The first time I made this loaded potato soup, my kitchen smelled like the dinner my grandma used to make on rainy afternoons.
It’s thick, cozy, and every spoonful hits that comforting balance of creamy potato, sharp cheddar, and smoky bacon.
This version is simple enough for a weeknight but tasty enough to serve company, which is why I keep it in heavy rotation.
Why You’ll Love This Recipe
- Ready in about 30 minutes with minimal hands-on time.
- Uses pantry-friendly staples and no complicated techniques.
- Textural contrast: silky base with chunky potato pieces and crispy bacon.
- Easily doubled or stretched to feed a crowd.
The texture is what makes this soup sing — a velvety broth studded with tender potato chunks provides both spoon‑coating richness and bite.
Cheddar melts into the warm milk and broth to create a glossy mouthfeel, while the crumbled bacon and sliced green onions add that final savory pop that keeps you coming back for one more bowl.
“Comfort in a bowl — my family fought over the last cup. Perfect weeknight soup!” — 5★ review from reader Jenna
Key Ingredients
Potatoes — Potatoes are the backbone here.
Use starchy or all-purpose varieties like Russets or Yukon Golds; Russets break down easier to thicken the soup, while Yukon Golds keep a creamier, buttery texture.
If you want a silkier base, peel and dice evenly so they cook uniformly.
Chicken broth — Good broth adds depth without extra effort.
Choose a low‑sodium broth so you control the salt level, or boost flavor with a richer bone broth if you prefer.
If buying canned or boxed, brands like Pacific or Swanson are reliable for consistent flavor.
Cheddar cheese — Sharp cheddar gives that classic tang and melts smoothly into the soup.
Grate your own cheddar from a block for the best melt and texture; pre-shredded cheese often contains anti-caking agents that can affect creaminess.
A 3:1 ratio of mild to sharp works if you want a less assertive cheese flavor.
Bacon — Bacon provides smoky, crunchy contrast and salty depth.
Cook until crisp and crumble just before serving to retain texture.
If you want convenience, center-cut bacon or pre-cooked bacon crumbles work in a pinch but watch salt levels.
Full ingredient list:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- Salt and pepper to taste
- 8 slices of bacon, cooked and crumbled
Step-by-Step Instructions
Step 1: Start the base — simmer potatoes and onion
Place the diced potatoes and chopped onion in a large pot and pour in 4 cups of chicken broth.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, about 15–20 minutes.
Pro Tip: You’ll know they’re ready when a fork slides into the largest cube with little resistance.
Step 2: Add the dairy and cheese
Reduce the heat to low and stir in 1 cup of milk, 1 cup of shredded cheddar, and 1/2 cup of sour cream.
Stir gently until the cheese has melted and the soup is smooth and glossy.
Pro Tip: Keep the heat low to prevent the milk and cheese from breaking or separating; slow melting keeps the texture silky.
Step 3: Thicken by mashing
Use a potato masher or the back of a fork to mash some of the potatoes directly in the pot.
Leave some chunks whole for texture so the soup isn’t completely puréed.
Pro Tip: Mash 1/3–1/2 of the potatoes; this gives a creamy body while keeping satisfying bite.
Step 4: Season and finish
Taste and season with salt and freshly ground black pepper.
Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions.
Pro Tip: Add a final swirl of sour cream or a pinch of smoked paprika for an extra layer of flavor.
Expert Tips for Success
- Use even dice for the potatoes. Uniform pieces cook at the same rate, so the soup finishes on schedule and there aren’t overcooked mushy bits.
- Start with low-sodium broth. Many store-bought broths are quite salty; beginning low lets you season precisely at the end.
- Grate your own cheddar. Block cheese melts cleaner than pre-shredded blends that contain anti-caking agents. Freshly grated cheddar yields creamier soup.
- Control the heat when adding dairy. Bring the soup down to low and add milk and sour cream off the boil to avoid curdling and separation.
- If the soup seems thin, simmer uncovered to reduce and concentrate flavors, or mash more potatoes to thicken naturally without flour.
- For a richer finish, swap half the milk for heavy cream or add a tablespoon of butter at the end; for lighter, use 2% milk or oat milk and skip extra butter.
- Crisp bacon on a sheet pan. Baking bacon on a rimmed sheet at 400°F yields evenly crisp slices with less mess than frying. Drain on paper towels to keep them crunchy.
- Make it gluten-free easily. This recipe thickens with potatoes, so no flour or roux is needed — perfect for gluten-free households.
- If you want an ultra-smooth soup, pulse a third of the pot with an immersion blender, then stir to combine; avoid over-blending if you prefer texture.
- Keep garnishes separate until serving. Dice green onions and crumble bacon just before plating so they stay bright and crisp.
Storage & Freezing
Fridge: Cool the soup to room temperature within two hours and transfer to airtight containers.
Store in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. Add a splash of milk while reheating if the soup has thickened too much.
Freezer: For best results, freeze without garnishes. Cool completely, then portion into freezer-safe containers or heavy‑duty zip-top bags, leaving a 1-inch headspace for expansion.
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Thaw in the fridge if frozen, then rewarm on the stovetop over low heat. Stir often and add milk or broth to reach the desired consistency.
Avoid boiling after adding dairy — a gentle simmer will preserve the creamy texture.
Variations & Substitutions
Vegetarian swap: Replace chicken broth with a robust vegetable broth and use smoked paprika or liquid smoke to mimic bacon’s smoky note.
Lower-fat version: Use 2% milk and skip the butter, or substitute Greek yogurt for sour cream (stir in off the heat to avoid separation).
Loaded with veggies: Stir in roasted corn and diced carrots or a cup of frozen peas during the last 5 minutes of cooking.
Cheese variations: Swap cheddar for Gruyère for nuttier notes, or use pepper jack for a spicy, Southwestern twist.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes. Add diced potatoes, chopped onion, and chicken broth to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
Stir in milk, cheese, and sour cream at the end and cook on low for 15–30 minutes until the cheese melts. Add extras like bacon and green onions just before serving.
Q: How can I thicken the soup if it’s too thin?
A: Mash more potatoes in the pot to thicken naturally, or simmer uncovered to reduce liquid.
Alternatively, whisk a tablespoon of cornstarch with cold milk and stir it in, simmering a few minutes until it thickens.
Q: Is it safe to reheat this soup multiple times?
A: Reheat only what you plan to eat and store leftovers promptly. Each round of cooling and reheating increases bacterial risk and degrades texture.
Reheat once to serving temperature (165°F internal) and discard any leftovers after that reheated serving.
Q: Can I make this dairy‑free?
A: Yes. Replace milk and sour cream with unsweetened oat or almond milk and use a dairy-free cream alternative or blended silken tofu for richness.
Use a dairy-free shredded cheese if desired, though texture and melt will differ from dairy cheddar.
Q: What potatoes are best for loaded potato soup?
A: Russet potatoes break down more and result in a thicker, creamier body, while Yukon Golds hold their shape better and add a buttery flavor.
Choose based on whether you want a chunkier soup (Yukon Gold) or creamier base (Russet).
Final Thoughts
This loaded potato soup hits that perfect comfort-food sweet spot: simple, satisfying, and endlessly adaptable.
If this recipe warmed your family as it did mine, please leave a star rating in the recipe card below or pin it to Pinterest so others can find it.
Conclusion
For a similar creamy take with tips on texture and technique, see The Ultimate Creamy Potato Soup – Sugar Spun Run.
If you want another reliable, home-cook tested version of loaded potato soup, check out Loaded Potato Soup – Simply Scratch Made.
For variations that lean into extra hearty toppings and different cooking methods, I like this detailed guide: Loaded Baked Potato Soup – Ultimate Comfort Food.
And for a method-focused breakdown and serving ideas, read Loaded Baked Potato Soup Recipe | The Kitchn.
Loaded Potato Soup
Ingredients
For the Soup Base
- 4 large potatoes, peeled and diced Russet or Yukon Gold varieties are best.
- 1 large onion, chopped
- 4 cups chicken broth Use low-sodium for better control over seasoning.
- 1 cup milk Use whole or 2% milk for a creamier texture.
- 1 cup shredded cheddar cheese Grate your own for the best melt.
- 1/2 cup sour cream
- 1/4 cup green onions, sliced For garnish.
- 8 slices bacon, cooked and crumbled Cook until crispy.
- to taste salt and pepper Adjust to preference.
Instructions
Preparation
- Place the diced potatoes and chopped onion in a large pot and pour in 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Reduce the heat to low and stir in 1 cup of milk, 1 cup of shredded cheddar, and 1/2 cup of sour cream. Stir gently until the cheese has melted and the soup is smooth and glossy.
- Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
- Taste and season with salt and black pepper. Ladle into bowls and garnish with crumbled bacon and sliced green onions.
