Loaded Potato Soup
Creamy, cheesy, and full of flavor, this Loaded Potato Soup combines tender potatoes and is topped with crispy bacon and cheese for the ultimate comfort food. Ready in less than an hour, it’s a hearty meal the whole family will love!
It’s one of those nights where you want something cozy, filling, and fast…but the idea of cooking a big dinner sounds overwhelming.
That’s where this loaded baked potato soup comes in.
It’s everything you love about a baked potato…the creamy texture, the melty cheese, the crispy bacon…all in one comforting bowl.
This easy soup comes together in less than 45 minutes and tastes like it’s been simmering all day.
Perfect for busy weeknights, Sunday dinners, or anytime you’re craving something hearty and satisfying.
It’s the kind if simple, family-friendly meal that everyone can top just the way they like…with extra bacon, shredded cheese, green onion, or a dollop of sour cream.
So, grab a pot, your potatoes, and whip up this baked potato soup loaded with all of the good stuff!
If you love cozy soups, be sure to try this wildly popular slow cooker no bean chili (it has thousands of 5-star reviews on Pinterest), Instant Pot broccoli cheddar soup, and pumpkin Alfredo pasta next.
What Kind of Potatoes are Best?
I personally prefer red potatoes, but Yukon Gold or russet potatoes also work well.
Ingredient Notes:
- Potatoes: I like to use red potatoes because they break down easily and naturally thicken the soup. Yukon gold or russet potatoes also work well.
- Onion and garlic: Gives the soup a flavorful base.
- Butter and flour: When combined, it makes a roux, whick will thicken the soup.
- Chicken broth: This adds a great flavor, but vegetable broth can also be used.
- Half-and-half: Gives the soup that creamy finish, without being too heavy. You can also use milk or heavy cream.
- Sour cream: This makes the soup taste like a loaded baked potato.
- Toppings: Cooked and crumbled bacon, sliced green onion, shredded cheese enhance the flavors of the soup.
How to Make:
You just need one pot and a few steps to make this easy soup. Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Sauté: In a large pot, saute the onion until tender and add the garlic.
- Make the roux: Sprinkle flour over the onion and garlic and cook for 1 minute.
- Add: Stir in the diced potatoes and chicken broth. Bring mixture to a boil, then reduce heat to low and simmer until the potatoes are tender.
- Stir: Add in the half-and-half, salt, and pepper. Heat the soup for several minutes, being careful not to boil.
- Blend: If you want a creamy soup, use an immersion blender to blend everything until it reaches your desired consistency. If you prefer a chunky soup, you can leave it as is.
- Add: Stir in the sour cream and adjust the seasonings, if needed.
- Top: Ladle the soup into bowls and add crumbled bacon, green onion, and/or shredded cheese.
How to Store:
Leftovers will last in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm soup on the stove top or in the microwave until heated through. You can add a splash of broth or milk if it’s too thick.
- To freeze: The texture of the soup may change once frozen, but if you don’t mind a grainier soup, you can freezer this soup ins a freezer-safe container or bag for up to 2 months. When ready to serve, let thaw completely in the refrigerator.
Tips and Tricks for Making the Best Loaded Potato Soup:
- Use starchy potatoes: red or russet potatoes naturally thicken the soup as they cook, giving it that creamy texture.
- Don’t skip the roux: Butter and flour prevent the soup from turning watery.
- Blend or mash carefully: Too much blending or mashing can make the texture of the soup gluey.
- Season at the end: Salt intensifies are the soup simmers, so add any additional salt and pepper towards the end.
- Keep toppings separate for serving: Let everyone customize their soup with bacon, cheese, and green onions.
Variations and Swaps:
The beauty of this loaded potato soup recipe is that you can customize it to suit your tastes!
- Lighter version: Instead of half-and-half, use 2% milk.
- Vegetarian: Skip the bacon and use smoked paprika in its place if you want a similar flavor. You can also use vegetable broth instead of chicken broth.
- Crockpot version: While I haven’t tested this in the slow cooker, you could add everything but the dairy and cheese to the crock pot and cook until almost ready to serve.
The Science Behind the Creaminess (Why This Recipe Works):
There’s reason this soup turns out thick, rich, and velvety every single time. It comes down to a little kitchen science!
- Potatoes naturally thicken the soup: When they cook, their starches break down and release, giving the broth that creamy texture without needed a lot of half-and-half.
- The roux builds texture: When the butter and flour are cooked together, it forms a base that prevents the soup from separating and helps it stay creamy.
- Adding the dairy before everything boils: Adding it once the sup is warm ensures a smooth and velvety texture. If the soup is overheated, the dairy can curdle.
My Soup is too Thick!
Not to worry! Add a touch of milk or broth and stir until it reaches your desired consistency.
Can I Make This Ahead of Time?
You can make this soup this soup up to 2 days ahead of time and then reheat, adding milk or broth to thin out, if needed.
It looks grainy or curdled. What Happened?
It sounds like the half-and-half or sour cream was close to the boiling pot. Next time, remove the pot from heat and then stir in the sour cream or half-and-half.
Can I Use Frozen Hash Browns Instead of Fresh Potatoes?
Yes! Use about 4-5 cups of frozen diced or shredded hashbrowns. The cooking time will be shorter since they soften faster.
Serving Suggestions:
This soup is hearty enough to stand on its own, but it pairs perfectly with some cozy sides!
- Air fryer garlic bread or cheesy baked garlic bread
- A fresh green salad
- Grilled cheese sandwiches: This pizza version and that apple bacon version pair wonderfully with this easy soup.
- Cornbread: This honey version and these muffins are perfect for soaking up every drop.
- Roasted veggies: These carrots, asparagus, and cauliflower pair well with this recipe.
Tip: Trying serving this soup in bread bowls for a fun twist!
More Hearty Recipes You’ll Enjoy:
- Instant Pot Chicken Gnocchi Soup
- Black Bean Chicken Chili
- Slow Cooker Beef Stew
- Baked Tortellini with Meat Sauce
- Chicken Pot Pie Noodles
- Easy Lasagna
Loaded Potato Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium red onion, chopped, (yellow or white onion will also work)
- 2 garlic cloves, minced, (or 2 teaspoons jarred minced garlic)
- ⅓ cup all-purpose flour
- 3 pounds red potatoes, peeled and cut into 1-inch chunks, (Yukon gold or Russet potatoes will also work)
- 5 cups chicken broth
- 2 cups half-and-half, (or heavy cream for richness)
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ½ cup sour cream, (see note below)
- Shredded cheddar cheese, (for topping)
- Green onion, sliced, (for topping)
- Bacon, cooked and crumbled, (for topping)
Instructions
- In a large saucepan or dutch oven, melt the butter over medium-high heat and then add the onion. Saute until tender and just starting to brown, about 5 minutes. Stir in the garlic and let cook for 30 seconds.
- Sprinkle the flour over the onion and garlic and stir well. Cook for 1 minute. Tip: this will help thicken the soup.
- Add in the diced potatoes and chicken broth. Stir well, scraping the bottom of the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the half-and-half, salt, and pepper. Heat the soup for several minutes, being careful not to boil. Then, remove from heat.
- If you want a smooth soup: use an immersion blender or potato masher and blend the soup in the pot until it reaches your desired consistency. If you prefer a chunkier soup: you can skip this step.
- Stir in the sour cream until the soup is creamy and thickened. Taste and adjust the seasonings, if needed.
- Ladle the soup into bowls and top with shredded cheese, green onion, and bacon, if desired. Serve immediately.
Notes
- Don’t skip the sour cream! It may sound strange, but that’s what makes this soup taste like a loaded baked potato.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
- To reheat: warm on the stove top or in the microwave until heated through.
- To freeze: if freezing, the texture of the soup might change, but if you don’t mind it a bit grainier, you can freeze this soup for up to 2 months. When ready to serve, let thaw completely in the refrigerator.
- See my tips and tricks for making this Loaded Potato Soup above the recipe box.
