The Best & Easy Homemade Loaded Potato Soup 

This is one of those recipes I didn’t grow up eating, but once I tried it, I wondered why I waited so long. It started on a cold evening when I was craving something creamy and comforting, and Loaded Potato Soup came to mind. I could already imagine the smell of sizzling bacon, onions, and garlic filling the kitchen as the potatoes simmered in rich broth. Like any good soup, the flavor begins with a strong base of aromatics and slow cooking.

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You’ll want to dice your potatoes evenly so they cook at the same time and soak up all that buttery, savory flavor. If you prefer a chunkier texture, mash only part of the soup while leaving some pieces whole for balance.

As for toppings, I always go with crispy bacon, cheddar cheese, and a little sour cream because that’s what makes it feel extra cozy to me. Some people love adding scallions or chives for freshness, and they work beautifully here too. Once the soup is done, you’ll have a creamy, rich, and flavorful bowl that’s perfect for cold evenings or anytime you want something soothing and homemade.

Why You’ll Love This Recipe

This homemade Loaded Potato Soup is pure comfort in a bowl, easy to make, and incredibly rich.

Creamy texture: The blend of potatoes, butter, and cream creates the smoothest base.

Hearty and filling: Packed with bacon, cheese, and tender potatoes for a complete meal.

Simple ingredients: Everything you need is already in most kitchens.

Quick to make: Ready in under an hour with just one pot.

Customizable: Add your favorite toppings like scallions, sour cream, or shredded cheese.

Perfect for cold days: It’s the kind of soup that warms you from the inside out.

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Ingredients

For the Soup Base:

• 6 medium russet potatoes, peeled and diced
  
• 6 slices of bacon, chopped
  
• 1 small onion, finely chopped
  
• 2 cloves garlic, minced
  
• 4 cups chicken broth
  
• 2 cups whole milk or half-and-half
  
• 2 tablespoons butter
  
• 2 tablespoons all-purpose flour
  
• Salt and black pepper to taste
  

For Toppings:

• Shredded cheddar cheese
  
• Crispy bacon bits
  
• Sliced green onions
  
• Sour cream
  

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Step-by-Step Instructions

1. Cook the Bacon

Start by heating a large pot over medium heat. Add the chopped bacon and cook until crisp, stirring occasionally. Once it’s golden and crunchy, remove the pieces with a slotted spoon and place them on a paper towel. Keep a tablespoon of bacon fat in the pot for flavor.

2. Sauté the Vegetables

Add the chopped onion to the same pot and cook until it turns soft and fragrant. Stir in the minced garlic and let it cook for about 30 seconds to release its flavor. The base will smell amazing at this point, setting up the rich flavor for the soup.

3. Add Potatoes and Broth

Toss the diced potatoes into the pot and pour in the chicken broth. Bring it to a boil, then reduce the heat and let it simmer for about 15–20 minutes or until the potatoes are tender when pierced with a fork.

4. Create the Creamy Base

In a small pan, melt the butter over low heat and whisk in the flour to form a smooth paste. Slowly pour in the milk while whisking continuously to avoid lumps. This step helps thicken the soup and makes it creamy.

5. Combine and Blend

Pour the milk mixture into the pot with the potatoes. Stir everything together and let it simmer gently for 5–10 minutes. For a thicker texture, mash some of the potatoes with a potato masher or use an immersion blender for a smoother consistency.

6. Add Cheese and Bacon

Stir in shredded cheddar cheese until melted and creamy. Add half of the crispy bacon bits back into the pot for extra richness. Season with salt and black pepper to taste.

7. Serve and Garnish

Ladle the soup into bowls and top with more shredded cheese, bacon bits, green onions, and a dollop of sour cream. Serve warm and enjoy that creamy, cozy bite every time.

Tips & Variations

• Extra creamy tip: Use half-and-half instead of milk for a thicker, richer soup.
  
• Flavor boost: Add a splash of hot sauce or smoked paprika for depth.
  
• Cheese choice: Sharp cheddar adds the best flavor, but Monterey Jack works great too.
  
• Healthier twist: Swap some potatoes with cauliflower to lighten it up.
  
• Make-ahead: This soup reheats beautifully the next day, the flavors get even better.
  

Serving Suggestions

Loaded Potato Soup pairs perfectly with crusty bread, garlic toast, or a simple green salad. It’s great as a main meal on its own or as a starter for dinner. You can also serve it in bread bowls for something extra cozy. When I make it for family gatherings, I like setting up a “topping bar” with cheese, bacon, and herbs so everyone can dress their own bowl.

Frequently Asked Questions

Can I use leftover mashed potatoes?

Yes, you can. Just thin them out with broth or milk and follow the same steps for flavoring.

What kind of potatoes work best?

Russet or Yukon Gold potatoes give the best creamy texture.

Can I make it vegetarian?

Definitely. Use vegetable broth instead of chicken broth and skip the bacon. Add smoked paprika for that savory flavor.

How do I thicken the soup more?

Mash some of the potatoes directly in the pot or add an extra tablespoon of flour to the roux.

Can I freeze Loaded Potato Soup?

Yes, but make sure it cools completely before freezing. Reheat gently with a bit of extra milk to restore the creamy texture.

How long does it last in the fridge?

It stays fresh for about 3 to 4 days in an airtight container.

Final Thoughts

The Best & Easy Homemade Loaded Potato Soup is everything comfort food should be, creamy, rich, and full of flavor. It turns a handful of simple ingredients into something that feels like a warm hug in every spoonful. I love how every bite brings together smoky bacon, melted cheese, and soft potatoes in a silky, comforting blend.

Whether you’re cooking for a family dinner or just want something cozy on a cold day, this soup always brings warmth and satisfaction to the table.