Creamy Loaded Potato Soup

Description

This Creamy Loaded Potato Soup is rich, thick, comforting, and packed with everything you love about a fully loaded baked potato. Tender chunks of potatoes simmer with onions, garlic, and savory broth before being combined with cream, sharp cheddar cheese, and crispy bacon for an irresistibly smooth and hearty soup. A portion of the potatoes is lightly mashed to naturally thicken the broth while still leaving plenty of satisfying potato pieces in every spoonful. Finished with extra cheddar, bacon, green onions, and a spoonful of sour cream, this cozy homemade soup is perfect for chilly evenings, family dinners, meal prep, or whenever you’re craving classic comfort food.

Ingredients For the Potato Soup

• 2½ lbs russet or Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 8 slices bacon, chopped
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 3 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups sharp cheddar cheese, freshly shredded
• ½ cup sour cream
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp freshly ground black pepper
• ½–1 tsp salt, or to taste

For Topping

• Reserved crispy bacon
• ½ cup shredded cheddar cheese
• ¼ cup sliced green onions or fresh chives
• Sour cream
• Freshly ground black pepper

Step-by-Step Instructions

1. Place a large Dutch oven or heavy-bottomed soup pot over medium heat.
2. Add the chopped bacon and cook for approximately 6–8 minutes, stirring occasionally, until browned and crispy.
3. Transfer the bacon to a paper-towel-lined plate using a slotted spoon. Reserve approximately 2 tablespoons of bacon drippings in the pot.
4. Add the diced onion to the pot and cook for 4–5 minutes, until softened and lightly golden.
5. Add the minced garlic and cook for approximately 30 seconds, stirring continuously.
6. Add the butter and allow it to melt completely.
7. Sprinkle the flour over the onion mixture and stir continuously for approximately 1 minute. This creates the base that helps thicken the soup.
8. Slowly pour in the chicken broth while whisking to prevent lumps.
9. Add the cubed potatoes, smoked paprika, garlic powder, onion powder, black pepper, and a small amount of salt.
10. Bring the soup to a gentle boil, then reduce the heat to medium-low.
11. Cover partially and simmer for approximately 15–20 minutes, stirring occasionally, until the potatoes are easily pierced with a fork.
12. Use a potato masher to gently mash approximately one-third of the potatoes directly in the pot. Don’t mash everything—you want plenty of tender potato chunks remaining.
13. Pour in the whole milk and heavy cream.
14. Stir well and continue cooking over low heat for approximately 5 minutes. Avoid allowing the soup to rapidly boil after adding the dairy.
15. Reduce the heat to low and gradually add the shredded cheddar cheese, stirring between additions until completely melted.
16. Stir in the sour cream until the soup becomes smooth and creamy.
17. Add approximately half of the cooked bacon back into the soup.
18. Taste and adjust the salt, pepper, or smoked paprika as needed.
19. If the soup is too thick, add a splash of chicken broth or milk. If it’s too thin, simmer gently for several additional minutes.
20. Remove the pot from the heat and allow the soup to rest for approximately 5 minutes.
21. Ladle into warm serving bowls.
22. Top each bowl with additional cheddar cheese, crispy bacon, sliced green onions, a small spoonful of sour cream, and freshly ground black pepper.
23. Serve immediately while warm and creamy.

Tips

• Russet potatoes break down easily and create an especially thick soup, while Yukon Gold potatoes give the soup a naturally buttery flavor.
• Cut the potatoes into evenly sized cubes so they cook at approximately the same rate.
• Freshly shredded cheddar melts more smoothly than many packaged pre-shredded varieties.
• Keep the heat low after adding the milk, cream, and cheese to reduce the chance of the dairy separating.
• Mash only part of the potatoes for the perfect combination of creamy broth and chunky texture.
• Reserve some crispy bacon for serving so it doesn’t lose its crunch in the soup.
• For an extra-thick soup, mash additional potatoes rather than adding more flour.

Notes

The soup will naturally thicken as it cools, so don’t worry if it initially seems slightly thinner than desired. Leftovers should be cooled and refrigerated promptly in an airtight container for up to 3–4 days. Reheat slowly over low heat, stirring frequently and adding a splash of milk or broth if necessary. Because potato and dairy-based soups can change texture after freezing and thawing, refrigeration is preferable when possible.

Q&A

Can I make this soup without heavy cream?
Yes. Replace the heavy cream with additional whole milk or half-and-half. The finished soup will be slightly lighter.
Do I have to peel the potatoes?
No. Yukon Gold or thin-skinned potatoes can be thoroughly scrubbed and used with their skins intact.
Can I make it without bacon?
Absolutely. Omit the bacon and sauté the onions in olive oil or butter instead.
Why did my cheese become grainy?
The soup may have been too hot when the cheese was added. Reduce the heat to low and add the cheese gradually while stirring.
What can I serve with potato soup?
Crusty bread, garlic toast, dinner rolls, sandwiches, roasted vegetables, or a crisp green salad all pair beautifully with it.

Servings

Serves approximately 6–8

Nutrition (Approx. Per Serving, Based on 8 Servings)

• Calories: 475
• Protein: 15g
• Carbohydrates: 39g
• Fat: 30g
• Saturated Fat: 16g
• Fiber: 3g
• Sugar: 6g
• Sodium: 670mg
• Cholesterol: 75mg
• Potassium: 820mg
• Calcium: 24% DV
  Nutritional values are estimates and may vary depending on the potatoes, bacon, cheese, dairy products, serving size, and ingredient brands.