Is there anything more comforting than a steaming loaded potato soup? It’s a warm hug from the inside, a cozy blanket for your soul on a chilly day. This recipe takes that classic comfort and elevates it to a celebration-worthy meal. Imagine the velvety, creamy base of a traditional potato soup, now loaded to the brim with crispy bacon, sharp cheddar cheese, and fresh chives all the best parts of a loaded baked potato, but in a spoonable, unforgettable form.
In my family, this soup is a cold-weather ritual. The moment the air gets crisp, my grandmother would pull out her big stockpot. The scent of onions and bacon sizzling would draw everyone into the kitchen, a place that always felt like the warm, beating heart of our home. It’s that feeling of gathering, of sharing stories over a simple yet profoundly delicious meal, that I want to bring to your table. You’re about to get a foolproof one-pot recipe, my secret for the perfect creamy-yet-chunky texture, and a whole list of topping ideas to make it your own.
Why You’ll Love This Loaded Potato Soup Recipe
- Unbeatable Rich & Creamy Texture: We use a simple blending trick to achieve a luxuriously smooth base while keeping plenty of tender potato chunks for the perfect spoonful.
- Simple, One-Pot Wonder: Everything comes together in a single pot. This means you get maximum flavor with minimal cleanup, making it a practical choice for any night of the week.
- Truly “Loaded” Flavor: This isn’t a plain potato soup. It’s packed with the classic steakhouse baked potato toppings we all crave smoky bacon, melty cheddar, and a bright finish of chives in every single bite.
Key Ingredients & Smart Substitutions
Gathering your ingredients is the first step to soup success. Here’s what you’ll need and how you can adapt it.
- Potatoes: Yukon Gold potatoes are the champion here for their buttery flavor and creamy texture that holds its shape. Russets also work beautifully and break down a bit more to thicken the soup.
- Bacon: Six slices of good, thick-cut bacon provide the foundational smoky flavor and glorious rendered fat for cooking our aromatics.
- Aromatics: One yellow onion and three cloves of garlic, both finely chopped, build a savory flavor base.
- Broth: Four cups of chicken broth form the liquid foundation. You can easily use vegetable broth to make it vegetarian.
- Dairy: One cup of heavy cream and one cup of shredded sharp cheddar cheese deliver the signature rich, creamy finish.
- Seasonings: Simple, classic flavors like salt, black pepper, and a pinch of dried thyme are all you need.
What are the Best Potatoes for Potato Soup?
The best potatoes strike a balance between creaminess and structure. For this reason, I highly recommend Yukon Golds. They have a thin skin that doesn’t need peeling and a naturally buttery, creamy flesh. Russet potatoes are a fantastic second choice; they break down more, which helps thicken the soup naturally, giving it a more rustic texture.
How to Make it Vegetarian?
Transforming this soup is wonderfully simple. First, omit the bacon. Then, sauté your aromatics in 2 tablespoons of butter or olive oil instead of bacon fat. Finally, use a robust vegetable broth in place of chicken broth. You’ll still get a deeply flavorful and incredibly satisfying vegetarian meal.
Can I Make it Without Heavy Cream?
Absolutely! While heavy cream provides the ultimate richness, you can easily substitute with half-and-half for a slightly lighter version. For a dairy-free alternative, full-fat canned coconut milk is an excellent option that adds a subtle sweetness.
How to Make Creamy Loaded Potato Soup (Step-by-Step)
Step 1: Crisp the Bacon & Sauté the Aromatics
Begin by cooking six slices of chopped bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Cook until the bacon is crispy and has rendered its fat. Use a slotted spoon to remove the bacon, leaving the delicious fat behind. Now, add your chopped onion to the pot and sauté in the bacon fat until soft and translucent, about 5 minutes. Then, add the minced garlic and cook for one more minute until fragrant.
Step 2: Build the Soup Base
Next, sprinkle a ¼ cup of all-purpose flour over the onions and garlic. Whisk constantly and cook for about one minute to form a roux; this will help thicken your soup. Gradually pour in your four cups of chicken broth, whisking continuously to ensure no lumps form.
Step 3: Simmer the Potatoes Until Tender
Now, add your chopped potatoes and a pinch of dried thyme to the pot. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are completely tender and easily pierced with a fork.
Step 4: Create the Creamy Texture
This is the secret step! Using an immersion blender, pulse the soup about 10-15 times. Your goal is to blend about half of the potatoes to create a creamy base while leaving plenty of whole chunks for texture. If you don’t have an immersion blender, carefully transfer about 3 cups of the soup to a stand blender, blend until smooth, and then stir it back into the pot.
Step 5: Add the Finishing Touches
Turn the heat down to low. Now, stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is beautifully creamy. Finally, season generously with salt and black pepper to taste.
Pro Tips for the Perfect Potato Soup
- Master the Texture: For the best texture, blend about half the soup. This technique creates a luxuriously creamy base while leaving satisfying chunks of potato in every spoonful, giving you the best of both worlds.
- Protect the Dairy: Always add the cream and cheese at the end, over low heat. Bringing the soup to a boil after adding dairy can cause it to curdle or separate, so gentle warmth is key.
- Boost the Flavor: A pinch of ancho chili powder or smoked paprika stirred in at the end adds a subtle, smoky depth of flavor that complements the bacon and cheddar perfectly.
The Best Toppings for Loaded Potato Soup
The fun is in the finishing touches! Set up a topping bar and let everyone build their own perfect bowl.
- Crispy Reserved Bacon
- Shredded Sharp Cheddar Cheese
- Sliced Fresh Chives or Green Onions
- A Dollop of Sour Cream or Greek Yogurt
- Crispy Fried Onions or Jalapeños
- Freshly Cracked Black Pepper
Storing, Freezing, and Reheating
- Storing: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freezing: I do not recommend freezing this soup. Soups with a dairy base like cream and cheese can separate and become grainy when thawed and reheated.
- Reheating: Gently reheat the soup on the stove over low heat, stirring often. It will likely thicken in the fridge, so add a splash of milk or broth to loosen it up to your desired consistency.
FAQs
How do you thicken potato soup?
The roux (flour and fat mixture) we make at the beginning is the primary thickener. Additionally, blending some of the potatoes releases their natural starches, which further thickens and creams the soup base perfectly.
Why did my potato soup turn out gummy?
A gummy texture almost always results from over-blending. When you blend potatoes too much, they release an excess of starch, which can make the soup gluey. Pulse carefully with an immersion blender just until you achieve the right mix of creamy and chunky.
What do you serve with loaded potato soup?
A simple, crisp side salad with a tangy vinaigrette is perfect for cutting through the soup’s richness. For the ultimate comfort meal, a grilled cheese sandwich or a thick slice of crusty bread for dipping is absolutely divine.
Conclusion
This truly is the only loaded potato soup recipe you’ll ever need. It’s reliable, deeply comforting, and endlessly customizable with your favorite toppings. It’s the kind of meal that gathers people together, creating new memories around the table.
I can’t wait for you to experience this cozy, creamy delight in your own kitchen. Be sure to pin this recipe to your Pinterest board to save it for your next cozy night in! If you make it, please leave a comment and a rating below I love hearing how it turned out for you
Loaded Potato Soup
Ingredients
Method
- In a large pot, cook the bacon until crisp. Remove, crumble, and set aside. Leave about 1 tablespoon of bacon fat in the pot.
- Add butter and sauté the diced onion until softened. Stir in garlic and cook for 1 minute.
- Sprinkle in the flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in chicken broth and milk, stirring until smooth.
- Add diced potatoes, season with salt and pepper, and bring to a simmer. Cook 15–20 minutes until potatoes are tender.
- Lightly mash some of the potatoes in the pot to thicken the soup, leaving some chunks.
- Stir in cheddar cheese and sour cream until melted and creamy.
- Ladle into bowls and top with crumbled bacon, extra cheese, and sliced green onions.
