If you’re searching for the ultimate cozy comfort food, let me introduce you to my favorite Loaded Potato Soup. Every spoonful is a savory, ultra-creamy celebration of all things delicious: fluffy potatoes, tangy sour cream, melted cheddar, and smoky bacon. This is the kind of soup that can turn any chilly evening into something special, warming you up from the inside out and making every gathering (even weeknights) feel like a mini celebration.

Loaded Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Loaded Potato Soup lies in its blend of down-to-earth, everyday ingredients that each add their own pop of flavor, color, or texture. Here’s what makes this soup irresistible, one spoonful at a time:

Bacon: Thick-cut bacon delivers crispy, smoky bites that make every serving decadent and crave-worthy.
Onion: A diced medium onion brings subtle sweetness and savory depth that grounds the whole soup.
Garlic: Three cloves offer a fragrant kick that rounds out the richness of the soup base.
Unsalted butter: Adds lusciousness and helps the roux cook to silky, golden perfection.
All-purpose flour: Essential for thickening up the broth and giving that signature chowder-like texture.
Chicken broth: Four cups infuse the soup with delicious, homey flavor—use the good stuff for maximum impact!
Russet potatoes: Peeled and diced, they become soft, fluffy, and perfect for both creamy soup and chunky bites.
Heavy cream: This is the secret to incredible richness—no skimping allowed here!
Sharp cheddar cheese: Melts smoothly for a gooey, sharp finish that tastes like pure comfort.
Sour cream: Adds tangy creaminess and balances all the flavors beautifully.
Green onions: Sliced for color and a fresh, gentle bite as the perfect garnish.
Salt and black pepper: Simple but crucial—season to taste for the best flavor payoff.

How to Make Loaded Potato Soup

Step 1: Crisp the Bacon

Start by heating your largest pot or Dutch oven over medium heat. Toss in the chopped bacon and let it sizzle away, stirring occasionally, until each piece is golden-brown and crispy. Scoop the bacon out onto a paper towel-lined plate so it stays crisp. You’ll use this for topping later, so try not to snack on it all!

Step 2: Sauté the Onions and Garlic

Pour off most of the bacon grease, leaving just about a tablespoon for flavor. Toss in the diced onion and cook for 4 to 5 minutes until it’s softened and fragrant. Stir in the minced garlic and let it cook for another 30 seconds—your kitchen should smell absolutely amazing by now!

Step 3: Make a Creamy Roux

Add the butter to your pot, stirring until it’s completely melted. Then sprinkle in the flour and stir, cooking for about 1 to 2 minutes. This step creates a roux, the classic French cooking trick that thickens your Loaded Potato Soup and makes it wonderfully silky.

Step 4: Create the Base and Cook the Potatoes

Slowly pour in the chicken broth, whisking or stirring the whole time to prevent lumps. Add the diced potatoes, crank up the heat, and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let the potatoes cook for 15 to 20 minutes, until they’re tender and nearly falling apart.

Step 5: Mash and Add the Good Stuff

Here’s where the soup transforms! Use a potato masher and lightly mash some (not all) of the potatoes right in the pot—this gives the soup a blend of smooth and chunky textures. Stir in the heavy cream, shredded cheddar, and sour cream, then season with salt and pepper to taste. Give everything a final stir and cook for another couple of minutes until piping hot and dreamy.

Step 6: Ladle and Finish with Toppings

Spoon the soup into big, cozy bowls. Top each one with plenty of crispy bacon bits, a generous sprinkle of green onions, and even extra cheese or a dollop of sour cream if you’re feeling indulgent. Dig in while it’s hot!

How to Serve Loaded Potato Soup

Garnishes

Don’t hold back when it comes to garnishing your Loaded Potato Soup. The classics—fresh green onions, a mountain of cheddar, crispy bacon, and a swirl of sour cream—add color, freshness, and those finishing touches that make the whole bowl pop. If you’re feeling adventurous, even a pinch of smoked paprika or a sprinkle of chives can bring a new twist.

Side Dishes

This soup is hearty enough for a meal, but I love serving it with a side of warm crusty bread (like a rustic baguette) or flaky biscuits for dipping. A simple green salad with a light vinaigrette can cut through the richness, or try roasted veggies on the side for added color and crunch.

Creative Ways to Present

For a fun twist, serve your Loaded Potato Soup in a bread bowl for edible presentation power. If you’re hosting a crowd, set up a toppings bar with all the garnishes so everyone can make their bowl exactly how they like it. Mini soup shooters also make an adorable appetizer for parties or potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Potato Soup keeps beautifully in the fridge for up to 4 days. Just cool it to room temperature, then transfer to an airtight container. The flavors even deepen as it sits, making reheated bowls taste even better.

Freezing

Although soups with cream and potatoes can sometimes change texture after freezing, this recipe does well if you plan ahead. Let the soup cool completely before portioning it into freezer containers or bags. Reheat gently and give it a good stir and maybe an extra splash of cream before serving to bring back the creamy texture.

Reheating

To reheat, warm the soup gently on the stovetop over low-medium heat, stirring frequently until hot. You can also microwave it in short bursts, stirring in between. If the soup is thicker after storing, just add a splash of broth or milk to reach your preferred consistency.

FAQs

Can I make Loaded Potato Soup vegetarian?

Absolutely! Simply omit the bacon and sauté the onions and garlic in a bit of butter or olive oil. For extra richness, use vegetable broth and add in some smoked paprika to mimic the depth bacon provides.

What kind of potatoes work best for this soup?

Russet potatoes are the classic pick because they break down easily and create a creamy texture. Yukon golds can also be used—they’ll give a buttery flavor and slightly firmer bite.

How do I make it gluten-free?

Swap the all-purpose flour for your favorite gluten-free flour blend—everything else in the recipe is naturally gluten-free, making this an easy comfort food win!

Can I use milk instead of heavy cream?

Yes, but the soup will be less rich and creamy. If you want a lighter version, use whole milk or half-and-half; just know the finished soup won’t be quite as thick or decadent.

Is it possible to make Loaded Potato Soup ahead for a party?

Certainly! Make the soup up to two days in advance and store it in the fridge. Reheat gently before serving, prepare the toppings fresh, and your guests will think you just whipped it up that day.

Final Thoughts

If you love cozy, rewarding meals that bring everyone to the table, this Loaded Potato Soup is the dish to make. It’s rich, filling, and impossibly comforting—perfect for chilly nights or whenever you need a bowl of something delicious. Grab your ingredients and treat yourself (and your loved ones) to this ultimate soup soon!

Loaded Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this rich and creamy Loaded Potato Soup. Packed with crispy bacon, sharp cheddar cheese, and a touch of sour cream, this soup is sure to warm you up on a cold day.

Ingredients

Scale

Bacon:

6 slices thick-cut bacon (chopped)

Onion and Garlic Mixture:

1 medium onion (diced)
3 cloves garlic (minced)

Roux:

3 tablespoons unsalted butter
1/4 cup all-purpose flour

Broth and Potatoes:

4 cups chicken broth
3 cups russet potatoes (peeled and diced)

Creamy Base:

1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup sour cream

Garnish:

2 green onions (sliced)
Salt and black pepper to taste

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Instructions

Cook Bacon: In a large pot, cook the chopped bacon until crispy. Set aside on a paper towel-lined plate.
Sauté Onion and Garlic: Cook diced onion until softened. Add minced garlic and cook until fragrant.
Make Roux: Add butter, then flour to make a roux.
Add Broth and Potatoes: Whisk in chicken broth, add diced potatoes, and simmer until tender.
Finish Soup: Mash some potatoes, then add cream, cheddar, and sour cream. Season and heat through.
Serve: Ladle into bowls, top with bacon, green onions, and extra toppings if desired.