Best Homemade Loaded Potato Soup Recipe

When the weather turns cold and you’re craving something warm, hearty, and comforting, loaded potato soup is the perfect dish to satisfy your hunger. This rich, creamy soup features tender chunks of potato, crispy bacon, melted cheese, and a rich, velvety broth that will leave you wanting more. It’s the ultimate comfort food and a meal that’s both filling and satisfying. Homemade loaded potato soup is an excellent choice for cozy family dinners, game days, or even as a starter for a larger meal.

Why Homemade Loaded Potato Soup?

The beauty of making loaded potato soup at home is that you can customize it to your liking. Whether you like it extra cheesy, with a lot of bacon, or with a bit of heat, this recipe allows you to adjust it according to your tastes. Moreover, making it from scratch ensures that you control the quality of the ingredients and the overall flavor.

Homemade soups are also much fresher and richer in flavor than store-bought varieties. Plus, they don’t contain preservatives or artificial additives. Whether you’re serving it for dinner, lunch, or as a comforting bowl on a chilly day, this loaded potato soup is sure to be a hit.

Instructions for Best Homemade Loaded Potato Soup

Step 1: Prepare the Potatoes and Bacon

1. Peel and Dice the Potatoes: Begin by peeling the russet potatoes and cutting them into small, bite-sized cubes. The smaller the cubes, the faster they will cook and break down into the creamy base of the soup. You can also leave the skins on for added texture, but for a smoother soup, peeling is recommended.

   - Advertisement -

2. Cook the Bacon: In a large skillet over medium heat, cook the bacon slices until crispy. This usually takes about 5-7 minutes. Once the bacon is crispy and browned, transfer it to a paper towel-lined plate to drain the excess fat. Once cooled, crumble the bacon into small pieces. Set aside for garnishing later.

Step 2: Cook the Aromatics

1. Sauté the Onion and Garlic: In the same skillet used to cook the bacon, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for about 3-5 minutes until softened. Once the onions are translucent, add the minced garlic and cook for another minute, stirring frequently, until fragrant.

   The aromatic base of onions and garlic will give your soup its depth of flavor. You can also deglaze the skillet with a splash of chicken broth to incorporate any flavorful bits of bacon or onions stuck to the pan into the soup.

Step 3: Make the Soup Base

1. Prepare the Thickening Roux: In the same pot or Dutch oven you plan to make the soup in, melt the remaining 2 tablespoons of butter over medium heat. Once the butter is melted, add the flour. Stir continuously for 1-2 minutes to form a roux (a paste made of fat and flour). This will thicken your soup and give it a creamy texture. It’s important to cook the flour so it doesn’t taste raw.

2. Add the Chicken Broth: Slowly pour in the chicken broth, whisking continuously to avoid any lumps. Bring the mixture to a simmer and allow it to cook for 5 minutes. This will allow the flour and broth to combine and start to thicken the base of your soup.

3. Add the Potatoes: Add the diced potatoes to the pot along with the simmering broth. Stir to combine, then bring everything to a gentle boil. Once the soup reaches a boil, reduce the heat to low and cover the pot. Allow the potatoes to cook for 15-20 minutes or until they are tender and easily pierced with a fork. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Step 4: Create the Creamy Base

1. Add the Milk and Heavy Cream: Once the potatoes are tender, it’s time to create that creamy, velvety base. Add the whole milk and heavy cream to the soup. Stir to combine, ensuring that the soup becomes rich and smooth. Allow the soup to simmer for another 5-10 minutes, so the flavors meld together.

2. Mash Some of the Potatoes: For a thicker consistency, you can mash some of the potatoes in the soup. Use a potato masher or the back of a spoon to mash about half of the potatoes. This will create a heartier, creamier texture without the need for any additional thickeners.

3. Season to Taste: Taste the soup and season with salt and pepper. You may need to add more depending on your preferences, so taste as you go. A little bit of extra pepper can add a nice kick to the soup.

Step 5: Add Cheese and Garnish

1. Melt the Cheese: Once the soup is at the perfect consistency, add the shredded cheddar cheese. Stir well until the cheese melts completely into the soup, making it even richer and creamier. You can also add a blend of cheddar and Monterey Jack cheese for added depth and flavor.

2. Garnish: Ladle the soup into bowls and top each serving with a generous amount of crumbled bacon, shredded cheese, and a dollop of sour cream (if using). Sprinkle the top with chopped green onions for a bit of freshness and color. A few sprigs of parsley can also be added for extra flavor and visual appeal.

3. Serve and Enjoy: Serve your loaded potato soup hot with some crusty bread or a side salad for a full meal. The soup is rich, creamy, and packed with all the flavors you love.

Tips for Making the Best Loaded Potato Soup

• Use Russet Potatoes: Russet potatoes are the best choice for potato soup because they break down easily when cooked and create a smooth, creamy base. If you prefer more texture, you can use Yukon Gold potatoes, which are a bit waxier and hold their shape better.

• Get the Right Consistency: If you like your potato soup thicker, simply mash more of the potatoes in the soup as it cooks. If you prefer a thinner soup, you can add more chicken broth or milk to adjust the consistency.

• Crispy Bacon: For the best crispy bacon, make sure to cook it in a skillet over medium heat and let it drain on paper towels. You can use turkey bacon or a bacon alternative if you prefer, but the richness of traditional bacon makes a big difference in flavor.

• Add More Vegetables: If you want to make the soup more nutritious, consider adding additional vegetables like carrots, celery, or leeks. These can be sautéed with the onions and garlic in Step 2 and will add more flavor and texture to the soup.

• For a Spicy Kick: If you like a bit of heat, you can add some chopped jalapeños or a pinch of cayenne pepper to the soup base. Alternatively, serve the soup with a few dashes of hot sauce on the side for individual heat preferences.

• Vegetarian Version: To make this soup vegetarian, use vegetable broth instead of chicken broth and skip the bacon. You can replace the bacon with roasted chickpeas for a crunchy topping or sautéed mushrooms for a savory alternative.

Variations of Loaded Potato Soup

1. Cheesy Bacon Potato Soup: Add even more cheese to the soup for an ultra cheesy experience. Try incorporating a combination of different cheeses such as mozzarella, Gouda, or cream cheese to get a rich, decadent texture.

2. Slow Cooker Loaded Potato Soup: If you prefer to use a slow cooker, simply follow the same steps for preparing the potatoes, onions, garlic, and broth. Add everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Once the potatoes are tender, stir in the milk, heavy cream, and cheese. Let it cook for another 30 minutes before serving.

3. Vegan Loaded Potato Soup: To make this soup vegan, use coconut milk or cashew cream instead of dairy, and opt for vegan cheese and plant-based bacon alternatives. You can also use nutritional yeast to provide that cheesy flavor without dairy.

4. Spicy Loaded Potato Soup: For a spicier version, add diced green chilies, jalapeños, or even a bit of chipotle powder to the soup. You can also top the soup with sliced jalapeños for an extra punch.

Final Thoughts

This Homemade Loaded Potato Soup is a perfect balance of creaminess, cheesiness, and savory flavors. The combination of tender potatoes, crispy bacon, and melted cheese makes it an unforgettable meal that’s perfect for cold days. With a few simple steps and ingredients, you can create a rich and comforting bowl of potato soup that will become a family favorite for years to come.

Yield: 8

Best Homemade Loaded Potato Soup Recipe

Print

When the weather turns cold and you're craving something warm, hearty, and comforting, loaded potato soup is the perfect dish to satisfy your hunger. This rich, creamy soup features tender chunks of potato, crispy bacon, melted cheese, and a rich, velvety broth that will leave you wanting more. It’s the ultimate comfort food and a meal that’s both filling and satisfying. Homemade loaded potato soup is an excellent choice for cozy family dinners, game days, or even as a starter for a larger meal.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon paprika (optional for extra flavor)
• 1 1/2 cups heavy cream
• 1/2 cup milk (you can use more or less depending on how creamy you want it)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (plus more for garnish)
• 1/2 cup cooked bacon, crumbled (about 6-8 slices)
• 2 green onions, sliced (for garnish)
• Optional: Fresh parsley or chives for garnish

Instructions

1. Cook the potatoes: In a large pot, add the diced potatoes, chopped onion, garlic, chicken broth, salt, pepper, thyme, and paprika. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Mash the potatoes: Once the potatoes are cooked, use a potato masher to mash about half of the potatoes in the pot, leaving some chunks for texture. If you prefer a smoother soup, you can blend a portion of the soup using an immersion blender or in batches with a regular blender.
3. Add cream and milk: Stir in the heavy cream, milk, and sour cream. Bring the soup back to a simmer and let it cook for 5-10 more minutes to heat through and combine the flavors.
4. Add cheese and bacon: Stir in the shredded cheddar cheese until melted and smooth. Then, add half of the crumbled bacon (saving the rest for topping) and stir it in. Taste the soup and adjust the seasoning with more salt or pepper if needed.
5. Serve: Ladle the soup into bowls and top with the remaining bacon, shredded cheddar cheese, green onions, and any other garnishes like fresh parsley or chives.

Notes

Potato Variety: Russet potatoes work best for this soup because they break down and become creamy when cooked. However, Yukon Gold potatoes also work well if you prefer a slightly waxier potato.

Texture: For a smoother soup, use an immersion blender to puree part of the soup (or blend in batches). If you like a chunkier soup, leave it as-is or mash a little bit of the potatoes for texture.

Make It Lighter: You can reduce the cream and sour cream for a lighter version, but the richness is what makes this soup comforting and indulgent. You could substitute half-and-half or whole milk if you want a less rich version.

Additions: You can add other ingredients like sautéed leeks, carrots, or celery for extra flavor and texture. A little garlic powder or onion powder also enhances the flavor.