Classic Loaded Potato Soup – Creamy, Cheesy & Comforting

Introduction

When cold weather rolls in or you just need a cozy, comforting bowl of something hearty, classic loaded potato soup hits all the right notes. Rich, creamy, and packed with chunks of tender potato, crispy bacon, melted cheese, and a touch of sour cream, this soup feels like a hug in a bowl.

Modeled after the flavors of a loaded baked potato, this homemade soup brings together all the savory elements you love — without the fuss of baking. It’s thick, satisfying, and made with simple ingredients, perfect for busy weeknights, relaxed weekends, or make-ahead meals that reheat beautifully.

Whether you serve it as a full dinner with crusty bread or as a starter for a larger meal, this loaded potato soup is one you’ll want on repeat all soup season long.

Ingredients Overview

This soup uses classic pantry staples and everyday ingredients to build layers of flavor and texture. Here’s what makes it shine:

Potatoes:

• Russet potatoes – The best choice for a creamy, fluffy texture that breaks down slightly while cooking. Peel and cube them for consistent cooking.

• Yukon golds can also work for a slightly creamier texture with more body.

Bacon:

• Thick-cut bacon, diced and cooked crisp, adds smoky, savory depth and acts as a key topping.

Aromatics:

• Onion and garlic – Essential for the soup’s base flavor.

• Celery (optional) – Adds aromatic depth without overpowering.

Dairy:

• Butter and all-purpose flour – Used to make a roux to thicken the soup.

• Whole milk or half-and-half – For a creamy, velvety texture.

• Chicken broth – Adds savory richness and balance.

• Sour cream – For tangy creaminess that mimics a baked potato topping.

Cheese:

• Sharp cheddar cheese – Melts smoothly and adds a classic cheesy bite.

• Reserve extra for topping.

Seasonings:

• Salt and pepper – Essential for seasoning every layer.

• Paprika or cayenne (optional) – For a mild kick.

• Chives or green onions – Bright, fresh finish for topping.

Step-by-Step Instructions

1. Cook the Bacon

• In a large soup pot or Dutch oven, cook 6–8 slices of chopped bacon over medium heat until crispy.

• Transfer bacon to a paper towel-lined plate. Leave 1–2 tablespoons of bacon fat in the pot.

2. Sauté the Aromatics

• Add 1 diced onion and optional 1 diced celery stalk to the bacon fat.

• Sauté until soft and translucent, about 5 minutes.

• Stir in 2–3 cloves of minced garlic, and cook for 30 seconds.

3. Build the Roux

• Add 3 tablespoons butter to the pot. Once melted, sprinkle in ¼ cup flour and stir constantly for 1–2 minutes to cook off the raw flour taste.

4. Add Broth & Potatoes

• Gradually whisk in 3½ cups chicken broth, stirring constantly to avoid lumps.

• Add 3 cups peeled, cubed potatoes (½-inch cubes).

• Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.

5. Make It Creamy

• Stir in 1½ cups milk or half-and-half and ½ cup sour cream.

• Use a potato masher to gently mash some of the potatoes in the pot, leaving some whole for texture.

• Stir in 1 to 1½ cups shredded cheddar cheese until melted.

6. Adjust Seasoning

• Season with salt, black pepper, and optional paprika or cayenne to taste.

• Simmer 5 more minutes on low heat until everything is thick and combined.

7. Serve & Top

Ladle soup into bowls and top with:

• Crumbled bacon

• Extra shredded cheddar

• Sliced green onions or chives

• A small dollop of sour cream (optional)

Tips, Variations & Substitutions

Tips:

• For a thicker soup, mash more potatoes or stir in a cornstarch slurry.

• Stir cheese in off heat to avoid curdling.

• Don’t boil the soup after adding dairy — gentle heat keeps it smooth.

Variations:

• Loaded Broccoli Potato Soup: Stir in steamed broccoli for extra veggie goodness.

• Chicken Potato Soup: Add shredded rotisserie chicken for extra protein.

• Spicy Twist: Stir in diced jalapeños, hot sauce, or smoked paprika.

Substitutions:

• Milk: Use evaporated milk, cream, or dairy-free milk (unsweetened almond or oat).

• Vegetarian: Omit bacon, use veggie broth, and add sautéed mushrooms for umami.

• Gluten-free: Use gluten-free flour or cornstarch in place of regular flour.

Serving Ideas & Occasions

This cozy soup fits beautifully into weeknight meals, Sunday suppers, or special fall and winter gatherings.

Pair With:

• Crusty bread or garlic toast

• A crisp green salad

• Roasted veggies or grilled cheese

Great For:

• Soup and salad lunches

• Chilly evenings at home

• Leftovers for next-day lunch

• Potlucks and casual gatherings

Meal Prep Tip:
Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of milk if it thickens too much.

Nutritional & Health Notes

While indulgent, you can make loaded potato soup more balanced with a few adjustments.

Per serving (1¼ cups):

• Calories: ~350

• Protein: ~12g

• Carbs: ~30g

• Fat: ~22g

Make it lighter:

• Use reduced-fat milk and cheese

• Swap some potatoes for cauliflower

• Use turkey bacon or omit entirely

This soup is naturally gluten-free (with flour swap) and easily adaptable to vegetarian needs.

FAQs

Q1: Can I freeze loaded potato soup?

A: It’s not ideal, as dairy-based soups may separate when frozen. If needed, freeze before adding cheese and milk, then finish fresh when reheating.

---

Q2: How do I thicken potato soup?

A: Mash more potatoes in the pot, add a flour or cornstarch slurry, or reduce the soup uncovered to thicken naturally.

---

Q3: What’s the best potato for this soup?

A: Russet potatoes break down nicely for a creamy texture. Yukon golds hold their shape better and result in a smoother, buttery finish.

---

Q4: Can I make it in a slow cooker?

A: Yes! Sauté bacon, aromatics, and roux on the stovetop, then transfer to the slow cooker with potatoes and broth. Cook on low 6–7 hours, then stir in dairy and cheese at the end.

---

Q5: How do I make it vegetarian?

A: Use vegetable broth and skip the bacon. Add sautéed mushrooms or smoked paprika for depth.

---

Q6: Can I use leftover mashed potatoes?

A: Yes! Add mashed potatoes during the creamy stage to thicken the soup and cut down on cook time.

---

Q7: How do I reheat leftovers?

A: Reheat gently over low heat on the stove or in the microwave in 30-second bursts, stirring between each to avoid curdling.

Print