There’s something deeply comforting about a steaming bowl of Loaded Potato Soup on a chilly evening — creamy, hearty, and satisfying in every spoonful. This seasonal favorite celebrates humble ingredients like tender potatoes and crisp bacon, elevating them into a dinner-worthy bowl of warmth. Whether you’re pulling this together after a busy day or planning a cozy weekend lunch, this recipe is simple enough for weeknights and special enough for company. If you love bold twists, you might enjoy a spicier option like the Cajun Potato Soup variation for a different take on seasonal potato comfort.
Ingredients & Equipment
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Notes:
- Use starchy potatoes (like Russets) for a naturally creamy body, or Yukon Golds for a buttery flavor and smoother texture.
- Choose chicken broth for a richer background flavor, or vegetable broth to keep the recipe vegetarian-friendly (omit bacon and use crispy smoked tofu or roasted mushrooms instead).
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board and chef’s knife
- Potato masher or wooden spoon (or an immersion blender for an ultra-smooth soup)
- Measuring cups and spoons
- Skillet for cooking bacon
- Slotted spoon or tongs
- Ladle and bowls for serving
Helpful tools:
- Immersion blender (optional) for a satin-smooth soup without transferring hot liquid
- Baking tray (if you roast potatoes or broil cheese-topped bowls)
- Meat thermometer if you want to check bacon doneness, though visual cues are usually enough
Step-by-Step Instructions (with tips)
- In a large pot, cook the onions until translucent.
- Tip: Heat 1–2 tablespoons of butter or oil over medium heat, add the chopped onions, and cook for about 5–7 minutes until soft and translucent. A pinch of salt helps draw moisture out for faster, sweeter onions.
- Add the diced potatoes and broth, and bring to a boil.
- Tip: Pour in 4 cups of broth and stir. Make sure the potatoes are mostly submerged; add a splash more broth or water if needed. Bring to a gentle boil over medium-high heat.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Tip: Test with a fork — the potatoes should be easily pierced but not falling apart. Smaller dice cooks faster; keep pieces roughly uniform for even cooking.
- Mash some of the potatoes for a creamy texture, then stir in the heavy cream.
- Tip: For a rustic soup, mash about a third of the pot with a potato masher, leaving chunks for texture. If you prefer velvety soup, use an immersion blender and blend to desired smoothness. Stir in 1 cup heavy cream to enrich the broth and create that indulgent mouthfeel.
- Add the cheese, and mix until melted.
- Tip: Turn the heat to low before adding the shredded cheddar. Add cheese in batches, stirring until each addition is melted and smooth. Avoid boiling after adding cheese to prevent graininess.
- Season with salt and pepper.
- Tip: Start with 1 teaspoon salt and 1/4 teaspoon black pepper, then taste and adjust. Keep in mind bacon and cheese add salty, savory notes so season gradually.
- Serve hot, topped with crumbled bacon and green onions.
- Tip: Reserve a little bacon and cheese for topping so each bowl looks picture-perfect. A swirl of extra cream or a sprinkle of smoked paprika adds visual appeal and a flavor lift.
Variations and extra tips
- Roasting vs boiling the potatoes: For deeper, caramelized flavor, roast diced potatoes tossed with a little oil and salt at 425°F for 20–25 minutes until golden, then add them at step 4. Roasted potatoes add texture and nuttiness, but boiling/poaching in broth gives the soup more body and melds flavors more quickly.
- Make it vegetarian: Swap chicken broth for vegetable broth and replace bacon with roasted, smoky mushrooms or smoked paprika-roasted tempeh crumbles.
- Thickeners: If you prefer a thicker soup, whisk a tablespoon of cornstarch with a little cold water and stir it in, simmering 2–3 minutes. Or mash more potatoes for natural thickening.
- Dairy-free option: Use a full-fat coconut milk in place of heavy cream and a dairy-free shredded cheese if needed — the flavor will shift but remain comforting.
- Add-ins: Stir in sautéed leeks, roasted garlic, or chopped cooked ham for variety. A handful of frozen corn or peas added near the end gives a sweet pop.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Transfer cooled soup to an airtight container and store for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to restore silky texture.
- Portioning: Divide soup into single-serving containers for easy reheating and lunches. This helps reheat faster and reduces food waste.
Freezing
- Freeze in airtight, freezer-safe containers for up to 2–3 months. Leave some headspace for expansion.
- Important: Soups with dairy can separate or change texture when frozen. To minimize issues, slightly under-cream the soup before freezing (use 1/2 cup heavy cream), and add or finish with fresh cream when reheating.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat gently on the stove. If the soup looks grainy or separated, whisk in a bit of warm cream or use an immersion blender briefly to re-emulsify.
Make-ahead tips
- Cook the base (onions, potatoes, and broth) a day ahead, cool and refrigerate. When ready to serve, reheat, stir in cream and cheese, and finish with bacon and green onions.
- Crisp the bacon just before serving to keep it crunchy. Pre-crumble and store in the fridge if short on time.
- For gatherings: Keep soup warm in a slow cooker on low, stirring occasionally and adding a splash of broth if the texture tightens.
How to Use / Serve This Dish
Pairings and serving ideas
- Bread: A crusty baguette, warm sourdough, or garlic focaccia is perfect for dipping into the creamy broth.
- Salad: A crisp, acidic salad like arugula with lemon vinaigrette or a simple green salad helps balance the richness.
- Toppings bar: Create a toppings station with extra shredded cheese, sour cream, chives, crumbled bacon, chopped chives, hot sauce, or toasted pumpkin seeds for texture.
- Protein pairings: Serve with grilled cheese sandwiches, pan-seared chicken, or a simple roasted pork loin to turn the soup into a heartier meal.
Creative presentations
- Bread bowls: Hollow out small rounds of sourdough and ladle soup inside for an impressive presentation.
- Individual servings: Serve in small cups or mini crocks for appetizers at gatherings.
- Bake with a topping: After ladling soup into ovenproof bowls, sprinkle more cheese and broil briefly until bubbly and golden for a gratin-like finish.
Pairing beverages
- Wine: A crisp Chardonnay or a light-bodied Pinot Noir complements the creamy texture and smoky bacon.
- Beer: Try a brown ale or amber lager for malty notes that play nicely with the soup’s richness.
- Non-alcoholic: Sparkling water with lemon or a tart apple cider provides a refreshing counterpoint.
Also, if you enjoy cheddar-forward potato bowls, you might like this twist on a classic — check this Cheddar Garlic Herb Potato Soup recipe for another cozy idea.
FAQ
Q: Can I make this soup without bacon? A: Absolutely. Omit the bacon for a vegetarian-friendly bowl and add smoky flavor with smoked paprika, liquid smoke (sparingly), or roasted smoked mushrooms. Toasted nuts or crispy shallots add crunch.
Q: How long does homemade Loaded Potato Soup keep in the fridge? A: Stored in an airtight container, it will keep 3–4 days. Reheat gently on the stovetop and add a splash of broth or cream if it has thickened.
Q: Can I use frozen potatoes or pre-made mashed potatoes? A: Frozen diced potatoes work in a pinch but may have a softer texture. Pre-made mashed potatoes can be used to thicken the soup quickly — add them with the cream and adjust seasoning. If using instant mashed potatoes, be cautious; they can alter flavor and texture.
Q: Why did my soup become grainy after adding cheese? A: Cheese can separate if the soup is too hot or boils after cheese is added. To avoid graininess, lower the heat to low, add cheese gradually, and stir until melted. Use freshly grated cheese rather than pre-shredded, which often contains additives that prevent smooth melting.
Conclusion
Loaded Potato Soup is a warm hug in a bowl — rich, adaptable, and perfect for crisp fall evenings or lazy winter weekends. Its approachable ingredients make it a great blank canvas for seasonal additions and pantry-friendly swaps. If you want more creamy inspiration or a slightly different technique, take a look at Sugar Spun Run’s Ultimate Creamy Potato Soup for ideas on silky textures, or compare flavor profiles with Simply Scratch Made’s Loaded Potato Soup for another beloved interpretation. Give this recipe a try, tweak it to fit your taste, and share a bowl with someone you love — there’s nothing quite like homemade comfort to bring people together.
Loaded Potato Soup
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use starchy potatoes like Russets for creaminess.
- 1 onion, chopped
- 4 cups chicken or vegetable broth Chicken broth for richer flavor; use vegetable broth for vegetarian option.
- 1 cup heavy cream Can substitute with full-fat coconut milk for dairy-free option.
- 1 cup shredded cheddar cheese Add gradually to prevent graininess.
- 6 slices bacon, cooked and crumbled Reserve some for topping.
- to taste Salt and pepper Adjust seasoning based on cheese and bacon.
- for garnish Green onions, sliced
Instructions
Preparation
- In a large pot, cook the onions until translucent.
- Add the diced potatoes and broth, and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Mash some of the potatoes for a creamy texture, then stir in the heavy cream.
- Add the cheese, and mix until melted.
- Season with salt and pepper.
- Serve hot, topped with crumbled bacon and green onions.
