Loaded Potato Soup – Creamy, Cheesy Comfort in a Bowl

This Loaded Potato Soup is thick, creamy, and packed with all the classic baked potato flavors — crispy bacon, melty cheddar cheese, tender potatoes, and a hint of garlic. If you’re looking for an easy loaded baked potato soup recipe that tastes like your favorite steakhouse version, this homemade potato soup delivers rich comfort in every spoonful. It’s perfect for cozy evenings, game days, or chilly nights when only a creamy, hearty soup will do.

If you love creamy comfort food, try Cheesy Potato Casserole or Loaded Baked Potato Chicken Casserole next, or warm up with Classic Chicken and Dumplings for another cozy dinner favorite.

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 or alongside a fresh Classic Southern Garden Salad for a balanced comfort meal.

Tips & Variations

• Use ham or sausage instead of bacon for a different twist on loaded potato soup.

• Swap in evaporated milk for a slightly lighter homemade potato soup that’s still creamy.

• Stir in ranch seasoning or a splash of hot sauce for extra flavor.

• For a smoother texture, blend half the soup with an immersion blender before adding cheese.

• Stores well in the refrigerator for 3–4 days — flavors deepen overnight.

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 all the flavors of a loaded baked potato, this easy homemade potato soup is 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.