Loaded Potato Soup topped with crispy bacon, shredded cheese, sour cream, and fresh chives in a creamy broth – perfect comfort food recipe.

5 *Delicious* Loaded Potato Soup Recipes You’ll Love

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5 *Delicious* Loaded Potato Soup Recipes You’ll Love

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Loaded potato soup is the ultimate creamy comfort food, packed with crispy bacon, melty cheese, and tender potatoes. This easy dinner recipe will warm your soul any night of the week.

Introduction

There’s nothing more satisfying than a hot, creamy bowl of loaded potato soup. Whether it’s a cold winter night or a long day that calls for some cozy comfort, this thick, cheesy, bacon-topped soup delivers in every spoonful. With buttery potatoes, crisp smoky bacon, rich cheddar cheese, and a touch of sour cream, this dish is comfort food at its finest.

For more warm and hearty meals, check out this Baked Eggs with Cheese recipe on Tinsuf — another creamy dish to fall in love with!

Why You’ll Love This Recipe

  • Creamy & indulgent: A rich soup base made with heavy cream, sour cream, and cheddar.

  • Perfect for weeknights: Fast, filling, and family-friendly.

  • Crowd-pleaser: Great for potlucks, gatherings, or cozy nights in.

  • Versatile: Easily make it vegetarian or gluten-free with simple swaps.

Ingredients

 For the soup base:

  • 5 large russet potatoes, peeled and diced

  • 1 medium yellow onion, finely chopped

  • 4 cloves garlic, minced

  • 4 cups chicken broth (or vegetable broth)

  • 2 cups whole milk

  • 1 cup heavy cream

  • ½ cup sour cream

  • 2 tbsp all-purpose flour

  • 4 tbsp unsalted butter

  • 1 tsp salt

  • ½ tsp ground black pepper

  • ½ tsp smoked paprika (optional)

  • ¼ tsp cayenne pepper (optional)

 For the toppings:

  • 6 strips crispy bacon, cooked and crumbled

  • 1½ cups shredded sharp cheddar cheese

  • ½ cup chopped green onions or chives

  • Extra sour cream for garnish

 Directions

1. Prep the potatoes

Peel and dice your potatoes into small, even chunks for quick and even cooking. Set aside in a bowl of water to prevent browning while you prepare the other ingredients.

2. Cook the bacon

In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove and set on a paper towel. Reserve 1 tbsp of bacon grease in the pot for added flavor.

3. Sauté aromatics

Add butter to the reserved bacon grease. Sauté chopped onions until soft and translucent, about 5–6 minutes. Stir in garlic and cook for another 1–2 minutes.

4. Create the roux

Sprinkle the flour over the sautéed onions and stir constantly for about 2 minutes to form a roux. This helps thicken the soup.

5. Add liquids

Slowly whisk in the chicken broth, ensuring no lumps form. Once incorporated, add in the milk and cream. Bring to a simmer.

6. Cook the potatoes

Drain your diced potatoes and add them to the pot. Season with salt, pepper, paprika, and cayenne. Let the soup simmer uncovered for 15–20 minutes, or until the potatoes are tender.

7. Mash for texture

Use a potato masher to gently mash part of the potatoes directly in the pot. This gives the soup a thicker texture while still keeping some chunks intact.

8. Finish with sour cream and cheese

Stir in sour cream and half of the shredded cheese. Mix until fully melted and creamy.

9. Serve & garnish

Ladle the soup into bowls and top with crispy bacon, more cheese, a dollop of sour cream, and chives. Serve hot with warm bread or crackers.

 Pro Tips & Variations

  • Vegetarian version: Skip the bacon and use vegetable broth. Add sautéed mushrooms for a smoky flavor.

  • Gluten-free: Replace flour with cornstarch slurry or a gluten-free flour blend.

  • Extra creamy: For a richer soup, use extra heavy cream or a splash of cream cheese.

  • Make it spicy: Add chopped jalapeños or a pinch more cayenne.

Explore other cozy dishes like this No-Bake Creamy Cheesecake for dessert after your soup night!

 Storage & Reheating

Refrigerator:
Store cooled loaded potato soup in an airtight container in the fridge for up to 4 days.

Freezer:
Freeze without the toppings in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

Reheat:
Warm gently over medium-low heat on the stove. Add a splash of milk if the soup is too thick.

Time & Yield

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

  • Servings: 6 large bowls

 Tools Used

  • Large Dutch oven or soup pot

  • Potato masher

  • Ladle

  • Whisk

  • Sharp knife & cutting board

  • Measuring cups & spoons

 Frequently Asked Questions

Can I make this soup in a slow cooker?
Yes! Sauté the onions and garlic first, then add everything (except toppings) to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Can I use red potatoes or Yukon golds?
Absolutely. Yukon gold potatoes are buttery and smooth—perfect for this recipe.

Is this soup freezer-friendly?
Yes, just avoid adding cheese or sour cream until reheating to prevent separation.

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Final Thoughts

Loaded Potato Soup is the perfect example of a dish that wraps you in warmth and comfort. It’s rich, filling, and totally customizable—plus, it uses pantry staples you likely already have. Whether you’re meal prepping or feeding a hungry family, this recipe delivers. Be sure to bookmark this post and try more creamy dishes from brandirecipes— where cozy recipes live!

Loaded Potato Soup topped with crispy bacon, shredded cheese, sour cream, and fresh chives in a creamy broth – perfect comfort food recipe.

5 *Delicious* Loaded Potato Soup Recipes You’ll Love

creamy, hearty soup packed with all the flavors of a loaded baked potato—bacon, cheddar, sour cream, and chives."
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Ingredients Method Notes

Ingredients
  

  • ingredients:
  • - "6 large russet potatoes scrubbed and cut into 1/2‑inch cubes"
  • - "8 slices thick‑cut bacon"
  • - "1 large yellow onion diced"
  • - "3 cloves garlic minced"
  • - "4 tbsp unsalted butter"
  • - "1/4 cup all‑purpose flour"
  • - "4 cups chicken broth"
  • - "2 cups half‑and‑half or equal parts whole milk + heavy cream"
  • - "3/4 cup sour cream"
  • - "Salt & freshly ground black pepper to taste"
  • - "2 cups sharp cheddar cheese shredded"
  • - "1/4 cup green onions scallions, sliced thin"
  • - "Chives extra bacon bits, and cheese, for garnish"

Method
 

  1. instructions:
  2. - step:
  3. type: "Preparation"
  4. content: |
  5. In a large pot, place cubed potatoes and add enough water to cover. Season with 1 tsp salt. Bring to a boil, then reduce heat and simmer until potatoes are fork‑tender, about 10–12 minutes. Drain and set aside.
  6. - step:
  7. type: "Bacon"
  8. content: |
  9. Meanwhile, cook bacon in the same pot (no need to wipe it) over medium heat until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve about 2 tbsp of bacon fat in the pot; discard the rest.
  10. - step:
  11. type: "Sauté"
  12. content: |
  13. Add diced onion to bacon fat and sauté until translucent, 3–4 minutes. Add garlic and cook another 30 seconds until fragrant.
  14. - step:
  15. type: "Roux"
  16. content: |
  17. Add butter to the pot. Once melted, sprinkle in flour. Cook, stirring constantly, until roux turns light golden (1–2 minutes).
  18. - step:
  19. type: "Build Soup"
  20. content: |
  21. Slowly whisk in chicken broth and half‑and‑half until smooth. Simmer gently, stirring frequently until slightly thickened, about 5 minutes.
  22. - step:
  23. type: "Add Potatoes"
  24. content: |
  25. Return cooked potatoes to the pot. Simmer for another 5 minutes so flavors meld.
  26. - step:
  27. type: "Finish"
  28. content: |
  29. Remove from heat. Stir in sour cream, taste, and season with salt & pepper. Then fold in 1.5 cups cheddar, most of the cooked bacon, and green onions.
  30. - step:
  31. type: "Serve"
  32. content: |
  33. Ladle soup into bowls. Garnish with remaining cheddar, bacon bits, extra green onions or chives, and a dollop of sour cream if desired. Serve warm.

Notes

notes: |
• *Potato Variety*: Russets create a creamy texture—Yukons are a great alternative.
• *Dairy Options*: Substitute half‑and‑half with whole milk + cream, or use yoghurt/sour cream for tang.
• *Vegetarian Tip*: Omit bacon and use vegetable broth; add smoked paprika for depth.
• *Thick vs Chunky*: Use immersion blender for a smoother base, or mash some potatoes for chunkiness.
• *Make‑Ahead*: Soup freezes well—cool, store in airtight container up to 2 months, reheat with extra broth for