I finally made the Ultimate Potato Soup that hits like a loaded baked potato—crispy bacon, gooey cheddar, and all the comfort you want, and I’m seriously not sharing.

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I’m obsessed with this loaded potato soup because it hits everywhere I want: creamy, salty, sharp. I love how the russet potatoes break down into thick, sloppy goodness and how sharp cheddar cheese melts into strings when you drag a spoon.

It’s loud, unapologetic, and exactly what I crave after a day out in brutal weather. This is one of my go-to Winter Weather Recipes and lives on any list of Good Potato Soup Recipes I trust.

Not fancy. Just ridiculously satisfying and impossible to resist.

I eat it for lunch, dinner, and frankly when I shouldn’t, often, guiltily too.

Ingredients

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Basically, the creamy body and cozy base for the whole soup.
Plus, salty crunch and smoky protein everyone sneaks.
It adds silky richness and helps brown the aromatics.
Sweet backbone, gives savory depth and keeps it homey.
Sharp little kick that wakes up the whole bowl.
It thickens the broth into clingy, spoonable goodness.
Savory liquid backbone, keeps the soup from tasting flat.
Makes it lighter but still smooth and comforting.
Pure indulgence, makes the texture luxuriously creamy.
Melty sharpness that delivers that classic cheesy punch.
Tangy creaminess that cools and balances richness.
Pulls out flavors, just don’t go crazy with it.
Warm bite and simple seasoning to round things out.
Fresh green pop and mild oniony brightness.
Plus, a little color and garnish-ready charm.
Optional pinch for subtle smoky warmth and depth.

Ingredient Quantities

3 pounds russet potatoes, peeled and cut into 1 inch cubes

6 to 8 slices bacon, chopped

4 tablespoons unsalted butter

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1/4 cup all purpose flour

4 cups low sodium chicken broth

1 to 1 1/2 cups whole milk

1/2 cup heavy cream

1 1/2 to 2 cups sharp cheddar cheese, shredded

1/2 to 3/4 cup sour cream

2 teaspoons kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh chives or green onions, plus extra for garnish

Optional pinch smoked paprika for a little warmth

How to Make this

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1. Cook the chopped bacon in a large heavy pot over medium heat until crisp, then scoop out most of the bacon and drain on paper towels, leaving about 1 to 2 tablespoons of bacon fat in the pot; stir in the 4 tablespoons butter until melted.

2. Add the finely chopped onion to the pot and cook over medium heat until soft and translucent, about 5 to 7 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.

3. Sprinkle the 1/4 cup flour over the onion mixture and stir constantly for about 1 to 2 minutes to cook the raw flour taste, making a light roux.

4. Slowly whisk in 4 cups low sodium chicken broth until smooth, then add the peeled and 1 inch cubed potatoes; bring to a simmer and cook until the potatoes are tender, about 12 to 15 minutes.

5. Remove about a third of the potatoes with a slotted spoon and mash them in a bowl, or use an immersion blender to roughly puree a portion of the soup right in the pot; this will thicken the soup while keeping texture.

6. Stir in 1 to 1 1/2 cups whole milk and 1/2 cup heavy cream, start with the lower amount and add more if you want it thinner; return the pot to low heat and warm gently.

7. Gradually stir in 1 1/2 to 2 cups shredded sharp cheddar cheese until melted and smooth, then fold in 1/2 to 3/4 cup sour cream and 2 tablespoons chopped fresh chives or green onions; keep the heat low so the dairy doesn’t split.

8. Add most of the cooked bacon back to the soup (reserve some for garnish), season with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, and add an optional pinch of smoked paprika for warmth; taste and adjust seasoning.

9. Let the soup rest off heat for a few minutes to thicken and the flavors to meld, then ladle into bowls and top with the reserved crispy bacon, extra chopped chives or green onions and another sprinkle of cheddar if you like.

10. Serve hot with crusty bread or crackers, and a quick tip: shred your own cheddar from a block for best melting, and don’t over blend the soup if you want those cozy potato chunks.

Equipment Needed

1. Large heavy pot or Dutch oven for cooking the soup
2. Cutting board and a sharp chef knife for chopping bacon, onion and potatoes
3. Slotted spoon (for removing bacon and some potatoes)
4. Wooden spoon or silicone spatula for stirring the roux and soup
5. Whisk for adding the flour and broth smoothly
6. Potato masher or immersion blender to partially mash/puree the potatoes
7. Box grater for shredding cheddar (shredded from a block melts best)
8. Measuring cups and spoons for broth, milk, flour and seasonings
9. Ladle, bowls and paper towels for serving and draining the bacon

FAQ

Q: Can I make this soup vegetarian or skip the bacon?

A: Yes, you can. Skip the bacon and use 1 to 2 tablespoons olive oil to sauté the onion and garlic, and add 1 teaspoon smoked paprika or a few drops liquid smoke if you want that smoky flavor. For extra depth, stir in a splash of soy sauce or miso paste.

Q: How do I make the soup thicker or thinner?

A: For thicker soup, mash some of the cooked potatoes right in the pot or use an immersion blender to pulse a few times. You can also reduce the chicken broth by 1 cup. To thin it out, add more milk or broth, 1/4 cup at a time, until you get the texture you want.

Q: Can I use a different potato or milk?

A: Russets are best for a creamy, slightly fluffy texture, but Yukon Golds work too and give a richer mouthfeel. You can use 2% milk instead of whole milk, but the soup will be a bit less creamy. For dairy free, use unsweetened oat or cashew milk and omit the cream and cheese, or use dairy-free cheese and sour cream substitutes.

Q: Can I make this ahead or freeze it?

A: Yes. Refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of milk if it’s too thick. Freezing is OK without the sour cream and chives added; freeze up to 2 months. Thaw overnight and reheat slowly, then stir in sour cream, chives and extra cheese once hot.

Q: Why does my soup get grainy when I add cheese?

A: If cheese is added to boiling soup it can seize and become grainy. Remove the pot from high heat, cool slightly, then stir in the shredded cheese a handful at a time. Also use freshly shredded cheese not pre-shredded, which has anti clumping agents that affect texture.

Q: How do I adjust the seasoning and make it taste more like a loaded baked potato?

A: Taste after potatoes are tender and adjust salt and pepper. Stir in extra sour cream for tang and richness, add crispy bacon and green onions as garnish, and finish with a pinch of smoked paprika or black pepper. If it still needs brightness, a squeeze of lemon or a splash of apple cider vinegar helps wake up the flavors.

The Best Homemade Loaded Potato Soup Recipe Substitutions and Variations

Russet potatoes → Yukon Golds: they hold together a bit better and make the soup creamier, but you’ll lose the super fluffy mash texture of russets. Good if you want slightly waxier, buttery bites.
Bacon → Pancetta or smoked ham: same salty, porky flavor but less smokiness if you pick pancetta; turkey bacon works too for a lighter option, though it’s not as fatty so it won’t get as crispy.
Whole milk + heavy cream → Half and half or evaporated milk: half and half keeps it lighter but still creamy; evaporated milk gives richness without extra heavy cream, but heat carefully so it won’t break.
Sour cream → Plain Greek yogurt: same tang and thickness, use full fat for best texture. Stir it in off heat to avoid curdling and you’ll hardly notice the swap.

Pro Tips

1) Crisp the bacon extra and drain it well, then crumble half for garnish and stir the rest in at the end. If you add it too early most of the crispiness disappears and the fat will make the soup greasy. Trust me, keep some crunchy bits for topping.

2) When you add the flour, cook it until it smells a little toasty. If you rush this step your soup will taste floury. Stir constantly, it helps stop lumps and makes a smoother base.

3) For a thicker soup scoop out about a third of the potatoes and mash them, or blitz just a bit with an immersion blender. Don’t overdo it, you want some chunky potato pieces left or it turns into baby food.

4) Keep the heat very low when you add milk, cream and cheese. If it gets too hot the dairy will split and the texture goes grainy. Warm slowly, stir gently, and taste before adding more salt because the cheese and bacon add a lot.

The Best Homemade Loaded Potato Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally made the Ultimate Potato Soup that hits like a loaded baked potato—crispy bacon, gooey cheddar, and all the comfort you want, and I'm seriously not sharing.

Servings

servings

Calories

637

kcal

Equipment: 1. Large heavy pot or Dutch oven for cooking the soup
2. Cutting board and a sharp chef knife for chopping bacon, onion and potatoes
3. Slotted spoon (for removing bacon and some potatoes)
4. Wooden spoon or silicone spatula for stirring the roux and soup
5. Whisk for adding the flour and broth smoothly
6. Potato masher or immersion blender to partially mash/puree the potatoes
7. Box grater for shredding cheddar (shredded from a block melts best)
8. Measuring cups and spoons for broth, milk, flour and seasonings
9. Ladle, bowls and paper towels for serving and draining the bacon

Ingredients

3 pounds russet potatoes, peeled and cut into 1 inch cubes
6 to 8 slices bacon, chopped
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup all purpose flour
4 cups low sodium chicken broth
1 to 1 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 to 2 cups sharp cheddar cheese, shredded
1/2 to 3/4 cup sour cream
2 teaspoons kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives or green onions, plus extra for garnish
Optional pinch smoked paprika for a little warmth

Directions

Cook the chopped bacon in a large heavy pot over medium heat until crisp, then scoop out most of the bacon and drain on paper towels, leaving about 1 to 2 tablespoons of bacon fat in the pot; stir in the 4 tablespoons butter until melted.
Add the finely chopped onion to the pot and cook over medium heat until soft and translucent, about 5 to 7 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.
Sprinkle the 1/4 cup flour over the onion mixture and stir constantly for about 1 to 2 minutes to cook the raw flour taste, making a light roux.
Slowly whisk in 4 cups low sodium chicken broth until smooth, then add the peeled and 1 inch cubed potatoes; bring to a simmer and cook until the potatoes are tender, about 12 to 15 minutes.
Remove about a third of the potatoes with a slotted spoon and mash them in a bowl, or use an immersion blender to roughly puree a portion of the soup right in the pot; this will thicken the soup while keeping texture.
Stir in 1 to 1 1/2 cups whole milk and 1/2 cup heavy cream, start with the lower amount and add more if you want it thinner; return the pot to low heat and warm gently.
Gradually stir in 1 1/2 to 2 cups shredded sharp cheddar cheese until melted and smooth, then fold in 1/2 to 3/4 cup sour cream and 2 tablespoons chopped fresh chives or green onions; keep the heat low so the dairy doesn't split.
Add most of the cooked bacon back to the soup (reserve some for garnish), season with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, and add an optional pinch of smoked paprika for warmth; taste and adjust seasoning.
Let the soup rest off heat for a few minutes to thicken and the flavors to meld, then ladle into bowls and top with the reserved crispy bacon, extra chopped chives or green onions and another sprinkle of cheddar if you like.
Serve hot with crusty bread or crackers, and a quick tip: shred your own cheddar from a block for best melting, and don’t over blend the soup if you want those cozy potato chunks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.