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Loaded Potato Soup Recipe

This Loaded Potato Soup is the ultimate comfort food—creamy, cheesy, and packed with rich, savory flavors. Whether you're making it for a cozy dinner at home or a gathering with friends, it's sure to be a crowd-pleaser. Plus, it’s easy to customize with your favorite toppings!
Try this recipe today and experience why Loaded Potato Soup remains one of the most beloved soups in American kitchens. Enjoy!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 6 slices bacon chopped
  • 4 tbsp unsalted butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth or vegetable broth
  • 2 cups milk whole milk or half-and-half for creamier texture
  • 4 large russet potatoes peeled and diced
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
  • 1/2 tsp paprika optional, for extra flavor
  • 1/4 cup green onions chopped (for garnish)

Instructions

Cook the Bacon

  • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tbsp of bacon grease in the pot for extra flavor.

Sauté the Aromatics

  • Add butter to the pot along with the diced onion. Sauté for about 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.

Make the Roux

  • Stir in the flour, whisking constantly for about 1 minute to create a roux. This helps thicken the soup.

Add Liquids and Potatoes

  • Slowly pour in the chicken broth and milk, stirring continuously to avoid lumps.
  • Add the diced potatoes, salt, pepper, and paprika. Bring to a gentle boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Blend for a Creamy Texture

  • For an ultra-creamy soup, use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer half of the soup to a blender and blend until smooth before returning it to the pot.

Add Cheese and Sour Cream

  • Stir in the shredded cheddar cheese and sour cream, mixing until smooth and creamy. Adjust seasoning if needed.

Serve and Garnish

  • Ladle the soup into bowls and top with crispy bacon, extra cheddar cheese, chopped green onions, and a dollop of sour cream if desired.

Notes

Tips for the Best Loaded Potato Soup:
✔ Use Russet Potatoes – They break down easily, creating a naturally creamy texture.
✔ Don’t Skip the Bacon Grease – It adds a deep, smoky flavor to the base of the soup.
✔ Blend to Your Preferred Consistency – Leave it chunky for a rustic feel or blend until silky smooth.
✔ Make It Even Creamier – Swap some milk for heavy cream for an extra luxurious texture.
Storage and Reheating:
  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: This soup can be frozen for up to 3 months, but the texture may change slightly due to the dairy.
  • Reheating: Warm on the stove over low heat, adding a splash of milk if needed to thin it out.