Loaded Potato Soup Recipe: Easy Comfort Food for Cozy Nights

The creamy, hearty goodness of loaded potato soup is what I turn to when I need a bowl of comfort that warms me from the inside out. Imagine a spoonful of rich, velvety soup with chunks of tender potatoes, crispy bacon, and melted cheese—it’s like a hug in a bowl! The first time I made this recipe was on a chilly fall evening, and since then, it’s become my go-to dish for cozy nights at home.

This loaded potato soup recipe checks all the boxes: it’s easy, satisfying, and packed with flavors that everyone loves. Whether it’s the smoky bacon, the creamy potatoes, or the sprinkle of fresh green onions on top, this dish is sure to be a family favorite. Plus, it’s versatile enough to customize to your liking. Let’s dive into everything you need to know to whip up this irresistible comfort food tonight!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, this recipe is perfect for weeknight dinners or lazy weekends.
• Simple Ingredients: No fancy ingredients here—just pantry staples that you probably already have on hand.
• The Ultimate Comfort Food: Creamy, savory, and packed with flavors that feel like a warm hug.
• Family-Friendly: Kids love it, adults crave it, and everyone will be heading back for seconds.
• Customizable: Whether you’re looking for a lighter version or want to load it up even more, this recipe adapts to your preferences.

What sets this loaded potato soup apart? It’s the perfect balance of creaminess and texture, thanks to the way the potatoes break down just enough to thicken the soup while still leaving plenty of hearty chunks. The smoky bacon and gooey melted cheese take it to the next level, and the green onions add a fresh pop of flavor.

This isn’t just a soup—it’s an experience. It’s the kind of meal that makes you feel like everything’s right in the world, even if it’s only for a little while. Whether you’re serving it at a family dinner or savoring a quiet night in, this loaded potato soup is bound to leave an impression.

What Ingredients You Will Need

This loaded potato soup recipe uses simple, everyday ingredients that come together beautifully. Here’s what you’ll need:

• Russet potatoes: Peeled and diced into bite-sized chunks. These are ideal for their fluffy texture.
• Unsalted butter: Adds richness to the soup base.
• Yellow onion: Finely chopped for sweetness and depth of flavor.
• Garlic cloves: Minced for that extra savory kick.
• Chicken broth: The base that ties all the flavors together. Use low-sodium if you prefer.
• Whole milk: Creamy and smooth—use half-and-half for extra richness.
• Cheddar cheese: Shredded. Sharp cheddar works best for bold flavor (but mild cheddar is good too).
• Sour cream: Adds a tangy note and creamy texture.
• Bacon: Cooked and crumbled for a smoky, salty crunch.
• Green onions: Sliced thinly for garnish and a fresh touch.
• Salt and pepper: To taste—adjust as you go.
• Optional toppings: Chives, extra cheddar cheese, or even a dollop of plain Greek yogurt.

These ingredients are easy to find and incredibly versatile. If you’re out of something, don’t worry—I’ll share some substitutions and variations later on!

Equipment Needed

Here’s a quick rundown of the kitchen tools you’ll need for this recipe:

• Large pot or Dutch oven: A sturdy pot is essential for cooking the soup evenly.
• Cutting board: For chopping potatoes, onions, garlic, and garnishes.
• Sharp knife: You’ll need a good knife to dice the potatoes and chop the vegetables.
• Wooden spoon: Perfect for stirring the soup without scratching your pot.
• Ladle: Makes serving the soup easy and mess-free.

If you don’t have a Dutch oven, any large pot will do. And if you’re really in a pinch, an immersion blender can help you achieve a smoother consistency (but it’s not necessary for this recipe).

Preparation Method

1. Start by cooking the bacon. Heat a large pot or Dutch oven over medium heat and add the bacon slices. Cook until crispy, flipping occasionally, about 8-10 minutes. Remove the bacon and set it aside on a paper towel-lined plate to drain. Once cooled, crumble the bacon and reserve for topping.
2. Drain most of the bacon grease from the pot, leaving about 1-2 tablespoons for flavor. Add the butter and let it melt, then toss in the chopped onion. Sauté for 3-5 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
4. Using a potato masher, mash some of the potatoes directly in the pot to thicken the soup. Leave a few chunks for texture—it’s all about balance!
5. Lower the heat and stir in the milk, shredded cheddar cheese, and sour cream. Keep stirring until the cheese is completely melted and the soup is creamy and smooth, about 5 minutes. If the soup is too thick, add a little extra milk or broth until you reach your desired consistency.
6. Season the soup with salt and pepper to taste. Remember, the bacon and cheese already add saltiness, so go easy at first.
7. Serve the soup hot, topped with crumbled bacon, sliced green onions, and any additional toppings you love, like more shredded cheese or a sprinkle of chives. Enjoy!

Cooking Tips & Techniques

Here are some tips to help you make the perfect loaded potato soup:

• Choose the right potatoes: Russet potatoes are your best bet for a creamy texture. They break down beautifully when cooked.
• Don’t skip the bacon grease: While you don’t need to use all of it, leaving a little in the pot adds an incredible depth of flavor.
• Adjust the consistency: If your soup is too thick, simply add more chicken broth or milk. If it’s too thin, mash more potatoes to thicken it up.
• Shredding cheese: Always shred your own cheese for this recipe, as pre-shredded cheese often contains anti-caking agents that can make your soup grainy.
• Make it ahead: This soup tastes even better the next day as the flavors meld together. Just reheat it on the stovetop over low heat and stir occasionally.

Trust me, these tips will take your soup to the next level of deliciousness. You’ll never look at potatoes the same way again!

Variations & Adaptations

This loaded potato soup recipe is incredibly versatile. Here are some ideas to make it your own:

• Vegetarian option: Skip the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms for a savory twist.
• Low-carb version: Swap out the potatoes for cauliflower or a mix of cauliflower and turnips. It’s just as creamy but with fewer carbs!
• Spicy kick: Add a pinch of cayenne pepper or top with sliced jalapeños for a soup that packs some heat.
• Cheese swaps: Try using pepper jack for added spice or gouda for a smoky flavor.
• Seasonal flair: Stir in roasted butternut squash or sweet potatoes for a fall-inspired twist.

Don’t be afraid to get creative with this recipe. It’s forgiving and encourages experimentation!

Serving & Storage Suggestions

This loaded potato soup is best served warm, topped with a generous amount of crispy bacon, shredded cheddar cheese, and a sprinkle of green onions or chives. For an extra special touch, serve it with crusty bread or garlic toast—perfect for dipping into the creamy soup.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup gently on the stovetop over low heat, stirring occasionally. You can also reheat individual portions in the microwave, but make sure to stir halfway through to ensure even heating.

Planning to make extra? This soup freezes well! Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating, and add a splash of milk or broth to restore creaminess.

Nutritional Information & Benefits

This loaded potato soup is not just delicious—it’s packed with wholesome ingredients that offer some nutritional perks:

• Potatoes: Rich in potassium and vitamin C, they provide energy and support heart health.
• Garlic: Known for its immune-boosting properties.
• Cheddar cheese: A great source of calcium and protein.
• Green onions: Add a fresh burst of flavor along with vitamins A and C.
• Bacon: While not the healthiest ingredient, it provides protein and an irresistible smoky flavor.

With its balance of carbs, protein, and fat, this soup is a satisfying meal that can keep you full and warm for hours—perfect for cooler months!

Conclusion

There’s nothing quite like a bowl of loaded potato soup to bring comfort and joy to your table. It’s rich, creamy, and full of flavor, yet simple enough to make on a busy evening. Whether you’re cooking for your family or indulging solo, this recipe is bound to become a favorite in your kitchen.

Feel free to make it your own—swap ingredients, try new toppings, or even add your own creative twists. I’d love to hear how you personalize this dish! Leave a comment below, share your photos, and let me know what you think. And if you enjoyed this recipe, don’t forget to share it with your friends and family!

Happy cooking—I can’t wait for you to experience the magic of this irresistible loaded potato soup!

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and add a slightly different flavor profile. Just keep in mind the soup will be sweeter than the classic version.

Can I make this soup ahead of time?

Absolutely! This loaded potato soup tastes even better the next day. Store it in the fridge and reheat it on the stovetop or in the microwave.

How do I make this soup gluten-free?

This recipe is naturally gluten-free if you use gluten-free chicken broth and check your bacon and cheese for any hidden gluten.

Can I freeze loaded potato soup?

Yes, you can freeze this soup for up to 2 months. Let it cool completely before transferring it into freezer-safe containers. Thaw in the refrigerator overnight and reheat with a splash of milk or broth.

What can I use instead of sour cream?

If you don’t have sour cream, plain Greek yogurt makes an excellent substitute. It adds the same tangy creaminess with a bit more protein!