Loaded Potato Soup Recipe: Creamy, Cheesy Comfort Food
When I first made loaded potato soup, it instantly reminded me of sitting around the table on chilly nights when my mom would bake giant russet potatoes and load them with butter, cheese, and bacon. The smell of sizzling bacon, caramelized onions, and melted cheddar filling the kitchen is enough to draw everyone in before the first ladle even hits the bowl. This soup is everything you love about a fully loaded baked potato creamy, cheesy, smoky, and hearty transformed into a spoonable hug.
Whether you’re craving something cozy for fall dinners, a game-day crowd-pleaser, or a freezer-friendly comfort recipe, this loaded potato soup delivers every time. The best part? It’s simple, quick, and endlessly customizable with your favorite toppings.
Loaded Potato Soup
Ingredients
Equipment
Method
- Bake the potatoes, then peel and chop the flesh, leaving a thin border. Discard or save skins.
- In a large Dutch oven, melt butter with reserved bacon fat. Sauté onion for 5–7 minutes until soft, then add garlic for 1 minute.
- Stir in flour and cook for 1 minute to remove raw taste, forming a roux.
- Gradually whisk in broth, then milk. Simmer for 5 minutes to thicken.
- Stir in heavy cream, cheddar, sour cream, and chopped potatoes. Simmer until smooth and hot.
- Stir in most of the crumbled bacon, reserving some for garnish.
- Ladle into bowls and top with remaining bacon, cheese, and green onions.
Nutrition
Notes
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Table of Contents
Why you’ll love this loaded potato soup
This isn’t just another potato soup it’s indulgent comfort food at its best. Here’s why it’s worth saving to your recipe board:
- Creamy and cheesy: Made with milk, cream, and melty cheddar for rich flavor.
- Hearty and filling: Bacon, potatoes, and sour cream turn it into a full meal.
- Customizable toppings: Load it up with extra cheese, chives, or crispy bacon.
- Crowd favorite: Perfect for potlucks, family dinners, or cozy nights in.
Ingredients for loaded potato soup
Here’s everything you’ll need for this recipe:
| Ingredient | Measurement | Notes / Substitutions |
| Russet potatoes | 4 large, baked | Yukon gold can work, but russets give the creamiest texture. |
| Bacon | 6 slices, cooked & crumbled | Turkey bacon or pancetta for a twist. |
| Bacon fat | 2 tbsp reserved | Adds smoky depth. |
| Yellow onion | 1 medium, chopped | White onion or shallots also work. |
| Garlic | 2 cloves, minced | Fresh is best, but powder can be used in a pinch. |
| Salted butter | 4 tbsp | Unsalted works if you adjust seasoning. |
| All-purpose flour | ¼ cup | Thickens the soup. |
| Milk | 2 cups (2%) | Whole milk = richer soup. |
| Chicken broth | 2 cups | Vegetable broth for vegetarian. |
| Heavy cream | ½ cup | Greek yogurt can lighten it. |
| Cheddar cheese | ½ cup shredded | Extra sharp cheddar = bolder flavor. |
| Sour cream or Greek yogurt | ¼ cup | Adds tang and creaminess. |
| Salt & pepper | To taste | Season at the end. |
Optional toppings: extra bacon, shredded cheddar, green onions, or chives.
How to make loaded potato soup step by step
- Prep the potatoes: Bake, peel, and scoop the flesh, leaving a thin border. Chop the flesh and discard or save skins for potato skins.
- Sauté the base: In a large Dutch oven, melt butter with reserved bacon fat. Sauté onion 5–7 minutes until soft, then add garlic for 1 minute.
- Build the roux: Stir flour into the onions and cook for 1 minute to remove raw flour taste.
- Add liquids: Gradually whisk in broth, then milk. Simmer 5 minutes until slightly thickened.
- Enrich the soup: Stir in cream, cheese, sour cream, and reserved potatoes. Simmer until smooth and heated through.
- Finish with bacon: Stir in most of the crumbled bacon, reserving some for garnish.
- Serve: Ladle into bowls and top with extra cheddar, bacon, and green onions.
How to serve loaded potato soup
- Classic style: Ladled into big bowls with bacon, cheddar, and chives.
- Bread bowls: Serve inside hollowed sourdough loaves for ultimate comfort.
- Seasonal twist: Add roasted corn in summer or sprinkle with smoked paprika in winter.
- Pairings: Serve alongside a crisp green salad or garlic breadsticks.
How to perfect your loaded potato soup
- Use russet potatoes for the fluffiest base.
- Always blend some of the soup with an immersion blender for a creamy yet chunky texture.
- Add cheese off heat to avoid clumping or graininess.
- Garnish generously Pinterest loves a loaded topping shot.
Common mistakes to avoid
- Skipping the roux: Without flour, the soup can be thin and watery.
- Overcooking potatoes: This makes them gluey instead of fluffy.
- Adding dairy too soon: Heat can curdle milk and cream; add after thickening.
- Under-seasoning: Taste and adjust at the very end.
Storage and reheating instructions
| Storage Method | Duration | Tips |
| Refrigerator | 3–4 days | Store in airtight container. Stir before reheating. |
| Freezer | 2–3 months | Cool completely before freezing; thaw overnight in fridge. |
| Reheating | Stovetop on low | Add splash of milk or broth if too thick. |
Frequently asked questions about loaded potato soup
Can I make it vegetarian?
Yes, just skip the bacon and use vegetable broth. Add smoked paprika for depth.
Can I use instant potatoes?
Not recommended—fresh baked potatoes give the best texture.
How do I thicken it more?
Blend more of the potatoes or whisk in a cornstarch slurry.
Can I make it ahead of time?
Yes, prepare it up to 2 days ahead and reheat gently on the stove.
What cheese works best?
Sharp cheddar gives classic flavor, but gouda or pepper jack add fun twists.
Conclusion
Loaded potato soup is the ultimate comfort recipe creamy, cheesy, smoky, and endlessly customizable. With simple ingredients and easy steps, you can recreate the flavors of a fully loaded baked potato in one cozy bowl. Save this recipe for your next chilly evening, game-day party, or family dinner it’s one you’ll want to make again and again.
