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The Best Homemade Loaded Potato Soup

Creamy loaded potato soup with bacon and cheddar cheese.
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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. This version 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.

Ingredients

Scale
  • 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

Instructions

  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.
  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.
  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.
  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.
  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.

Notes

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.

Nutrition

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