If you’ve got a hungry crew, picky eaters, or just need dinner to feel like a hug, this loaded potato soup recipe is a must-try. It fits right into busy family schedules, works for meal prep, and honestly, it’s just as good for lunch the next day. If you love classic comfort food that’s easy to make and impossible to forget, you’ll want to bookmark this one. As someone who’s tested every shortcut and flavor tweak, I can confidently say—this is loaded potato soup at its best.

Why You’ll Love This Loaded Potato Soup Recipe

Let’s face it: there are a lot of potato soup recipes out there, but this one’s a keeper for so many reasons. After plenty of trial and error (and a few spilled pots!), I can promise this loaded potato soup recipe delivers every time. Here’s what sets it apart:

Quick & Easy: You can whip this up in about 40 minutes, making it perfect for weeknight dinners or when you need a fast fix for comfort food cravings.
Simple Ingredients: No specialty shopping trips required—everything you need is likely already in your kitchen.
Perfect for Any Occasion: Whether it’s a cozy family dinner, a potluck with friends, or a quiet night in, this loaded potato soup fits right in.
Crowd-Pleaser: My kids ask for seconds every time, and even the pickiest eaters in my family clean their bowls.
Unbelievably Delicious: The balance of creamy potatoes, sharp cheddar, crispy bacon, and fresh green onions is straight-up addictive.

What really makes this loaded potato soup recipe shine? It’s all about layering flavors. I always start by sautéing onions and garlic in bacon fat for that deep, savory base. Then I use a mix of russet and Yukon Gold potatoes for a creamy texture that doesn’t turn to mush. And blending just half the soup keeps it thick and chunky while still being silky smooth. Trust me, it took a few batches to figure out that trick!

This isn’t just another potato soup—it’s the kind that makes everyone go back for seconds, and maybe even thirds. It warms you from the inside out, but doesn’t weigh you down. If you need something that feels like a big, cozy hug at the end of a long day, this loaded potato soup is just the ticket. And the best part? You can totally make it your own (more on that later!), so every bowl is just how you like it.

What Ingredients You Will Need

This loaded potato soup recipe keeps things simple but never boring. Each ingredient has a job, and together they create a flavor-packed, creamy soup that’s anything but basic. You probably already have most of these on hand, but I’ll toss in some tips for the best results and a few easy swaps if you need them.

Bacon (6-8 slices): Cooked until crisp, then chopped. (Adds smoky flavor and crunch—don’t skip it!)
Unsalted Butter (4 tbsp / 56g): For sautéing veggies and adding richness.
Yellow Onion (1 medium, diced): Gives a sweet, savory base that makes the soup taste homemade.
Garlic (3 cloves, minced): Because everything’s better with a little garlic kick.
All-Purpose Flour (1/4 cup / 30g): Helps thicken the soup—if you’re gluten-free, use a 1:1 gluten-free flour blend.
Chicken Broth (4 cups / 950ml): Go with low-sodium for control over seasoning, or use vegetable broth for a vegetarian option.
Russet Potatoes (3 large, peeled and diced): These break down nicely for a creamy soup base.
Yukon Gold Potatoes (2 medium, peeled and diced): For a buttery texture and a little color.
Whole Milk (2 cups / 480ml): Keeps the soup creamy without making it too heavy. Sub in 2% or a dairy-free alternative if you prefer.
Sour Cream (1/2 cup / 120g): Adds tang and extra creaminess.
Sharp Cheddar Cheese (2 cups shredded / 200g): Freshly shredded melts better—skip the pre-shredded if you can.
Salt (1 1/2 tsp or to taste): Start with less, add more if needed.
Black Pepper (1/2 tsp): For that subtle kick.
Smoked Paprika (1/2 tsp, optional): Adds a gentle smoky flavor—definitely worth trying!
Green Onions (1/3 cup sliced / 25g): Sprinkle on top for a fresh, zippy finish.
Extra Toppings (optional): More shredded cheese, extra bacon, a dollop of sour cream—build your dream bowl!

If you’re missing Yukon Golds, just use all russets (or vice versa). Want to lighten it up? Swap half the potatoes for cauliflower—no one will notice! For a vegetarian version, skip the bacon and use smoked paprika for depth. I usually go for thick-cut bacon for bigger bites, but regular works fine too. And if you want to get fancy, add chives or even a dash of hot sauce as a topper.

Equipment Needed

Large Dutch Oven or Soup Pot: Essential for even cooking and enough space to stir without splashing. A nonstick pot works, too.
Cutting Board and Chef’s Knife: For chopping potatoes, onions, and bacon. Keep ’em sharp for safety!
Measuring Cups and Spoons: Precise measurements make a difference with flour and broth.
Wooden Spoon or Silicone Spatula: Perfect for stirring without scratching your pot.
Potato Masher or Immersion Blender: For creating that perfect creamy-chunky texture. If you don’t have a blender, the masher works just fine (I’ve used both and sometimes prefer the rustic mash!)
Ladle: To serve big, generous scoops.
Optional: Cheese Grater: Freshly shredded cheddar melts so much better—I always use a box grater for this.

If you’re short on space, a deep skillet can work in a pinch, though the simmer may take longer. Don’t stress if you lack a fancy immersion blender; a sturdy fork or masher gets the job done. Clean your tools right after—cheese and potatoes can stick if left to dry.

Preparation Method

Cook the Bacon (10 minutes):

In your large Dutch oven or soup pot, cook 6-8 slices of bacon over medium heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of bacon fat (save the rest for later if you want extra flavor).

Tip: If the bacon browns too quickly, lower the heat. You want crispy, not burnt!
Sauté the Onion & Garlic (3-4 minutes):

Add 4 tablespoons (56g) unsalted butter to the pot. Once melted, stir in 1 diced yellow onion. Cook for 3 minutes until the onion is soft and translucent. Add 3 minced garlic cloves and sauté for 1 more minute, stirring often.

Note: Don’t let the garlic brown—it can turn bitter fast!
Make the Roux (2 minutes):

Sprinkle 1/4 cup (30g) all-purpose flour over the onions and garlic. Stir constantly for 2 minutes to cook off the raw flour taste.

Sensory Cue: The flour should bubble and smell toasty, but not brown.
Add Broth & Potatoes (5 minutes):

Gradually whisk in 4 cups (950ml) chicken broth, scraping up any brown bits from the bottom. Add 3 large russet potatoes and 2 medium Yukon Gold potatoes, all peeled and diced. Bring everything to a gentle simmer.

Warning: Don’t boil hard or the potatoes may break apart too much.
Simmer Until Tender (15-20 minutes):

Cover the pot and cook on low heat for 15-20 minutes, stirring occasionally, until potatoes are fork-tender. They should break apart easily when pressed with a spoon.

Tip: If soup thickens too much, add a splash of broth or milk.
Blend for Creaminess (3 minutes):

Use an immersion blender to blend about half the soup directly in the pot. Or, carefully transfer half to a blender, puree, and return to the pot. Leave some chunks for texture.

Sensory Cue: You want a creamy base with hearty potato pieces still visible.
Add Dairy & Cheese (3-5 minutes):

Stir in 2 cups (480ml) whole milk and 1/2 cup (120g) sour cream. Add 2 cups (200g) shredded sharp cheddar cheese, a handful at a time, stirring until melted and smooth.

Note: Lower the heat when adding cheese to prevent curdling or clumping.
Season & Finish (2 minutes):

Add 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using). Taste and adjust seasoning as needed.

Tip: If soup is too thick, thin with a little extra broth or milk.
Serve & Garnish:

Ladle soup into bowls and top with chopped green onions, crispy bacon, extra shredded cheese, and a dollop of sour cream if you’re feeling fancy.

Personal Note: My kids love making their own “loaded” bowls—let everyone add their favorite toppings!

Cooking Tips & Techniques

Don’t Overcook the Potatoes:
Potatoes can get mushy if boiled too hard or too long. Keep the simmer gentle and check for doneness with a fork. You want them tender but not falling apart entirely.
Layer Your Flavors:
Cooking the onions and garlic in bacon fat is a total game-changer. Don’t rush this step—let the veggies get just a bit golden for extra depth.
Blend Just Enough:
I once blended the whole pot and ended up with baby food (whoops!). For the best texture, blend only half so you get a creamy base with nice chunky bites.
Watch Your Cheese:
Add cheese gradually and keep the heat low. High heat can make it stringy or cause it to separate. Patience is key here!
Season at the End:
The bacon, cheese, and broth all bring salt. Taste before adding extra salt at the end—you can always add more, but you can’t take it out.
Multitasking Made Easy:
While potatoes are simmering, prep your toppings and set the table. If you’re like me and always in a hurry, this is a lifesaver!
Don’t Forget the Toppings:
The “loaded” part is all about what you put on top. Let everyone in the family customize their bowl. It’s fun, and honestly, it tastes better that way.

I’ve learned (the hard way) that using pre-shredded cheese makes the soup less creamy thanks to those anti-caking agents. Grate it fresh if you can! And if you accidentally make it too thick, just whisk in a bit more milk or broth until you reach your perfect spoonable consistency.

Variations & Adaptations

One of the best things about this loaded potato soup recipe is how easy it is to make it your own. Here are some of my favorite ways to mix things up:

Vegetarian Loaded Potato Soup: Skip the bacon and use vegetable broth. Add a pinch more smoked paprika for that “bacon-y” depth. For extra protein, stir in a cup of cooked white beans.
Gluten-Free Option: Swap the flour for a 1:1 gluten-free flour blend, or use cornstarch (mix 2 tablespoons with a little cold milk and whisk in at the end).
Lighter Version: Use reduced-fat cheese, swap in 2% milk, and sub half the potatoes with cauliflower florets. You’ll get the same creamy vibe, just a bit lighter.
Extra Hearty: Add diced ham or cooked shredded chicken for even more protein—perfect for using up leftovers.
Spicy Kick: Stir in a diced jalapeño with the onions or add a swirl of hot sauce when serving. My husband always goes for this twist!
Dairy-Free: Use unsweetened oat or almond milk, dairy-free sour cream, and a vegan cheddar. It’s surprisingly creamy!

Personally, I love tossing in a handful of frozen corn at the end for a little sweetness and texture. Get creative—this is your soup! If you need nut-free or soy-free options, just check your milk and cheese choices, and you’re good to go.

Serving & Storage Suggestions

For maximum comfort, serve this loaded potato soup piping hot in big bowls. I love piling on extra cheddar, bacon, and green onions—sometimes even a little fresh cracked pepper or hot sauce for kick. Pair it with a crusty slice of sourdough or a simple side salad for a complete meal.

If you’re cooking ahead, this soup stores like a dream. Let it cool completely, then transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze portions (skip the toppings until you reheat) for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave, stirring often to keep it smooth.

Honestly, I think the flavor gets even better after a day or two in the fridge—the smoky, cheesy notes deepen. Just add a splash of milk or broth as you reheat to bring it back to its best creamy self.

Nutritional Information & Benefits

A typical serving of loaded potato soup (about 1.5 cups) clocks in at roughly 380-450 calories, with 18g protein, 25g fat, and 38g carbs. The potatoes provide potassium and fiber, while the cheese and milk offer calcium and protein. Using turkey bacon or reduced-fat dairy lowers calories and saturated fat.

If you’re gluten-free, just swap the thickener. For a lower-carb bowl, halve the potatoes and sub in cauliflower. Be mindful—this recipe contains dairy and pork, so if you have allergies or dietary restrictions, check your swaps. Personally, I love how satisfying a bowl of this loaded potato soup feels without being overly heavy—it’s “stick to your ribs” food that doesn’t leave you sluggish.

Conclusion

If you’re craving a meal that’s as comforting as a warm blanket on a cold night, this loaded potato soup recipe is for you. It’s easy, family-friendly, and completely customizable—exactly how comfort food should be. Whether you’re feeding a crowd or just want leftovers for lunch, this creamy, cheesy soup always hits the spot.

I’ve made this more times than I can count, and it never fails to bring smiles (and clean bowls) to my table. Don’t be afraid to make it your own—switch up the toppings, sneak in some veggies, or try a new cheese blend. If you give this recipe a shot, I’d love to hear your tweaks and see your bowls—leave a comment below and share the soup love!

So, grab your favorite spoon, gather your toppings, and get ready for a bowlful of pure, creamy comfort. Happy cooking!

Frequently Asked Questions

Can I make loaded potato soup ahead of time?

Absolutely! This soup tastes even better the next day. Store it in the fridge and reheat gently on the stove or in the microwave, adding a splash of milk or broth if it thickens up.

What’s the best potato for loaded potato soup?

I like a mix of russet and Yukon Gold potatoes for the perfect balance of creamy and buttery textures, but you can use just one type if needed.

How can I make this soup vegetarian?

Skip the bacon and use vegetable broth. Add a little extra smoked paprika for depth and maybe toss in some white beans for protein.

Can I freeze loaded potato soup?

Yes! Let the soup cool completely, then freeze in portioned containers. Thaw overnight in the fridge and reheat slowly, stirring often.

What toppings go best with loaded potato soup?

Classic toppings are shredded cheddar, crispy bacon, green onions, and a dollop of sour cream. You can also add hot sauce, chives, or even a sprinkle of smoked paprika for extra flavor.

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loaded potato soup recipe

Loaded Potato Soup

Author: Eloise
Total Time: 40 minutes
Yield: 6 servings 1x

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Description

This easy loaded potato soup is creamy, hearty, and packed with classic toppings like bacon, cheddar cheese, and green onions. It’s the ultimate comfort food for chilly nights and busy weeknights alike.

Ingredients

Scale

6–8 slices bacon, cooked until crisp and chopped
4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
3 large russet potatoes, peeled and diced
2 medium Yukon Gold potatoes, peeled and diced
2 cups whole milk
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
1 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/3 cup sliced green onions
Extra toppings: more shredded cheese, extra bacon, dollop of sour cream (optional)

Instructions

In a large Dutch oven or soup pot, cook bacon over medium heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of bacon fat.
Add butter to the pot. Once melted, stir in diced onion and cook for 3 minutes until soft and translucent. Add minced garlic and sauté for 1 more minute, stirring often.
Sprinkle flour over the onions and garlic. Stir constantly for 2 minutes to cook off the raw flour taste.
Gradually whisk in chicken broth, scraping up any brown bits from the bottom. Add diced russet and Yukon Gold potatoes. Bring to a gentle simmer.
Cover and cook on low heat for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
Use an immersion blender to blend about half the soup directly in the pot, or carefully transfer half to a blender, puree, and return to the pot. Leave some chunks for texture.
Stir in whole milk and sour cream. Add shredded cheddar cheese, a handful at a time, stirring until melted and smooth.
Add salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning as needed.
Ladle soup into bowls and top with green onions, crispy bacon, extra cheese, and a dollop of sour cream if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or cornstarch. For vegetarian, skip bacon and use vegetable broth. Blend only half the soup for the best creamy-chunky texture. Add toppings just before serving. Soup thickens as it cools; thin with milk or broth when reheating. Freshly shredded cheese melts best.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Cuisine: American