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.

Loaded Potato Soup Recipe: A Creamy Fall Favorite

Ingredients

Scale

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

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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.

Author: Chef Saly
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