Loaded Potato Soup

Full of comforting flavor, this Loaded Potato Soup is pure bliss on a chilly night. All the “loaded” toppings like crispy bacon, sour cream, and cheddar are built right into this dreamy, creamy soup. Top it all off with some chives, extra bacon, and cheese to make every spoonful cheesy and flavorful.

Why I Love This Loaded Potato Soup Recipe

I’m all about a baked potato piled high with toppings. Put all that flavor and texture into a soup? Now we’re talkin’! Tender potatoes, smoky bacon, and gooey cheese… It’s a thing of beauty.

What’s great is this loaded potato soup is super satisfying AND it’s an easy one-pot dinner, leaving you with less mess and more time to savor. You can even use an immersion blender (or your trusty countertop model) to make it creamy without all the extra steps. Talk about a weeknight win!

Ingredients

• Bacon: Creates a savory, smoky flavor base and adds a crispy texture.
• Butter: Used to sauté the aromatics and adds a rich, buttery flavor to the soup.
• Onion & garlic: These aromatics build that foundational layer of flavor.
• Flour: All-purpose flour helps thicken the soup, creating a creamy consistency.
• Gold potatoes: Yukon Golds are naturally creamy and hold their shape well when cooked.
• Chicken broth: Forms the liquid base of the soup. 
• Milk: Adds that necessary creaminess.
• Heavy cream: Makes the soup extra rich and decadent. You could also just use extra milk.
• Seasoning: blend: I use a combination of salt, black pepper, smoked paprika (or ancho chili powder if you like things spicy) to flavor the soup.
• Sour cream: Stirred in at the end for a tangy flavor, reminiscent of a classic baked potato.
• Shredded cheddar cheese: Melts into the soup for a cheesy, gooey texture and sharp flavor.

How to Make Loaded Potato Soup

Step 1: Cook the Bacon

To start, cook the bacon in a large pot or Dutch oven until crispy. Remove and set aside, leaving a couple of tablespoons of bacon grease in the pot.

Step 2: Make Soup Base

Next, add the butter and onion to the pot and cook until softened. Then stir in the garlic and sprinkle the flour over the onion mixture. Stir until combined.

Step 3: Cook the Potatoes

Add potatoes, broth, milk, cream, and seasonings (salt, pepper, smoked paprika). Stir well. Simmer until potatoes are tender, about 15 minutes.

Step 4: Blend & Assemble

Now blend about half the soup with an immersion blender right in the pot, leaving some chunks to keep a bit of rustic texture.

Lastly, stir in sour cream, cheddar cheese, and half the bacon until melted and creamy.

Step 5: Serve & Enjoy

Serve your loaded potato soup hot, topped with the remaining bacon bits, additional cheese, a dollop of sour cream, and chives. Enjoy!

Great Pairings for Loaded Potato Soup

I love dipping crusty bread into this loaded potato soup! You could also pair it with a salad. The bright freshness of this Tossed Caprese Salad would make a great contrast to the richness of the soup. Or, go for a soup-and-sandwich combo with this Best Damn BLT Sandwich. Don’t be afraid to dunk it!

Storage & Reheating

Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply transfer to a pot on the stovetop and warm over medium heat, stirring occasionally until heated through.

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