Nothing warms the soul quite like a bowl of Creamy Ranch Loaded Potato Soup on a chilly evening. This rich, cheesy, hearty soup delivers all the comfort of a loaded baked potato but with even more flavor thanks to smoky bacon, tender baby red potatoes, and a silky, ranch-infused broth. Inspired by the beloved Outback Steakhouse potato soup, this homemade version is even better—thicker, creamier, and made with simple ingredients you likely already have on hand. It’s a family-friendly favorite that comes together in just one pot, perfect for cozy nights or easy weeknight dinners.
Creamy Ranch Loaded Potato Soup
- Total Time: 35 minutes
Description
An easy, cheesy, hearty potato soup inspired by Outback Steakhouse—loaded with bacon, tender potatoes, and creamy ranch-style flavor. Perfect for cozy nights.
Ingredients
- 3 lbs baby red potatoes, quartered (skins on)
- 8 oz bacon, diced
- 1 cup sweet onion, diced
- 1/2 cup carrots, sliced
- 6 cups whole milk
- 3 cups chicken broth
- 2 tbsp seasoning salt
- 3/4 cup salted butter
- 3/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
- Kosher salt & black pepper, to taste
Instructions
- Rinse, quarter, and boil potatoes for 10 minutes or until tender. Drain and set aside.
- In a Dutch oven, cook bacon until crisp. Remove and crumble. Reserve 2–3 tbsp of drippings.
- Sauté onions in the drippings until translucent. Add sliced carrots and cook until tender.
- Add milk, chicken broth, seasoning salt, and stir. Cook over medium-high heat for 8 minutes until very hot.
- In a separate pan, melt butter and whisk in flour to form a bubbling roux.
- Temper roux by adding a ladle of hot soup; stir until smooth.
- Add roux to the soup and cook until thickened, about 4 minutes.
- Add cream and cheddar; stir until melted.
- Stir in cooked potatoes. Season with salt and pepper.
- Serve with bacon, cheddar, sour cream, green onions, or parsley.
Notes
- Mash some potatoes or blend part of the soup for extra thickness.
- Add celery for additional flavor.
- Use russet potatoes if preferred peel before cooking.
- Soup thickens as it cools; add milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American
Why You’ll Love This Recipe
This soup checks every comfort-food box. It’s quick to prepare, wonderfully rich, and incredibly satisfying. The flavors deepen as it rests, making leftovers even better the next day. With its creamy texture, savory bacon, buttery potatoes, and melty cheddar, this soup delivers a true homestyle taste you’ll want to make again and again.
- Quick & Easy: Ready in about 35 minutes.
- Rich & Creamy: Thick, cheesy, and smooth with hints of ranch seasoning.
- Hearty & Comforting: Loaded with potatoes, bacon, and veggies.
- Great Leftovers: Thickens beautifully as it chills.
This is the kind of soup grandma would have proudly served on a cold winter night—comforting, nourishing, and deeply flavorful.
Ingredients You’ll Need
Baby red potatoes keep their tender skins and add wonderful texture, while the classic trio of bacon, onions, and carrots builds richness and depth. Milk, cream, and sharp cheddar create the creamy base, and a ranch-style seasoning blend brings everything together with savory warmth.
- Baby red potatoes
- Bacon
- Sweet onion
- Carrots
- Whole milk
- Chicken broth
- Seasoning salt (like Lawry’s)
- Butter
- All-purpose flour
- Heavy whipping cream
- Sharp cheddar cheese
- Salt & pepper
How to Make Creamy Ranch Loaded Potato Soup
This soup comes together in layers—first building flavor with bacon and aromatics, then thickening the broth with a classic roux before finishing with cream, cheddar cheese, and perfectly cooked potatoes.
- Cook the bacon until crisp, remove from the pan, and reserve 2–3 tablespoons of drippings.
- Sauté the onions in bacon fat until translucent, then add carrots and cook until tender.
- Add chicken broth, milk, and seasoning salt. Heat until very hot.
- Make a roux by melting butter and whisking in flour until bubbly.
- Temper the roux by whisking in a ladle of hot soup, then add the roux to the pot. Stir until thickened.
- Add heavy cream and shredded cheddar, stirring until melted.
- Add cooked potatoes, season with salt and pepper, and warm gently.
- Serve with bacon, sour cream, cheddar, and green onions.
Tips for Success
- For a thicker soup, mash some potatoes or use an immersion blender.
- Add celery for extra flavor—sauté with the onions and carrots.
- Yukon gold potatoes work as a substitute, though their skins are softer.
- Use part olive oil if you prefer less butter.
How to Store
This soup stores beautifully and tastes even better the next day.
- Refrigerate: Up to 1 week in an airtight container.
- Freeze: Up to 3 months (texture may thicken; add milk when reheating).
- Reheat: Gently warm on the stove; add broth or milk as needed.
Variations
- Blend completely for a silky-smooth version.
- Add diced ham for a meatier soup.
- Add smoked paprika or cayenne for heat.
- Use unsalted butter if you want more control over seasoning.
FAQs
How long does potato soup last?
About 1 week refrigerated.
What do you serve with potato soup?
Crusty bread, a fresh salad, or grilled cheese.
How do you thicken potato soup?
Add more potatoes, mash some, or add extra roux.
What kind of potatoes work best?
Baby red potatoes or peeled russet potatoes.