homemade Loaded Potato Soup
Homemade Loaded Potato Soup is a creamy, comforting bowl filled with tender potatoes, crispy bacon bits, sharp cheddar cheese, and a touch of green onion for freshness. This soup feels…
By Emily
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Homemade Loaded Potato Soup is a creamy, comforting bowl filled with tender potatoes, crispy bacon bits, sharp cheddar cheese, and a touch of green onion for freshness. This soup feels like a warm hug on a chilly day, with its rich texture and all the classic flavors you’d expect from a loaded baked potato, just in soup form.
I love making this soup when the weather turns cold because it warms me up from the inside out. A little tip I always follow is to cook the bacon until it’s nice and crispy, then sprinkle it on top just before serving—it adds the perfect crunch and smoky flavor. I also like to stir in some sour cream at the end for a little extra creaminess that makes every spoonful just right.
This soup is great for sharing with family or friends, and it’s super easy to customize. You can load it up with more cheese, toss in some extra veggies, or keep it simple and classic. Whenever I make a big pot, there’s always a pile of happy, full people asking for seconds!
Key Ingredients & Substitutions
Bacon: Crisp bacon gives the soup its smoky, salty crunch. Turkey bacon or smoked sausage can work if you want a lighter or different flavor.
Potatoes: Yukon Gold or Russets are great for texture—Yukons hold shape well, Russets get nice and creamy when cooked. Sweet potatoes can be swapped for a sweeter twist.
Cheddar Cheese: Sharp cheddar adds rich, tangy flavor. You can try Colby Jack or Monterey Jack for a milder taste. Vegan cheese works for a dairy-free option but melts differently.
Sour Cream & Heavy Cream: They make the soup creamy and smooth. Greek yogurt can replace sour cream for a tangy, healthier swap. Use half-and-half if you prefer lighter creaminess.
Chicken Broth: Chicken broth builds the soup’s base flavor. Vegetable broth is fine for a veggie-friendly version. For richer taste, try homemade broth.
How Can I Get the Perfect Creamy, Chunky Texture?
The key trick is partially mashing the potatoes once they’re tender. Here’s how:
- Cook potatoes until soft but not falling apart.
- Use a potato masher or immersion blender to mash about half the potatoes right in the pot.
- Leave some chunks whole to keep texture and interest in the soup.
- Stir in cream, cheese, and sour cream gently to avoid curdling. Warm over low heat, don’t boil.
This balance gives you a soup that’s thick and creamy but still has delicious potato bites, rather than a pureed soup. Taking your time during this step makes all the difference.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for cooking the soup evenly and simmering without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – lets you mash some potatoes right in the pot for that creamy, chunky texture.
- Sharp knife and cutting board – to chop onions, garlic, potatoes, and bacon safely and easily.
- Ladle – makes serving hot soup neat and simple.
Flavor Variations & Add-Ins
- Add cooked, diced ham instead of bacon for a different smoky meat flavor.
- Mix in steamed broccoli or corn for extra veggies and a pop of color.
- Use pepper jack cheese if you want a little spicy kick with the creamy cheese.
- Stir in caramelized onions to bring a sweet, rich depth to the soup.
How to Make Homemade Loaded Potato Soup
Ingredients You’ll Need:
For the Soup Base:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 5 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken broth
- 1 cup water
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
For Creaminess and Flavor:
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- ½ cup sour cream, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh chives, plus extra for garnish
How Much Time Will You Need?
You’ll need about 10 minutes to prep your ingredients and 30 minutes for cooking. In total, your homemade loaded potato soup will be ready in around 40 minutes — perfect for a cozy meal on a chilly day.
Step-by-Step Instructions:
1. Cook the Bacon:
Place the chopped bacon in a large pot or Dutch oven over medium heat. Cook until crisp, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Leave the bacon fat in the pot—it adds delicious flavor!
2. Sauté Onions and Garlic:
Add the butter to the bacon fat and let it melt. Toss in the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
3. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly to combine. Cook this mixture for 1-2 minutes to eliminate the raw flour taste.
4. Add Liquids and Potatoes:
Slowly whisk in the chicken broth and water, stirring constantly to prevent lumps. Bring the mixture to a boil. Then, add the diced potatoes. Reduce heat, cover, and simmer until the potatoes are tender, about 15-20 minutes.
5. Create the Creamy Base:
Using a potato masher or an immersion blender, mash some of the potatoes right in the pot. This will thicken the soup while still leaving plenty of chunks for texture.
6. Finish with Cheese and Cream:
Stir in the heavy cream, cheddar cheese, and sour cream. Keep the heat low so the cheese melts smoothly and the soup stays creamy—avoid boiling after adding the dairy.
7. Season and Serve:
Taste and adjust with salt and pepper. Ladle the soup into bowls and garnish with the cooked bacon, extra shredded cheddar, a dollop of sour cream, and chopped fresh chives. Serve it up with crusty bread or your favorite side.
Enjoy the warm, cheesy, and satisfying comfort of your homemade loaded potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but make sure to thaw them completely before cooking. This helps them cook evenly and prevents the soup from becoming watery.
How Do I Store Leftover Loaded Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup creamy.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream and sour cream with coconut milk or a dairy-free cream alternative, and use dairy-free cheese or nutritional yeast for cheesy flavor.
Can I Prepare This Soup Ahead of Time?
Yes, prepare the soup up to step 6, then cool and refrigerate for up to 2 days. Before serving, reheat gently and stir in the cheese, cream, and sour cream as directed to keep the texture perfect.
