There’s nothing quite like a steaming bowl of loaded potato soup to chase away the winter blues. This creamy, hearty recipe has been my go-to comfort food for years—especially on those bone-chilling days when you need something warm from the inside out. I first made this version during a snowstorm when my power was flickering, using whatever I had in the pantry. Now it’s become our family’s favorite “hug in a bowl,” packed with melty cheese, crispy bacon, and tender potatoes. What started as a desperate dinner turned into a beloved tradition that fills our kitchen with the most incredible aromas of comfort.
Why You’ll Love This Loaded Potato Soup
Trust me, once you try this loaded potato soup, it’ll become a regular in your meal rotation. Here’s why:
- Creamy dreaminess: The perfect blend of mashed and diced potatoes gives every spoonful that luscious, velvety texture you crave in a good soup.
- Flavor bomb: Between the crispy bacon, sharp cheddar, and fresh green onions, each bite is packed with layers of savory goodness.
- Weeknight easy: Just 15 minutes of prep, and the stove does most of the work—perfect for busy nights when you need comfort fast.
- Crowd pleaser: Kids go crazy for the cheesy bacon topping, while adults appreciate the rich, homemade taste. Win-win!
- Customizable: Make it your own with extra toppings like sour cream, chives, or even a dash of hot sauce if you’re feeling spicy.
Ingredients for Loaded Potato Soup
Here’s everything you’ll need to make this cozy bowl of comfort. I’ve grouped them by how they’re used in the recipe – trust me, it makes prepping so much easier when everything’s organized!
- Soup Base:
- 4 large russet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
- 6 cups good-quality chicken broth (or vegetable broth if you prefer)
- 1 cup heavy cream (see my notes below for lighter options)
- Flavor Boosters:
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- Toppings:
- 6 slices thick-cut bacon, cooked until crisp and crumbled
- 1 cup shredded sharp cheddar cheese (I prefer extra-sharp for more flavor)
- 1/4 cup chopped green onions (scallions), both green and white parts
Ingredient Notes & Substitutions
Russet potatoes are my go-to because they break down beautifully when cooked, giving that perfect creamy texture. If you must substitute, Yukon Golds work too – just don’t use waxy potatoes like red bliss. For the cream, half-and-half makes a decent lighter alternative, though the soup won’t be quite as rich. Turkey bacon or pancetta can stand in for regular bacon if needed, and vegetarians can simply leave it out. The green onions? Totally worth using fresh – dried chives just don’t give the same bright pop of flavor!
How to Make Loaded Potato Soup
Okay, let’s get cooking! This loaded potato soup comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfect every time.
- Cook those potatoes: In a large pot, combine your diced potatoes and chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Let those spuds cook for about 15-20 minutes until they’re fork-tender (you should be able to easily pierce them with a fork).
- Get that perfect texture: Here’s my secret – use a potato masher to smash about half the potatoes right in the pot. This gives you that wonderful creamy base while still leaving plenty of potato chunks for texture. Don’t overdo it though – we’re not making mashed potatoes here!
- Add the creamy goodness: Stir in the heavy cream and let it warm through for about 2 minutes. Now add your shredded cheese a handful at a time, stirring constantly until each addition melts completely before adding more. You’ll know it’s ready when the soup looks velvety smooth.
- Season to perfection: Add the salt and pepper, then taste and adjust if needed. Remember, the bacon and cheese add saltiness too, so go easy at first.
- Top it off: Ladle into bowls and pile on those crispy bacon bits and fresh green onions. I always save a little extra for sprinkling on top as I eat – because why not?
Tips for Perfect Loaded Potato Soup
Here are my hard-earned tricks for soup success:
- Prevent curdling: Always temper the cream by letting it warm up in the soup before adding cheese. Sudden temperature changes make dairy separate.
- Thickness control: Too thick? Add broth a splash at a time. Too thin? Mash more potatoes or simmer longer to reduce.
- Bacon pro tip: Cook your bacon in the oven at 400°F for 15-20 minutes – it comes out perfectly crisp every time with less mess.
- Cheese matters: Always shred your own cheese – pre-shredded has anti-caking agents that can make your soup grainy.
Serving Suggestions for Loaded Potato Soup
This loaded potato soup is practically a meal on its own, but I love to serve it with some crusty bread for dipping – a warm baguette or sourdough loaf is perfect for soaking up every last drop. For a lighter option, pair it with a simple green salad dressed with tangy vinaigrette. And don’t skimp on the toppings! I always set out extra bacon crumbles, shredded cheese, a dollop of sour cream, and more green onions so everyone can customize their bowl just how they like it.
Storing and Reheating
This loaded potato soup keeps beautifully in the fridge for up to 3 days – just store it in an airtight container. When reheating, go low and slow! Gently warm it on the stove over medium-low heat, stirring frequently. If it thickens up, add a splash of broth to loosen it. I don’t recommend freezing though – dairy-based soups tend to separate when thawed. Trust me, it’s so good you probably won’t have leftovers anyway!
Loaded Potato Soup Nutrition
Just so you know, these nutrition facts are estimates per 1-cup serving (your toppings may vary!): 320 calories, 18g fat (9g saturated), 28g carbs, 3g fiber, and 12g protein. It’s surprisingly filling thanks to all that potato goodness and protein from the cheese and bacon. Not exactly diet food, but worth every comforting bite!
FAQs About Loaded Potato Soup
Can I use milk instead of cream?
You can, but the soup won’t be as rich. Whole milk works best – just avoid skim milk. For creaminess without cream, try half-and-half or evaporated milk.
How do I make this vegetarian?
Easy! Swap chicken broth for vegetable broth and skip the bacon. For extra flavor, add smoked paprika or sautéed mushrooms as toppings.
Can I make this in a slow cooker?
Absolutely! Cook potatoes in broth on low 6-8 hours, then mash and add remaining ingredients. Just don’t add dairy until the end to prevent curdling.
Why russet potatoes?
They break down perfectly when cooked, giving that creamy texture we love. Yukon Golds work too, but avoid waxy potatoes like red bliss that stay firm.
My soup got too thick overnight. Help!
No worries! Just stir in a little warm broth or milk when reheating until it reaches your perfect consistency. The potatoes keep absorbing liquid as they sit.
There you have it – my absolute favorite loaded potato soup recipe that’s sure to warm you up from the inside out! I can’t wait for you to try this cozy bowl of comfort in your own kitchen. Whether it’s a chilly weeknight or you’re feeding a crowd on game day, this soup never fails to satisfy. Now go grab those potatoes and get cooking – and don’t forget to come back and tell me how it turned out in the comments below! Did you add any special twists? What toppings did your family love most? I’m always looking for new ideas to make this classic even better. Happy soup-making, friends!
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Creamy 4-Ingredient Loaded Potato Soup: Comfort in Every Bite
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and hearty soup packed with potatoes, cheese, bacon, and green onions.
Ingredients
- 4 large potatoes, peeled and diced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil potatoes in chicken broth until tender.
- Mash half the potatoes for thickness.
- Stir in heavy cream and cheese until melted.
- Season with salt and pepper.
- Top with bacon and green onions before serving.
Notes
- Use russet potatoes for best texture.
- Add more broth if soup is too thick.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
