The Best Homemade Loaded Potato Soup

There’s something deeply comforting about a bowl of homemade soup on a chilly evening, especially when it’s a rich, creamy, and utterly satisfying loaded potato soup. I remember the first time I made this recipe for my family on a blustery autumn night. The wind was howling outside, but inside, our kitchen was warm and filled with the incredible aroma of simmering potatoes, crispy bacon, and sharp cheddar cheese. My youngest, who usually turns her nose up at anything that isn’t mac and cheese, asked for a second helping. That’s when I knew this recipe was a true winner. This version of The Best Homemade Loaded Potato Soup is the ultimate comfort food, a hug in a bowl that’s surprisingly simple to make from scratch. It’s the kind of meal that turns an ordinary weeknight into something special, and it’s perfect for feeding a crowd or just curling up on the couch with. Let’s make it together.

The Best Homemade Loaded Potato Soup Ingredients

The very first step to creating The Best Homemade Loaded Potato Soup is gathering your ingredients. Using simple, fresh components makes all the difference in building those deep, comforting flavors.

• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 4 cups milk (whole or 2% for creaminess)
• 2.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp paprika (optional, for a little warmth)
• For garnish: chopped fresh chives, extra shredded cheese, additional crispy bacon

Smart Substitutions:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Dairy-Free: Use unsweetened almond or oat milk and a dairy-free sour cream and cheese alternative.
• Vegetarian: Omit the bacon and use a tablespoon of olive oil to sauté the onions. Use vegetable broth instead of chicken broth.

Loaded Potato Soup Timing

• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes

This creamy potato soup comes together in under an hour, making it a fantastic option for a busy weeknight when you need a hearty meal fast.

Step-by-Step Instructions for Your Loaded Potato Soup

Making this soup is a straightforward process that builds layers of flavor. Follow these steps for a perfectly creamy and rich result every time.

1. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot—this is your flavor gold!
2. Sauté Aromatics: Add the diced onion to the bacon fat and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Create the Roux: Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This roux will thicken your soup beautifully.
4. Add Liquids and Potatoes: Gradually pour in the chicken broth and milk, whisking continuously to prevent any lumps from forming. Add the diced potatoes, salt, pepper, and paprika. Bring the soup to a gentle boil, then reduce the heat to a simmer.
5. Simmer to Perfection: Let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
6. Finish with Creaminess: Turn the heat down to low. Stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Be careful not to boil the soup after adding the dairy to prevent curdling.
7. Serve and Garnish: Ladle the hot soup into bowls. Top with the reserved crispy bacon, a sprinkle of extra cheddar cheese, and a generous handful of fresh chives.

Pro Tip: For a smoother, creamier potato soup, you can use a potato masher or an immersion blender to puree about half of the soup right in the pot before adding the sour cream and cheese. This creates a wonderfully thick base while still leaving some potato chunks for texture.

Loaded Potato Soup Nutritional Information

This information is an estimate per serving (recipe makes about 6 servings).

• Calories: ~480
• Protein: 22g
• Carbohydrates: 42g
• Fat: 25g

This soup is a good source of protein from the bacon and cheese, and the potatoes provide complex carbohydrates for sustained energy. For a lighter version, see the healthier alternatives below.

Equipment Needed for This Easy Dinner Idea

You don’t need any fancy gadgets to make this homemade soup a success.

• A large Dutch oven or heavy-bottomed soup pot
• A sharp knife and cutting board
• Measuring cups and spoons
• A whisk
• A ladle for serving
• (Optional) An immersion blender for a creamier texture

Why You’ll Love This Comfort Food Recipe

This isn’t just any potato soup; it’s a bowl of pure comfort that checks all the boxes.

• Incredibly Creamy & Rich: The combination of a flour-thickened base, sour cream, and melted cheddar creates a luxuriously smooth and velvety soup.
• Packed with Flavor: Every spoonful is loaded with savory bacon, sharp cheese, and tender potatoes. It’s far more flavorful than any canned version.
• Surprisingly Easy: With simple steps and common ingredients, this recipe is approachable for cooks of any skill level.
• Crowd-Pleasing: It’s a guaranteed hit with both adults and kids, making it perfect for family dinners or casual gatherings.
• Versatile Base: This recipe is a fantastic foundation. If you love the idea of a potato soup with a different protein, you must try our Sausage Potato Soup for a delicious twist.

Healthier Alternatives for Your Homemade Soup

You can easily adapt this recipe to fit different dietary needs without sacrificing the cozy, comforting essence.

• Lighter Version: Use low-fat milk, reduced-fat sour cream, and reduced-fat cheese. You can also use turkey bacon.
• Dairy-Free: As mentioned in the substitutions, use your favorite plant-based milk, sour cream, and cheese. The soup will still be creamy and satisfying.
• Add More Veggies: Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking to add color and nutrients.
• Lower Carb: Replace half of the potatoes with cauliflower florets. They cook down and become wonderfully tender, blending seamlessly into the creamy base.

Serving Suggestions for Your Creamy Potato Soup

A bowl of this soup is a meal in itself, but a few simple additions can make it even more special.

• The Perfect Bread: A crusty loaf of sourdough, a soft dinner roll, or a slice of warm, buttery cornbread is ideal for dipping into every last bit of soup.
• Fresh Salad: A simple side salad with a bright vinaigrette helps balance the richness of the soup. Think mixed greens, cherry tomatoes, and a light lemon dressing.
• Extra Toppings Bar: Set out small bowls of extra toppings like chopped green onions, jalapeños for a kick, or even a dollop of ranch dressing.
• Pair with Another Soup: For a cozy soup-and-salad night, pair this with another creamy favorite like our Creamy Chicken Gnocchi Soup.

Common Mistakes to Avoid with Potato Soup

A few small missteps can affect your final dish. Here’s how to avoid them.

1. Undercooking the Roux: If you don’t cook the flour with the fat for a full minute or two, your soup can have a raw, pasty flavor. Cook it until it’s bubbly and fragrant.
2. Adding Dairy Too Quickly: When you add the cold milk to the hot roux, whisk constantly and pour in a slow, steady stream. This prevents the soup from becoming lumpy.
3. Boiling After Adding Cheese: High heat can cause the dairy proteins to separate, making your cheesy potato soup look grainy or oily. Always melt the cheese in over low heat.
4. Cutting Potatoes Too Large: If your potato cubes are bigger than 1/2-inch, they will take much longer to cook and may not become as tender. Uniform dicing is key for even cooking.

Storing Tips for Your Loaded Potato Soup

This soup makes for fantastic leftovers, and it’s easy to store for future easy dinner ideas.

• Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days.
• Freezer: You can freeze this soup, but note that the texture of the potatoes may become slightly grainy upon thawing. The dairy can also separate a bit. For best results, freeze before adding the sour cream and cheese. Thaw in the fridge overnight, reheat gently, and then stir in the dairy components.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring often. If the soup has thickened too much in the fridge, add a splash of milk or broth to thin it to your desired consistency.

The Best Homemade Loaded Potato Soup Conclusion

This truly is The Best Homemade Loaded Potato Soup for so many reasons. It’s creamy, hearty, and packed with the classic flavors of bacon and cheddar that everyone loves. It’s the kind of recipe that feels both indulgent and nourishing, a true staple for your comfort food repertoire. Whether you’re making it for a quiet family dinner or a game-day gathering, it’s guaranteed to receive rave reviews. If you’re a fan of rich, cheesy soups, you’ll also adore our Bacon Cheddar Gnocchi Soup for another wonderfully satisfying meal.

I hope this recipe brings as much warmth and joy to your table as it has to mine. I’d love to hear how your soup turns out! Leave a comment below and don’t forget to tag @Stacksipsnack on Pinterest to show off your delicious creation. Happy cooking

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