Loaded Potato Soup – The Best Creamy Stove-Top Recipe

Introduction

When comfort is the craving, Loaded Potato Soup delivers everything you want in a cozy bowl — velvety potatoes, savory bacon, sharp cheddar, and aromatic herbs, all swirled together in a rich, creamy broth. This classic stove-top recipe is simple to make and feels like a warm hug from the inside out.

Whether you’re fighting off a cold, braving winter weather, or just in need of something deeply satisfying, this soup fits the moment. It’s hearty enough for dinner, perfect with crusty bread, and loaded with toppings that make every bite better than the last.

Ingredients Overview

This recipe uses everyday ingredients to build layers of flavor and richness — with plenty of room for customization.

• Potatoes (Russet or Yukon Gold): The base of the soup. Russets give a fluffier texture that breaks down easily, while Yukon Golds stay creamy and slightly firm.

• Bacon: Adds smoky depth and a crispy, savory finish. Cooked until golden and crumbled on top — plus use some of the rendered fat for flavor.

• Onion & Garlic: Essential aromatics that build the foundation of the broth.

• Butter & Flour: Form a light roux to thicken the soup into a creamy, spoon-coating consistency.

• Milk & Heavy Cream: The dairy duo that gives the soup its signature richness. You can adjust the ratio depending on how creamy you want it.

• Chicken Broth: Thins the soup slightly and adds savory depth.

• Cheddar Cheese: Melts into the base and is also used as a topping. Sharp cheddar works best for flavor.

• Sour Cream (optional): Stirred in for a tangy finish or dolloped on top when serving.

• Green Onions or Chives: Fresh and mild, they brighten the bowl and add texture.

• Salt, Black Pepper & Thyme: Seasoning essentials. Thyme complements the potatoes beautifully with a warm, herbal note.

Optional Additions:

• Crumbled sausage or diced ham

• Roasted garlic or shallots

• Paprika or cayenne for a touch of spice

• Frozen or fresh corn for added texture

Step-by-Step Instructions

1. Cook the Bacon

In a large soup pot or Dutch oven, cook 6–8 slices of bacon over medium heat until crispy. Remove and set aside on paper towels. Pour off excess fat, leaving about 1 tablespoon in the pot.

2. Sauté the Aromatics

Add 1 diced onion to the pot and cook in the bacon fat for 5–7 minutes, until soft and golden. Add 2 cloves of minced garlic and cook for 1 more minute until fragrant.

3. Make the Roux

Add 3 tablespoons of butter to the pot. Once melted, stir in 3 tablespoons of all-purpose flour and cook, whisking constantly, for 1–2 minutes. This creates a flavorful base and thickens the soup.

4. Add Broth & Potatoes

Gradually whisk in 4 cups of chicken broth until smooth. Add 4 cups of peeled, diced potatoes (about 3 large russets). Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.

5. Blend for Creaminess

Use an immersion blender to puree part of the soup directly in the pot, leaving some chunks for texture. Alternatively, remove 2 cups of soup, blend, and return to the pot. This gives a perfect mix of creamy and chunky.

6. Stir in Milk, Cream & Cheese

Lower the heat and stir in:

• 1 cup milk

• ½ cup heavy cream

• 1½ cups shredded sharp cheddar cheese

• Salt and black pepper to taste

• ½ tsp dried thyme

Stir until the cheese is melted and the soup is smooth. Do not boil after adding dairy.

7. Finish and Serve

Crumble the cooked bacon and stir half into the soup. Ladle into bowls and top with extra cheese, bacon, and chopped green onions or chives.

Tips, Variations & Substitutions

Cooking Tips:

• Dice potatoes evenly to ensure consistent cooking.

• Use freshly grated cheese — pre-shredded varieties don’t melt as smoothly.

• For extra creaminess, add a spoonful of sour cream before serving.

Variations:

• Loaded Baked Potato Version: Roast the potatoes first, scoop out the flesh, and stir it into the broth for deeper flavor.

• Spicy Kick: Add diced jalapeños or a dash of cayenne to the roux.

• Vegetarian: Omit the bacon and use vegetable broth. Add smoked paprika for a similar smoky note.

Substitutions:

• No Cream? Use all milk or a combo of milk and half-and-half.

• Low-Fat Option: Use 2% milk and skip the cream. The soup will be slightly lighter but still comforting.

• Gluten-Free: Use a gluten-free flour blend or cornstarch to thicken.

Serving Ideas & Occasions

This soup is best served steaming hot with plenty of toppings and a side to mop up every bit.

Perfect Pairings:

• Buttery cornbread

• Garlic toast or crusty baguette

• A crisp green salad with vinaigrette

Occasions:

• Cozy family dinners

• Snowy days or rainy nights

• Comfort food meal prep

• Sick day soup — gentle, warming, and nourishing

Nutritional & Health Notes

Loaded potato soup is undeniably hearty, with a balance of carbs, fat, and protein that makes it filling and satisfying.

For a lighter version:

• Use lean turkey bacon

• Skip the cream and reduce the cheese slightly

• Add extra vegetables like cauliflower or broccoli for more fiber and nutrients

Potatoes provide potassium, vitamin C, and resistant starch — making them a wholesome base when balanced with the right toppings.

FAQs

Q1: Can I make this ahead of time?

A1: Yes! It keeps well in the fridge for up to 4 days. Reheat gently on the stove and add a splash of milk or broth if it thickens.

---

Q2: Can I freeze loaded potato soup?

A2: It’s not ideal — the dairy and potatoes can become grainy after freezing. If you do freeze it, blend it fully for a smoother texture and reheat slowly.

---

Q3: What potatoes are best for soup?

A3: Russets break down for a creamier soup. Yukon Golds hold their shape better but still blend nicely. You can mix both for balanced texture.

---

Q4: How do I thicken potato soup?

A4: A flour-based roux works best. You can also mash some of the potatoes into the soup or stir in a spoonful of cream cheese for extra body.

---

Q5: Can I make it in a slow cooker?

A5: Yes. Add sautéed aromatics, potatoes, and broth to the slow cooker and cook on low for 6–7 hours. Stir in dairy and cheese at the end.

---

Q6: What toppings go well with this soup?

A6: Crispy bacon, shredded cheese, sour cream, green onions, chives, or even crushed crackers. Think of it like a loaded baked potato in a bowl.

---

Q7: Is this soup gluten-free?

A7: Not by default. But it can be — use gluten-free flour for the roux, or thicken with cornstarch instead.

Print