Loaded Potato Soup
Few things are more comforting than a warm bowl of homemade Loaded Potato Soup. This hearty soup combines tender potatoes, savory onions and garlic, creamy broth, sharp cheddar cheese, and crispy bacon for a satisfying meal packed with classic comfort-food flavors.
Every bowl can be finished with your favorite loaded-potato toppings, from extra cheese and sour cream to fresh green onions and crunchy bacon. It is easy enough for a weeknight dinner and comforting enough for a cozy weekend meal.
Why You’ll Love This Loaded Potato Soup
- Creamy and comforting: Tender potatoes create a rich, satisfying texture.
- Loaded with flavor: Bacon, cheddar, sour cream, and green onions add classic toppings.
- Easy to make: Simple ingredients come together in one pot.
- Hearty enough for dinner: Potatoes make this soup filling and satisfying.
- Easy to customize: Add chicken, ham, broccoli, or extra cheese.
- Great for leftovers: The soup reheats beautifully with a splash of milk or broth.
What Is Loaded Potato Soup?
Loaded potato soup is inspired by the flavors of a classic loaded baked potato. Instead of serving the toppings over a whole potato, the ingredients are combined into a creamy soup.
Potatoes are simmered with onions, garlic, broth, and seasonings until tender. Some of the potatoes are mashed to naturally thicken the soup, while the rest remain in small chunks for texture.
Cheddar cheese, sour cream, crispy bacon, and green onions complete the loaded-potato experience.
Ingredients You’ll Need
For the Soup
- 2 ½ pounds russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup whole milk
- 1 cup heavy cream
- 1 ½ cups sharp cheddar cheese, freshly shredded
- ½ cup sour cream
For the Toppings
- 6 slices bacon, cooked until crisp and crumbled
- ½ cup shredded cheddar cheese
- 2–3 green onions, thinly sliced
- Additional sour cream, optional
- Freshly cracked black pepper, optional
How to Make Loaded Potato Soup
Step 1: Prepare the Potatoes
Peel the potatoes and cut them into evenly sized cubes.
Try to keep the pieces relatively similar in size so they cook evenly.
Step 2: Sauté the Onion and Garlic
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and cook for about 4–5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
Step 3: Add the Potatoes and Broth
Add the diced potatoes to the pot.
Pour in the chicken broth, then add the salt, black pepper, smoked paprika, and dried thyme.
Stir well and bring the mixture to a gentle boil.
Step 4: Cook Until the Potatoes Are Tender
Reduce the heat to medium-low and simmer for about 15–20 minutes, or until the potatoes are easily pierced with a fork.
Avoid cooking them much longer than necessary if you want to keep some potato pieces intact.
Step 5: Thicken the Soup
Use a potato masher to mash some of the potatoes directly in the pot.
Leave plenty of potato chunks for a hearty texture.
For a smoother soup, use an immersion blender briefly, but avoid over-blending because potatoes can become gummy when excessively processed.
Step 6: Add the Milk and Cream
Reduce the heat to low.
Stir in the whole milk and heavy cream.
Warm the soup gently for several minutes without bringing it to a vigorous boil.
Step 7: Add the Cheddar Cheese
Gradually add the shredded cheddar cheese, stirring continuously until melted and incorporated.
Keep the heat low to help prevent the cheese from becoming grainy or separating.
Step 8: Add the Sour Cream
Remove the pot from high heat and stir in the sour cream.
Taste the soup and adjust the seasoning as needed.
If the soup is thicker than you prefer, add a little extra milk or broth.
Step 9: Add the Loaded Toppings
Ladle the hot soup into serving bowls.
Top each bowl with crispy bacon, shredded cheddar cheese, sliced green onions, and a spoonful of sour cream.
Add freshly cracked black pepper if desired.
Tips for the Best Loaded Potato Soup
Choose the Right Potatoes
Russet potatoes are excellent because their starch helps naturally thicken the soup. Yukon Gold potatoes are another great choice and provide a naturally buttery flavor.
Shred Your Own Cheese
Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.
Keep the Heat Low After Adding Dairy
Milk, cream, cheese, and sour cream should be heated gently. Vigorous boiling can cause the dairy to separate.
Mash, Don’t Over-Blend
Mashing part of the potatoes gives you a creamy base while keeping plenty of hearty potato pieces.
Taste Before Adding More Salt
Bacon and cheddar can both be salty, so taste the soup after adding the cheese before adjusting the seasoning.
Easy Variations
Chicken Loaded Potato Soup
Add 1–2 cups of cooked shredded chicken near the end of cooking for a protein-rich version.
Ham and Potato Soup
Stir in diced cooked ham and use it alongside or instead of bacon.
Broccoli Loaded Potato Soup
Add small broccoli florets during the final 5–7 minutes of cooking for a delicious vegetable addition.
Extra Cheesy Potato Soup
Use a combination of sharp cheddar and Monterey Jack for an even cheesier soup.
Spicy Loaded Potato Soup
Add diced jalapeños, cayenne pepper, or red pepper flakes for some heat.
Vegetarian Loaded Potato Soup
Use vegetable broth instead of chicken broth and omit the bacon.
What to Serve With Loaded Potato Soup
Loaded potato soup is filling enough to enjoy on its own, but simple sides can turn it into an even more complete meal.
Serve it with:
- Crusty French bread
- Garlic bread
- Dinner rolls
- Grilled cheese sandwiches
- Green salad
- Roasted broccoli
- Steamed green beans
- Cornbread
A warm, crusty roll is especially delicious for dipping into the creamy soup.
How to Store Leftovers
Allow leftover soup to cool before transferring it to airtight containers.
Refrigerate for 3–4 days.
The soup will usually thicken as it chills. When reheating, add a splash of milk or broth to loosen it.
Reheat gently on the stovetop or in the microwave, stirring occasionally, until the soup reaches 165°F (74°C).
Can You Freeze Loaded Potato Soup?
Creamy potato soup can be frozen, but dairy and potatoes may change texture after freezing and thawing.
For the best result, freeze the soup before adding the milk, cream, cheese, and sour cream. Thaw it in the refrigerator, reheat gently, and add the dairy ingredients afterward.
If you freeze the finished soup, it may become slightly less smooth after thawing.
Make-Ahead Instructions
You can prepare the potato and broth base ahead of time and refrigerate it once cooled.
When ready to serve, reheat the soup gently and add the milk, cream, cheese, and sour cream.
Prepare the bacon and toppings separately and add them just before serving for the best texture.
Common Mistakes to Avoid
Overcooking the Potatoes
Potatoes that are cooked far beyond tender can completely break down and make the soup heavier than intended.
Over-Blending
Blending potatoes too aggressively can make the soup thick and gummy. Mash only part of the potatoes for the best texture.
Boiling After Adding Dairy
High heat can cause cream and cheese to separate. Keep the soup gently heated after adding dairy.
Using Too Much Liquid
Start with the recommended amount of broth. You can always thin the soup later, but it is harder to correct an overly watery soup.
Skipping the Toppings
The toppings are what give this soup its signature loaded-potato flavor. Crispy bacon, cheddar, green onions, and sour cream add both flavor and texture.
Frequently Asked Questions
Can I Use Yukon Gold Potatoes?
Yes. Yukon Gold potatoes are an excellent substitute for russets and provide a creamy, buttery texture.
Can I Make This Soup Without Bacon?
Absolutely. Simply leave it out or replace it with cooked ham, turkey bacon, extra cheese, or green onions.
How Can I Make Loaded Potato Soup Thicker?
Mash more of the potatoes directly in the pot. You can also simmer the soup uncovered for a few minutes before adding the dairy.
Can I Use Half-and-Half Instead of Heavy Cream?
Yes. Half-and-half works well and creates a slightly lighter soup.
Why Is My Cheese Not Melting Smoothly?
Cheese can become grainy if it is exposed to high heat. Keep the soup over low heat and add freshly shredded cheese gradually while stirring.
Can I Make Loaded Potato Soup in a Slow Cooker?
Yes. Cook the potatoes, onion, garlic, broth, and seasonings until the potatoes are tender. Mash some of the potatoes, then add the milk, cream, cheese, and sour cream near the end.
Recipe Card: Loaded Potato Soup
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
6–8 servings
Ingredients
Soup:
- 2 ½ pounds russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream
Toppings:
- 6 slices cooked bacon, crumbled
- ½ cup shredded cheddar cheese
- 2–3 green onions, sliced
- Extra sour cream, optional
Directions
- Melt the butter in a large pot and sauté the onion until softened.
- Add the garlic and cook for 30–60 seconds.
- Add potatoes, chicken broth, salt, pepper, paprika, and thyme.
- Simmer for 15–20 minutes, until the potatoes are tender.
- Mash some of the potatoes while leaving some chunks intact.
- Reduce heat and stir in the milk and heavy cream.
- Gradually add the cheddar cheese and stir until melted.
- Stir in the sour cream.
- Adjust the seasoning and consistency.
- Serve hot with bacon, extra cheddar, green onions, and sour cream.
Nutrition Information
Nutrition will vary depending on the exact brands, ingredients, portion sizes, amount of cheese, dairy, bacon, and toppings used. For accurate nutritional information, calculate the recipe using the specific products and quantities used.
Final Thoughts
Loaded Potato Soup is the perfect combination of simple ingredients and classic comfort-food flavor. Creamy potatoes, sharp cheddar, crispy bacon, tangy sour cream, and fresh green onions come together in a warm and satisfying bowl.
Whether you serve it for a quick family dinner, a cozy weekend meal, or a cold-weather gathering, this homemade soup is easy to prepare, filling, and full of the flavors everyone loves.