There’s nothing quite like a warm bowl of loaded potato soup when you’re craving true comfort. This version is rich, creamy, cheesy, and packed with all the cozy flavors that make cold evenings feel a little warmer. It was one of the very first soups I learned to make well, and it has been a go-to recipe ever since. Every spoonful feels like a comforting hug thick, hearty, and full of delicious baked-potato flavor.
Loaded Potato Soup
- Total Time: 50 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
A rich, creamy loaded potato soup filled with tender potatoes, melty cheddar, crispy bacon, and fresh chives. This comforting soup brings all the flavors of a loaded baked potato into one cozy bowl.
Ingredients
- 2 lbs Russet potatoes, peeled and cubed
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 4 tbsp butter
- 4 tbsp all-purpose flour
- Salt and black pepper, to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery; cook 5–7 minutes.
- Stir in garlic and cook 1 minute.
- Add flour; cook 1–2 minutes, stirring constantly.
- Slowly whisk in chicken broth until smooth.
- Add potatoes. Bring to a boil, then reduce heat and simmer 15–20 minutes until tender.
- Blend with an immersion blender until creamy, leaving some potato pieces.
- Stir in milk and heavy cream; warm gently without boiling.
- Add 1.5 cups cheddar cheese and stir until melted.
- Season with salt and pepper.
- Serve topped with bacon, remaining cheese, and chives.
Notes
- For a thicker soup, reduce the broth slightly or simmer uncovered.
- Add toppings like sour cream, green onions, or cayenne for more flavor.
- Make ahead and reheat gently for easy meal prep.
Why You’ll Love This Recipe
This soup delivers everything you love about a loaded baked potato but in warm, creamy soup form. It’s hearty enough for dinner, uses simple ingredients, and always satisfies.
- Ultra-creamy, cheesy, and comforting
- Packed with tender potatoes, bacon, cheddar, and chives
- Uses pantry staples you may already have
- Perfect for fall, winter, or cozy weeknight cravings
How This Soup Comes Together
You’ll build flavor by sautéing aromatics in butter, creating a roux, simmering potatoes until tender, blending for creaminess, and finishing with milk, cream, and melted cheese. It’s simple, reliable, and always delicious.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 servings
Ingredients You’ll Need
- 2 lbs Russet potatoes, peeled and cubed
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 4 tbsp butter
- 4 tbsp all-purpose flour
- Salt and black pepper, to taste
Step-by-Step Instructions
- In a large pot, melt butter over medium heat. Add onion and celery; cook 5–7 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Stir in flour and cook 1–2 minutes, stirring constantly to form a roux.
- Slowly whisk in chicken broth, smoothing out any lumps.
- Add potatoes. Bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until tender.
- Use an immersion blender to blend until creamy, leaving some chunks for texture (or blend in batches using a regular blender).
- Stir in milk and heavy cream. Warm over low heat, avoiding boiling.
- Add 1 1/2 cups cheddar cheese and stir until melted and smooth.
- Season with salt and pepper to taste.
- Serve topped with bacon, remaining cheddar, and fresh chives.
How to Serve
Serve hot with classic toppings like bacon, cheddar, chives, or sour cream. Pair with crusty bread, garlic toast, or a simple salad to complete the meal.
How to Store
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat slowly on the stovetop, adding a splash of milk or broth if it thickens.
- Freezing is possible, but dairy soups may slightly change texture; reheat gently.
Tips for Success
- For thicker soup, simmer uncovered for a few extra minutes.
- For richer flavor, use freshly shredded cheddar.
- Want it spicier? Add cayenne or jalapeños.
- Want it lighter? Use more milk, less cream.
FAQs
Can I make this ahead?
Yes! The flavor deepens after chilling. Reheat slowly to keep it creamy.
How can I lighten it up?
Use half-and-half instead of cream, or reduce cheese and bacon.
What potatoes work best?
Russets create a creamy texture, but Yukon golds also work beautifully.