I still remember the first time I made this Loaded Potato Soup. It was a chilly evening, and I needed something that felt like a warm hug but wasn’t too complicated. A friend suggested trying a cream potato soup but with all the fixings of a loaded baked potato right in a bowl. That idea stuck with me because it turned daily potatoes into a comforting, cheesy meal bursting with flavor. Since then, Loaded Potato Soup has become my go-to for cozy weeknight dinners and casual gatherings.
The beauty of Loaded Potato Soup is how easily it fits into real life. It’s forgiving if you’re juggling family, work, or just craving something hearty without fuss. You don’t need fancy ingredients or complicated steps, just good basics and a little love. Whether you’re sitting down with family or hosting friends, this cheesy potato soup brings everyone to the table with those familiar, satisfying flavors.
If you’ve ever wanted an easy potato soup recipe that packs the punch of bacon potato soup with the richness of cream, this is it. My favorite part? It feels homemade without taking hours, and leftovers taste even better the next day. For anyone looking for comfort food potato soup that truly comforts and satisfies, I’m confident this recipe will become a favorite in your kitchen too. Let me walk you through everything you’ll need and how to make this crowd-pleaser your family asks for again and again.
What You’ll Need:
Here’s the basic lineup for this Loaded Potato Soup, using ingredients you probably already have in your pantry or fridge:
- 4 cups peeled and diced Russet potatoes (about 4 medium potatoes)
- 4 slices thick-cut bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (you can swap for vegetable broth if you prefer)
- 1 cup shredded sharp cheddar cheese (go for extra sharp for more flavor)
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and black pepper, to taste
- 2 green onions, sliced, for garnish
- Optional: cooked crumbled bacon and extra cheese for topping
No problem if you don’t have heavy cream; I’ve used half-and-half or even full milk and still had a tasty, creamy potato soup. The bacon potato soup flavor just shines through, no matter the dairy swap. You’ll find the seasonings and broth right in the regular aisle at any grocery store. I love this Loaded Potato Soup because it’s affordable—potatoes and basic pantry staples keep costs low while delivering big flavor.
For time-saving in busy weeks, peel the potatoes and dice ahead of time, storing them in a bowl of water to keep fresh. The bacon can be cooked in advance too, so when dinner time hits, everything comes together quickly. Any leftovers keep well in the fridge for up to 3 days and reheat beautifully.
One kitchen tip I’ve learned: adding a little extra sharp cheddar right at the end, just before serving, gives the soup a melty, cheesy finish that makes it feel extra special. It’s a simple trick to elevate that comfort food potato soup feeling without extra effort.
Let’s Cook It Together!
Making this Loaded Potato Soup is straightforward, so get ready for that cozy, cheesy, bacon potato soup smell to fill your kitchen.
- Crisp the bacon: Start by cooking the chopped bacon in a large pot over medium heat until it’s nice and crispy. Remove the bacon pieces and set them aside, leaving the rendered fat in the pot. This fat adds deep flavor to your soup, so don’t discard it!
- Sauté your aromatics: Toss the chopped onion into the bacon fat and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add potatoes and broth: Pour in your diced potatoes and chicken broth. Bring everything to a boil, then reduce heat and let it simmer until potatoes are fork-tender—usually 15 to 20 minutes. This step is crucial; don’t rush it, so the potatoes cook through and start to release their natural starches.
- Blend away: Here’s where your soup gets creamy. Use a potato masher or an immersion blender to gently mash some of the potatoes while leaving some chunks for texture. If you prefer an ultra-smooth cream potato soup, blend it all, but I like the mix of creamy and chunky.
- Add cheese and cream: Stir in butter, heavy cream, sour cream, and shredded sharp cheddar cheese. Keep stirring over low heat until the cheese melts fully and everything is warmed through.
- Season and finish: Taste and season with salt and pepper accordingly. Toss in the crispy bacon bits, saving a handful for garnish.
From start to finish, this Loaded Potato Soup takes me about 45 minutes, including prep. While the potatoes simmer, it’s a good time to chop green onions and set out any toppings.
If your soup looks too thick, add a splash more broth or cream. If it’s too thin, simmer a bit longer uncovered. It’s forgiving and flexible—a real comfort food potato soup.
I once rushed through the blending step, and the texture was too chunky for my liking. Lesson learned: patience here turns an everyday potato soup recipe into something special.
How to Serve & Enjoy It!
This Loaded Potato Soup works beautifully as a hearty dinner on its own or paired with something fresh and crisp. I usually garnish with extra cheese, green onions, and crumbled bacon—those toppings really make the cheesy potato soup shine.
For sides, crusty bread or soft dinner rolls are perfect to scoop up every last bit. A simple green salad with a light vinaigrette cuts through the richness and keeps the meal balanced.
This soup shines at casual family nights, winter gatherings, or whenever you want that cozy comfort food potato soup feel. It’s always a crowd-pleaser, with guests asking for seconds thanks to that warm, familiar flavor.
Got leftovers? Reheat gently on the stove, and you can even add a splash of broth or milk to loosen the creamy potato soup if it thickened overnight. Another favorite is turning any leftovers into a loaded potato soup bake—just add extra cheese on top and bake until bubbly.
I’ve also played with seasonal twists—adding roasted corn or swapping out cheddar for pepper jack cheese—to keep this Loaded Potato Soup exciting when the seasons turn.
Your Questions Answered
1. Can I make this Loaded Potato Soup ahead of time?
Absolutely! I often make it the day before and let the flavors meld overnight. Just reheat on the stove gently, stirring in a little extra cream or broth if needed.
2. What’s the best substitute for heavy cream in this Loaded Potato Soup?
Half-and-half works well, or for a lighter option, use whole milk plus a bit of sour cream to keep that creamy texture.
3. How do I adjust this Loaded Potato Soup for more servings?
Double all ingredients and use a larger pot. The cooking time stays about the same, just keep an eye on the potatoes so they cook evenly.
4. Can I make this with slow cooker?
Yes! Cook the bacon, onions, and garlic first, then add potatoes and broth into a slow cooker. Simmer on low 4-6 hours and finish with cheese and cream at the end.
5. Is there a vegetarian version of this comfort food potato soup?
Sure thing—swap the bacon for smoked paprika or a drizzle of smoked oil and use vegetable broth. Add extra cheese and sour cream for richness.
6. Why does my soup sometimes get grainy?
Overheating the dairy or cooking the cheese too long can cause graininess. Stir gently and avoid boiling after adding cheese.
7. Can I freeze leftover Loaded Potato Soup?
I don’t recommend freezing because dairy ingredients can separate when thawed. Instead, keep leftovers in the fridge for up to 3 days.
If you want another take on cream potato soup, check out this Loaded Potato Soup recipe from Sugar Spun Run. Also, the Absolutely Ultimate Potato Soup Recipe has great tips for different textures. For a twist on bacon potato soup, I Wash You Dry’s loaded baked potato soup is worth a peek.
Final Thoughts
This Loaded Potato Soup holds a special place in my recipe collection because it’s just so dependable—easy to make, big on flavor, and perfect for any occasion. My Best Loaded Potato Soup Tips: first, don’t skip cooking the bacon to crisp for that smoky, salty foundation. Second, blend the potatoes partially to get a creamy yet chunky texture. Third, finish with extra cheese and green onions for fresh pops of flavor.
Over time, I’ve tested a few popular variations: adding roasted garlic for depth, mixing in corn or jalapeños for a little kick, and swapping cheddar for gouda or Gruyère for a milder, nuttier cheese. The version that gets requested most often? The classic with bacon and sharp cheddar, of course.
I encourage you to make this recipe your own. Play with toppings or dairy choices to match what you have on hand or what your family loves. This kind of comfort food potato soup is about warmth, flavor, and bringing people together over a simple, tasty meal.
If you enjoy this Loaded Potato Soup, check out some other reliable recipes like Loaded Sweet Potato Burritos, the Turmeric Ginger Chicken Noodle Soup for something comforting but lighter, or the Crockpot Potato Pea Curry when you want an easy slow-cooked dish.
Now’s your turn. Get those potatoes simmering, and fill your home with the inviting aroma of this cheesy, bacon-loaded, cream potato soup. You’ll love how simple, comforting, and delicious it truly is.
Loaded Potato Soup
This creamy and comforting Loaded Potato Soup is packed with tender potatoes, crispy bacon, melted cheese, and topped with fresh green onions for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 6 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper to taste
- 3 green onions, sliced
- 2 tbsp butter
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
- Add butter and chopped onion to the pot and sauté until the onion is translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to partially mash the soup for a creamy texture, leaving some chunks.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Cook until cheese is melted and soup is heated through. Season with salt and pepper to taste.
- Ladle soup into bowls and top with crispy bacon and sliced green onions before serving.
Notes
For extra richness, add a splash of melted butter or a pinch of smoked paprika. Serve with crusty bread for a complete meal.