This Quick & Easy Loaded Potato Soup is the kind of cozy, satisfying meal you can pull together on even the busiest nights. With tender potatoes, crisp bacon, and a creamy, flavorful broth made without heavy cream, it delivers classic comfort in just 30 minutes. It’s simple, hearty, and so delicious you’ll find yourself making it again and again.
Quick & Easy Loaded Potato Soup
- Total Time: 30 minutes
- Yield: 6 servings
Description
A creamy, 30-minute loaded potato soup made without heavy cream. Made with tender potatoes, crispy bacon, melty cheese, and a velvety roux-based broth, this comforting soup is perfect for busy nights and family dinners.
Ingredients
- 4 large potatoes, peeled and cubed
- ½ tsp salt
- 8 oz bacon, chopped
- 4 tbsp unsalted butter
- ½ medium onion, finely diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour (or gluten-free 1:1 flour)
- 2 ½ cups whole milk
- 2 ½ cups chicken broth (or vegetable broth)
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- 1 tsp salt (or to taste)
- ¼ tsp pepper
- Green onions or chives, for topping
Instructions
- Add potatoes to a stockpot, cover with water, season with ½ tsp salt, and boil 8–10 minutes until tender. Drain.
- In a Dutch oven, cook bacon until crispy. Transfer to a plate, reserving 1 tbsp bacon grease.
- Add butter and onion to the pot and sauté until softened. Stir in garlic for 30 seconds.
- Whisk in flour, then slowly add milk and broth, whisking constantly until smooth. Bring to a gentle boil.
- Add drained potatoes and season with salt and pepper.
- Stir in sour cream, shredded cheddar, and half the bacon. Bring to a brief boil, then remove from heat.
- Serve hot, topped with remaining bacon, cheese, chives, or your favorite toppings.
Notes
For a smoother soup, blend some or all of the mixture before adding bacon. Use Yukon gold potatoes if you prefer leaving the skins on. Keeps 5 days refrigerated or 6 months frozen. Add milk when reheating to restore creaminess.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Cuisine: American
Why You’ll Love This Loaded Potato Soup
What makes this recipe truly special is how convenient and foolproof it is. There’s no complicated prep, no special equipment—just a handful of pantry staples and 30 minutes. It’s budget-friendly, freezer-friendly, and kid-approved. The creamy broth, soft potatoes, and crispy bacon mimic a fully loaded baked potato in soup form, making it a perfect weeknight treat. If you enjoy restaurant-style potato soup, this homemade version will quickly replace it in your rotation.
“My family said this is better than any restaurant potato soup—I’ve already made it twice this week!” – Megan, home cook
The Cooking Process Explained
This potato soup comes together in a few simple stages: boil the potatoes until tender, crisp the bacon, build a roux for creaminess, and finish by adding cheese, sour cream, and seasonings. It’s quick, predictable, and always satisfying.
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Ingredients You’ll Need
Potatoes: Russet or Idaho potatoes work best for a creamy texture. Yukon gold potatoes are delicious too—leave the skins on if you prefer.
Bacon: Classic for a loaded soup, though ham works well as a substitute.
Vegetables: Onion for savoriness, garlic for richness. Add carrots and celery if you want extra flavor and color.
Broth & Milk: These combine with a quick roux to create an ultra-creamy base without heavy cream.
Cheese & Sour Cream: Sharp or mild cheddar melts beautifully; sour cream adds the perfect tang.
Directions to Follow
- Place peeled, cubed potatoes in a pot, cover with water, season with salt, and boil for 8–10 minutes until tender. Drain and set aside.
- In a Dutch oven, sauté the chopped bacon until crispy. Transfer the bacon to a plate, reserving about 1 tablespoon of the bacon drippings in the pot.
- Add butter and onions to the pot and sauté until the onions soften. Stir in the garlic and cook until fragrant.
- Whisk in the flour to create a roux. Slowly add the milk and broth while whisking constantly until smooth and slightly thickened.
- Add the drained potatoes, then season with salt and pepper. Let the soup come to a gentle boil.
- Stir in sour cream, shredded cheddar, and half the cooked bacon. Simmer briefly, then remove from heat.
How to Serve Loaded Potato Soup
Make this soup extra cozy by adding toppings right before serving. Think crispy bacon bits, a mound of shredded cheese, sliced green onions, chopped chives, buttery croutons, or even a scoop of corn kernels. For an even heartier meal, pair the soup with warm crusty bread, soft dinner rolls, a Caesar salad, or a simple garden salad.
How to Store
Potato soup stores beautifully, making it ideal for meal prep. Refrigerate leftovers in an airtight container for up to 5 days. You can also freeze cooled soup in portion-sized containers for up to 6 months. When reheating, warm it slowly on the stovetop and add a splash of milk to restore the creamy texture.
Pro Chef Tips
- Leave some potato chunks for a rustic finish, or blend part of the soup for a silky texture.
- Always add cheese off the heat to prevent clumping.
- Yukon gold potatoes will create a naturally creamier soup, even without blending.
- For gluten-free soup, use a 1:1 gluten-free flour for the roux.
Delicious Variations
- Swap bacon for ham or turkey bacon.
- Add diced carrots, celery, or even corn for a flavor boost.
- Use pepper jack cheese for a kick of heat.
- Add fresh herbs like thyme or parsley for a more aromatic soup.
- Stir in a splash of hot sauce for the adults at the table.
Frequently Asked Questions
- Can I freeze loaded potato soup?
Yes—freeze up to 6 months. Just cool the soup completely before storing.
- Why is my cheese clumping?
Add cheese off the heat and make sure to use freshly grated cheddar.
- Can I make this vegetarian?
Absolutely—skip the bacon or replace it with vegetarian bacon bits and use vegetable broth.
- Can I leave the skin on the potatoes?
Yes, especially if using Yukon gold potatoes; the skin adds nice texture.
- How do I make the soup thicker?
Blend a portion of the finished soup or increase the flour slightly.