Loaded Potato Soup is the kind of recipe that makes you excited for chilly days. It’s creamy, hearty, and loaded with everything that makes comfort food, well, comforting. Imagine tender chunks of potato swimming in a velvety base, topped with crispy bacon, shredded cheddar, and a sprinkle of chives. It’s like eating a baked potato with a spoon.

Perfect for weeknights or a cozy weekend dinner, this soup delivers on both flavor and satisfaction. Whether you’re serving it in big mugs by the fire or alongside crusty bread at the table, it’s the kind of dish that makes you slow down and savor every spoonful. And the best part? You can easily customize it to suit your tastes.

What Kind of Potatoes Work Best for Loaded Potato Soup?

Russet potatoes are the go-to for a classic loaded potato soup because of their high starch content and creamy texture once cooked. Yukon Golds are another great choice if you want a slightly buttery flavor and a smoother consistency. You can even mix both for a bit of texture and richness.

Avoid waxy potatoes like red or new potatoes, as they tend to hold their shape too much and don’t break down into the creamy base we want in a soup like this.

Ingredients for the Loaded Potato Soup

Potatoes: The base of the soup. Choose starchy russets for creaminess or Yukon Golds for a buttery bite.

Bacon: For richness, crunch, and smoky flavor. It also adds that signature loaded baked potato vibe.

Cheddar Cheese: Sharp cheddar melts beautifully and gives the soup its savory depth.

Onion: A background layer of flavor that sautés into sweet softness.

Garlic: Adds a warm and aromatic base to the soup.

Chicken Broth: Builds the body of the soup and balances the cream with savory flavor.

Heavy Cream or Milk: For that luscious, creamy finish.

Butter: Enhances richness and sautés the aromatics.

Flour: Helps thicken the soup to a cozy, spoon-hugging consistency.

Salt and Pepper: Essential seasonings to bring it all together.

Chives or Green Onions: For a fresh pop of color and flavor on top.

How To Make the Loaded Potato Soup

Step 1: Prep and Cook the Bacon

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for added flavor.

Step 2: Sauté Aromatics

Add butter to the bacon fat, then stir in the chopped onion. Cook until the onion is soft and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Base

Sprinkle flour over the onions and stir well to coat. Cook the flour for about 1 minute, then slowly pour in the chicken broth while whisking to prevent lumps. This will begin to thicken the soup.

Step 4: Add Potatoes and Simmer

Add diced potatoes to the pot. Bring the soup to a gentle boil, then reduce heat to a simmer. Cook uncovered for about 15-20 minutes, or until the potatoes are tender enough to mash easily with a fork.

Step 5: Blend for Creaminess

Use a potato masher to gently mash some of the potatoes in the pot. For an ultra-smooth soup, you can use an immersion blender for part of the pot, but leaving some chunks adds texture.

Step 6: Stir in Dairy and Cheese

Add in the heavy cream or milk and stir until warm. Then mix in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.

Step 7: Serve and Top

Ladle the soup into bowls and top with crispy bacon, extra cheddar cheese, and chopped chives or green onions. Serve hot with crusty bread or a simple salad.

How to Serve and Store Loaded Potato Soup

This soup is best served hot, right after it’s finished cooking. Pair it with crusty bread, a crisp green salad, or even grilled cheese sandwiches for a cozy meal. You can also serve it in bread bowls for a fun twist.

To store leftovers, let the soup cool completely and transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen it up if it thickens too much. This soup also freezes well—just skip the cheese and cream until you’re ready to reheat and serve.

Frequently Asked Questions

Can I make this soup vegetarian?

Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. Add a dash of smoked paprika to mimic some of that smoky depth.

Can I use leftover mashed potatoes?

You can! Fold them in after the broth step for added thickness. Just reduce the amount of raw diced potatoes accordingly.

What toppings go best with Loaded Potato Soup?

Aside from the classics like bacon, cheddar, and chives, try sour cream, hot sauce, or even crumbled crackers for extra crunch.

Can I make this in a slow cooker?

Yes, sauté the aromatics and bacon separately, then add all ingredients (except dairy and cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese before serving.

How can I make it gluten-free?

Swap the flour with a gluten-free flour blend or use cornstarch as a thickener instead.

Is this soup good for meal prep?

Definitely. It holds up well in the fridge and reheats beautifully, making it a great option for batch cooking during colder months.

Want More Soup Ideas?

If you love this cozy Loaded Potato Soup, you might want to check out these other soul-warming options from the site:

Creamy Alfredo Lasagna Soup for a cheesy twist on a pasta classic.
Cheesy Hamburger Potato Soup if you’re craving a meatier, heartier variation.
Easy Thai Red Curry Dumpling Soup to spice things up with bold, global flavors.
Chicken Pot Pie Soup for all the comforts of the pie in spoonable form.
Louisiana Remoulade Sauce to pair with crusty bread or drizzle over roasted potatoes.

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And let me know in the comments how yours turned out. Did you go for extra bacon? Add sour cream? Or toss in some roasted garlic?

I love seeing how you all make these recipes your own. Drop your tweaks, questions, or glowing reviews—and let’s inspire each other to cook more deliciously.