Loaded Potato Soup | Easy One Pot Comfort Recipe That Smashes Cravings and Saves Weeknights

If “comfort” had a flavor, this would be it—rich, creamy, and loaded with everything you actually want after a long day. We’re talking bacon, cheese, tender potatoes, and a spoonful of nostalgia, all coming together in one pot without a single headache. This is the kind of soup that makes leftovers a selling point and seconds mandatory.

No gimmicks—just big flavors, minimal fuss, and the kind of warm-you-up meal you’ll brag about. Ready to make your cold evenings irrelevant?

What Makes This Recipe So Good

• One pot, zero drama: Everything happens in a single pot, which means fewer dishes and faster cleanup.
• Restaurant-level creamy: A combo of Yukon gold potatoes, cream, and a quick flour roux gives you luxurious texture without going full science project.
• Fully loaded toppings: Crispy bacon, sharp cheddar, scallions, and a swirl of sour cream turn a humble soup into a full-on event.
• Flexible and forgiving: Swap broth, dairy, or toppings based on what’s in your fridge. This recipe doesn’t panic—you shouldn’t either.
• Real meal status: It’s hearty enough to be dinner.

  Pair with a salad or bread if you’re fancy, but honestly, it’s great solo.

What Goes Into This Recipe – Ingredients

• 6 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth (or veggie broth)
• 1 1/2 cups whole milk
• 1 cup heavy cream (or half-and-half)
• 2 pounds Yukon gold potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but awesome)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 2 green onions, thinly sliced
• Chives, for garnish (optional)
• Hot sauce, to taste (optional)

Cooking Instructions

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

   Stir in onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant. No burning, please.

3. Make the roux: Sprinkle in flour and stir constantly for 1–2 minutes to form a paste.

   It should look slightly golden and smell nutty.

4. Add liquids gradually: Whisk in the broth a splash at a time to avoid lumps. Then add milk and cream. Bring to a gentle simmer.
5. Potatoes + seasoning: Stir in diced potatoes, salt, pepper, smoked paprika, and thyme.

   Cover and simmer on low-medium heat for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.

6. Choose your texture: For a chunky soup, leave it as is. For extra creaminess, lightly mash some potatoes in the pot or use an immersion blender to blend 1/3 of the soup. Control freaks, rejoice.
7. Melt and enrich: Stir in cheddar until melted and smooth.

   Add sour cream and half the cooked bacon. Taste and adjust salt/pepper. Add a dash of hot sauce if you like a little chaos.

8. Serve it loaded: Ladle into bowls and top with remaining bacon, more cheddar, green onions, and chives.

   Eat immediately while it’s cozy and perfect.

Keeping It Fresh

• Fridge: Store in an airtight container for 3–4 days. The flavors actually improve by Day 2. Stir in a splash of milk when reheating if it thickens.
• Freezer: Dairy-based soups can separate, but this one freezes decently if cooled completely first.

  Freeze up to 2 months; thaw overnight in the fridge and reheat gently with added milk/cream.

• Reheat: Low and slow on the stove over medium-low, stirring often. Microwave in 60–90 second bursts, stirring between. Don’t boil—unless “grainy” is your aesthetic.

Benefits of This Recipe

• Budget-friendly: Potatoes and pantry staples build a legit meal without wrecking your wallet.
• High satisfaction factor: Protein from bacon and cheese + carbs from potatoes = full, happy humans.
• Meal-prep friendly: Makes generous portions and reheats beautifully for the week.
• Customizable macros: Adjust dairy, toppings, and add-ins (like rotisserie chicken) to fit your goals.

  IMO, it’s the ultimate flexible comfort food.

• Family-approved: Kid-friendly flavors with optional spice for the grown-ups.

Common Mistakes to Avoid

• Skipping the roux step: That quick flour cook prevents raw flavor and creates the creamy backbone. Don’t rush it.
• Boiling aggressively: High heat can split dairy and make potatoes mealy. Simmer gently.
• Adding cheese too early: Stir it in at the end off or on low heat so it melts smoothly instead of clumping.
• Over-blending: A full-on puree can turn gummy.

  Blend partially for silky-chunky perfection.

• Under-seasoning: Potatoes need salt. Taste at the end and adjust, especially if you used low-sodium broth.

Variations You Can Try

• Broccoli cheddar twist: Add 2 cups small broccoli florets in the last 8 minutes of simmering. Extra green, extra cozy.
• Loaded baked potato vibes: Swap sour cream for Greek yogurt, add a sprinkle of extra cheddar and chives, and finish with a dash of smoked salt.
• Chicken bacon ranch: Stir in 1–2 cups shredded rotisserie chicken and 1–2 teaspoons ranch seasoning.

  Yes, it slaps.

• Vegetarian version: Use veggie broth, skip bacon, and add 1 tablespoon olive oil. Top with crispy shallots or smoked almonds for crunch.
• Lighter option: Use half-and-half instead of cream and reduce bacon to 3 slices. Still indulgent, just a bit leaner.
• Spicy kick: Add 1 diced jalapeño with the onions or stir in chipotle powder for smoky heat.

FAQ

What potatoes work best for this soup?

Yukon golds are ideal because they hold shape and turn creamy without breaking down into glue.

Russets work too but may require gentler stirring and can thicken the soup more.

Can I make this gluten-free?

Yes. Replace the flour with 1:1 gluten-free all-purpose blend, or skip the roux and thicken at the end by stirring in a cornstarch slurry (1 1/2 tablespoons cornstarch mixed with 3 tablespoons cold water).

How can I make it dairy-free?

Use olive oil instead of butter, coconut milk or unsweetened cashew milk for creaminess, and skip the cheese/sour cream or use dairy-free alternatives. The texture will still be solid, especially with a partial blend.

Can I cook this in a slow cooker?

Absolutely.

Cook bacon separately, then add everything except cheese and sour cream to the slow cooker and cook on low 6–7 hours or high 3–4 hours. Stir in cheese and sour cream at the end, and adjust thickness.

How do I fix soup that’s too thick?

Whisk in warm milk or broth a little at a time until it reaches your preferred consistency. Re-season with salt and pepper afterward.

How do I keep the cheese from clumping?

Turn the heat to low, add cheese in small handfuls, and stir constantly.

Pre-shredded cheese contains anti-caking agents, so shredding your own melts smoother, FYI.

Can I leave the potato skins on?

Yes, especially if using thin-skinned Yukon golds. It adds texture and nutrients. Just scrub them well.

Wrapping Up

This Loaded Potato Soup nails the trifecta: simple method, bold flavor, and serious comfort.

It’s weeknight-easy, crowd-pleasing, and endlessly tweakable to match your mood or pantry. Keep bacon crisp, heat gentle, and toppings generous, and you’ll have a bowl that feels like a hug—no therapist required. Make it once, and it’ll become your cold-weather playbook.

Now go claim your cozy.