Name: Loaded Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled and diced; 6 slices bacon, chopped; 1 medium yellow onion, diced; 3 cups chicken broth; 2 cups whole milk; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 2 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 green onions, thinly sliced; Salt and pepper, to taste

Hey y’all! If you’re craving the ultimate comfort food, look no further than this hearty and creamy Loaded Potato Soup. It’s packed with melt-in-your-mouth potatoes, crispy bacon, sharp cheddar, and all the classic toppings that make every spoonful irresistible. Whether it’s a chilly evening, a potluck, or a simple family dinner, this recipe is guaranteed to warm you right up and put a smile on everyone’s face. Let’s get cooking!

Why You’ll Love This Loaded Potato Soup

The soup’s velvety texture and rich flavor make each bite pure comfort.
Quick and simple to prepare, perfect for busy weeknights or weekend indulgence.
Customizable with your favorite toppings or add-ins.
Keeps well for leftovers—it’s just as delicious the next day!
Beloved by adults and kids alike, making it a family favorite.

Loaded Potato Soup Ingredients

6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
3 lbs russet potatoes, peeled and diced (about 7-8 cups)
4 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
1 cup sharp cheddar cheese, shredded (plus more for topping)
1/2 cup sour cream
2 tablespoons unsalted butter
1 teaspoon salt (more to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 green onions, sliced (for garnish)

How to Make Loaded Potato Soup

Step 1: Cook the Bacon

In a large Dutch oven or heavy soup pot, cook the chopped bacon over medium heat until it’s crisp (about 7–8 minutes). Remove bacon with a slotted spoon and set aside on paper towels—keep the rendered fat in the pot.

Step 2: Sauté Onions & Garlic

Add diced onion to the bacon fat and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.

Step 3: Cook the Potatoes

Add the diced potatoes, salt, pepper, and smoked paprika, then pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer 15–20 minutes or until potatoes are very tender.

Step 4: Blend and Thicken the Soup

Turn off the heat. Use an immersion blender to blend the soup until mostly smooth (you can leave some chunks for texture). For a chunkier soup, use a potato masher. Stir in the milk, heavy cream, and butter. Return to low heat and cook 5 more minutes.

Step 5: Add Cheese, Sour Cream, and Finish

Stir in cheddar cheese until melted, then blend in sour cream. Adjust seasoning as desired. Ladle into bowls and top with crispy bacon, more cheddar, and sliced green onions.

Notes on Making the Best Loaded Potato Soup

Use Yukon gold potatoes for a naturally buttery taste if you don’t have russets.
To make this gluten-free, ensure your broth is certified gluten-free—see Celiac Disease Foundation for safe product suggestions.
For extra creaminess, mash a portion of the potatoes directly in the pot.

Loaded Potato Soup Variations

Vegetarian Version: Swap bacon for smoked paprika or vegetarian “bacon” bits and use vegetable broth.
Spicy Loaded Potato Soup: Add diced jalapeños or a pinch of cayenne pepper with the onions.
Loaded Potato Chowder: Stir in 1 cup of corn and 1/2 cup of diced bell pepper for a chunky twist.

Required Equipment for Loaded Potato Soup

Large Dutch oven or soup pot
Sharp kitchen knife & vegetable peeler
Cutting board
Immersion blender or potato masher
Ladle & heat-resistant spoon
Measuring cups & spoons

Loaded Potato Soup Storage Instructions

Allow soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium-low heat, stirring often. Freeze cooled soup in freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating. Stir well to restore the creamy texture, adding a splash of milk if needed.

Serving Suggestions for Loaded Potato Soup

Pair with fresh, crusty bread or homemade biscuits.
Enjoy alongside a crisp green salad to balance the richness.
Serve in bread bowls for a fun and hearty presentation.

Pro Tips for Loaded Potato Soup

For ultra-smooth soup, peel potatoes thoroughly and blend well; learn more about potato types here.
Reserve some cooked bacon and cheese for topping—the contrast in texture is key!
Let the soup cool for 5 minutes before serving to enhance flavors, as suggested by Food Network.

Loaded Potato Soup FAQ

Can I make Loaded Potato Soup ahead of time?
Absolutely—prepare it a day in advance and refrigerate; reheat gently, stirring as needed.
Can I use skim milk or half-and-half?
Yes, but the soup will be less rich. Try to keep at least some whole milk or cream for the best texture.
How can I make the soup thicker?
Mash more potatoes or add an extra tablespoon of sour cream; simmer uncovered for a few minutes if needed.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 6