I want to tell you about the time I realized Loaded Potato Soup could be both nourishing and downright delicious without turning my kitchen into a mess or my weeknight dinner into a stress fest. It was a chilly evening a few years back. I was craving something comforting but didn’t want to sacrifice my healthy-eating goals or spend forever in the kitchen. That’s when I decided to finally give a twist to my usual potato soup routine and create a loaded version that felt wholesome yet indulgent.
This Loaded Potato Soup became my little kitchen victory—full of those cozy baked potato flavors, a touch of cheesy potato soup creaminess, and just enough potato soup with bacon to feel truly satisfying. What surprised me most was how easy it was to bring all those flavors together without complicated steps or ingredients. As I ladled out that first bowl, it struck me: eating well at home doesn’t have to be restrictive or fancy.
Since then, this Loaded Potato Soup has slipped into my meal rotation more times than I can count because it fits real life perfectly. Whether it’s a simple weeknight or a relaxed weekend with friends, I know I can pull this soup together quite easily. And the best part? It’s flexible. You can lean it into a creamy potato soup or keep it chunky like a potato chowder—whatever feels right for the day.
If you’ve been hunting for a feel-good recipe that balances comfort and nourishment without any fuss, I’m so glad you’re here. Let’s dig into how you can make your own Loaded Potato Soup with simple ingredients and a few tricks I swear by. Fellow home cooks, this one’s for you—no perfection needed, just warm bowls and happy tummies.
What You’ll Need:
This Loaded Potato Soup ingredient list is intentionally simple—because good food doesn’t need to be complicated. Here’s what I usually pull from my pantry and fridge:
- 4 medium russet potatoes, peeled and diced (about 4 cups)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup milk or unsweetened plant-based milk
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Chopped green onions or chives for garnish
No stress if you don’t have russets—I often use Yukon gold potatoes in my Loaded Potato Soup instead. They’re a little creamier and still hold up nicely. And if you’re out of sharp cheddar, mozzarella or even a sprinkle of parmesan work beautifully for that cheesy potato soup feel.
Most of these ingredients live right in the regular produce or dairy section, which makes shopping quick and low-key. Plus, by sticking with simple pantry staples and less expensive cuts like potato and broth, this Loaded Potato Soup keeps costs low without sacrificing flavor.
Press for time? You can peel and dice potatoes ahead, even freeze them, so you’re halfway there next time you want to make this soup. Leftovers store really well too—just pop extra soup in an airtight container and keep it in the fridge for up to 3 days.
I love adding extra green onions on top for a fresh pop, and sometimes a little extra cheese if I’m feeling indulgent. Trust me, no one minds.
Let’s Make It Together!
Ready to cook this Loaded Potato Soup side-by-side? Here’s the step-by-step that I follow and recommend:
- Heat your olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Your kitchen will already smell inviting.
- Add the minced garlic and cook for another minute, careful not to let it burn. This is where the aroma starts to remind you of home cooking.
- Toss in the diced potatoes and stir to coat them with the onion and garlic mixture. Let them cook for 2-3 minutes to start softening up.
- Pour in the broth, bring to a boil, then reduce the heat and let it simmer until the potatoes are tender—usually about 15 to 20 minutes. This part is perfect for setting the table or prepping a simple side salad.
- Once the potatoes are tender, use an immersion blender to partially puree the soup. Don’t worry if your Loaded Potato Soup looks a little chunky—that texture is part of the cozy charm. If you don’t have an immersion blender, mash some of the potatoes right in the pot or transfer half to a blender, then mix back.
- Stir in the milk, Greek yogurt or sour cream, shredded cheese, and crumbled bacon. Heat gently, making sure the cheese melts smoothly without boiling.
- Taste and season with salt and pepper, adjusting as you go. Sometimes I add a sprinkle of smoked paprika for a little warmth.
In my kitchen, this Loaded Potato Soup usually takes about 40 minutes from start to finish, but it’s one of those meals where the prep and cooking time feel relaxed. Remember, every kitchen rhythm is different, so take your time and enjoy each step.
Here’s where I used to overcomplicate my Loaded Potato Soup—thinking I had to make it silky smooth or add a million toppings. Turns out, simpler is better, and the mix of creamy and chunky is just right. While your soup simmers, I like to put a loaf of crusty bread in the oven or toss together a crisp green salad.
How I Love to Serve This!
This Loaded Potato Soup becomes a complete meal when I add a side of roasted vegetables or a fresh green salad. I especially love pairing it with simple steamed broccoli or a quick kale salad dressed with lemon and olive oil—that brightens up the richness without piling on too many extra calories.
This soup’s perfect for those crisp fall days or anytime you want that cozy, baked potato vibe without the fuss. I’ve brought this to casual get-togethers and everyone always asks for the recipe. It’s my go-to Loaded Potato Soup for easy weeknights or relaxed weekends. Sometimes I serve it with a side of warm cornbread or my favorite garlic toast.
Leftovers? They reheat beautifully on the stove or microwave, thickening up a bit, so I usually add a splash of broth or milk to loosen it. I’ve also tried swapping classic bacon for turkey bacon or leaving it out altogether to make a vegetarian-friendly version—just as satisfying!
If you’re curious about other soup ideas to cozy up your kitchen, check out my spins on ramen with the Delicious Ramen Noodle Soup or the turmeric-ginger boost in my Turmeric Ginger Chicken Noodle Soup. They’re both easy favorites that complement this hearty potato chowder feel.
Common Questions Answered
Can I make this Loaded Potato Soup ahead for meal prep?
Absolutely. It tastes great the next day once flavors meld. Just store it in the fridge and gently reheat, adding a little broth or milk if it’s too thick. I often make a batch on Sunday and enjoy it through the week.
What if I don’t have all the ingredients for this Loaded Potato Soup?
No worries at all. Substitutions are easy. Don’t have Greek yogurt? Sour cream or even a splash of cream works. Out of sharp cheddar? Any melty cheese like mozzarella is great. You can skip bacon if you want it meatless or swap for cooked ham.
How can I adjust the flavor of this Loaded Potato Soup to my taste?
Add extra garlic for punch or more cheese for creaminess. If you like a little heat, a pinch of cayenne or chopped jalapeño works wonders. I’ve even stirred in some fresh herbs at the end—thyme or parsley feels fresh and light.
Can I make this into a cream potato soup?
Yes! Just add more milk or cream and blend more thoroughly to get that smoother texture. For inspiration, I’ve enjoyed The Ultimate Creamy Potato Soup from Sugar Spun Run which deepens the creaminess while keeping that loaded flavor.
Is it possible to make this a baked potato soup variant?
Definitely. Roasting your diced potatoes before simmering ups the smoky flavor. Check out this version of Loaded Baked Potato Soup from I Wash You Dry for ideas about adding roasted potato goodness.
What makes this different from a typical potato chowder?
The main difference is texture and richness. Potato chowder tends to be chunkier with cream or milk and sometimes includes corn or other veggies. This Loaded Potato Soup balances that creamy-cheesy feel with just enough bacon and the comforting bedrock of soft potatoes—my favorite mix of both worlds.
How do I store leftovers, and how long will they last?
Store in an airtight container in the fridge for up to 3 days. If you want to freeze, freeze portions without the bacon and cheese, then add them fresh when reheating for best texture.
If you enjoy this, you might love my other hearty comfort recipe for Loaded Sweet Potato Burritos.
Final Thoughts
This Loaded Potato Soup has become a quiet staple in my kitchen—not because it’s fancy, but because it’s honest food that nourishes. It hits all those warm, creamy notes without weighing me down or stressing the clock.
My favorite Loaded Potato Soup tips:
- Don’t over-blend—chunkiness is your friend for texture.
- Keep a batch of cooked bacon ready for quick add-ins.
- Add cheese gradually and gently to avoid graininess.
I’ve tried a few variations—loaded mashed potato soup that leans more to smoothness, a smoky cheesy potato soup with extra paprika, and one that doubles the bacon for true indulgence. Honestly though, I find myself returning to the balanced version every time.
You can make this Loaded Potato Soup your own, whether that means leaving out dairy, adding veggies like corn or peas, or topping it with fresh herbs and green onions. My hope for you is to find a recipe that feels like a warm hug after a long day, that fuels you without fuss, and encourages you to feel confident in your kitchen.
Give this Loaded Potato Soup a try—you deserve a meal that’s nourishing, easy, and just simply good.
For more nourishing recipes that fit real life, take a peek at my collection including the Absolutely Ultimate Potato Soup Recipe for some classic inspiration too.
Happy cooking, friend!
Loaded Potato Soup
A hearty and comforting Loaded Potato Soup packed with creamy potatoes, crispy bacon, sharp cheddar, and fresh green onions, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3 green onions, chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
- Add butter to the pot with bacon fat. Once melted, add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.
- Stir in flour and cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a boil.
- Add diced potatoes, reduce heat to medium-low, and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.
- Stir in heavy cream, sour cream, and shredded cheddar cheese. Cook until cheese is melted and soup is heated through, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and chopped green onions.
Notes
For extra creaminess, substitute half of the heavy cream with half-and-half. Garnish with a dollop of sour cream or add steamed broccoli for a veggie boost.