When the temperatures drop and comfort food cravings rise, nothing hits the spot quite like a bowl of loaded potato soup. This rich, creamy, and utterly satisfying recipe brings together everything we love; tender potatoes, crisp bacon, melted cheese, and a swirl of cream that makes every spoonful irresistible. In this article, I’ll walk you through why this soup is a must-make, the ingredients you’ll need, how to make it perfectly, tips and easy variations, plus answers to your top questions. Whether it’s fall or you just need cozy in a bowl, this soup delivers.
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Why You’ll Love This Loaded Potato Soup
There’s something magical about a bowl of loaded potato soup that feels like a cozy hug from the inside out. Maybe it’s the way the bacon crisps up just enough to contrast with the silky potatoes. Or maybe it’s the sharp cheddar melting into every spoonful like it was always meant to be there. Either way, this soup is the one my husband asks for the moment the leaves start to fall.
Hi, I’m Saly, wife, home cook, and fall-weather foodie. The first time I made this, I used leftover baked potatoes and a little bit of what I had in the fridge. The result? My husband said it was better than any restaurant’s. That’s when I knew this wasn’t just any soup, this was going to be a family favorite.
What makes it loaded isn’t just the ingredients. It’s the flavor punch. Creamy, cheesy, smoky, and deeply satisfying, it’s everything you want in a bowl when the weather cools down or when you just need something soul-soothing and filling. Whether you’re cooking for one or feeding a crowd, this soup hits every mark: simple to make, full of comfort, and perfect for reheating.
It also plays well with variations; you can keep it classic or dress it up with extras like crispy shallots or a swirl of sour cream. And if you’re already a fan of hearty bowls like my Italian Sausage and Potato Soup, this recipe will become a cold-weather must in your home.
From our table to yours, this loaded potato soup is tested, tasted, and loved, just the way homemade should be.
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Loaded Potato Soup
This loaded potato soup is creamy, hearty, and packed with cheddar, turkey bacon, and tender potatoes, a perfect fall comfort food.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
4 slices turkey bacon, chopped
1 small yellow onion, diced
2 cloves garlic, minced
4 cups chicken broth (low sodium)
2 pounds potatoes, peeled and cubed
1 cup whole milk
1/2 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
Salt and black pepper to taste
1/2 tsp smoked paprika
Chopped green onions, for topping
Instructions
1. Cook turkey bacon until crisp, then set aside.
2. In the same pot, sauté onion until soft, then add garlic.
3. Add potatoes and chicken broth. Simmer 15–20 minutes.
4. Mash or blend to desired consistency.
5. Stir in milk, cream, and cheddar until melted.
6. Season with salt, pepper, and paprika.
7. Serve hot with bacon, green onions, and extra cheese.
Notes
Use Yukon Gold potatoes for a creamier texture.
Soup thickens as it sits; add a splash of broth when reheating.
Optional: Stir in sour cream or Greek yogurt for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 4g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
The Ingredients That Make This Loaded Potato Soup Unbeatable
The beauty of this loaded potato soup lies in its simplicity. You don’t need anything fancy; just a handful of staple ingredients that work together to create creamy, cheesy, spoonful-after-spoonful comfort. Every bite is rich with flavor, thanks to a smart balance of textures and a few cozy upgrades.
Here’s what you’ll need:
- Potatoes – Russet or Yukon Gold both work beautifully. Russets give you fluffiness, while Yukon Gold adds a buttery feel.
- Turkey bacon – Crisped to perfection, this adds that smoky, savory bite without the pork.
- Yellow onion – Sautéed in butter until translucent, it brings out a natural sweetness that deepens the flavor.
- Garlic – Just a couple of cloves minced finely. Simple, but necessary.
- Chicken broth – The base. Low sodium is best so you can control the salt.
- Whole milk + heavy cream – This combo keeps the soup rich without being too thick.
- Sharp cheddar cheese – For that signature loaded flavor. It melts right in and gives the soup its body.
- Salt, black pepper, smoked paprika – For seasoning and a subtle hint of warmth.
- Chopped green onions – Freshness on top to balance the richness.
Optional: Sour cream or Greek yogurt can be stirred in or added on top for extra creaminess.
What’s great is how customizable this base can be. You can add shredded chicken for protein or stir in a handful of frozen corn for sweetness and color, much like what we do in this Marry Me Chicken Soup.
Gather your ingredients and get ready. You’re just a few steps away from a soup that’ll make everyone at the table ask for seconds.
How to Make Loaded Potato Soup Step by Step
Making this loaded potato soup is surprisingly easy, and it comes together in just one pot. Fewer dishes? That’s always a win in my kitchen. Here’s how to build all that rich, creamy flavor from scratch in under an hour.
- Cook the turkey bacon.
In a large pot or Dutch oven, cook chopped turkey bacon over medium heat until crisp. Remove with a slotted spoon and set aside for topping. - Sauté onion and garlic.
Add diced yellow onion to the pot and cook for 3–4 minutes until soft. Stir in minced garlic and cook for another 30 seconds. - Add potatoes and broth.
Peel and dice your potatoes. Add them to the pot with chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender. - Blend or mash.
Use a potato masher for a chunky texture or an immersion blender for a creamier consistency. You can also do half and half for balance. - Stir in milk, cream, and cheese.
Add whole milk and heavy cream. Warm through, then stir in shredded cheddar cheese until fully melted. - Season.
Add salt, pepper, and smoked paprika to taste. Stir well and let simmer for 5 minutes. - Serve and top.
Ladle into bowls. Garnish with crispy turkey bacon, green onions, and extra cheese if you like.
This method gives you a hearty, creamy soup that’s full of flavor and warmth just like our go-to Creamy Tortellini Soup on chilly nights.
Tips and Variations for the Best Loaded Potato Soup
Want to take your loaded potato soup from good to can’t-stop-eating-it? These easy tips and creative twists will help you make the most of every spoonful, whether you’re cooking for the family or meal-prepping for the week.
- Use the right potatoes.
Russets are ideal if you like a soft, mashed texture. For a creamier bite that holds its shape better, go with Yukon Gold. You can even use a mix of both for the best of both worlds. - Don’t skip the turkey bacon.
It’s not just a topping — it adds a smoky base flavor when cooked first in the pot. Want extra richness? Save a teaspoon or two of that fat to sauté your onions. - Make it gluten-free.
This recipe doesn’t use flour or a roux, so it’s naturally gluten-free — just double-check your broth and bacon labels. - For extra creamy texture:
Blend only half of the soup or stir in a scoop of sour cream or Greek yogurt. A splash of buttermilk also adds a tangy twist.
Add-ins for variety:
- Diced carrots or celery for a veggie boost
- Frozen corn for a pop of sweetness
- Shredded rotisserie chicken to make it a full meal
- A pinch of cayenne or hot sauce for gentle heat
Make-ahead tip:
This soup reheats beautifully. Store it in an airtight container for up to 4 days. The flavors deepen overnight; much like in our Chili Recipe, making it even more delicious the next day.
Whether you keep it classic or try something new, this recipe is endlessly flexible. That’s why it shows up on our fall menu again and again.
Frequently Asked Questions
Can I freeze loaded potato soup?
Yes you can, but be aware the texture may change slightly after thawing due to the dairy. To minimize separation, let the soup cool completely, store it in a freezer-safe container, and reheat slowly over low heat while stirring frequently.
How do I thicken potato soup?
You can thicken potato soup by mashing more of the potatoes or blending part of the soup. For extra body, stir in a small slurry made of cornstarch and cold water. Add it slowly while the soup simmers, stirring constantly until it thickens.
What’s the best cheese for loaded potato soup?
Sharp cheddar is the classic choice. It melts smoothly and delivers bold flavor. For added depth, you can mix in a little smoked gouda or Monterey Jack. Always shred your cheese fresh; pre-shredded varieties don’t melt as well due to anti-caking agents.
Can I make it dairy-free?
Yes! Substitute full-fat canned coconut milk or a dairy-free creamer for the milk and cream. Use a plant-based cheddar-style cheese and dairy-free butter. While the flavor will be slightly different, you’ll still have a delicious, creamy base.
Final Thoughts
When you’re craving warmth in a bowl, this loaded potato soup hits the mark every time. It’s hearty, creamy, and packed with flavor, all with simple ingredients and minimal effort. Whether you keep it classic or try a variation, this soup fits perfectly into your fall rotation and beyond.
It’s been devoured in our kitchen more times than I can count, always followed by the same words: “That’s delicious.” And if you love rich, comforting recipes like this, don’t miss our Chicken Pot Pie Soup, another fall favorite that’s made to warm you from the inside out.
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