Creamy & Dreamy Loaded Potato Soup Recipe

Loaded potato soup is a classic comfort food that’s perfect for chilly days, family dinners, or anytime you’re craving something warm, creamy, and packed with flavor. This soup brings together the rich flavors of bacon, cheddar cheese, sour cream, and green onions—all the toppings you’d expect on  loaded mashed potato, loaded baked potato—in a velvety, creamy base that will satisfy and warm you to the core.

Why You’ll Love Loaded Potato Soup

Loaded potato soup is a wonderful way to bring the comforting flavors of a loaded baked potato into a single, soul-warming bowl of soup. Perfect for cold days or whenever you’re in the mood for something indulgent yet wholesome, this soup delivers the goods. Not only is it filling and flavorful, but it’s also easy to customize, so you can adjust the ingredients to suit your tastes.

Tips for the Best Loaded Potato Soup

Choose the Right Potatoes: Russet potatoes are ideal for this soup because of their high starch content, which helps make the soup thick and creamy. You can also use Yukon gold potatoes if you prefer a slightly buttery texture.

Don’t Skip the Bacon Grease: Cooking the onions and garlic in bacon grease adds incredible depth and flavor.

Choose Sharp Cheddar Cheese: Sharp cheese gives a stronger, more defined cheesy flavor that pairs perfectly with the potatoes.

Use Fresh Ingredients: Fresh ingredients like garlic, onion, and green onions add a great deal of flavor to this recipe. Avoid using canned or powdered substitutes, as fresh ingredients make the soup taste much better.

Blend to Your Preference: For a chunky soup, blend only a small portion of the potatoes. If you prefer a smoother texture, blend more of the soup until you reach the desired consistency.

Adjust the Seasoning: Potato soup is quite forgiving, so feel free to taste and adjust the seasoning as needed. Since both cheese and bacon can add saltiness, wait until after adding these ingredients to finalize the salt level.

Experiment with Toppings: Just like a loaded baked potato, this soup is versatile. Try adding extra toppings like crumbled crackers, diced jalapeños, or a sprinkle of paprika for a fun twist.

Ingredients

Main Ingredients

• 6 medium-sized russet potatoes, peeled and diced
• 6-8 slices of bacon
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 stalks celery, diced
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 1 teaspoon of dried thyme
• 1 teaspoon of dried parsley
• Salt and pepper to taste
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup sour cream
• 1 cup shredded sharp cheddar cheese
• Chopped green onions for garnish

Directions

Step 1: Prepare the Potatoes
Peel and dice the potatoes into 1-inch cubes. Keep them in a bowl of cold water to prevent browning if you’re prepping ahead.

Step 2: Cook the Bacon

In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it’s crispy.
Remove the bacon from the pot, and set it aside on a plate lined with paper towels to drain.

Step 3: Sauté the Onion and Garlic

Add the chopped onion and celery to the same pot and sauté until it’s translucent, about 5 minutes. Add the minced garlic and flour. Cook for an additional 1-2 minutes until fragrant.

Step 4: Add Potatoes and Broth

• Drain the potatoes and add them to the pot. Pour in the chicken broth while it’s hot, and season the soup with 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, salt, and pepper.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 5: Blend the Soup

Once the potatoes are cooked, use an immersion blender or a potato masher to partially blend the soup. This will create a creamy base with some chunks of potato for added texture. Alternatively, you can remove about half of the soup and blend it in a blender, then return it to the pot.

Step 6: Add Milk, Heavy Cream, and Cheese

• Stir in the 2 cups whole milk and 1 cup heavy cream until fully combined.
• Add 1 cup shredded cheese and bacon (reserving some bacon for topping).
• Simmer on low heat until the cheese is melted.
• Add 1/2 cup sour cream while stirring.
• Give the soup a taste and adjust the seasoning if needed. If you prefer a thinner consistency, you can add a bit more chicken broth or milk to achieve your desired thickness.

Step 7: Serve with Toppings

Serve the loaded potato soup hot, garnished with additional shredded cheese, crispy bacon bits, sour cream, and a sprinkle of chopped green onions if desired. It pairs perfectly with some warm crusty bread or a side salad for a complete meal.

Nutritional Information (approximate per about 1 1/2 cups) Calories: 450-500-Fat: 30g-Carbohydrates: 35g-Protein: 15g-Fiber: 4g-Sugars: 6g

Loaded Potato Soup Variations

Healthier Option

• Swap out half the sour cream for Greek yogurt to reduce the fat content without sacrificing creaminess.
• Use turkey bacon instead of pork bacon for a lighter version.

Spicy Potato Soup

• Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
• Garnish with jalapeño slices for a spicy twist.

Extra Veggie Loaded Potato Soup

• Add extra veggies like carrots, celery, or even cauliflower to the soup for added nutrients.
• Blend the veggies with the potatoes for a creamier, more complex flavor.

Vegan Loaded Potato Soup

• Use vegetable broth instead of chicken broth, and replace dairy milk with coconut milk or almond milk.
• Skip the bacon or use a vegan bacon substitute, and use a dairy-free cheese alternative.

Storing and Reheating Potato Soup

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it cools; add a little milk or broth when reheating.

Freezing: Potato soup can be frozen, but be aware that the texture may change slightly. Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, and stir well when reheating.

Reheating: Warm the soup over low heat on the stovetop, stirring occasionally until it reaches your desired temperature. Add extra broth or milk if the soup is too thick.

Serving Suggestions

Looking for some creative and delicious ways to serve your loaded potato soup? We’ve got you covered with a few serving suggestions that will take your soup to the next level.

1. Garnish Galore: When it comes to loaded potato soup, the toppings can really elevate the dish. Consider adding a dollop of sour cream, a sprinkle of crispy bacon bits, and a handful of chopped green onions on top. These garnishes add a creamy, salty, and fresh element to each spoonful.

2. Bread Bowl Delight: For a fun and hearty presentation, serve your loaded potato soup in a hollowed-out bread bowl. Simply cut off the top of a round bread loaf, hollow out the center, and ladle the soup right in. Not only does this add a rustic touch, but it also gives you the bonus of being able to dip the bread into the soup as you eat!

3. Side Salad Pairing: Add some freshness and crunch to your meal by serving a side salad alongside the loaded potato soup. A simple green salad with a tangy vinaigrette or a refreshing cucumber and tomato salad will provide a nice contrast to the warm and creamy soup.

4. Crusty Bread Companions: Crusty bread is the perfect accompaniment to a comforting bowl of loaded potato soup. Serve slices of warm crusty bread or even garlic bread on the side for dipping and scooping up every last drop of soup.

5. Cheese Lover’s Paradise: If you can’t get enough cheese, consider sprinkling some extra shredded cheddar or even crumbled blue cheese on top of your loaded potato soup. The cheese will melt into the soup, creating an even more indulgent and flavorful experience.

6. Soup Shooters: For a fun appetizer or party idea, serve small shot glasses or mini cups filled with a small portion of loaded potato soup. This allows your guests to enjoy a taste of comfort in a convenient and cute presentation.

Frequently Asked Questions

Q: Can I use other types of potatoes for this recipe?
A: Yes! Yukon Gold potatoes are also a good choice because of their buttery texture. However, they have less starch than russets, so the soup may be slightly less creamy.

Q: How can I make the soup thicker?
A: For a thicker soup, mix 1-2 tablespoons of cornstarch with a little water to make a slurry and add it to the soup. Bring it to a simmer until it thickens.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Follow steps 1-4, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, blending and adding the cheese, milk, and sour cream at the end.