The Best Creamy Loaded Potato Soup Recipe

There’s nothing quite like a hearty bowl of loaded potato soup recipe to bring warmth and comfort to your table. This classic dish is incredibly rich, satisfying, and packed with flavor from tender potatoes, crispy bacon, and savory cheese. Whether you’re a seasoned cook or just starting out, this detailed, easy-to-follow guide will help you create a truly delicious homemade potato soup that everyone will love.

Why You’ll Love This Loaded Potato Soup

This loaded potato soup recipe is a true crowd-pleaser for many reasons.

• It’s the ultimate comfort food, hearty and incredibly satisfying on a chilly day.
• You’ll adore its velvety smooth, creamy texture, brimming with robust, savory flavors.
• This soup is perfectly suited for cozy evenings at home or as a welcoming dish for guests.
• It’s wonderfully easy to customize; adjust ingredients to perfectly match your family’s taste.
• The simplicity of this homemade potato soup makes it a go-to recipe for busy weeknights.

Ingredients

This generous loaded potato soup recipe yields 8 comforting servings. Gather your ingredients to start cooking up this deliciousness.

• Yields: 8 servings
• Prep time: 30 minutes
• Cook time: 30 minutes

• 6 strips (uncooked) bacon, cut into small pieces
• 3 Tablespoons unsalted butter (salted also works)
• 1 medium yellow onion, chopped (about 1.5 cup/200g)
• 3 large garlic cloves, minced
• ⅓ cup all-purpose flour (42g)
• 2 ½ lbs Gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ¼ – ½ teaspoon ancho chili powder
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Notes & Substitutions

• Bacon: Opt for thick-cut bacon for the best flavor and texture. If you’re short on time, pre-cooked bacon bits can work in a pinch, just add them at the end.
• Potatoes: Gold potatoes are ideal for their creamy texture, but russet or Yukon Gold potatoes also work beautifully. Avoid waxy potatoes as they can make the soup gummy. A guide to the culinary science behind choosing the right potatoes for soup explains that high-starch varieties like Russets break down smoothly, while Yukon Golds offer a buttery flavor. Source: Spices by Alibaba.com
• Dairy: Whole milk creates a richer soup than lower-fat options. For an even more decadent soup, increase the heavy cream slightly. You can use full-fat or light sour cream.
• Broth: Chicken broth adds depth, but vegetable broth is an excellent alternative for a vegetarian option. Always opt for low-sodium broth to control salt levels.
• Spices: Ancho chili powder adds a mild, smoky warmth. If you don’t have it, a pinch of smoked paprika can offer a similar, delightful flavor profile.

Equipment

You’ll only need a few basic kitchen tools to create this fantastic creamy potato soup.

• A large Dutch oven or a sturdy soup pot is essential for cooking everything evenly.
• An immersion blender makes pureeing easy, or use a standard blender for half the soup.
• A cutting board and a sharp knife are key for preparing your vegetables safely.
• A whisk helps create a smooth roux, and a ladle is perfect for serving your masterpiece.

Instructions

Follow these simple steps to make the best loaded potato soup recipe right in your kitchen. This process is beginner-friendly and ensures a delicious outcome.

1. Prep Ingredients: Start by cutting your bacon into small pieces. Next, peel and dice your potatoes into roughly 1-inch cubes. Chop the yellow onion and mince the garlic cloves, setting everything aside.
2. Cook Bacon: Place the bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until the bacon is wonderfully crisp and browned.
3. Sauté Aromatics: Remove the cooked bacon pieces and set them aside, leaving the flavorful bacon fat in the pot. Add the butter and chopped onion to the pot, cooking over medium heat for 3-5 minutes until the onions are tender and translucent.
4. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. Be careful not to burn it.
5. Make Roux: Sprinkle the all-purpose flour over the ingredients in the pot. Stir continuously with a spoon or whisk until a smooth paste, or roux, forms and coats the vegetables.
6. Add Liquids & Potatoes: Pour in the chicken broth, milk, and heavy cream. Add the diced potatoes to the pot. Stir all the ingredients well to combine them evenly.
7. Season Soup: Season your creamy potato soup base with salt, ground pepper, and ancho chili powder. Give everything another good stir to distribute the spices throughout.
8. Simmer Potatoes: Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
9. Blend Soup (Partial): Carefully remove approximately half of the soup (about 5 cups) to a blender and puree until it is completely smooth. Alternatively, use an immersion blender directly in the pot.
10. Combine & Finish: Return the pureed soup to the pot with the unblended portion. Stir everything together until well combined, creating a thick and creamy texture.
11. Add Dairy & Bacon: Stir in the sour cream and your reserved crispy bacon pieces. Mix them thoroughly into the soup.
12. Final Simmer: Allow the soup to simmer gently for an additional 15 minutes. This helps the flavors meld and the soup to thicken slightly.
13. Serve Hot: Ladle the hot soup into bowls. Garnish generously with additional sour cream, cheddar cheese, fresh chives, and extra bacon bits. Enjoy this comforting homemade loaded potato soup recipe!

Pro Tips & Troubleshooting

• Perfect Potato Tenderness: Cook potatoes just until fork-tender. Overcooking can make them mushy and absorb too much liquid.
• Avoid Grainy or Lumpy Soup: When making the roux, whisk constantly to prevent lumps. For blending, ensure the soup is fully pureed for a silky smooth finish.
• Prevent Scorching: Keep the heat at medium or medium-low when simmering. Stir the soup frequently, especially after adding flour and dairy, to prevent it from sticking to the bottom of the pot.
• Adjust Seasoning: Taste your loaded potato soup recipe before the final simmer. Adjust salt, pepper, or chili powder as needed to perfectly suit your preferences.
• Enhance Richness: For an extra luxurious texture, swap out some of the milk for more heavy cream. A tablespoon of cream cheese can also be stirred in at the end for added creaminess.

Serving, Storage & Variations

This versatile loaded potato soup recipe is perfect for any occasion.

Serving Suggestions

• Serve each bowl with a side of warm, crusty bread or garlic knots for dipping.
• Pair your creamy potato soup with a simple, crisp green salad dressed with a light vinaigrette.
• Set up a “toppings bar” with extra shredded cheese, bacon, chives, and different hot sauces.

Storage & Reheating

• Refrigerate: Store leftover homemade potato soup in an airtight container in the fridge for up to 3-4 days.
• Freeze: For longer storage, freeze cooled soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Reheat: Gently reheat soup on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick. Avoid boiling vigorously, which can cause dairy to separate.

Variations

• Vegetarian Version: Omit the bacon entirely and use vegetable broth instead of chicken broth. You can add roasted corn for extra flavor.
• Spicy Kick: Increase the ancho chili powder or add a pinch of cayenne pepper for more heat. A dash of your favorite hot sauce at the end also works.
• Cheesy Deluxe: Stir in different cheeses like Monterey Jack, colby, or a sharp white cheddar along with the sour cream for an extra cheesy loaded potato soup recipe.

Nutrition Information

Please note, the following nutrition information is an estimate based on the ingredients provided and is intended for general guidance only. Actual values may vary depending on specific brands, preparation methods, and portion sizes. This loaded potato soup recipe provides a substantial and hearty meal.

FAQ

• Can I make this soup ahead? Yes, this loaded potato soup recipe tastes even better the next day! Prepare it completely and store it in the fridge.
• What potatoes are best? Yukon Gold or russet potatoes are highly recommended for their creamy texture and ability to break down beautifully.
• How to thicken potato soup? The roux and partial blending method in this recipe create a perfect thickness. If it’s still too thin, you can simmer longer or whisk in a cornstarch slurry.
• Can I use an instant pot? Yes, you can cook the potatoes and broth in an Instant Pot for about 7-8 minutes on high pressure before proceeding with the rest of the steps.
• Is it gluten-free friendly? You can easily make this soup gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch.

Conclusion

You now have all the tools to create an incredibly comforting and satisfying loaded potato soup recipe right in your own kitchen. This simple, step-by-step guide ensures a rich, creamy, and flavorful result every time. Don’t let the thought of making soup from scratch intimidate you; this recipe proves how easy and rewarding homemade can be. We encourage you to try this delightful dish and experience its warmth. Share your creations and feedback with us – happy cooking!

This creamy loaded potato soup is pure comfort in a bowl — rich, hearty, and full of tender potatoes, crisp bacon, savory cheese, and velvety goodness. Perfect for cozy dinners and customizable to your family’s taste.

Print Pin Rate

Course: Main Dish, Soup

Cuisine: American, Comfort Food

Keyword: bacon cheddar potato soup, creamy soup, easy homemade soup, loaded potato soup

Calories: 500kcal

Equipment

• Dutch oven or large soup pot
• Cutting board
• Sharp knife
• whisk
• immersion blender or regular blender
• Ladle

Ingredients

• ▢ 6 strips bacon, cut into small pieces
• ▢ 3 tbsp unsalted butter (salted also works)
• ▢ 1 medium yellow onion, chopped (about 1.5 cups / 200g)
• ▢ 3 cloves garlic, minced
• ▢ 1/3 cup all-purpose flour (42g)
• ▢ 2.5 lbs Gold potatoes, peeled and diced (about 6 large / 1.15kg)
• ▢ 4 cups chicken broth (945ml)
• ▢ 2 cups milk (475ml)
• ▢ 2/3 cup heavy cream (155ml)
• ▢ 1.5 tsp salt
• ▢ 1 tsp ground black pepper
• ▢ 1/4–1/2 tsp ancho chili powder
• ▢ 2/3 cup sour cream (160g)
• ▢ shredded cheddar cheese, for topping
• ▢ chopped chives, for topping
• ▢ extra sour cream and bacon bits, for garnish (optional)

Instructions

• ▢
  Prep Ingredients: Cut bacon into small pieces. Peel and dice potatoes. Chop onion and mince garlic. Set aside.
• ▢
  Cook Bacon: In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving fat in pot.
• ▢
  Sauté Aromatics: Add butter and onion to the bacon fat. Cook 3–5 minutes until translucent.
• ▢
  Add Garlic: Stir in garlic and cook 30 seconds until fragrant.
• ▢
  Make Roux: Sprinkle flour over onion and garlic. Stir constantly until a smooth roux forms.
• ▢
  Add Liquids & Potatoes: Pour in broth, milk, and cream. Add diced potatoes and stir to combine.
• ▢
  Season Soup: Add salt, pepper, and ancho chili powder. Stir well.
• ▢
  Simmer Potatoes: Bring soup to a boil, then reduce heat and simmer 10 minutes until potatoes are fork-tender.
• ▢
  Blend Soup: Remove half the soup and puree until smooth, then return to pot. Or use immersion blender to partially blend.
• ▢
  Add Dairy & Bacon: Stir in sour cream and cooked bacon. Mix until fully incorporated.
• ▢
  Final Simmer: Simmer 15 more minutes to thicken and blend flavors.
• ▢
  Serve Hot: Ladle into bowls and top with cheese, chives, bacon bits, and sour cream. Enjoy warm.

Notes

Use thick-cut bacon for extra texture and flavor. Yukon Gold or Russet potatoes work best. For gluten-free, substitute flour with cornstarch or a GF blend. Ancho chili powder adds mild smokiness — swap for paprika if needed. Top with cheese, bacon, and chives.

Nutrition

Calories: 500kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 11g | Cholesterol: 90mg | Sodium: 950mg | Potassium: 850mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1100IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 2.2mg