When the weather turns cold, I make a pot of loaded potato soup. It is thick, creamy and rich, with tender potatoes, a hint of garlic and onion, and all the toppings you love on a baked potato: crispy bacon, melty cheddar, cool sour cream and fresh chives. It is a one-pot dinner that feels like a hug.
In this post I will explain which potatoes to use, the ingredients, the step-by-step method, how to get the perfect thickness, variations, a toppings bar idea and how to store and reheat leftovers. The printable recipe card with exact measurements and estimated nutrition is waiting at the bottom of the post.
Why This Loaded Potato Soup Is So Good
The best potato soups are simple. A base of butter, onion and garlic, a spoonful of flour for body, good broth and milk, and plenty of potatoes cooked until they are soft. Mash some of them right in the pot, and the soup turns thick and creamy without needing a blender.
- Thick and creamy. Mashing part of the potatoes gives the soup body while leaving tender chunks behind.
- All the loaded flavors. Bacon, cheddar, sour cream and chives bring the baked potato experience.
- One pot. You cook the bacon, the soup and the toppings with minimal dishes.
- Budget friendly. Potatoes, milk and bacon are pantry staples that feed a crowd.
- Make-ahead friendly. It tastes even better the next day.
If you love slow cooker meals, my crockpot potato soup with hashbrowns is the hands-off cousin of this recipe. For more cozy bowls, browse my soups and stews.
Choosing the Best Potatoes
The type of potato changes the texture of the soup. Russet potatoes are starchy and fall apart when cooked, so they thicken the soup naturally and mash up fluffy. Yukon Gold potatoes are creamier and hold their shape better, with a buttery flavor.
My favorite combination is half russets and half Yukon Golds. The russets break down and thicken the soup, while the Yukon Golds stay in soft little pieces. If you only have one kind, either works.
Cut the potatoes into 1/2-inch (1.25 cm) cubes so they cook evenly, and peel them for the smoothest texture. Leave the skins on if you like a rustic soup with a bit more fiber.
Ingredients You Will Need
- Potatoes: About 3 pounds (1.35 kg), peeled and cut into 1/2-inch cubes.
- Bacon: 8 slices, cooked until crisp, with a little of the fat saved for the soup.
- Yellow onion: One medium, diced.
- Garlic: Four cloves, minced.
- Butter and all-purpose flour: Make a quick roux that thickens the soup.
- Chicken broth: Four cups (960 ml), for savory flavor.
- Whole milk: Two cups (480 ml), for creaminess. Half-and-half makes it extra rich.
- Sharp cheddar: Two cups (200 g), freshly shredded.
- Sour cream: Half a cup (120 g), stirred in at the end and added on top.
- Seasonings: Salt, black pepper, garlic powder, smoked paprika and a pinch of cayenne.
- Toppings: Chives or green onions, extra bacon, cheddar and sour cream.
Shred the cheese yourself from a block. Pre-shredded cheese is coated with starches that can make the soup grainy instead of smooth.
How to Make Loaded Potato Soup
Use a heavy 5 to 6 quart pot or Dutch oven. A wide, heavy pot keeps the roux from scorching and gives the potatoes room to simmer.
- Cook the bacon. Cook the bacon in the pot over medium heat until crisp. Remove to paper towels and pour off all but 2 tablespoons of the fat.
- Soften the aromatics. Add the butter and onion and cook 5 minutes until soft. Stir in the garlic and cook 30 seconds.
- Make the roux. Sprinkle in the flour and cook, stirring, for 1 to 2 minutes until it smells toasty.
- Add the liquids. Slowly whisk in the broth, then the milk, scraping the bottom of the pot so no flour sticks.
- Simmer the potatoes. Add the potatoes, salt, pepper, garlic powder and paprika. Bring to a gentle simmer and cook, partly covered, for 20 to 25 minutes until the potatoes are very tender.
- Mash. Use a potato masher to crush about half of the potatoes right in the pot, until the soup is as thick as you like.
- Finish. Turn the heat to low and stir in the cheddar a handful at a time until melted. Stir in the sour cream and half of the bacon, and season to taste.
Serve the soup right away, topped with the remaining bacon, more cheddar, a spoonful of sour cream and plenty of chives.
How to Get the Perfect Thickness
Thickness is a personal preference, and it is easy to adjust. If the soup is too thin, mash more of the potatoes or simmer it uncovered for 5 minutes. If it is too thick, whisk in a splash of milk or broth until it flows the way you want.
| Texture you want | What to do | Result |
|---|---|---|
| Rustic and chunky | Mash only a third of the potatoes | Many tender potato pieces |
| Thick and creamy | Mash about half of the potatoes | Classic loaded potato soup |
| Smooth and velvety | Blend half of the soup with an immersion blender | Restaurant-style bowl |
Keep in mind that the soup thickens as it sits, because the potato starch continues to absorb liquid. Add a splash of milk when reheating. If you plan to serve the soup to a crowd, make it a day ahead and warm it slowly on the stove before the guests arrive, so all you need to do is set out the toppings.
Tips for the Best Potato Soup
- Do not boil after adding dairy. Keep the heat low once the milk, cheese and sour cream go in.
- Add cheese gradually. Stirring in handfuls over low heat keeps it smooth.
- Season in layers. Salt the onions, the soup and again at the end, since potatoes absorb a lot of salt.
- Save the bacon fat. A couple of tablespoons give the soup a smoky base.
- Cut potatoes the same size. They cook evenly and do not turn mushy.
- Temper the sour cream. Stir a ladle of hot soup into the sour cream first so it does not curdle.
Pair a small bowl with my creamy tomato basil soup with grilled cheese bites for a soup sampler night, or serve it with a simple green salad.
Easy Variations
- Loaded baked potato version: Bake 3 large russets, scoop out the flesh and stir it into the soup instead of cubed potatoes.
- Ham and potato: Add 1 cup of diced ham in place of the bacon.
- Broccoli cheddar: Stir in 2 cups of small broccoli florets for the last 10 minutes.
- Spicy: Add a diced jalapeno with the onion and a splash of hot sauce.
- Lighter: Use low-fat milk and Greek yogurt in place of the sour cream.
- Slow cooker: Combine everything except the dairy, cook on low for 6 hours, then mash and finish with the cheese and sour cream.
- Vegetarian: Use vegetable broth, skip the bacon and add smoked paprika.
What to Serve with Loaded Potato Soup
This soup is hearty enough to be dinner on its own, but a few simple sides round it out. A crisp salad with a sharp vinaigrette cuts through the creaminess, and warm crusty bread, buttery biscuits or a pan of cornbread are made for mopping up the bowl.
For a casual supper, serve small cups alongside grilled sandwiches or a tray of roasted vegetables. In the fall, a platter of sliced apples and sharp cheese makes a sweet and tangy contrast to the smoky bacon.
Build a Loaded Potato Soup Toppings Bar
A toppings bar turns a simple pot of soup into a fun family dinner. Set out small bowls and let everyone customize their own bowl.
- Crispy crumbled bacon
- Shredded sharp cheddar
- Sour cream or Greek yogurt
- Chopped chives or green onions
- Crunchy croutons or oyster crackers
- Hot sauce or sliced jalapenos
It is also a great way to serve a crowd on game day or after a long day outdoors. Keep the soup warm in a slow cooker on the low setting and let guests help themselves.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Gluey soup | Overworked or over-blended potatoes | Mash gently by hand and avoid a blender on high |
| Grainy cheese | Soup was boiling or pre-shredded cheese was used | Use block cheese and melt over low heat |
| Bland soup | Not enough salt | Season in layers and taste at the end |
| Hard potatoes | Pieces too big or cooked too briefly | Cut into 1/2-inch cubes and simmer until very tender |
| Too thin | Not enough potatoes mashed | Mash more potatoes or simmer uncovered for 5 minutes |
Storage, Food Safety and Reheating
Cool the soup and refrigerate it within 2 hours of cooking. The USDA offers a handy page on leftovers and food safety, and it is wise to bring reheated soup to 165°F (74°C). Keep the soup in airtight containers for up to 4 days.
Reheat gently on the stove over medium-low heat, stirring in a splash of milk or broth to loosen it. Potato soup can be frozen, but potatoes can turn grainy after thawing and dairy may separate. If you plan to freeze it, leave out the sour cream and cheese, and stir them in after reheating. Store the toppings separately.
Frequently Asked Questions
What potatoes are best for loaded potato soup?
Russets make the soup thick and fluffy, while Yukon Golds are creamy and hold their shape. A mix of the two is my favorite.
How do I thicken potato soup?
Mash some of the potatoes right in the pot, or simmer the soup uncovered for a few minutes. A roux of butter and flour gives it body from the start.
Can I make loaded potato soup ahead of time?
Yes. It keeps well in the refrigerator for up to 4 days and tastes even better the next day. Add a splash of milk when reheating.
Can I freeze loaded potato soup?
You can, but the texture may change. Freeze it without the sour cream and cheese, then stir them in when reheating.
How do I keep the cheese from getting grainy?
Use freshly shredded block cheese, take the pot off the boil and add it a handful at a time over low heat.
Ready to cook? Here is the full printable loaded potato soup recipe with exact measurements and estimated nutrition.
Loaded Potato Soup
Ingredients
Method
- Cook the bacon in a large pot over medium heat until crisp. Remove to paper towels and pour off all but 2 tablespoons of fat.
- Add the butter and onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and cook for 1 to 2 minutes, stirring. Slowly whisk in the broth, then the milk.
- Add the potatoes, salt, pepper, garlic powder and paprika. Simmer gently, partly covered, for 20 to 25 minutes until very tender.
- Mash about half of the potatoes in the pot with a potato masher.
- Over low heat, stir in the cheddar a handful at a time until melted. Stir in the sour cream and half of the bacon.
- Serve topped with the remaining bacon, more cheddar, sour cream and chives.
Notes
I hope this thick, cheesy soup warms up your table on a chilly night. If you make it, please leave a comment and a star rating below and tell me which toppings you piled on. Happy cooking, friends!
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