Nothing beats a warm bowl of comfort on a chilly evening, and this Loaded Potato Soup Recipe is just the ticket. It's creamy, cheesy, and packed with all those cozy flavors that make you feel right at home. Whether you're cooking for family or just craving something hearty, you'll find this soup easy to come together and endlessly satisfying.
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Why This Recipe Works
This Loaded Potato Soup Recipe hits the perfect balance between creamy richness and comforting texture, making it a staple for any cozy night in. It's designed to be approachable without sacrificing flavor depth, letting each ingredient shine with simple, foolproof steps.
- Consistent Texture: Mashing some potatoes while leaving chunks maintains a velvet-smooth base with delightful bites throughout.
- Deep, Balanced Flavor: Sautéed onions and garlic form the aromatic backbone, while sharp cheddar and bacon bits boost richness and savoriness.
- Simple Ingredients: With a short list you're likely to have at home, the magic is in how the classic ingredients come together.
- Fast Prep, Big Payoff: You'll have a hearty, comforting soup on the table in under 45 minutes - perfect for busy nights.
Ingredient Game Plan
For your Loaded Potato Soup Recipe, quality and preparation of key ingredients make a big difference. I always lean on good russet potatoes for their creamy interiors and use fresh aromatics to build flavor layers from scratch.
- Russet Potatoes: Pick firm potatoes without green spots to ensure a fluffy, creamy texture.
- Unsalted Butter: Controls salt levels precisely and adds a silky mouthfeel.
- Sharp Cheddar Cheese: Choose a flavorful, aged cheese for that signature tangy bite that melts beautifully.
- Crispy Bacon Bits: Bacon's smoky crunch lifts the soup-homemade or store-bought both work well.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Loaded Potato Soup Recipe
Step 1 - Prep & Season
Start by peeling and dicing your russet potatoes into roughly 1-inch cubes. Getting them evenly sized helps them cook at the same pace. Next, melt the butter in a large pot over medium heat. When it's foamy and fragrant, add the finely chopped onion and minced garlic. Sauté gently for 3 to 4 minutes until the onions turn translucent and soften without browning - that's a key step to develop sweetness and mellow pungency that balances the soup perfectly.
Step 2 - Build Flavor
Once your aromatics are ready, it's time to add the diced potatoes and pour in the chicken broth. Bring this mixture up to a gentle boil, then lower the heat to a simmer. You'll notice a toasty aroma catching in the kitchen as the potatoes soften over about 15 to 20 minutes. Keep an eye on them and check with a fork - they should be tender but not falling apart. This simmer infuses the broth with that cozy, earthy potato flavor that makes the soup so memorable.
Step 3 - Finish for Best Texture
Here's where your soup really comes to life: lightly mash some of the potatoes in the pot using a potato masher or the back of a spoon, but leave plenty of chunks whole. This gives your soup a velvety yet chunky texture that's pure comfort to spoon up. Stir in the heavy cream or half-and-half to add luxury, then gradually mix in shredded cheddar cheese until melted and silky. Season with salt and pepper to taste - remember to go gently, since bacon and cheese are already salty additions.
Pro Moves I Swear By
Over the years, I've learned these tricks really elevate this Loaded Potato Soup Recipe without adding fuss. They help you get the perfect creamy texture, deep flavor, and an easy cleanup!
- Doneness Cue: Potatoes should pierce easily but still hold their shape easily when stirred.
- Temperature Trick: Melt cheese off the heat to prevent it from clumping or separating.
- Make-Ahead Move: Soup thickens overnight; add a splash of broth or cream when reheating to loosen it up.
- Skip This Pitfall: Avoid boiling after adding cream - just warm gently to keep cream silky and prevent curdling.
Serve It Up
Finishing Touches
The final flourish is what really makes this Loaded Potato Soup Recipe feel special. Top each bowl with a handful of crispy bacon bits for crunch and smoky depth, then scatter chopped green onions on top for a fresh, oniony pop. The contrast between velvety soup and crisp, savory bacon is one of my favorite parts-it's like a warm hug with texture.
Great Pairings
This soup pairs beautifully with a simple green salad for a fresh contrast or crusty bread to sop up every last creamy bit. I often serve it alongside roasted vegetables or a light coleslaw to keep things balanced but equally tasty.
Easy Plating Wins
For a cozy weeknight, ladle the soup into sturdy bowls and top generously with bacon and onions. If you're hosting, try serving it in mini bread bowls or garnishing with a dollop of sour cream and a sprinkle of chives for a pretty, elevated look-all without extra stress.
Make-Ahead & Storage
Storing Leftovers
Store leftover soup in airtight containers in the fridge for up to 3 days. You'll notice it thickens as it rests-that's completely normal and actually improves the flavor, but be ready to loosen it with a splash of broth or cream when reheating.
Freezer Notes
This Loaded Potato Soup Recipe freezes well in freezer-safe containers or zip-top bags for up to 2 months. To thaw, move it to the fridge overnight. Because cream-based soups can sometimes separate, stirring well during reheating helps bring it back together beautifully.
Reheating Loaded Potato Soup Recipe Without Drying Out
Reheat gently in a pot over low heat, stirring frequently to prevent sticking and to reincorporate creaminess. If using a microwave, heat in short bursts, stirring between intervals. Adding a little broth or cream before reheating keeps the soup silky and prevents that dry, curdled feel.
Frequently Asked Questions
Absolutely! Simply swap chicken broth for vegetable broth and omit the bacon or use a smoky vegetarian bacon substitute. The soup will still be rich and comforting.
You can use whole milk or half-and-half for a lighter version, but the texture and richness will be less creamy. Adding a bit of flour or cornstarch can help thicken it if needed.
Cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble. The homemade bits will have the best flavor and texture.
Yes! Make the soup fully, cool it, then refrigerate overnight. Reheat gently before serving and add fresh toppings last minute to keep them crisp and vibrant.
Final Thoughts
PrintComplete Recipe
Loaded Potato Soup Recipe
This Loaded Potato Soup is a creamy and comforting dish made with tender russet potatoes, savory bacon bits, sharp cheddar cheese, and a touch of green onions for garnish. Perfect for a cozy meal, it combines rich flavors and a smooth, hearty texture that warms you from the inside out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 4 cups russet potatoes, peeled and diced
- 4 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
Toppings
- 1 cup shredded sharp cheddar cheese
- ½ cup crispy bacon bits (plus extra for topping)
- ¼ cup chopped green onions (for garnish)
Instructions
- Prepare Ingredients: Wash, peel, and dice the russet potatoes into small cubes to ensure even cooking.
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing until the onions are translucent, about 3 to 4 minutes.
- Cook Potatoes: Add the diced potatoes and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook until the potatoes are tender, approximately 15 to 20 minutes.
- Mash Potatoes: Use a potato masher or fork to mash some of the potatoes in the pot while leaving some chunks intact for texture. Stir in the heavy cream to combine and add creaminess.
- Add Cheese and Season: Gradually stir in the shredded sharp cheddar cheese until it melts smoothly into the soup. Season with salt and pepper to taste, adjusting as needed.
- Serve: Ladle the soup into bowls and garnish with crispy bacon bits and chopped green onions for added flavor and crunch. Serve hot.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon bits or replace with a vegetarian bacon alternative.
- You can use half-and-half instead of heavy cream for a lighter soup.
- To make the soup thicker, mash more potatoes or add a cornstarch slurry towards the end of cooking.
- Adding a pinch of smoked paprika or cayenne pepper can enhance the smoky flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
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