Loaded Potato Soup cravings hit hardest when the weather turns grumpy, don’t they? There I was, biting into a cold sandwich for lunch, thinking, “Why am I doing this to myself?” All I wanted was a bowl of something warm and creamy, so I marched right to my kitchen and whipped up a pot of my go-to loaded potato soup. If you get what I mean (and I think you do), a recipe like this just makes things better. Check out my take below, and while you’re at it, if you love potatoes as much as I do, you might wanna peek at my cheesy air fryer hasselback potatoes recipe or the extra-luscious creamy marry me chicken soup recipe for something different but still cozy.
Key Ingredients for Creamy Potato Soup
You know the star of the show: potatoes. But the rest matters more than you’d think. Thick-cut bacon? Non-negotiable, at least in my kitchen. I use russet potatoes for their fluffiness but Yukon golds are decent too. Onion and garlic give flavor (don’t skip). Some folks swear by heavy cream, but I’m not above sneaking in half-and-half or even whole milk on a lazy weeknight. Shredded cheddar—sharp’s my pick (that tang!). Can’t forget fresh chives and, if you wanna live dangerously, sour cream on top. Toss in chicken broth for depth. Salt, pepper, and a dash of smoked paprika make it pop. Trust me, don’t fuss with complicated stuff for loaded potato soup. The magic’s in this combo.
How to Make Creamy Potato Soup
Grab a big ol’ pot. Toss in chopped bacon first. Cook until crispy, but keep the grease for flavor. Take bacon bits out and stash ‘em for later. Sauté diced onion in the bacon drippings. Add garlic next but watch it—burnt garlic is never the vibe. Dump in peeled potato chunks, sauté ’em a sec, then pour in chicken broth. Simmer till potatoes are fork-tender (usually twenty-five-ish minutes, but don’t watch the clock too close). Mash some potatoes right in the pot for thickening or leave them chunky—depends if you like a smooth or hearty soup. Add your milk or cream last, let it bubble once, then stir in cheese. Taste-check! More salt? Pepper? Go for it. Ladle into bowls, then top with bacon, cheese, and a sprinkle of chives. Loaded potato soup made simple, and your kitchen will smell like a five-star restaurant (no joke).
Helpful Tips for Perfect Results
Don’t get lazy with browning bacon; it’s what gives the soup its rich base flavor. If you like your loaded potato soup extra thick, mash more potatoes in the pot. Be gentle with the cream—add it after you’ve removed the soup from boiling or it might curdle (learned that the hard way). Oh, and taste as you go! If it needs a pep-up, a little extra sharp cheddar never hurts. Add a splash of hot sauce if you like a little zing, but keep it subtle.
If you’re a sucker for potato recipes, my delicious air fryer baked potato easy healthy recipes is a simple must-try next. Or, if you want something super-cheesy, the ultra creamy broccoli cheese soup better than panera will have you swooning, pinky promise.
Storage and Make-Ahead Tips
Here’s the truth: loaded potato soup is just as good (sometimes better?) the next day. Store leftovers in an airtight container in your fridge for three, maybe four days, max. When reheating, add a splash of milk or broth to bring it back to life. It thickens up overnight, just so you know. Avoid freezing—dairy-based soups can turn weird once thawed. If you need to prep ahead, make everything but the cream and cheese, then mix ’em in fresh when you’re ready to eat.
| Ingredient | Quantity | Notes |
|---|---|---|
| Russet Potatoes | 2 lbs | Fluffy texture, great for mashing |
| Thick-cut Bacon | 6 slices | For flavor, crispy topping |
| Onion | 1 medium | Chopped, adds depth of flavor |
| Garlic | 3 cloves | Minced, enhances the overall taste |
| Chicken Broth | 4 cups | Can substitute with vegetable broth |
| Heavy Cream | 1 cup | Richness, can use half-and-half |
| Sharp Cheddar Cheese | 1 cup | Grated, for that bold flavor |
| Chives | 1/4 cup | Chopped, fresh topping |
| Sour Cream | Optional | For serving, adds creaminess |
What to Serve with Creamy Potato Soup
Oh, this part’s downright fun. Try a crusty baguette or buttered rolls.
- Toss together a quick green salad to freshen things up.
- Few crispy chicken tenders on the side? Absolutely, if you’re hungry.
- And if you’re feeling extra, go for roasted veggies.
This soup’s heavy, so balancing with something crisp or light makes for a happy meal.
Common Questions
Q: Can I make loaded potato soup vegetarian?
A: Sure thing. Skip the bacon, use veggie broth, and pile on the cheese.
Q: My soup came out too thick. Help?
A: Just add a splash more milk or broth and warm it through.
Q: How can I get it nice and smooth?
A: Use an immersion blender for smooth soup. Or just mash away with a potato masher for more texture.
Q: Can I use leftover baked potatoes?
A: Of course! Just peel and chop ’em before adding.
Q: Is it gluten-free?
A: As long as you skip any flour thickeners and double-check your broth, you’ll be fine!
Wrapping Up With a Warm Spoon
There’s nothing that can calm down a long, cold day quite like a bowl of homemade loaded potato soup. Creamy, rich, and packed with all the best fixings—it’s easy enough for a weeknight but special enough for company. If you’re still looking for ideas, take a look at recipes like The Ultimate Creamy Potato Soup or scroll through Loaded Baked Potato Soup Recipe | The Kitchn for endless inspiration. Tried this soup and loved it? You might even enjoy the version at Loaded Baked Potato Soup (Newk’s Copycat Recipe) – Little Black …. All right, your spoon’s probably ready—go for it and cozy up tight!
Creamy Potato Soup
Ingredients
- 2 lbs Russet Potatoes peeled and chopped
- 6 slices Thick-cut Bacon chopped
- 1 medium Onion diced
- 3 cloves Garlic minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sharp Cheddar Cheese grated
- 1/4 cup Chives chopped
- Sour Cream optional for serving
Instructions
- In a large pot, cook chopped bacon until crispy and reserve the grease.
- Remove bacon and set aside. Sauté diced onion in the bacon drippings until translucent.
- Add minced garlic and cook for 1 minute, being careful not to burn.
- Stir in the peeled potato chunks and sauté for 2 minutes.
- Pour in chicken broth and simmer until potatoes are fork-tender, about 25 minutes.
- Mash some potatoes in the pot for thickness or leave them chunky for texture.
- Remove the pot from heat, stir in heavy cream, and let it bubble once.
- Add grated cheese, stir well, and taste for seasoning.
- Ladle soup into bowls and top with reserved bacon, cheese, and chives.
