Creamy Loaded Potato Soup
When cozy comfort food calls, there’s no better answer than this Creamy Loaded Potato Soup with Cheese. Silky smooth from rich cream cheese and packed with hearty potatoes, melted cheddar, and crispy bacon, it’s the ultimate soul recipe for chilly evenings. Perfect for fans of Seasons And Suppers Recipes, Best Soup Ideas, and Fall Time Soup Recipes, this easy one-pot wonder brings home-style comfort to your dinner table in under 40 minutes.
Creamy Loaded Potato Soup with Cheese
- Total Time: 35 minutes
Description
This Creamy Loaded Potato Soup with Cheese is the ultimate comfort food rich, hearty, and soul-warming. Made with tender potatoes, cream cheese, savory broth, and topped with crispy bacon, melted cheddar, and green onions, it’s the perfect bowl of cozy for chilly nights. Ready in under 40 minutes, this one-pot soup delivers creamy perfection in every spoonful!
Ingredients
- 4 cups chicken broth
- 8 cups peeled and cubed potatoes (Russet or Yukon Gold – about 4 lbs)
- ½ cup diced onion
- 2–3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 8 oz cream cheese, softened and cubed
- 8 slices bacon, cooked and crumbled (optional)
- ½ cup diced green onion (optional)
- 1½ cups shredded cheese (optional, for topping)
Instructions
- Sauté the Aromatics: In a large pot, heat a drizzle of oil or butter over medium heat. Add diced onion and garlic; cook until soft and fragrant, about 3–4 minutes.
- Add Potatoes and Broth: Pour in chicken broth, then add cubed potatoes, salt, and pepper. Bring to a gentle boil and cook until potatoes are tender, about 10–15 minutes.
- Thicken Naturally: Gently mash about half the potatoes in the pot with a masher or spoon. This thickens the soup naturally without flour or cream.
- Add Cream Cheese: Lower heat and stir in the cream cheese cubes. Continue stirring until fully melted and creamy.
- Load It Up: Serve hot and top each bowl with shredded cheese, crispy bacon, and diced green onions. Enjoy pure comfort in every bite!
Notes
- Cream Cheese Tip: Use full-fat cream cheese for the smoothest texture; low-fat may not melt evenly.
- Adjust Texture: Mash more or less of the potatoes depending on how chunky or smooth you like your soup.
- Add More Flavor: Stir in a dollop of sour cream, chives, or diced jalapeños for a delicious twist.
- Make It Vegetarian: Skip the bacon and use vegetable broth for a hearty meat-free version.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat slowly on low heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6 | Calories: 476 kcal
Ingredients
- 4 cups chicken broth
- 8 cups peeled and cubed potatoes (Russet or Yukon Gold – about 4 lbs)
- ½ cup diced onion
- 2–3 cloves garlic, minced
- 1 teaspoon freshly ground pepper
- 1 teaspoon sea salt
- 8 oz. cream cheese, softened and cut into cubes
- 8 slices bacon, crumbled (optional)
- ½ cup diced green onion (optional)
- 1½ cups shredded cheese (optional, for topping)
Step-by-Step Instructions
1. Sauté the Aromatics:
In a large pot, heat a drizzle of oil or butter over medium heat. Add diced onion and garlic, cooking until soft and translucent, about 3–4 minutes.
2. Add Potatoes and Broth:
Pour in chicken broth, then add cubed potatoes, salt, and pepper. Bring to a gentle boil and cook until the potatoes are tender, about 10–15 minutes.
3. Thicken Naturally:
Use a potato masher or large spoon to gently mash about half the potatoes in the pot. This releases their natural starches, thickening the soup without flour or cream.
4. Add Cream Cheese:
Reduce the heat to low and stir in the cream cheese cubes. Keep stirring until melted and fully incorporated into the broth for that rich, velvety texture.
5. Load It Up:
Serve hot and top each bowl with shredded cheese, crispy bacon, and diced green onions for a truly loaded baked potato experience.
Pro Tips
- Cream Cheese Magic: Use full-fat cream cheese for the creamiest result. Low-fat versions may not melt as smoothly.
- Texture Control: For a chunkier soup, leave more potato pieces whole. For ultra-smooth texture, use an immersion blender before adding toppings.
- Flavor Boost: Stir in a dollop of sour cream, chives, or even diced jalapeños for a little heat and tang.
Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 476 | 24g | 56g | 18g | 7g | 6g |
Disclaimer: Nutrition facts are estimates and may vary based on exact ingredients and portion sizes. Always verify with a registered dietitian for specific dietary needs.
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FAQs
Can I make this gluten-free?
Yes! This Creamy Loaded Potato Soup with Cheese is naturally gluten-free since it doesn’t use flour or thickeners. Just double-check your broth and cheese labels to be sure.
Can I make this vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. Add extra veggies like mushrooms or corn for added flavor and texture.
Can I freeze potato soup?
You can! Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Reheat slowly over low heat, stirring often to bring back the creamy consistency.
Conclusion
This Creamy Loaded Potato Soup with Cheese is comfort in a bowl rich, cheesy, and soul-warming. Whether you’re craving Things To Eat With Potatoes, a Cheesy Sausage Soup twist (try adding cooked sausage!), or just need a hearty Fall Time Soup Recipe, this dish hits the spot every time. Easy to make and even easier to love, it’s the kind of recipe you’ll come back to all season long.