Introduction
Steam rising from a bowl of loaded potato soup on a cold evening is honestly magical. The first spoonful hits you with creamy goodness, savory bacon, and those little pops of scallion—you just know dinner is going to be special. I first stumbled onto making this loaded potato soup years ago when my family demanded something hearty but simple. Truth be told, I was out of time and patience, but I had potatoes and a fridge full of odds and ends, so I got creative.
There was something about that first batch: fluffy potatoes, a swirl of cheddar, a dollop of sour cream, and crispy bacon bits on top. It was instant comfort (and instant approval from some picky eaters). Since then, this loaded potato soup recipe has been my go-to for cozy nights, snow days, and when friends drop by unannounced. It’s like wrapping yourself in a warm blanket—but edible!
Why do I love this recipe so much? Honestly, it’s all about that balance. You get richness from the potatoes and cheese, a hint of freshness from scallions, and a little crunch from bacon. Plus, it’s easy enough to whip up after a long day, and you can tweak it for any diet or taste (trust me, I’ve done it). If you’re looking for a comforting loaded potato soup that delivers every single time, you’re in the right place. This recipe is reliable, delicious, and perfect for anyone who just wants to sit back, relax, and savor a bowl of pure comfort.
Why You’ll Love This Recipe
Loaded potato soup is one of those recipes that’s stood the test of time in my kitchen. After countless test batches, swaps, and tweaks, I can say this is a bowl of soup you’ll crave on repeat. Here’s why:
- Quick & Easy: Ready in under 45 minutes—perfect for weeknights or when you’re just too tired to fuss.
- Simple Ingredients: No oddball ingredients here. Most of what you need is probably in your pantry or fridge already.
- Perfect for Cozy Dinners: There’s nothing like a big pot of loaded potato soup to bring everyone to the table—especially when the weather turns chilly.
- Crowd-Pleaser: Kids love it, picky eaters devour it, and adults always come back for seconds. Trust me, I’ve seen it happen!
- Unbelievably Delicious: The combination of creamy potatoes, melty cheddar, and crispy bacon is pure comfort food. Every spoonful is like a hug.
What makes this loaded potato soup recipe stand out? I blend part of the potatoes for that ultra-smooth texture, but leave some chunky for bite. A bit of extra sharp cheddar gives it punch, and the bacon stays crispy until the last spoonful (because soggy bacon is just sad). You can go wild with toppings or keep it simple—either way, it’s a winner.
Honestly, it’s the kind of soup that makes you close your eyes and sigh after that first taste. It’s warm, filling, and just downright satisfying. Whether you need comfort after a long day, want to impress guests with minimal effort, or just crave something nostalgic, this loaded potato soup covers all the bases—and then some.
Ingredients Needed
This loaded potato soup recipe relies on classic, wholesome ingredients to create bold flavor and a satisfying, creamy texture. You don’t need anything fancy—just a few kitchen staples, some fresh produce, and your favorite toppings. Here’s what you’ll need:
- For the Soup Base:
- Russet potatoes (about 2 pounds / 900g), peeled and diced (the star of the show—choose starchy potatoes for creaminess)
- Yellow onion (1 medium), finely chopped (adds sweetness and depth)
- Garlic (2-3 cloves), minced (for that savory kick)
- Unsalted butter (3 tablespoons / 45g), softened (richness and flavor)
- All-purpose flour (3 tablespoons / 24g) (helps thicken the soup)
- Chicken broth (4 cups / 950ml)—low-sodium preferred (for adjustable seasoning)
- Whole milk (2 cups / 480ml) (makes things super creamy; you can use 2% or non-dairy milk if needed)
- Sour cream (1/2 cup / 120g) (adds tang and smoothness)
- Salt (about 1 teaspoon / 6g), plus more to taste
- Black pepper (1/2 teaspoon / 2g), freshly ground
- Chopped fresh chives or scallions (1/3 cup / 20g) (for a pop of color and flavor)
- For the Loaded Toppings:
- Cheddar cheese (1 1/2 cups / 170g), shredded (extra sharp recommended for punchy flavor)
- Bacon (6 slices), cooked and crumbled (crispy is key—use thick-cut for best results)
- Extra sour cream (for dolloping on top)
- Extra chives or scallions (for garnish)
Ingredient Tips: If you’re dairy-free, swap the milk and sour cream for coconut milk and dairy-free yogurt. For vegetarian, skip the bacon and add smoked paprika for a little “meaty” flavor. When it comes to potatoes, I always reach for russets, but Yukon Gold work in a pinch (just a bit waxier, so the soup will be a little less creamy).
If you want a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free blend or use cornstarch (mix with cold milk before adding). Honestly, this loaded potato soup recipe is forgiving—if you’re missing something, check for a handy swap above and dive in!
Equipment Needed
- Large Soup Pot or Dutch Oven: Heavy-bottomed pots prevent sticking and encourage even cooking. I love my enameled Dutch oven for this—it’s easy to clean and keeps heat steady.
- Chef’s Knife & Cutting Board: For prepping potatoes, onions, and bacon. If you’re in a hurry, a food processor can help with quick chopping.
- Potato Masher or Immersion Blender: Mashing gives you that classic chunky-creamy soup texture. An immersion blender makes it silky—just don’t over-blend.
- Measuring Cups & Spoons: For accurate liquid and seasoning ratios.
- Wooden Spoon or Ladle: Gentle stirring helps avoid breaking up potatoes too much.
- Skillet (for Bacon): If you don’t have a microwave bacon tray, a cast iron skillet works wonders for crispiness.
Budget-friendly tip: Don’t sweat the fancy equipment. I’ve made loaded potato soup in regular stockpots, mashed with a fork, and it still tastes amazing. Just be sure to stir often and keep heat moderate. After cooking, rinse your immersion blender immediately—potato starch can be sticky!
Preparation Method
- Prep the Ingredients:
- Peel and dice 2 pounds (900g) russet potatoes into 3/4-inch (2cm) cubes.
- Finely chop 1 medium yellow onion and mince 2-3 garlic cloves.
- Shred 1 1/2 cups (170g) cheddar cheese and chop 1/3 cup (20g) chives or scallions.
- Cook 6 slices bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble.
Prep tip: Have everything ready before starting—the soup comes together quickly and you don’t want to be scrambling for toppings!
- Sauté the Aromatics:
- In your large soup pot or Dutch oven, melt 3 tablespoons (45g) unsalted butter over medium heat.
- Add the chopped onion and cook for 4-5 minutes, until softened and fragrant. Stir in the minced garlic and cook for 1 minute more.
Watch for golden edges on the onion—it means flavor! If the garlic browns, turn the heat down to avoid bitterness.
- Make the Roux:
- Sprinkle 3 tablespoons (24g) all-purpose flour over the onion mixture. Stir constantly for 2 minutes—the flour should look pale and foamy.
If you see clumps, break them up with your spoon. This step thickens the soup later.
- Add the Potatoes and Broth:
- Pour in 4 cups (950ml) chicken broth and add diced potatoes. Season with 1 teaspoon (6g) salt and 1/2 teaspoon (2g) black pepper.
- Increase heat to bring to a gentle boil, then reduce to low. Cover and simmer for 15-18 minutes, until potatoes are fork-tender.
If the liquid evaporates too quickly, add a splash of water or broth.
- Mash or Blend:
- Remove the lid and use a potato masher to gently mash about half the potatoes directly in the pot. For a creamier texture, use an immersion blender and pulse for 10 seconds—don’t overdo it!
Blend less for chunky soup, more for silky smooth. Taste and adjust seasoning if needed.
- Add Milk and Sour Cream:
- Stir in 2 cups (480ml) whole milk and 1/2 cup (120g) sour cream. Mix until fully incorporated and soup looks velvety.
If soup is too thick, add milk 1/4 cup (60ml) at a time until desired consistency. If too thin, simmer uncovered for 5 more minutes.
- Finish and Serve:
- Reduce heat to low, then stir in 1 cup (110g) shredded cheddar until melted. Ladle soup into bowls and top with remaining cheddar, crumbled bacon, chives/scallions, and extra sour cream.
Serve hot—watch for bubbling edges and a glossy surface. Smells amazing, right?
Troubleshooting: If your soup is bland, add a pinch of extra salt and a dash of smoked paprika. If it’s gummy, thin with broth. If it splits after adding sour cream, stir vigorously and lower the heat.
Efficiency tip: Cook bacon while potatoes are simmering to save time. Clean as you go—you’ll thank yourself later!
Cooking Tips & Techniques
After making loaded potato soup more times than I can count, I’ve picked up a few tricks (some learned the hard way, you know!). Here’s how you can get the best results every time:
- Use Starchy Potatoes: Russets break down and thicken the soup naturally, giving you that classic creamy texture. Waxy potatoes stay too firm.
- Don’t Rush the Simmer: Let the potatoes cook gently—if you boil too hard, they fall apart and the soup gets gluey.
- Blend with Care: Too much blending creates a gluey texture. Pulse briefly and check the consistency after each blend.
- Layer Your Seasonings: Add salt and pepper early, but adjust after the cheese and bacon go in (they add salt, so taste first!).
- Bacon Timing: Cook bacon separately and add just before serving so it stays crispy. Learned this after some sadly soggy bacon bits.
- Multitasking: Dice, chop, and prep toppings while the soup simmers. That way, everything comes together fast.
- Keep Soup Warm: If you’re serving a crowd, keep the pot on low heat—just remember to stir occasionally to avoid sticking.
Common mistake: Adding cold milk or sour cream straight from the fridge can cause curdling. Let them sit at room temperature while you cook. I’ve done the “oops, curdled” thing more than once—just blend it and move on!
For consistency, always taste before serving. Potatoes soak up flavor, so a little last-minute seasoning goes a long way. And honestly, don’t stress perfection—loaded potato soup is all about comfort!
Variations & Adaptations
Loaded potato soup is super adaptable—there’s a version for everyone! Here are a few ways to switch things up:
- Vegetarian: Skip the bacon and add smoked paprika or sautéed mushrooms for depth. Vegetable broth works great instead of chicken.
- Gluten-Free: Use a gluten-free flour blend or cornstarch (mix with cold milk before adding to prevent lumps).
- Lighter Version: Use low-fat milk and reduced-fat cheese. Greek yogurt can replace sour cream for a tangy protein boost.
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne before serving. I’ve tried this on game day—huge hit!
- Seasonal Flavor: Stir in roasted corn or sautéed leeks in spring, or add diced ham after the holidays for a smoky twist.
For different cooking methods, you can make loaded potato soup in a slow cooker: sauté onions and garlic first, then add everything but milk and sour cream. Cook on low for 6-8 hours, then blend and finish with dairy.
Allergen swaps: Dairy-free cheese and milk work fine, and turkey bacon is a tasty lower-fat substitute. One of my favorite personal twists? Swapping cheddar for pepper jack and adding a handful of crispy fried onions on top—so good!
Serving & Storage Suggestions
Loaded potato soup is best served piping hot, straight from the pot. Ladle into deep bowls, pile on toppings, and let everyone customize their own. Sprinkle with extra cheddar, bacon, chives, and a dollop of sour cream for that classic “loaded” look.
Pair it with crusty bread, garlic toast, or a simple green salad. For drinks, a crisp apple cider or light beer matches the hearty flavors perfectly.
To store, cool soup completely and transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in single portions—leave off fresh toppings until ready to serve. To reheat, warm gently on the stove over low heat, stirring often. Add a splash of milk if it thickens too much.
Honestly, loaded potato soup gets even tastier after a night in the fridge—the flavors meld and deepen. Just give it a good stir before serving!
Nutritional Information & Benefits
Each serving (about 1 1/2 cups) of loaded potato soup provides approximately 400 calories, 18g protein, 24g fat, and 38g carbohydrates.
Key ingredients like potatoes offer potassium and fiber, while cheddar cheese and bacon add protein and calcium. If you use Greek yogurt or reduced-fat cheese, you’ll bump up the protein and lower the fat. This recipe can be gluten-free and easily dairy-free—just watch for allergens in toppings.
From a wellness perspective, loaded potato soup is filling, satisfying, and can be part of a balanced meal—especially with added veggies or lean proteins. I love making it after long days when I need something hearty but not heavy.
Conclusion
Loaded potato soup isn’t just a recipe—it’s a hug in a bowl. With creamy, cheesy potatoes and all the best toppings, it’s perfect for cozy dinners and simple enough for any night of the week. Whether you stick to the classic or jazz it up with personal touches, this soup always delivers.
I truly hope you give this loaded potato soup recipe a try and make it your own. It’s become a staple in my kitchen, and I bet it’ll become one in yours too. Don’t be shy—share your twist in the comments, pin it for later, or send it to a friend who could use a little comfort food tonight!
Wishing you warm, delicious nights ahead—one spoonful at a time!
Frequently Asked Questions
How do I make loaded potato soup vegetarian?
Just skip the bacon and use vegetable broth instead of chicken. Sautéed mushrooms or smoked paprika add extra flavor.
Can I freeze loaded potato soup?
Yes! Cool the soup completely, place in airtight containers, and freeze for up to 2 months. Thaw in the fridge and reheat gently, adding fresh toppings before serving.
What are the best potatoes for this recipe?
Russet potatoes work best—they turn creamy and thick when cooked. Yukon Golds are fine too but make the soup a little chunkier.
How can I make this soup gluten-free?
Swap the all-purpose flour for a gluten-free blend or use cornstarch mixed with cold milk. Everything else in the recipe is naturally gluten-free.
What toppings go well with loaded potato soup?
Classic toppings include shredded cheddar, crispy bacon, chives, scallions, and sour cream. Try jalapeños, pepper jack cheese, or crispy fried onions for a twist!
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Loaded Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This loaded potato soup is creamy, cheesy, and topped with crispy bacon, chives, and sour cream. It’s the ultimate comfort food for cozy nights and comes together quickly with simple pantry staples.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1/2 cup sour cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh chives or scallions
- 1 1/2 cups shredded cheddar cheese (extra sharp recommended)
- 6 slices bacon, cooked and crumbled
- Extra sour cream (for topping)
- Extra chives or scallions (for garnish)
Instructions
- Peel and dice potatoes into 3/4-inch cubes. Finely chop onion and mince garlic. Shred cheddar cheese and chop chives or scallions. Cook bacon until crispy, drain, and crumble.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add onion and cook for 4-5 minutes until softened. Stir in garlic and cook for 1 minute more.
- Sprinkle flour over the onion mixture and stir constantly for 2 minutes until pale and foamy.
- Pour in chicken broth and add diced potatoes. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-18 minutes until potatoes are fork-tender.
- Remove lid and mash about half the potatoes in the pot with a potato masher, or pulse briefly with an immersion blender for a creamier texture.
- Stir in milk and sour cream until fully incorporated and soup looks velvety. Adjust consistency with more milk if needed.
- Reduce heat to low and stir in 1 cup shredded cheddar until melted.
- Ladle soup into bowls and top with remaining cheddar, crumbled bacon, chives/scallions, and extra sour cream. Serve hot.
Notes
For vegetarian, skip bacon and use vegetable broth. For gluten-free, substitute flour with gluten-free blend or cornstarch. Use starchy potatoes like russets for creaminess. Let milk and sour cream come to room temperature before adding to prevent curdling. Soup thickens as it sits; thin with extra milk if needed. Store leftovers in airtight containers for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 400
- Sugar: 6
- Sodium: 900
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 3
- Protein: 18
Keywords: loaded potato soup, comfort food, easy soup, bacon, cheddar, creamy potato soup, weeknight dinner, cozy recipes
