Loaded Potato Soup: Creamy Comfort in a Bowl

Few dishes say comfort food like a warm bowl of Loaded Potato Soup. With creamy potatoes, crispy bacon, melted cheese, and a touch of sour cream, this soup has all the flavors of a loaded baked potato in spoonable form. It’s hearty, rich, and perfect for chilly nights, family dinners, or meal prep.

Loaded Potato Soup

Chef Carol

A cozy, comforting soup loaded with tender potatoes, crispy bacon, cheddar cheese, and sour cream. This creamy soup delivers all the flavors of a classic loaded baked potato in spoonable form—perfect for chilly nights or family dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6 bowls

Calories 410 kcal

Equipment

• large pot
• Cutting board
• Chef’s knife
• Small saucepan
• Whisk
• ladle
• immersion blender (optional)

Ingredients

  

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled and diced (about 4 medium)
• 3 cups chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half)
• 2 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 0.5 cup sour cream
• 2 green onions, thinly sliced
• Salt and black pepper to taste

Instructions

 

• In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving about 1 tablespoon of drippings in pot.
• Add onion to pot and cook until softened, about 3 minutes. Stir in garlic and cook 1 minute more.
• Add diced potatoes and broth. Bring to boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
• In a small pan, melt butter and whisk in flour. Cook 1–2 minutes, then whisk into soup. This helps thicken the base.
• Stir in milk and simmer until soup thickens slightly. For creamier texture, mash some potatoes or blend part of the soup with an immersion blender.
• Stir in cheddar and sour cream until melted and creamy. Season with salt and pepper.
• Ladle soup into bowls and top with bacon, extra cheese, and green onions.

Notes

Use Yukon Gold or Russet potatoes for the creamiest texture. For a vegetarian version, omit the bacon and swap in vegetable broth. Soup thickens as it sits—add extra milk when reheating if needed.

Keyword baked potato soup, comfort food, easy soup, loaded potato soup

What is Loaded Potato Soup?

Loaded Potato Soup is a creamy soup made with tender potatoes, milk or cream, and a flavorful base of onions, garlic, and broth. It’s topped with classic baked potato garnishes like bacon, cheddar cheese, sour cream, and green onions. The result is a rich, satisfying dish that’s both cozy and filling.

Ingredients You’ll Need

This recipe makes 6 servings.

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups russet potatoes, peeled and diced (about 4 medium)
• 3 cups chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half for creamier soup)
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 2 green onions, thinly sliced
• Salt and black pepper to taste

Optional toppings

• Extra cheese
• Crumbled bacon
• Fresh chives
• Hot sauce

Substitutions

• Vegetarian: skip bacon and use veggie broth.
• Gluten-free: thicken with cornstarch instead of flour.
• Lighter version: use skim milk and Greek yogurt instead of sour cream.

Step-by-Step Instructions

Step 1: Cook bacon

In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving about 1 tablespoon of drippings in pot.

Step 2: Sauté aromatics

Add onion to pot and cook until softened, about 3 minutes. Stir in garlic and cook 1 minute more.

Step 3: Cook potatoes

Add diced potatoes and broth. Bring to boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.

Step 4: Make roux

In a small pan, melt butter and whisk in flour. Cook 1–2 minutes, then whisk into soup. This helps thicken the base.

Step 5: Add milk and blend

Stir in milk and simmer until soup thickens slightly. For creamier texture, mash some potatoes or blend part of the soup with an immersion blender.

Step 6: Add cheese and sour cream

Stir in cheddar and sour cream until melted and creamy. Season with salt and pepper.

Step 7: Serve

Ladle soup into bowls and top with bacon, extra cheese, and green onions.

Tips for the Best Potato Soup

• Use starchy potatoes like russet or Yukon gold for creaminess.
• Don’t over-blend—leave some chunks for texture.
• Add toppings just before serving so they stay fresh.
• Adjust thickness with extra milk or broth as needed.

Variations

• Broccoli cheddar potato soup: Add steamed broccoli florets.
• Chicken potato soup: Stir in shredded rotisserie chicken.
• Spicy loaded soup: Add diced jalapeños or hot sauce.
• Slow cooker version: Cook potatoes, onion, garlic, and broth on low 6–7 hours. Add milk, cheese, and sour cream before serving.

Storage and Reheating

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months (soup may separate slightly—reheat gently).
• Reheating: Warm on stovetop over medium-low. Add splash of milk if too thick.

Serving Ideas

Loaded Potato Soup is filling on its own, but pairs well with:

• Crusty bread or garlic knots
• A fresh green salad
• Roasted vegetables
• Grilled sandwiches

Nutrition Breakdown

One serving (with toppings) has about 380–420 calories, 14 grams protein, 35 grams carbs, and 20 grams fat. Using lighter dairy and skipping bacon reduces calories.

FAQs

Conclusion

Loaded Potato Soup is the ultimate comfort food—creamy, cheesy, and full of hearty flavor. With simple ingredients and customizable toppings, it’s a recipe that works for weeknight dinners, game days, or cozy weekends. Once you try it, it’s sure to become a family favorite.