Loaded Potato Soup – Creamy & Easy Comfort Recipe That Turns “What’s for Dinner?” Into Applause

You know that bowl of soup that makes everyone stop talking and start slurping? This is that soup. It’s thick, velvety, studded with bacon, and tastes like a baked potato invited butter and cheddar to a party.

No culinary degree required—just a pot, a spoon, and an appetite. If you can chop a potato and stir without burning the house down, you can make this tonight. And yes, it tastes like comfort turned up to eleven.

Why You’ll Love This Recipe

• Ultra-creamy without fuss: No need for fancy roux or half a dozen specialty ingredients—simple pantry items deliver rich, silky results.
• Classic steakhouse flavor at home: Bacon, cheddar, sour cream, and chives bring loaded baked potato vibes without waiting an hour for the oven.
• Weeknight-fast: From chopping board to bowl in about 40 minutes.

  That’s less time than scrolling for takeout.

• Budget-friendly: Potatoes, onion, broth—cheap staples that somehow taste like luxury.
• Flexible: Vegetarian? Gluten-free? Dairy-light?

  Easy to tweak without sacrificing the “wow.”

What Goes Into This Recipe – Ingredients

• Bacon: 6 slices, chopped (or use pancetta; for vegetarian, skip and use smoked paprika).
• Unsalted butter: 3 tablespoons.
• Yellow onion: 1 medium, diced.
• Garlic: 3 cloves, minced.
• All-purpose flour: 3 tablespoons (for thickening; see GF swap below).
• Chicken or vegetable broth: 4 cups, low-sodium.
• Russet potatoes: 2 pounds, peeled and cut into 1/2-inch cubes (Yukon golds also work).
• Milk: 2 cups, whole preferred (2% works; cream for extra richness).
• Sour cream: 1/2 cup.
• Sharp cheddar cheese: 1 1/2 cups, shredded, plus more for topping.
• Green onions or chives: 1/3 cup, thinly sliced.
• Salt and black pepper: To taste.
• Smoked paprika: 1/2 teaspoon (optional, boosts “loaded” flavor).
• Optional toppings: Extra bacon, cheddar, chives, a dollop of sour cream, hot sauce.

How to Make It – Instructions

1. Crisp the bacon: In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, 6–8 minutes. Transfer to a paper towel–lined plate. Leave about 2 tablespoons of drippings in the pot; discard the rest.
2. Sauté the aromatics: Add butter to the pot.

   When melted, stir in onion and a pinch of salt. Cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant (aka, your kitchen smells amazing).

3. Make the thickener: Sprinkle in flour and stir constantly for 1 minute.

   It’ll look pasty—that’s your flavor base. Don’t brown it.

4. Add the broth and potatoes: Whisk in broth gradually to avoid lumps. Add potatoes and smoked paprika.

   Bring to a gentle boil, then reduce to a simmer. Cover and cook until potatoes are fork-tender, 12–15 minutes.

5. Blend to your perfect texture: For chunky soup, mash some potatoes with a potato masher. For creamier soup, use an immersion blender to blend 1/3–1/2 of the pot.

   Keep some chunks for personality, IMO.

6. Stir in dairy: Add milk and sour cream. Simmer on low 3–4 minutes—don’t let it boil hard or dairy can split.
7. Cheese time: Off heat, stir in cheddar until melted and smooth. Taste and season with salt and pepper.
8. Finish and serve: Stir in half the bacon and half the chives.

   Ladle into bowls and top with remaining bacon, cheddar, and chives. Add a swirl of sour cream or hot sauce if that’s your vibe.

Preservation Guide

• Fridge: Cool completely, then store in an airtight container 3–4 days. It thickens as it sits; thin with a splash of milk or broth when reheating.
• Freezer: Dairy-based soups can separate, but this one freezes decently if you undercook the potatoes slightly and skip the cheese until reheating.

  Freeze up to 2 months. Thaw overnight in the fridge, reheat gently, then stir in cheese at the end.

• Reheat: Low and slow on the stovetop over medium-low, stirring often. Microwave in 60–90 second bursts, stirring between.

  Avoid boiling—curdled soup is a mood killer.

What’s Great About This

• One-pot cleanup: Less mess, more couch time.
• Custom thickness: Blend more for silky spoon-coating texture, less for rustic chunks. You’re the boss.
• Protein-packed: Bacon and cheese satisfy. Add rotisserie chicken or leftover ham for extra oomph.
• Crowd-pleaser: Kids, picky eaters, your neighbor who “doesn’t do soup”—they’ll all go back for seconds.

Common Mistakes to Avoid

• Overboiling after dairy is added: High heat can make milk and sour cream split.

  Keep it gentle.

• Undercooking potatoes: If they’re firm, the texture is off. Simmer until fork-tender before blending.
• Skipping seasoning layers: Salt lightly at each step—onions, potatoes, final taste. It’s the difference between “pretty good” and “wow.”
• Cheese clumps: Take the pot off heat before adding cheddar, and use freshly shredded cheese.

  Pre-shredded has anti-caking agents that can make it grainy.

• Too thick or too thin: Control with broth or milk at the end. Start thick, then loosen gradually.

Mix It Up

• Loaded but veggie: Skip bacon. Sauté 1 teaspoon smoked paprika with onions, and garnish with crispy roasted mushrooms.
• Broccoli cheddar mashup: Stir in 1 1/2 cups steamed chopped broccoli before the cheese step.

  It’s like two classics high-fiving.

• Southwest kick: Add 1 teaspoon chili powder and 1/2 teaspoon cumin; garnish with corn, cilantro, and a squeeze of lime.
• Fully indulgent: Swap 1 cup milk for heavy cream and add 2 tablespoons cream cheese for ultra-lux creaminess.
• Seafood twist: Fold in cooked shrimp or crab at the end with the cheese. Fancy without the tux.
• Gluten-free: Replace flour with 2 tablespoons cornstarch whisked into cold milk, then add in step 6; or rely on blending for thickness.
• Lighter option: Use 2% milk, reduce cheese to 1 cup, and sub Greek yogurt for sour cream. Still comforting, less nap-inducing.

FAQ

What potatoes are best?

Russets give a classic, fluffy texture that blends smoothly.

Yukon golds are creamier and hold shape better if you like chunkier soup. Both work—just keep pieces around 1/2 inch for even cooking.

Can I make this in a slow cooker?

Yes. Add bacon (already cooked), onion, garlic, potatoes, broth, and paprika to the slow cooker and cook on Low 6–7 hours or High 3–4.

Mash or blend some potatoes, then stir in warm milk, sour cream, and cheese on Low until melted. Season and serve.

How do I prevent a grainy texture?

Keep heat low when adding dairy, use freshly shredded cheddar, and avoid boiling after cheese goes in. If it gets slightly grainy, a quick blitz with an immersion blender smooths it out.

Can I use half-and-half instead of milk?

Absolutely.

It’ll be richer and slightly thicker. Just treat it gently—low heat, no hard boil.

What if I don’t have sour cream?

Use Greek yogurt (full-fat preferred) or 2–3 ounces cream cheese. Yogurt adds tang; cream cheese adds body.

Both are great swaps, FYI.

How can I add more protein?

Fold in diced ham, shredded rotisserie chicken, or even cooked Italian sausage in the final step. Adjust salt if your add-ins are salty.

Is this freezer-friendly as-is?

It freezes, but dairy can separate. For best results, freeze before adding cheese and sour cream, then add them after reheating.

If separation happens, whisk vigorously and blend a little—it usually recovers.

The Bottom Line

Loaded Potato Soup is the culinary equivalent of a weighted blanket and your favorite playlist: warm, reliable, and dangerously easy to love. With simple ingredients and zero drama, you get a thick, creamy bowl that tastes like a baked potato went pro. Make it classic, make it veggie, make it spicy—just make it.

One pot, 40 minutes, big payoff. Your only real problem? Not making a double batch.