Creamy Loaded Potato Soup Recipe In 45 Minutes Flat

There’s something magical about a steaming bowl of loaded potato soup on a chilly evening. I’ve been perfecting this recipe for years—ever since my grandma showed me how to turn simple ingredients into pure comfort. The first time I made it for friends during a snowstorm, they practically licked their bowls clean! What makes it special? Imagine velvety potatoes swimming in a creamy broth, topped with crispy bacon, melted cheddar, and fresh green onions. It’s like a baked potato in soup form, but even better because you get to drink it. Trust me, once you try this version, you’ll never go back to the canned stuff.

Why You’ll Love This Loaded Potato Soup

This soup isn’t just good—it’s the kind of meal that makes you close your eyes and sigh with happiness. Here’s why it’s become my go-to comfort food:

• Creamy dreaminess: That velvety texture comes from slowly cooked potatoes and a perfect roux—no gloppy thickeners here!
• Flavor bombs: Every spoonful packs salty bacon, sharp cheddar, and fresh green onions. (Pro tip: Save extra bacon for sprinkling!)
• Weeknight easy: One pot, 45 minutes, and you’re done. Even my teenager can make it.
• Your rules: Swap toppings like it’s a baked potato bar—sour cream, chives, even jalapeños if you’re feeling wild.

It’s the soup equivalent of your favorite cozy sweater—warm, familiar, and impossible to resist.

Ingredients for Loaded Potato Soup

Gathering the right ingredients is half the battle with this soup – but don’t worry, everything’s easy to find. Here’s what you’ll need to create that perfect bowl of comfort:

• 4 large russet potatoes (peeled and diced into ½-inch cubes – trust me, uniform size means even cooking)
• 6 slices thick-cut bacon (cooked until crispy and crumbled – save that golden bacon fat!)
• 1 cup sharp cheddar cheese (shredded yourself – pre-shredded bags have anti-caking agents that mess with melting)
• ½ cup full-fat sour cream (the tangier the better – it balances the richness)
• 4 cups good-quality chicken broth (homemade if you’ve got it, but low-sodium store-bought works too)
• ½ cup fresh green onions (chopped – keep the green parts for pretty garnish)
• 2 tablespoons unsalted butter (this plus the bacon fat makes magic happen)
• 2 tablespoons all-purpose flour (our thickening hero – spoon it in, don’t pack)
• 1 cup whole milk (half-and-half makes it extra luxurious if you’re feeling fancy)
• ½ teaspoon kosher salt (plus more to taste – potatoes drink it up)
• ¼ teaspoon freshly ground black pepper (freshly cracked makes all the difference)

See? Nothing weird or hard-to-find – just honest ingredients that work together like best friends. Now let’s get cooking!

Equipment You’ll Need

You probably have most of these kitchen staples already – that’s the beauty of this recipe! Here’s what should be within arm’s reach:

• Large heavy-bottomed pot (at least 4-quart to prevent splatters)
• Wooden spoon or sturdy whisk (for smoothing out that roux)
• Chef’s knife (to tackle those potatoes and onions)
• Cutting board (I use a big one to contain the mess)
• Measuring cups and spoons (eyeballing won’t cut it for the roux)
• Ladle (for serving up those generous portions)

That’s it – no fancy gadgets required. Now let’s make some soup magic happen!

How to Make Loaded Potato Soup

Okay, let’s get to the fun part! Making this soup is like conducting a little kitchen symphony – everything comes together beautifully if you follow the rhythm. Here’s exactly how I do it:

1. Start with the bacon magic: While your potatoes are prepped, cook those bacon slices in your soup pot until crispy. Remove them to drain (save every precious crumble!), but leave about 1 tablespoon of that golden fat in the pot. Trust me, this is flavor gold.
2. Build your roux: Melt the butter into the bacon fat over medium heat. Sprinkle in the flour and whisk like you mean it for about 1 minute – you’ll know it’s ready when it smells slightly nutty and forms a smooth paste. Don’t rush this!
3. Create the base: Slowly drizzle in the milk while constantly whisking. Keep at it until the mixture thickens enough to coat the back of a spoon (about 2-3 minutes). Now pour in the chicken broth and bring everything to a gentle simmer.
4. Potato time: Stir in those diced potatoes and let them bubble away uncovered for 15-20 minutes. You’ll know they’re perfect when a fork slides in easily but they still hold their shape. Stir occasionally so nothing sticks.
5. Bring it all together: Reduce heat to low and stir in the sour cream until fully melted. Now add half the bacon and cheese – this layers the flavors right into the soup. Season with salt and pepper to taste (I always add a pinch extra).
6. Serve with love: Ladle into bowls and go wild with toppings – the remaining bacon, cheese, and green onions make it picture-perfect. Watch how fast those bowls empty!

The whole process takes about 45 minutes from start to finish, but tastes like you spent all day on it. That’s the magic of a well-made loaded potato soup!

Tips for Perfect Loaded Potato Soup

After making this soup more times than I can count (my family demands it weekly in winter!), I’ve learned a few tricks that take it from good to “oh-my-goodness” amazing. Here are my secret weapons:

Mashing magic for the perfect texture

About halfway through cooking, I grab my potato masher and gently press down on about a quarter of the potato chunks. This releases their starch naturally to thicken the soup without any floury aftertaste. Want it even creamier? Use an immersion blender for just 2-3 pulses – but leave plenty of chunks for that satisfying bite!

Cheese that behaves

I learned the hard way that adding all the cheese at once can make the soup grainy. Now I stir in half the cheddar off-heat (residual warmth melts it perfectly), then use the rest for topping. Pro tip: For extra cheesy goodness, mix in a handful of shredded cheese right before serving – it’ll give you those irresistible melty strands!

Bacon fat = liquid gold

Don’t you dare pour that glorious bacon grease down the drain! I keep a jar in my fridge just for soups. Using a tablespoon of the reserved fat instead of all butter in the roux adds unbelievable depth. My grandma’s trick? Brush some on toasted bread cubes for croutons – they’ll disappear faster than the soup!

The waiting game

Here’s my controversial opinion: This soup tastes even better the next day. The flavors marry beautifully overnight in the fridge. Just thin it with a splash of milk when reheating. (Confession: I’ve been known to “forget” we have leftovers so I can claim them for lunch!)

Variations of Loaded Potato Soup

One of the best things about this recipe? It’s like a blank canvas for your cravings. Here are my favorite ways to mix it up when I’m feeling adventurous:

• Protein swap: Use turkey bacon or pancetta instead of regular bacon – just add a dash of smoked paprika to keep that smoky flavor.
• Veggie boost: Stir in a cup of sweet corn or diced carrots with the potatoes – my kids don’t even notice the extra veggies!
• Spice it up: Add a diced jalapeño (seeds removed!) or a pinch of cayenne when you’re making the roux for a subtle kick.
• Cheese party: Swap half the cheddar for pepper jack or Gouda – the flavor combo will blow your mind.
• Creamy alternatives: Try buttermilk or Greek yogurt instead of sour cream for a tangier twist.

The possibilities are endless – that’s why this soup never gets old in my kitchen. What variations will you try first?

Serving Suggestions for Loaded Potato Soup

Oh, the joy of dressing up this already-perfect soup! Here’s how I love to serve it – because let’s be honest, what you pair with loaded potato soup can turn dinner into a feast. My family’s favorite combos:

• The classic: A crusty baguette for dipping (I warm mine in the oven with garlic butter – heaven!)
• Crunch factor: Homemade croutons tossed in reserved bacon fat (trust me, they’ll fight over these)
• Fresh contrast: A simple kale or spinach salad with lemon vinaigrette cuts through the richness
• Soup twins: Mini grilled cheese sandwiches for dunking – my kids call this “soup night happiness”
• For parties: Set up a topping bar with extra cheese, chives, sour cream, and crispy fried onions

My personal favorite? A big bowl by the fireplace with extra bacon and a hunk of warm bread. Pure comfort in every spoonful!

Storing and Reheating Loaded Potato Soup

Let’s talk leftovers – because if by some miracle you don’t finish this soup in one sitting (it happens!), you’ll want to know how to keep it tasting just as amazing. I’ve stored countless batches of this soup over the years, and here’s what works best:

Fridge storage do’s and don’ts

First rule? Never store it with toppings! I transfer the cooled soup to an airtight container (those bacon bits and green onions get sad and soggy if left on). It keeps beautifully for 3 days in the fridge – though in my house, it rarely lasts that long. Pro tip: Press plastic wrap directly onto the soup’s surface before sealing the lid to prevent a “skin” from forming.

The right way to reheat

When cravings strike, I reheat it gently on the stovetop over medium-low heat, stirring frequently. The potatoes absorb liquid as they sit, so I always keep milk handy to thin it out – about 2 tablespoons at a time until it reaches that perfect creamy consistency again. Microwave works in a pinch (stir every 30 seconds), but the stovetop keeps the texture dreamier.

Freezing? Here’s the scoop

You can freeze this soup, but with a caveat – the dairy might separate slightly when thawed. I portion it into freezer bags (leave an inch for expansion), press out all the air, and freeze for up to 2 months. To revive, I thaw overnight in the fridge, then reheat slowly with extra milk while whisking vigorously. The texture won’t be quite as perfect, but the flavor still beats any canned version!

Nutritional Information

Let’s be real – we’re not eating loaded potato soup for its diet-friendly qualities! But if you’re curious about what’s in that comforting bowl, here’s the breakdown per serving (about 1½ cups):

• Calories: 320 (worth every one!)
• Fat: 18g (9g saturated – hello, cheese and bacon)
• Carbs: 28g (2g fiber from those lovely potatoes)
• Protein: 12g (thanks to the cheese and bacon)
• Sodium: 780mg (use low-sodium broth if watching this)

Important note: Nutritional values are estimates and vary based on ingredients used. Did you add extra cheese? Use turkey bacon? These numbers will dance around a bit. My philosophy? Enjoy every creamy, comforting bite – some meals are about nourishment for the soul!

Common Questions About Loaded Potato Soup

Over the years, I’ve gotten the same great questions about this soup from friends and readers. Here are the answers I always give:

Can you freeze loaded potato soup?

Absolutely! Just leave off the toppings (they get weird when thawed). Freeze the base soup in airtight containers for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently with a splash of milk to bring back that creamy texture.

What’s the best gluten-free substitute?

Easy fix! Swap the all-purpose flour with cornstarch (use 1 tablespoon instead of 2) or your favorite gluten-free flour blend. The soup will thicken just as nicely – my gluten-sensitive niece can’t tell the difference!

Which potatoes work best?

Russets are my ride-or-die for this soup. Their high starch content breaks down beautifully to create that signature creaminess. Yukon Golds work in a pinch, but you’ll miss that velvety texture russets give. (Red potatoes? Too waxy – save those for salads!)

Final Thoughts

There you have it – my absolute favorite way to make loaded potato soup, just like my grandma taught me! This recipe has warmed countless winter nights in my house, and I hope it brings the same cozy joy to your table. The best part? It’s practically foolproof – even my most kitchen-challenged friends have nailed it on their first try.

I’d love to hear how your version turns out! Did you add extra bacon (no judgment here)? Try the jalapeño variation? Maybe your kids helped stir the pot? Tag me on social or leave a comment – nothing makes me happier than seeing how this soup becomes part of your family’s story too. Now grab that wooden spoon and get cooking! Just warning you – this soup has a way of turning first-time makers into lifelong fans.

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