Loaded Potato Soup Recipe

If you’re looking for the ultimate loaded potato soup recipe, you’ve landed in exactly the right place. This soup is everything a comfort food lover dreams about: thick, creamy, studded with tender chunks of potato, smoky bacon, sharp cheddar, and finished with all the classic loaded baked potato toppings that make every spoonful completely satisfying.

Loaded potato soup has been a staple in American home kitchens for decades, and for good reason. It takes the beloved flavors of a steakhouse-style loaded baked potato and transforms them into a deeply savory, silky soup that comes together in one pot in under an hour.

The magic here lies in the technique. Cooking the bacon first and using that rendered fat as the base for your roux gives this soup a smoky depth you simply cannot fake with shortcuts. The roux itself, made with butter, bacon fat, and flour, creates that luxuriously thick consistency without needing to blend the entire soup into oblivion.

Whether it’s a cold Tuesday night or you’re feeding a crowd on the weekend, this soup shows up every single time. It reheats beautifully, scales up easily, and tastes even better the next day as the flavors meld together.

For another cozy, potato-forward soup, you might also love this Baked Potato Soup that starts with pre-baked potatoes for an extra-deep flavor.

Why You’ll Love This Loaded Potato Soup Recipe

This soup checks every box for a truly great weeknight or weekend meal.

It comes together in a single pot, which means less cleanup and more time at the table. You only need one large pot from start to finish.

The flavor is deeply savory and layered. Bacon fat, butter, aromatics, and chicken broth build a base that tastes like it simmered all day.

It is endlessly customizable. You can keep the potatoes chunky, lightly mash them, or partially blend the soup for a creamier texture.

The toppings make it feel extra special. A generous pile of crispy bacon, shredded cheddar, sour cream, and green onions on top transforms each bowl into something truly showstopping.

It is an excellent meal-prep option. This soup stores beautifully in the refrigerator for up to five days and reheats gently without losing its texture.

Even picky eaters tend to go back for seconds. The familiar flavors of a loaded baked potato make this an instant family favorite.

You might also enjoy this hearty Ham and Potato Soup for another satisfying potato soup variation.

Ingredients

You’ll find most of these ingredients already waiting in your pantry or refrigerator. The key is using good-quality, thick-cut bacon and sharp cheddar cheese for the best depth of flavor.

• 8 slices thick-cut bacon, chopped into 1-inch pieces
• 2 tablespoons (30g) unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup / 150g)
• 4 cloves garlic, minced
• 1/3 cup (40g) all-purpose flour
• 4 cups (960ml) low-sodium chicken broth
• 2 cups (480ml) whole milk
• 1/2 cup (120ml) heavy cream
• 2.5 lbs (1.1kg) russet potatoes, peeled and cut into 3/4-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1.5 cups (170g) sharp cheddar cheese, freshly shredded, divided
• 1/2 cup (115g) full-fat sour cream

For Toppings:

• Reserved crispy bacon pieces
• Additional shredded cheddar cheese
• Sliced green onions
• Additional sour cream
• Freshly cracked black pepper

Also check out this comforting Potato Leek Soup if you love potato-based soups with a different flavor profile.

Kitchen Equipment Needed

You don’t need any specialized tools for this recipe. A heavy-bottomed pot is the most important piece of equipment, as it distributes heat evenly and prevents the soup from scorching on the bottom.

• Large Dutch oven or heavy-bottomed soup pot (at least 6 quarts / 5.7 liters)
• Immersion blender (optional, for partially blending the soup)
• Wooden spoon or silicone spatula for stirring
• Ladle for serving
• Sharp knife and cutting board
• Measuring cups and spoons
• Box grater or stand grater for shredding cheese
• Paper towel-lined plate for draining bacon

Read Also: Cheeseburger Soup Recipe

Recommended Products for This Recipe

These are products recommended based on quality and performance that can genuinely make a difference when preparing this loaded potato soup recipe.

1. Cuisinart 6-Quart Enameled Cast Iron Dutch Oven

A heavy Dutch oven is the single most important piece of equipment for a great potato soup. The thick walls retain and distribute heat evenly, preventing any scorching while also creating the perfect environment for building your roux. It goes from stovetop to table beautifully.

Get it on Amazon

2. Immersion Blender

If you like a partially creamy, partially chunky texture in your loaded potato soup, an immersion blender is the easiest way to achieve it. A few quick pulses directly in the pot lets you control the exact consistency you want without dirtying a separate blender.

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3. Lodge Cast Iron Ladle

A sturdy, heat-resistant ladle makes serving this thick, chunky soup much easier. Lodge’s version is especially durable and stands up to repeated use in heavy soups and stews without bending or wearing down over time.

Get it on Amazon

4. OXO Good Grips Box Grater

Freshly grated cheese melts far more smoothly into soup than pre-shredded cheese, which is coated in anti-caking starches. A sturdy box grater makes it easy to shred a full block of sharp cheddar quickly and efficiently.

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You might also enjoy: Beer Cheese Soup

Step-by-Step Instructions

1. Cook the Bacon Until Crispy

• Place your large Dutch oven or heavy-bottomed soup pot over medium heat.
• Add the chopped bacon pieces in a single layer to the cold pot before it heats up. Starting in a cold pan helps the fat render out slowly and evenly, resulting in crispier bacon.
• Cook the bacon for 8 to 10 minutes, stirring occasionally, until deeply browned and crispy.
• Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Do not discard the fat in the pot.
• You should have roughly 2 to 3 tablespoons of bacon fat left in the pot. If you have significantly more, carefully spoon out the excess, leaving 2 tablespoons behind.

2. Sauté the Aromatics

• Add the 2 tablespoons of unsalted butter to the pot with the reserved bacon fat, still over medium heat.
• Once the butter melts and begins to foam, add the finely diced yellow onion.
• Cook the onion, stirring occasionally, for 4 to 5 minutes until it has softened and turned translucent. Do not rush this step; properly softened onions contribute a subtle sweetness that balances the richness of the soup.
• Add the minced garlic and stir continuously for about 60 seconds, just until fragrant. Garlic can burn quickly, so keep stirring and don’t walk away from the pot.

3. Build the Roux

• Sprinkle the all-purpose flour evenly over the onion and garlic mixture in the pot.
• Use a wooden spoon or whisk to stir constantly for 1 to 2 minutes, coating all of the aromatics in flour.
• The mixture will look thick and paste-like. This is exactly what you want. Cook it for the full 2 minutes to eliminate the raw flour taste from the final soup.
• The roux should turn a very pale golden color and smell slightly nutty.

4. Add the Liquids

• Slowly pour in the 4 cups of chicken broth, adding just a splash at first and whisking vigorously to prevent lumps from forming.
• Continue adding the broth in a steady stream while whisking until all the broth has been incorporated and the mixture is completely smooth.
• Add the 2 cups of whole milk and the 1/2 cup of heavy cream, stirring to combine.
• Increase the heat to medium-high and bring the liquid to a gentle simmer, stirring occasionally.

5. Add the Potatoes and Seasonings

• Add the peeled, cubed russet potatoes to the pot, stirring to submerge them in the liquid.
• Add the 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika.
• Stir everything together to combine. The smoked paprika is subtle but adds a gentle warmth and a beautiful color to the broth.
• Bring the soup back to a gentle boil, then reduce the heat to medium-low.

6. Simmer Until Potatoes Are Tender

• Simmer the soup uncovered over medium-low heat for 15 to 20 minutes, stirring every 3 to 4 minutes to prevent the potatoes from sticking to the bottom of the pot.
• Test the potatoes by piercing a piece with a fork or the tip of a knife. They should be completely tender and yield easily with no resistance.
• If the soup is simmering too vigorously, reduce the heat slightly. A gentle, rolling simmer is ideal.

7. Adjust the Texture

• Once the potatoes are tender, assess the texture of the soup. If you prefer a thicker, creamier consistency, use a potato masher to mash some of the potatoes directly in the pot.
• For a partially creamy texture, insert an immersion blender and pulse just 4 to 5 times. This breaks down some of the potatoes while leaving plenty of chunks for texture.
• If you prefer a very smooth soup, blend until it reaches your desired consistency, then consider stirring in a few extra diced, cooked potato pieces for texture.
• For a completely chunky soup, leave the potatoes as they are.

8. Finish with Cheese and Sour Cream

• Remove the pot from the heat entirely before adding the cheese and sour cream. Adding dairy over active heat can cause it to curdle or become grainy.
• Stir in 1 cup (113g) of the freshly shredded sharp cheddar cheese, stirring until it melts completely into the soup.
• Add the 1/2 cup of sour cream and stir until fully incorporated and smooth.
• Taste the soup and adjust the seasoning with additional kosher salt and black pepper as needed.

9. Serve with All the Toppings

• Ladle the hot soup into bowls.
• Top each bowl generously with the reserved crispy bacon pieces, the remaining 1/2 cup of shredded cheddar cheese, sliced green onions, a dollop of additional sour cream, and a crack of fresh black pepper.
• Serve immediately with crusty bread, biscuits, or cornbread on the side for a truly complete meal.

Read Also: Panera Broccoli Cheddar Soup Recipe

Tips for Success

Following a few key techniques will take your loaded potato soup from good to truly exceptional.

• Use russet potatoes for the best texture. Russets are high in starch, which means they break down slightly during cooking and help naturally thicken the soup. Waxy potatoes like red potatoes will hold their shape better but won’t contribute as much creaminess to the broth.
• Always shred your own cheese. Pre-shredded cheese is coated in anti-caking agents like cellulose, which can prevent it from melting smoothly into the soup. A freshly shredded block of sharp cheddar will melt seamlessly and give you a silkier, more cohesive soup.
• Do not add cheese or sour cream over direct heat. Always remove the pot from the burner before stirring in dairy. This prevents curdling and keeps the soup smooth.
• Season in layers. Add a bit of salt when you sauté the onions, again when you add the potatoes, and again at the very end after tasting. Building seasoning in stages produces a much more balanced, flavorful final product than salting only at the end.
• Control the thickness with broth. If the soup becomes too thick as it sits or as you reheat it, stir in a splash of additional chicken broth or milk until it reaches the consistency you prefer.
• Reserve at least half the bacon for topping. The textural contrast between the creamy soup and the crispy bacon on top is one of the best parts of this recipe. Don’t stir all of the bacon into the soup.

For another potato side dish idea, this Scalloped Potatoes Recipe is a crowd-pleasing classic.

Serving Suggestions

This loaded potato soup is hearty enough to stand on its own as a complete meal, but it also pairs beautifully with simple sides that complement rather than compete with its rich, savory flavors.

A warm, crusty bread is the most natural companion. It soaks up every drop of the creamy broth and gives you something satisfying to hold between spoonfuls.

• Sweet Cornbread — the slight sweetness of cornbread is a beautiful contrast to the savory, salty soup
• Buttermilk Biscuits — flaky, buttery, and perfect for dunking
• Broccoli Salad — a crisp, slightly tangy salad balances the richness of the soup
• Classic Deviled Eggs — a retro, crowd-pleasing appetizer that pairs well with the creamy soup
• Easy Garlic Bread — a simple, garlicky bread that pairs with virtually any soup

Read Also: Hamburger Soup Recipe

Variations to Try

Once you have the base recipe mastered, there are several fun directions you can take this loaded potato soup.

• Slow Cooker Loaded Potato Soup: Cook the bacon on the stovetop, then sauté the onions and garlic and make the roux on the stove as directed. Transfer everything to a slow cooker with the broth, milk, and potatoes. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Stir in the cream, cheese, and sour cream at the very end.
• Broccoli Cheddar Loaded Potato Soup: Add 2 cups of finely chopped broccoli florets to the pot along with the potatoes. The broccoli cooks at the same rate and adds color, nutrition, and a complementary flavor.
• Spicy Loaded Potato Soup: Add 1 to 2 teaspoons of hot sauce, 1/2 teaspoon of cayenne pepper, or 1 diced jalapeño (sautéed with the onion) for a soup with a noticeable kick.
• Ham and Potato Loaded Soup: Substitute the bacon with 1.5 cups of diced cooked ham. Skip the roux step with bacon fat and use 2 tablespoons of butter only. This version is a great way to use leftover holiday ham.
• Vegetarian Loaded Potato Soup: Omit the bacon entirely and cook the aromatics in 3 tablespoons of butter. Use vegetable broth in place of chicken broth. Top with all the classic toppings except the bacon, or use a plant-based bacon alternative.
• Loaded Potato Soup with Cream Cheese: Add 4 ounces of softened cream cheese along with the sour cream at the end for an even richer, tangier soup with an ultra-velvety consistency.

For another filling, cheesy potato dish, check out this Potato Casserole Recipe.

Storage and Reheating

This soup stores extremely well, making it one of the best recipes for meal prepping through the week.

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Keep the toppings stored separately to prevent them from getting soggy or incorporated into the soup.
• Freezer: Loaded potato soup can be frozen, though the texture of the potatoes may change slightly after thawing. Freeze in portion-sized, freezer-safe containers for up to 3 months. Soups made with heavy cream may separate slightly upon thawing but can be re-emulsified by stirring vigorously while reheating.
• Reheating on the Stovetop: Transfer the soup to a saucepan over low to medium-low heat. Stir frequently and add a splash of chicken broth or milk if the soup has thickened during storage. Heat until steaming throughout.
• Reheating in the Microwave: Transfer a single serving to a microwave-safe bowl. Cover loosely and heat in 60-second intervals, stirring between each, until heated through. Add a splash of milk or broth if needed.
• Do not boil when reheating. Bringing the soup to a full boil during reheating can cause the dairy components to break and separate. Low, gentle heat produces the best results.

Also try these Roasted Potatoes as a simple, delicious side dish the whole family will enjoy.

Nutritional Facts

The following nutritional information is estimated per serving, based on 6 servings, including toppings.

Nutritional values are estimates and will vary based on specific ingredient brands and portion sizes.

For a comforting potato side, try these Garlic Mashed Potatoes alongside a lighter protein.

Health Benefits of Key Ingredients

While loaded potato soup is certainly an indulgent dish, several of its core ingredients offer meaningful nutritional benefits worth noting.

This soup is not just delicious — some of its key ingredients bring genuine nutritional value to the table.

• Russet Potatoes: Potatoes are a naturally gluten-free, nutrient-dense vegetable. They are an excellent source of potassium, which supports healthy blood pressure, and they provide a solid dose of vitamin C, vitamin B6, and dietary fiber, especially when cooked with the skin on.
• Garlic: Garlic contains allicin, a sulfur compound that has been studied for its potential anti-inflammatory and immune-supporting properties. Even a small amount of freshly minced garlic adds both flavor and functional benefits.
• Onion: Onions are rich in quercetin, a powerful antioxidant that may support heart health and reduce inflammation in the body. They also provide prebiotic fiber that supports healthy gut bacteria.
• Chicken Broth: A good-quality, low-sodium chicken broth provides minerals including magnesium and phosphorus, and it forms a deeply flavorful, hydrating base for the soup without adding significant calories.
• Cheddar Cheese: Sharp cheddar is a good source of calcium and protein. Full-fat dairy like cheese also provides fat-soluble vitamins A and K2, which support bone and cardiovascular health.
• Sour Cream: Sour cream provides beneficial probiotics and calcium, and the fat it contains helps your body absorb the fat-soluble vitamins present in the other ingredients.

You might also enjoy the warming, nutritious Potato Leek Soup for a lighter potato soup option.

Frequently Asked Questions

1. What kind of potatoes work best for loaded potato soup?

Russet potatoes are the top choice for loaded potato soup. Their high starch content means they soften quickly during cooking and release starch into the broth, naturally helping to thicken the soup. Yukon Gold potatoes are a good alternative if you prefer a slightly more buttery flavor and a soup with a creamier, less grainy texture. Avoid waxy potatoes like red potatoes, as they hold their shape too well and don’t contribute to the soup’s thickness.

2. How do I thicken loaded potato soup if it’s too thin?

The easiest method is to mash some of the cooked potatoes directly in the pot using a potato masher or the back of a wooden spoon. The released starch will thicken the soup naturally without any additional ingredients. Alternatively, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir the slurry into the simmering soup. Allow it to simmer for 2 to 3 additional minutes until it thickens.

3. Can I make this loaded potato soup recipe in a slow cooker?

Yes, absolutely. Cook the bacon and build the roux on the stovetop first, then transfer everything to the slow cooker with the broth, milk, and potatoes. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add the heavy cream, cheese, and sour cream in the final 20 to 30 minutes of cooking with the slow cooker still on the low setting, stirring until everything is melted and smooth.

4. Why did my cheese turn stringy or grainy in the soup?

This almost always happens for one of two reasons. First, the cheese was added while the soup was still over active heat. Always remove the pot from the burner before stirring in the cheese or sour cream. Second, pre-shredded bagged cheese was used. Pre-shredded cheese contains anti-caking coatings that interfere with smooth melting. Always shred cheese fresh from a block for the best results.

5. Can I freeze loaded potato soup?

Loaded potato soup can be frozen, but with a caveat. Cream-based soups can sometimes separate or develop a slightly grainy texture after thawing because the dairy proteins break down during freezing. For the best results, freeze the soup before adding the cream, cheese, and sour cream. Add those ingredients fresh when you reheat it. If you freeze the fully finished soup, stir vigorously while reheating over low heat to bring it back together.

This Baked Potato Soup Recipe is another fantastic option if you want to start with pre-baked potatoes for even deeper flavor.

Final Thoughts

This loaded potato soup recipe is one of those dishes that instantly becomes a household staple the first time you make it. It is the kind of soup that fills the kitchen with an irresistible aroma and brings everyone to the table without needing to be asked twice.

From the crispy bacon cooked low and slow in its own fat, to the silky roux-thickened broth, to the generous shower of sharp cheddar and cool sour cream on top — every component earns its place in the bowl.

If you try this recipe, I would love to hear how it turned out for you. Leave a comment below and let me know what toppings you used, any variations you tried, or how your family reacted when they took that first spoonful. And if you loved it, share it with a friend who could use a bowl of something warm and comforting.

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• Ham and Potato Soup
• Cheesy Potatoes Recipe
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