Dreamy Loaded Potato Soup

This loaded potato soup is pure cozy comfort on chilly days. It’s like a loaded baked potato, only in a hot, creamy bowl. Even the pickiest folks in my house ask for seconds every time.

The first time I whipped up this soup we were snowed in with nothing but random groceries. Thanks to plenty of bacon, gooey cheese, and soft potatoes, that long, boring winter night turned into a warm memory my kids now beg for every week all season long.

Comforting Ingredients

• Butter: Stick to unsalted so you’re in control of how salty things get
• Green onions: Sliced up for a burst of color and some crunch
• Bacon: Fry till it’s super crisp so you get a good crunch every bite
• Cheddar cheese: Go for sharp for more flavor but mild works great if you’re serving kids
• Heavy cream: Adds that rich, smooth finish that feels fancy
• Garlic: Real, fresh cloves make everything pop way more than powder
• Onion: Yellow’s the sweet spot for mild background taste
• Chicken broth: Base of the whole thing, low sodium makes it easier to balance the flavors
• Potatoes: Russets are perfect, they break down and make the soup thick by themselves
• Salt and pepper: Season while you cook and taste as you go

Easy Instructions

Finish and Top It:

Spoon hot soup into bowls, pile on shredded cheddar so it melts, scatter on crispy bacon bits, toss over green onions, and drop a little sour cream on top if you’re feeling extra.

All Together Now:

Pour in that buttery onion and garlic mix with every last drop of melted butter. Mix in heavy cream while it’s still hot but don’t let it bubble so the cream stays smooth. Drop in some salt and pepper, but don’t go wild at first. Simmer slowly for 10 minutes, stirring so nothing sticks. This lets all the flavors blend.

Mash and Blend:

Scoop out about a third of the potatoes and set them aside. Use your immersion blender or a potato masher right in the pot to mash up the rest with the broth until it’s creamy but there’s still some texture. Put those saved potato chunks back in for a bit of bite.

Sauté the Good Stuff:

Over in a pan, melt the butter on medium, keep it from going brown. Toss in chopped onion, cook till soft, then put in garlic and stir for a couple minutes so it smells great but doesn’t get dark. These two make the soup taste deep and kind of sweet.

Start with Potatoes:

Put peeled potato cubes into a big pot, add chicken broth so it covers them. Crank up the heat till it boils, then turn it down to a low simmer. Cook them for about 15–20 minutes till a fork slides in easy. Don’t let them get too soft or your soup will be gluey.

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Grandma always told me to fry the bacon in its own pan instead of dropping it in the soup. That way, it stays super crispy and doesn’t get chewy. Little tricks like that are the secret sauce—my family’s handed them down forever.

Storing Leftovers

This soup sits great in the fridge for up to 4 days, so it’s meal-prep friendly. Keep the soup separate from your toppings so everything stays fresh. To warm up, do it slowly on medium-low and stir so it won’t stick. If it’s gone too thick, splash in a bit of milk or cream. It actually tastes even better after hanging out overnight.

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Swap Options

If you’re looking to lighten it up, use half milk and half cream or even canned evaporated milk for a lighter touch that’s still smooth. Try Yukon Golds instead of russets if you want it butterier and even creamier but with less actual mashing. For less classic flavor, toss in white cheddar or pepper jack cheese. If you don’t eat pork, turkey bacon is tasty, or just load up on cheese and add smoked paprika for that bacon-y vibe.

How to Serve

Make it a full meal by having it with crisp salad and a simple vinaigrette to freshen things up. Or use small bread bowls made from sourdough—tear out the middle and fill it up for a fun dinner. This soup is a match for a glass of unoaked Chardonnay or even a smooth amber ale for beer fans. Want to make it a party? Set up a toppings bar: diced avocado, crispy fried onions, or chopped fresh herbs are all fun extras.

FAQs About the Recipe

→ Is there a way to thicken up this soup?

If you want the soup heartier, mash extra potatoes into it or stir in a quick mix of cornstarch and water for a thicker consistency.

→ Does this soup save well for later?

Sure does. Stick it in the fridge for up to three days, then rewarm gently on the stove. Add more cream or broth if it gets too thick.

→ What are good finishers for the top?

Toss on things like crumbled bacon, shredded cheese, sliced green onions, crunchy croutons, or some sour cream for more flavor.

→ Are other potatoes okay to use?

Definitely. Yukon Gold or red potatoes work for a creamier feel, but people usually go with russets for this kind of soup.

→ Any dairy-free swaps that work?

For no dairy, use coconut milk (unsweetened) or any plant-based creamer, plus a vegan cheese you like.