Loaded Potato Soup is the ultimate bowl of comfort — creamy, hearty, and packed with all the good stuff like crispy bacon, melted cheese, and tender potatoes. It’s like a baked potato in soup form, cozy enough for cold days but delicious enough to crave year-round.
Making potato soup is super casual and comforting — the kind of recipe you can throw together without overthinking it. You just cook a little bacon or onions, toss in diced potatoes, pour in some broth, and let everything simmer until soft. Stir in some cream or cheese to make it extra cozy, and boom, you’ve got a warm, hearty bowl of soup that tastes like a hug. It’s easy, delicious, and perfect for those days when you just want something simple and satisfying.
Please let us know if you try our Potato Soup in the comments and ratings below!
Try some of our other favorite cozy recipes: White Chicken Chili, Easy Taco Soup, Olive Garden Copycat Zuppa Toscana or Bacon Cheeseburger Soup.
Ingredients for Potato Soup
- potatoes
- chicken broth
- heavy cream
- milk
- cheddar cheese
- butter
- sour cream
- bacon
- onion
- all purpose flour
- black pepper
- salt
- paprika
- onion powder
- garlic powder
FAQs
Russet potatoes are the classic choice because they get soft and creamy, but Yukon Golds work great too and add a buttery flavor.
It’s totally up to you! Peeling gives you a smoother soup, but leaving the skins on adds texture and saves time.
Mash some of the cooked potatoes right in the pot or stir in a little flour or cornstarch slurry. You can also add extra cheese for a naturally thicker, creamier texture.
Absolutely! Just sauté the onions in butter or oil. You can also use turkey bacon or a plant-based bacon substitute if you still want that smoky flavor.
Definitely! Loaded potato soup reheats well. Just add a splash of broth or milk when warming it up to bring the creaminess back.
Bacon, cheddar cheese, sour cream, chives, and green onions are the classics — but crispy onions, jalapeños, or even hot sauce are delicious too!
Store cooled soup in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave. (Add a splash of milk if it thickens too much.)
Potato soup doesn’t freeze perfectly — the potatoes can get grainy — but it can be frozen if needed. Just reheat slowly and stir well.
Top Tips
- Use the right potatoes. Russet or Yukon Gold potatoes work best; they hold up nicely and make the soup creamy as they cook.
- Don’t rush the simmer. Let the soup gently bubble until the potatoes are perfectly tender and the flavors meld together.
- Adjust the texture. Mash a few potatoes in the pot for a thicker soup or add a splash of broth to thin it out.
- Cook the bacon first. Use the leftover bacon grease to sauté your onions or garlic — it adds a huge boost of flavor.
- Refrigerate: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 3–4 days. Reheat gently on the stove over medium heat or in the microwave until warmed through.
- Freeze with caution: Potato soup can be frozen, but the potatoes may become grainy once thawed. If you decide to freeze it anyway, do so in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating. Adding a little extra cream or broth while reheating can help improve the texture.
How to make Potato Soup
- In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove to a paper towel–lined plate. Drain most of the grease, leaving about 2 tablespoons in the pot.
- Sauté onion in the bacon drippings and 4 tablespoon butter, until soft, 4–5 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over the mixture, whisking until smooth. Gradually whisk in chicken broth.
- Bring to a boil, then lower temperature to medium, cooking until potatoes are fork tender. About 12–15 minutes.
- Use a potato masher to lightly mash some potatoes (⅓-1/2 of the soup) for a thicker texture (optional).
- Stir in milk, heavy cream, salt, pepper, and smoked paprika.
- Mix in cheddar cheese, cooked bacon, and sour cream.
- Simmer 10-15 minutes. Serve hot with cooked bacon, shredded cheese, and green onions on top. Enjoy!
Easy Loaded Potato Soup
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 tablespoon butter
- ⅓ cup all purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 3 pounds potatoes, peeled and cut into ½-1 inch cubes
- 1 ½ teaspoon kosher salt
- ½ teaspoon black or white pepper
- ½ teaspoon smoked paprika
- ½ cup sour cream
- 2 cups cheddar cheese, shredded
- green onions, shredded cheese, bacon for toppings
Instructions
- In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove to a paper towel–lined plate. Drain most of the grease, leaving about 2 tablespoons in the pot.
- Sauté onion in the bacon drippings, along with 4 tablespoon butter, until onion is soft and translucent, about 4–5 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over the onions, whisking until smooth. Gradually whisk in chicken broth.
- Bring to a boil, then lower temperature to medium, cooking until potatoes are fork tender. About 12–15 minutes.
- Use a potato masher to lightly mash some potatoes (⅓-1/2 of the soup) for a thicker texture (optional).
- Stir in milk, heavy cream, salt, pepper, and smoked paprika.
- Mix in shredded cheese, cooked bacon, and sour cream.
- Simmer 10-15 minutes. Serve hot cooked bacon, shredded cheese, and green onions. Enjoy!
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