Ultimate Creamy Loaded Potato Soup Recipe in 4 Steps

There’s nothing like a steaming bowl of loaded potato soup on a chilly evening to make everything feel right with the world. I’ve been perfecting this recipe for years—through snowy winters, sick days, and those “I need comfort food NOW” moments. My secret? It’s all about balance. You want that perfect creaminess without being too heavy, those crispy bacon bits adding texture, and just enough cheese to make it irresistible but not overwhelming.

I first fell in love with loaded potato soup during my college days when my roommate’s mom would send over a huge pot. After graduation, I must’ve tried twenty different versions before landing on this one. The method I’ve developed gives you that rich, hearty flavor you crave while keeping the prep simple enough for weeknights. Trust me, once you try this version (with all the toppings, of course), you’ll understand why it’s become my most-requested recipe among friends and family.

What makes this loaded potato soup special is how it transforms basic ingredients into something extraordinary. It’s the kind of meal that fills your kitchen with the most comforting aroma—a mix of simmering potatoes, savory bacon, and melted cheddar that’ll have everyone asking, “When’s dinner ready?”

Why You’ll Love This Loaded Potato Soup

This isn’t just any potato soup—it’s the kind that makes you close your eyes and sigh after the first spoonful. Here’s why it’s become my go-to comfort food:

• Creamy perfection: The combo of mashed potatoes and heavy cream creates that dreamy, velvety texture you crave in every bite
• Weeknight easy: Just chop, boil, and stir—no fancy techniques or hours of simmering required
• Toppings galore: Pile on extra cheese, crispy bacon, or green onions to make it your own (I always go heavy on the bacon!)
• Crowd-pleaser magic: Picky kids and foodie friends alike go crazy for this soup—it’s that universally delicious
• Better next day: The flavors deepen overnight, making leftovers something to actually look forward to

Seriously, once you taste that first creamy, bacon-y spoonful, you’ll understand why this recipe gets made weekly in my house all winter long.

The Perfect Ingredients for Loaded Potato Soup

Here’s what you’ll need to make this cozy masterpiece – I promise every ingredient plays an important role in creating that perfect loaded potato soup taste and texture:

• 4 large russet potatoes (about 2 lbs), peeled and diced into 1-inch chunks (Russets are key – they break down just right!)
• 6 cups chicken broth (I use low-sodium so I can control the salt)
• 1 cup heavy cream (yes, it must be heavy cream for that luscious mouthfeel)
• 1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded)
• 6 slices thick-cut bacon, cooked until crispy and crumbled (save that bacon grease!)
• 1/4 cup chopped green onions (both green and white parts for flavor and color)
• 1 tsp kosher salt (plus more to taste at the end)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)

See? Nothing fancy – just honest ingredients that work together beautifully. Now let’s make some soup!

How to Make Loaded Potato Soup

Alright, let’s get cooking! This loaded potato soup comes together in just a few simple steps, but I’ll walk you through each one to ensure perfection. (And don’t worry – I’ve included all my little tricks along the way!)

1. Boil those potatoes: In a large pot, combine your diced russet potatoes with the chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender. You want them soft enough to mash but not falling apart completely.
2. Time to mash: Here’s where the magic happens! Use a potato masher to smash about half the potatoes right in the pot. Don’t go overboard – we want some chunks for texture. My grandma always said, “A good potato soup should have personality!” (If you prefer completely smooth soup, you can blend it, but I love those little potato bits.)
3. Creamy goodness: Reduce the heat to low and stir in the heavy cream. Go slowly – you’ll see the soup transform into this velvety dream. Now add the shredded cheese a handful at a time, stirring constantly until melted. Keep the heat low here – high heat can make cheese separate and get grainy.
4. Season to perfection: Add the salt and pepper, then taste! Potatoes need more salt than you’d think, but you can always add more later. Let the soup simmer gently for another 5 minutes to let all the flavors get to know each other.
5. The grand finale: Ladle into bowls and top with all that glorious bacon and green onions. (Pro tip: I always reserve some toppings for the table so everyone can customize!)

See? Simple as can be, but the results are pure comfort food magic. Now let me share some pro tips to take your soup from great to “Oh my goodness, can I have the recipe?”

Pro Tips for the Best Loaded Potato Soup

• Bacon grease is gold: After cooking your bacon, save that liquid gold! Sauté your green onions in it before adding to the soup for extra flavor.
• Temperature matters: Always bring dairy to room temp before adding to hot soup to prevent curdling. I leave my cream out for 30 minutes first.
• Mashing magic: For extra creamy texture without losing all the chunks, mash just 1/3 of the potatoes at first, then mash more if needed.

Follow these tips, and you’ll have a loaded potato soup that’ll make everyone think you spent hours in the kitchen!

Ingredient Substitutions for Your Loaded Potato Soup

We all have those days when we’re missing an ingredient, or need to make dietary swaps – don’t worry, I’ve got you covered! Here are my tested substitutions that keep the soul of this loaded potato soup intact:

• Heavy cream: Whole milk works (the soup will be slightly thinner) or half-and-half for nearly identical richness
• Bacon: Turkey bacon adds smoky flavor (bake it extra crisp!), or omit for vegetarian version
• Cheddar: Try pepper jack for kick, or vegan cheese (melt it slowly on very low heat)
• Chicken broth: Vegetable broth works beautifully – the potatoes are the real stars here

Just remember: each swap changes the texture slightly, so adjust your expectations (and maybe mash more potatoes if using milk). The soup will still be delicious!

Storing and Reheating Loaded Potato Soup

This soup actually gets better as leftovers (if you can resist eating it all at once!). Here’s how to keep it tasting fresh:

• Fridge storage: Cool completely, then store in airtight containers for up to 4 days. The bacon stays crisper if stored separately.
• Freezing: Portion into freezer bags (leave 1-inch space) and freeze for up to 3 months. Thaw overnight in fridge before reheating.
• Reheating: Stovetop is best – warm gently over medium-low, stirring often. If microwaving, do it in 30-second bursts and stir well between to prevent that weird grainy texture dairy can get.

Pro tip: Add a splash of broth or cream when reheating to bring back that perfect creamy consistency!

Serving Suggestions for Loaded Potato Soup

This loaded potato soup is practically a meal by itself, but here’s how I love to serve it up for maximum comfort food bliss:

• The bread basket: A crusty baguette or warm cornbread for dunking is mandatory in my house
• Fresh crunch: A simple green salad with vinaigrette cuts through the richness perfectly
• Topping bar: Set out extra shredded cheese, sour cream, chives, and bacon bits so everyone can customize
• Perfect pair: For heartier meals, serve alongside grilled cheese sandwiches (because why not?)

Honestly, just grab a big spoon and dig in – this soup stands tall all on its own!

Loaded Potato Soup FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this loaded potato soup recipe:

Can I use frozen potatoes instead of fresh?
Oh honey, I wouldn’t recommend it. Frozen potatoes release way too much water as they thaw, and you’ll end up with soup that’s more like potato-flavored broth. Fresh russets give you that perfect texture and starch content that makes this soup so special.

How can I make my soup thicker?
Easy fix! Just mash more of those cooked potatoes – I usually start with half, but you can go up to 2/3 mashed if you like it extra thick. If you’ve already added all your liquid, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering.

Why does my cheese sometimes get clumpy?
This happens when the heat’s too high! Always add cheese on low heat and stir constantly. If it does separate, a quick blend with an immersion blender can sometimes save it (though you’ll lose some chunkiness).

Can I make this in a slow cooker?
Absolutely! Cook potatoes and broth on high for 4 hours, mash, then stir in warmed cream and cheese at the end. Just keep the lid off when adding dairy to prevent wateriness.

What’s the best potato substitute for gluten-free needs?
Good news – russets are naturally gluten-free! Just double-check your broth and bacon labels if you’re avoiding gluten completely.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (estimates vary based on your exact ingredients): One serving (about 1 cup) packs around 320 calories, with 18g fat (9g saturated), 12g protein, and 28g carbs. Not bad for something that tastes this indulgent! Remember – those bacon and cheese toppings add extra, but who’s counting when it’s this delicious?

Share Your Loaded Potato Soup

Did you make this cozy bowl of comfort? I’d love to see your masterpiece! Snap a pic of your loaded potato soup creation and share it in the comments – bacon crumbles and all. Your reviews help other home cooks discover this recipe too, so don’t be shy!

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