There’s something so irresistibly cozy about tucking into a bowl of loaded potato soup on a crisp afternoon. This isn’t just any soup—it’s a hearty, comforting hug in a bowl that brings together tender cubes of russet potatoes, ribbons of sharp cheddar, and a swirl of velvety heavy cream. Every spoonful feels like home, full of creamy goodness and just enough texture to keep things interesting. When I first whipped up this recipe, I remember gathering around the kitchen counter with my family, passing bowls back and forth, and marveling at how something so simple could taste so rich and indulgent. The interplay of fluffy potato chunks and melted cheese mixed with the subtle bite of garlic and onion creates a flavor symphony that never fails to delight.
Beyond the layers of flavor, what I love most is how approachable this recipe is—even if you’re new to cooking, you can conquer it with confidence. With just a few basic steps, you’ll go from raw ingredients to a steaming pot of golden soup in under an hour. The recipe clocks in at about 20 minutes of prep, 40 minutes of cooking, plus a short 5-minute rest to let everything settle before serving. It’s perfect for a cozy weeknight dinner, a casual lunch, or whenever you’re craving a bowl of comfort. Beginner cooks will appreciate that this dish uses familiar staples—potatoes, bacon, cheese, cream—and transforms them into something truly special. Whether you’re looking to impress dinner guests or simply warm up after a chilly day, this loaded potato soup delivers every single time.
KEY INGREDIENTS IN LOADED POTATO SOUP
To make this creamy, fluffy Loaded Potato Soup really shine, we rely on a handful of superstar ingredients. Each one plays a crucial role in building depth, texture, and that signature cozy flavor that keeps everyone asking for seconds.
- Bacon
Provides a smoky, savory backbone and renders flavorful drippings for sautéing aromatics. Crispy bits double as a crunchy garnish that adds contrast to each spoonful.
- Onion
Adds natural sweetness and complexity when softened in bacon drippings, forming a fragrant base that complements the potatoes.
- Garlic
Infuses a rich, garlicky warmth that elevates the overall savoriness without overpowering the gentle creaminess.
- Russet Potatoes
Deliver that classic starchy, fluffy texture. They thicken the soup naturally as they cook and break down.
- Chicken Broth
Creates a savory liquid foundation, balancing the richness of the cream and cheese with a light, meaty depth.
- Heavy Cream
Offers luxurious, velvety body and a silky mouthfeel, turning the broth into a luscious, indulgent canvas.
- Cheddar Cheese
Melts smoothly into the soup for tangy, cheesy richness and a slightly stretchy texture.
- Sour Cream
Introduces a gentle tang and extra creaminess, brightening the flavors and creating a smooth finish.
- All-Purpose Flour
Works with melted butter to form a roux, thickening the soup for that perfect spoon-coating consistency.
- Butter
Combines with flour to form the roux base, adding a hint of richness and helping the cream blend in seamlessly.
- Salt
Enhances all the flavors, making the other ingredients pop without turning the soup too salty.
- Black Pepper
Gives a subtle kick of heat and earthy spice, balancing the richness of the cream and cheese.
- Paprika
Lends a hint of warm color and a mild peppery taste, boosting both visual appeal and depth of flavor.
- Fresh Chives
Sprinkle on top for a fresh, oniony brightness and herbaceous pop that cuts through the rich, creamy soup.
HOW TO MAKE LOADED POTATO SOUP
Before diving into the detailed steps, know that this recipe combines simple techniques—like crisping bacon, sautéing aromatics, making a classic roux, and gently mashing potatoes—to create layers of flavor and texture. Follow these instructions in order, keep an eye on your heat levels, and you’ll end up with a soul-warming pot of loaded potato soup that’s perfect for any occasion.
1. In a large pot or Dutch oven, cook diced bacon over medium heat until crisp. Stir occasionally so each piece browns evenly. Once golden and crunchy, use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave the rendered bacon drippings in the pot—this flavorful fat will be the base for your aromatics.
2. Add the chopped onion and minced garlic to the pot with the bacon drippings. Sauté over medium heat, stirring often, until the onion becomes translucent and fragrant, about 3–4 minutes. Watch the garlic carefully so it turns soft but doesn’t burn, which can introduce bitterness.
3. Stir in the cubed potatoes, coating each piece in the aromatic mixture. Pour in the chicken broth, then increase the heat to bring the liquid to a rolling boil. Reduce the heat to a simmer, cover the pot, and cook until the potatoes are fork-tender, about 15–20 minutes. This gentle simmer allows the potatoes to soak up flavor without falling apart completely.
4. Meanwhile, in a small saucepan, melt butter over medium heat. Sprinkle in the flour and whisk continuously for about 1–2 minutes, creating a smooth, golden roux. Slowly pour in the heavy cream, whisking constantly so no lumps form. Continue stirring until the mixture thickens slightly and is well combined, then set aside away from direct heat.
5. Once the potatoes are tender, use a potato masher or immersion blender to press down on some of the potatoes, breaking them up and releasing their starch. Leave enough chunks intact so the soup retains a pleasant bite and texture.
6. Pour the prepared cream mixture into the pot of potatoes and broth, stirring thoroughly. Add the shredded cheddar cheese and stir gently until it melts into a smooth, creamy swirl.
7. Mix in the sour cream, salt, black pepper, and paprika. Continue to cook on low for an additional 5 minutes, giving the flavors time to meld and deepen.
8. Ladle the soup into warmed bowls and garnish with the reserved crispy bacon, chopped fresh chives, and extra shredded cheddar cheese if you like. Serve immediately for maximum creaminess and crunch.
SERVING SUGGESTIONS FOR LOADED POTATO SOUP
When it comes to serving this loaded potato soup, presentation and accompaniments can elevate it from a simple meal to a memorable dining experience. Whether you’re dishing it up for family, friends, or a casual solo dinner, these tips will help ensure each bowl looks and tastes its very best.
- Serve in rustic stoneware bowls to emphasize the cozy, homey feel. The earthy hues of the bowl contrast beautifully with the pale golden color of the soup and the bright green of the chives.
- Offer a side of warm crusty bread or homemade cheddar biscuits. Dipping pieces of soft bread into the rich, creamy broth adds extra texture and soaks up every bit of that savory goodness.
- Top each bowl with an additional dollop of sour cream and a sprinkle of extra cheddar cheese. The cold tang of the sour cream against the hot soup creates a delightful temperature contrast and an irresistible creamy swirl.
- Pair with a light green salad dressed simply with lemon juice and olive oil. A crisp, refreshing salad balances the richness of the soup and rounds out your meal with a touch of brightness.
HOW TO STORE LOADED POTATO SOUP
Proper storage ensures that you can enjoy every last drop of this comforting soup without sacrificing flavor or texture. Cream-based dishes require a bit more care, but with the right methods, you can have healthy leftovers on hand for easy lunches or quick dinners.
- Refrigeration: Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to three days. When reheating, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or cream if it seems too thick.
- Freezing: Though cream-based soups can sometimes separate when frozen, this recipe holds up well if you freeze it properly. Portion the soup into freezer-safe containers, leaving about an inch of headroom for expansion. Label with the date and freeze for up to two months. Thaw overnight in the refrigerator before reheating gently on the stove.
- Separate Garnishes: To keep crispy bacon bits and fresh chives at peak quality, store them in small, separate containers. Add these toppings just before serving so the bacon stays crunchy and the chives remain bright.
- Gentle Reheat: Whether thawed from the freezer or straight from the fridge, always reheat slowly over low heat. Stir continuously to maintain a smooth consistency and prevent the dairy from curdling. If the soup thickens too much, stir in a little broth or cream until you reach your desired texture.
CONCLUSION
We’ve walked through every step of creating the ultimate Loaded Potato Soup, from crisping bacon to crafting a silky roux, and from that first simmer of potatoes in chicken broth to the final garnish of fresh chives and crispy bacon. Along the way, we covered key ingredients—each chosen for its unique contribution—and shared detailed instructions to guide you through making this creamy, comforting soup with ease. Whether you’re a cooking novice or a seasoned home cook, you now have a roadmap to turn simple pantry staples into a luxurious bowl of flavor that’s perfect for lunch, dinner, or even a cozy weekend brunch.
Remember, you can print out this article and tuck it into your recipe binder, or bookmark it on your device for quick reference. Don’t forget to check the FAQ below for helpful tips and troubleshooting if any questions pop up while you’re cooking. If you give this Loaded Potato Soup a try, I’d love to hear how it turned out: leave a comment, share your culinary twists, or ask any questions you might have. Whether it’s swapping in smoked cheddar or experimenting with different garnishes, your feedback and stories are what make this recipe truly special. Happy cooking, and may every spoonful bring warmth and satisfaction to your table!
Loaded Potato Soup
Description
This Loaded Potato Soup combines tender russet potatoes with rich heavy cream and sharp cheddar, topped with crispy bacon and fresh chives for a comforting bowl of flavor.
Ingredients
Instructions
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In a large pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
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Add the chopped onion and minced garlic to the pot with the bacon drippings. Sauté until the onion is translucent.
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Stir in the cubed potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
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Meanwhile, in a small saucepan, melt butter over medium heat. Add flour, whisking continuously for about 1-2 minutes to form a roux. Slowly whisk in the heavy cream, stirring constantly until well combined. Set aside.
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Once potatoes are tender, use a potato masher or immersion blender to slightly mash the potatoes within the pot, leaving some chunks for texture.
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Stir the cream mixture into the pot of potatoes and broth. Add shredded cheddar cheese, stirring until melted and smooth.
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Mix in the sour cream, salt, black pepper, and paprika. Cook for an additional 5 minutes, allowing the flavors to meld together.
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Serve hot, garnished with reserved crispy bacon, chopped chives, and additional shredded cheddar cheese if desired.
Note
- For extra flavor, try using smoked cheddar cheese.
- You can substitute Greek yogurt for sour cream for a healthier option.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the cream from separating.
