Loaded Potato Soup – Creamy, Cheesy Comfort in a Bowl

This Loaded Potato Soup is thick, creamy, and packed with all your favorite baked potato flavors — smoky bacon, melty cheese, and a hint of garlic. It’s pure comfort in a bowl, perfect for cozy evenings, game days, or holiday gatherings. If you love creamy comfort food, try cheesy potato casserole or cowboy mashed potato casserole next time, or enjoy a classic bowl of chicken and dumplings for extra warmth.

Recipe Card

Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: 45–50 minutes Servings: 6–8 servings

Ingredients

• 6 slices of bacon, chopped

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 4 cups chicken broth

• 3 cups peeled and diced potatoes (Yukon Gold or Russet)

• 1 cup heavy cream (or half-and-half)

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• Salt and black pepper, to taste

• Optional: a pinch of smoked paprika or cayenne

Toppings:

• Extra shredded cheese

• Crumbled bacon

• Chopped green onions or chives

• Sour cream or a drizzle of cream

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the pot.

2. Sauté aromatics: Add diced onion to the pot and cook until softened, about 3–4 minutes. Stir in garlic and cook another 30 seconds.

3. Make the roux: Add butter and let it melt, then whisk in flour. Cook for 1 minute, stirring constantly.

4. Add liquids and potatoes: Gradually whisk in chicken broth until smooth. Add diced potatoes and bring to a gentle simmer. Cook for 15–20 minutes, or until potatoes are tender.

5. Mash and thicken: Use a potato masher to mash some of the potatoes directly in the pot for a creamy texture (leave a few chunks for bite).

6. Add the creamy goodness: Stir in heavy cream, cheese, sour cream, salt, and pepper. Simmer on low until thick and smooth — about 5 minutes.

7. Serve: Ladle into bowls and top with bacon, cheese, and green onions. Serve warm with crusty bread.

Tips & Variations

• Use ham or sausage instead of bacon for a twist.

• Swap in evaporated milk for a lighter version that’s still creamy.

• For extra flavor, stir in a bit of ranch seasoning or hot sauce before serving.

• Keeps well for 3–4 days in the fridge — even better the next day!

FAQ

Q: Can I use russet potatoes or Yukon gold? Both work! Russets make the soup extra creamy, while Yukon gold potatoes give a buttery, smooth texture.

Q: How do I make this soup thicker? Mash a few of the potatoes right in the pot, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

Q: Can I make this soup in a slow cooker? Yes — cook on LOW for 6–7 hours or HIGH for 3–4 hours, then stir in the cheese, cream, and bacon at the end.

Q: What toppings go best with loaded potato soup? Shredded cheddar, bacon, green onions, and a dollop of sour cream make it perfect.

Q: Can I freeze this soup? Creamy potato soups don’t freeze well — the dairy can separate. It’s best enjoyed fresh or refrigerated up to 3–4 days.

Final Thoughts

Loaded Potato Soup is the kind of cozy classic that never disappoints. Creamy, hearty, and packed with comforting flavors, it’s perfect for chilly nights, casual family dinners, or anytime you’re craving something warm and satisfying. Topped with cheese, bacon, and green onions, every bowl feels rich and indulgent while still being simple to make. Whether served as a main dish or alongside crusty bread or a fresh salad, this is a soup you’ll come back to again and again.