Nothing beats a warm bowl of homemade Loaded Potato Soup on a chilly day. This rich and creamy soup is packed with tender potatoes, crispy bacon, melted cheddar cheese, and a flavorful creamy broth.
It’s easy to prepare, incredibly comforting, and makes a satisfying lunch or dinner for the whole family.
Ingredients
For the Soup
6 medium russet potatoes, peeled and diced
6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup whole milk
1 cup heavy cream
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon garlic powder
1½ cups shredded sharp cheddar cheese
For Topping
Extra crispy bacon
Shredded cheddar cheese
Chopped fresh parsley or green onions
Sour cream, optional
Instructions
1. Cook the Bacon
Place the chopped bacon in a large soup pot or Dutch oven over medium heat.
Cook until crispy and golden. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
2. Cook the Onion and Garlic
Add the diced onion to the pot and cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, stirring constantly.
3. Make the Creamy Base
Add the butter and allow it to melt.
Sprinkle in the flour and whisk continuously for about 1 minute to form a smooth roux.
Slowly pour in the chicken broth while whisking to prevent lumps.
Add the milk, heavy cream, salt, black pepper, parsley, and garlic powder.
4. Add the Potatoes
Add the diced potatoes to the pot.
Bring the soup to a gentle boil, then reduce the heat and simmer for approximately 15–20 minutes, or until the potatoes are tender when pierced with a fork.
5. Add the Cheese
Reduce the heat to low and stir in the shredded cheddar cheese.
Continue stirring until the cheese has completely melted and the soup is smooth and creamy.
For a thicker soup, lightly mash some of the potatoes directly in the pot while leaving some chunks intact.
6. Add the Bacon
Stir about half of the cooked bacon into the soup.
Taste and adjust the salt and pepper if needed.
Serve
Ladle the hot potato soup into bowls and top with:
Crispy bacon
Extra shredded cheddar cheese
Fresh parsley or green onions
A spoonful of sour cream
Serve immediately with warm crusty bread, biscuits, or dinner rolls.
Tips for the Best Potato Soup
Use russet potatoes: They break down slightly as they cook and help create a naturally creamy texture.
Don’t boil aggressively after adding dairy: Gentle heat helps keep the creamy base smooth.
Shred your own cheese: Freshly shredded cheddar melts more smoothly than many pre-shredded varieties.
Keep some potato chunks: Lightly mashing only part of the potatoes gives the soup both creaminess and texture.
Make it extra cheesy: Add another ½ cup of cheddar if you prefer a richer cheese flavor.
Storage and Reheating
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days.
Reheat gently over medium-low heat, stirring occasionally. If the soup becomes too thick, add a splash of milk or broth to loosen it.
Final Thoughts
This Creamy Loaded Potato Soup is the ultimate comfort food. Tender potatoes, crispy bacon, creamy broth, and melted cheddar cheese come together in every spoonful for a hearty and satisfying meal.
It’s simple enough for a weeknight dinner and comforting enough to become a family favorite all season long.
