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The Ultimate Loaded Potato Soup Recipe: Creamy, Cheesy & Irresistible Comfort Food

Imagine all the beloved flavors of a classic baked potato, perfectly channeled into an exquisitely ultra-creamy, profoundly cheesy, and incredibly flavorful soup. This **Loaded Potato Soup Recipe** delivers just that, transforming a simple side into a heartwarming main course that’s perfect for any occasion, especially when the temperatures drop and you crave something truly satisfying.

Loaded Potato Soup Recipe served in a bowl, topped with crispy bacon pieces and sliced green onions. — A steaming bowl of Loaded Potato Soup, garnished with crispy bacon and fresh green onions, promises pure comfort.

From the Author

Experience All the Flavor of a Baked Potato, Transformed into a Delicious Soup!

There’s a special kind of comfort that only a truly cheesy baked potato can offer. It’s hearty, it’s comforting, and it’s packed with incredible flavors. But what if you could take all those elements – the tender potatoes, the sharp cheddar, the smoky bacon, and the tangy sour cream – and transform them into a big, warm pot of loaded potato soup? That’s exactly what this recipe achieves, and it’s become one of my most cherished go-to meals.

The very first time I brought this creamy potato soup off the stove, I remember taking a spoonful and thinking, “This is absolutely everything I crave on a chilly day.” It’s more than just a meal; it’s an experience. Each spoonful is warm, rich, and loaded with all the good stuff you’d expect from a baked potato, but elevated into a velvety, spoonable delight. It’s perfect for snuggling up on the couch or sharing with loved ones.

This soup isn’t just delicious; it’s incredibly filling and satisfying. It’s the ultimate comfort food for when the weather cools down, offering a hearty embrace in every bowl. I particularly love serving it to family and friends because it feels both substantial and incredibly easy to share, making gatherings extra special and cozy.

All ingredients for Loaded Potato Soup prepped and ready to assemble, including bacon, onion, carrot, celery, potatoes, seasonings, and cheese. — Fresh, high-quality ingredients are the secret to an unforgettable loaded potato soup.

Essential Ingredients for the Best Loaded Potato Soup

Crafting the perfect loaded potato soup starts with selecting the right ingredients. Here’s a breakdown of what you’ll need, along with smart swaps and tips to enhance your culinary creation:

Ingredient	Swaps & Tips for Success
Potatoes (Yukon Gold + Red)	A blend of Yukon Gold and red potatoes offers the best texture and flavor. Yukon Golds are famously sweet and buttery, breaking down beautifully for a creamy base, while red potatoes maintain a firmer texture and earthy taste, adding delightful chunks. Russet potatoes can work too, but they will result in a starchier soup. Peeling is optional; leaving the skin on adds rustic charm and extra fiber.
Bacon	Crispy bacon bits are non-negotiable for that signature “loaded” flavor. Opt for thick-cut bacon for more robust flavor. If you prefer a lighter option, turkey bacon or even pancetta can be used. Remember to save some of that rendered bacon fat – it’s a flavor powerhouse for sautéing your vegetables!
Onion, Celery, Carrots, Garlic (Mirepoix)	This classic aromatic base, known as mirepoix, provides a fundamental layer of savory flavor. Finely dicing ensures they soften and blend seamlessly into the soup. If celery isn’t your favorite, feel free to omit it. For an elevated twist, consider adding leeks for a milder, sweeter onion flavor. Freshly minced garlic is always superior to pre-minced.
Chicken Broth	High-quality chicken broth or stock forms the liquid base of our soup. For a vegetarian version, simply swap chicken broth for vegetable broth and replace the bacon with sautéed mushrooms for an earthy depth. Low-sodium options are great for controlling the overall saltiness.
Butter & Flour (Roux)	These two ingredients are crucial for creating a smooth, thick, and velvety roux, which forms the creamy foundation of the soup. Use unsalted butter to better control seasoning. For a gluten-free option, readily available gluten-free flour blends work perfectly as a 1:1 substitute for all-purpose flour.
Whole Milk	Whole milk provides richness and creaminess. For an even more decadent soup, half-and-half or heavy cream can be used. If you’re looking for a slightly lighter consistency without sacrificing too much flavor, 2% milk is a good alternative.
Sour Cream	Sour cream adds a delightful tangy note that balances the richness of the cheese and potatoes. It’s a key component for that authentic baked potato flavor. For a lighter swap, plain Greek yogurt can be used, offering a similar tang and thickness.
Cheddar Cheese	Sharp cheddar cheese is a must for its robust flavor and excellent melting properties. Always, always grate your cheese yourself from a block. Pre-shredded cheeses contain anti-caking agents that prevent them from melting as smoothly, often resulting in a grainy texture.
Seasonings (Salt, Pepper, Thyme, Oregano, Cayenne)	A thoughtful blend of salt, black pepper, dried thyme, and dried oregano provides aromatic depth. A pinch of cayenne pepper (optional) adds a subtle warmth without making the soup overtly spicy, enhancing the overall flavor profile. Adjust to your personal taste.
Fresh Chives or Green Onions	These fresh herbs are perfect for garnishing, adding a pop of color and a mild, oniony freshness that brightens every spoonful. They are optional but highly recommended for an authentic loaded potato soup experience.

Chef’s Tip for Perfect Potatoes

For the best texture in your loaded potato soup, I highly recommend mixing red and Yukon gold potatoes. The Yukon golds are wonderfully sweet and buttery, effortlessly softening to create a creamy base. In contrast, red potatoes are firmer, offering a mild, earthy taste and holding their shape well, which means delightful, tender chunks in every bite. This combination truly elevates the soup to an amazing flavor and texture experience.

Bacon cooking in a pot, followed by sautéed veggies with broth and cream added to simmer for Loaded Potato Soup. — Follow these simple steps for a rich and creamy loaded potato soup.

Crafting Your Homemade Loaded Potato Soup: Step-by-Step Guide

Making this incredibly comforting loaded potato soup is a straightforward process, designed for maximum flavor with minimal fuss. Follow these detailed instructions to create a hearty meal that will become a staple in your kitchen.

Prepare Ingredients: Begin by washing your potatoes. You can peel them if you prefer a smoother soup, but leaving the skin on adds great texture and beneficial nutrients. Cut the potatoes into uniform 1/2-inch cubes for even cooking. Dice the yellow onion, celery stalks, and carrots, and finely mince your garlic cloves. Thinly slice the cold bacon into small pieces using a sharp knife; this helps it crisp evenly.
Cook Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the sliced bacon over medium heat until it reaches your desired crispness, typically 6-10 minutes. Use a slotted spoon to remove the cooked bacon, transferring it to a paper towel-lined plate to drain. Reserve 3 tablespoons of the rendered bacon fat in the pot; carefully pour any excess fat into a foil-lined bowl and wipe the pot clean before returning the measured fat.
Sauté Vegetables: Add the diced onion, celery, and carrots to the pot with the reserved bacon fat. Sauté over medium heat for 5-7 minutes, stirring frequently, until the vegetables begin to soften and become fragrant. During the last 30 seconds of cooking, stir in the minced garlic until aromatic.
Add Potatoes & Seasonings: Introduce the cubed potatoes to the pot, tossing them gently to coat with the vegetable mixture and bacon fat. Season generously with 1/2 teaspoon each of salt and freshly ground black pepper, along with the dried thyme, dried oregano, and the optional pinch of ground cayenne pepper. Stir well to ensure the potatoes are evenly coated with the spices, and cook for another minute to allow the flavors to meld.
Simmer Potatoes: Pour the chicken stock or broth over the vegetables and potatoes, ensuring they are fully covered. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for approximately 10 minutes, or until the potatoes are tender when pierced with a fork. (Refer to the recipe notes for Crock-Pot instructions if preferred.)
Mash Potatoes for Texture: Once the potatoes are tender, use a potato masher to lightly mash some of them directly in the pot. This step is key to creating a creamy consistency while still leaving some delightful chunks of potato for texture and hearty appeal.
Prepare Cream Base (Roux): In a separate medium-sized pot, melt the unsalted butter over medium heat. Slowly whisk in the all-purpose flour until a smooth paste, or roux, forms. Cook this roux for 1 minute, stirring constantly, to cook out the raw flour taste. Gradually add 2 cups of the whole milk, whisking continuously until the mixture thickens and is smooth. Then, add the remaining 2 cups of whole milk, continuing to whisk until it thickens again. Season this cream base with additional salt and pepper to taste (I typically add 1/2 teaspoon of each).
Combine & Finish: Carefully pour the prepared cream mixture into the larger pot with the potato and vegetable mixture. Stir well and continue to cook over low heat for about 5 minutes, allowing the soup to thicken further and all the flavors to marry beautifully. Reduce the heat to its lowest setting, then stir in the sour cream, a portion of the fresh chives or green onions, 2 cups of the sharp cheddar cheese, and half of the crispy bacon bits. Stir gently until the cheese has completely melted into the soup, creating a rich and velvety texture.
Serve & Garnish: Ladle the warm, loaded potato soup into individual bowls. Top each serving with the remaining 1/2 cup of grated cheddar cheese, the rest of the crispy bacon, and additional fresh chives or green onions if desired. Serve immediately and enjoy the comforting warmth!

From Our Happy Readers

“I’m never using any other potato soup recipe again for the rest of my life! My husband called it “one of the best things I’ve ever cooked”. Soup recipes that omit mirepoix are never going to match up. So delicious and filling!”
– Carly

Storage & Reheating Tips

Got Leftovers?

Due to its cream-based nature, this Loaded Potato Soup Recipe **is not an ideal candidate for freezing**. The milk solids tend to separate during thawing, resulting in an undesirable grainy texture and significant separation. It’s best enjoyed fresh or from the refrigerator.
To reheat leftovers: Gently add the leftover potato soup to a pot and slowly increase the heat over low to medium-low, stirring frequently. Avoid boiling the soup or reheating it at high temperatures, as this can cause the ingredients to separate or even curdle. A slow, steady reheat ensures the soup remains creamy and delicious.

More Delightful Soup Recipes to Explore:

If you loved this comforting loaded potato soup, you’ll surely enjoy these other heartwarming soup and stew recipes from our collection:

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Crockpot Chili

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Delicious Loaded Potato Soup in a rustic bowl, garnished with chives and bacon.

Loaded Potato Soup Recipe

By
Chelsea Lords

This Loaded Potato Soup Recipe packs all the cozy flavors of a baked potato into a creamy, cheesy, flavor-loaded bowl of soup!

Prep Time:
40 minutes

Cook Time:
20 minutes

Total Time:
1 hour

Servings:
10 servings

Equipment

2 Large pots
Aluminum foil

Ingredients

2 pounds cubed potatoes 6-1/2 cups, a mix of red and Yukon gold potatoes recommended
1 small yellow onion diced, 1 cup
2 stalks celery diced, 3/4 cup
1 to 2 large carrots diced, 1 cup
2 teaspoons minced garlic 3 cloves
1 (12-ounce) package bacon about 12 slices of bacon
Salt and pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/16 teaspoon ground cayenne pepper optional
6 cups chicken stock or broth
11 tablespoons unsalted butter 2/3 cup
3/4 cup all-purpose flour
4 cups whole milk divided
1 cup sour cream 8 ounces, reduced fat/lite is fine
2-1/2 cups sharp Cheddar cheese divided, freshly grated for best melt
1/4 cup Fresh chives or green onions, optional for garnish

Recipe Notes

Note 1 – Crock-Pot Instructions: To prepare this potato soup using a 6-quart Crock-Pot, follow steps 1-5 as outlined above (cook bacon, sauté veggies, add potatoes & seasonings, then stock). Then, transfer all ingredients (except the cooked bacon) to your Crock-Pot. Cook on low for 5-7 hours or on high for 3-4 hours, or until potatoes are very tender. Once cooked, mash some of the potatoes directly in the Crock-Pot, leaving some chunks for texture. Continue with step 7 (making the cream base) and then add the cream base, sour cream, cheese, and half the bacon to the Crock-Pot. Stir well, cover, and cook on high for an additional 15-20 minutes to heat through and melt the cheese before serving.

Storage Tips: As this potato soup is cream-based, it is not recommended for freezing. The dairy components tend to separate when thawed, leading to a grainy and undesirable texture. For best results, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, transfer the soup to a pot and warm it slowly over low heat, stirring frequently. Avoid bringing the soup to a rolling boil or reheating it too quickly over high heat, as this can cause the milk to curdle or the ingredients to separate.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.