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Loaded Potato Soup Recipe

Loaded Potato Soup

Steven
This loaded potato 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

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

Ingredients
  

  • 8 slices thick-cut bacon - chopped into 1-inch pieces
  • 2 tablespoons unsalted butter - 30g
  • 1 medium yellow onion - about 1 cup or 150g, finely diced
  • 4 cloves garlic - minced
  • 1/3 cup all-purpose flour - 40g
  • 4 cups low-sodium chicken broth - 960ml
  • 2 cups whole milk - 480ml
  • 1/2 cup heavy cream - 120ml
  • 2.5 lbs russet potatoes - 1.1kg, 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 sharp cheddar cheese - 170g, freshly shredded, divided
  • 1/2 cup full-fat sour cream - 115g

For Toppings

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

Instructions
 

  • Place bacon in a cold large Dutch oven or heavy-bottomed pot and cook over medium heat for 8-10 minutes until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon fat in the pot.
  • Add butter to the pot with the reserved bacon fat. Once melted, add onion and cook for 4-5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
  • Sprinkle flour over the aromatics and stir constantly for 1-2 minutes until the roux turns a pale golden color and smells nutty.
  • Slowly pour in chicken broth while whisking vigorously. Add milk and heavy cream, then increase heat to medium-high and bring to a gentle simmer.
  • Add potatoes, salt, pepper, garlic powder, and smoked paprika. Bring back to a gentle boil, then reduce heat to medium-low.
  • Simmer uncovered for 15-20 minutes, stirring occasionally, until potatoes are completely tender and yield easily to a fork.
  • Adjust texture by mashing some potatoes with a masher, pulsing 4-5 times with an immersion blender for a creamy texture, or leaving chunky.
  • Remove pot from heat and stir in 1 cup of shredded cheddar and sour cream until melted and smooth. Taste and adjust seasoning.
  • Ladle into bowls and top with crispy bacon, remaining cheddar, green onions, sour cream, and cracked black pepper. Serve immediately.

Notes

  • Potato selection: Russet potatoes are best for this soup because their high starch content helps naturally thicken the soup. Avoid waxy red potatoes which hold their shape too well.
  • Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always shred fresh from a block for the creamiest result.
  • Temperature matters: Always remove the pot from heat before adding cheese and sour cream to prevent curdling and grainy texture.
  • Season in layers: Add salt at each stage for a more balanced, flavorful soup rather than salting only at the end.
  • Adjusting thickness: If the soup becomes too thick when reheating, stir in a splash of chicken broth or milk to reach your preferred consistency.
  • Make ahead: This soup stores beautifully in the refrigerator for up to 5 days and tastes even better the next day as flavors meld.
  • Freezing tip: Freeze before adding cream, cheese, and sour cream for best texture. If freezing fully made soup, stir vigorously while reheating to re-emulsify.
  • Save bacon for topping: Reserve at least half the bacon for garnishing to maintain the textural contrast between creamy soup and crispy bacon.
  • Slow cooker option: Build the roux on the stovetop, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add dairy at the end.
  • Reheating: Reheat gently over low heat, stirring frequently. Never boil during reheating as this can cause dairy to separate.
Keyword bacon potato soup, cheddar potato soup, comfort food soup, loaded potato soup