Easy Loaded Potato Soup Recipe

Quick Overview

Loaded potato soup offers all the comforting flavors of a classic baked potato served in a rich, silky broth. This hearty soup combines tender diced Yukon Gold potatoes, crispy smoked bacon, chopped celery, diced onions, and real sharp cheddar cheese to create a meal that satisfies instantly.

It comes together smoothly on the stovetop using simple, everyday pantry ingredients. Cooking the vegetables directly in rendered bacon fat builds a deep flavor foundation that tastes like it simmered for hours.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4 servings
Estimated calories per serving: 480 kcal

Ingredients

Soup Base

225 g bacon, chopped
1 medium yellow onion, diced
2 stalks celery, sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
950 ml chicken broth or vegetable stock
240 ml heavy cream
900 g Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

Seasonings

1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp dried thyme
1 tsp salt
1/2 tsp freshly cracked black pepper

Toppings

100 g sharp cheddar cheese, shredded
120 g sour cream
2 tbsp fresh chives or green onions, chopped
Reserved crispy bacon bits

How to Make Easy Loaded Potato Soup

Fry the chopped bacon in a large Dutch oven over medium heat for 6 to 8 minutes until crisp.
Remove 2 tablespoons of cooked bacon with a slotted spoon and set aside on a paper towel for garnish.
Add the diced onion and sliced celery directly into the remaining bacon fat in the pot.
Cook the vegetables over medium heat for 5 minutes until soft and translucent.
Stir in the minced garlic, paprika, garlic powder, dried thyme, salt, and black pepper, cooking for 1 minute until fragrant.
Sprinkle the flour over the vegetables and whisk constantly for 1 minute to cook out the raw flour taste.
Pour in the chicken broth and heavy cream slowly while whisking continuously to prevent lumps.
Add the cubed potatoes to the pot and bring the liquid to a gentle boil over medium-high heat.
Reduce the heat to medium-low, cover partially, and simmer for 15 minutes until the potatoes are tender when pierced with a fork.
Turn off the heat, stir in half of the shredded cheddar cheese, and stir until completely melted and smooth.

Pro Tip

Boiling the soup over high heat after adding heavy cream causes the dairy to curdle and break, resulting in a grainy texture. Always keep the soup at a low, gentle simmer after adding the cream and broth, and remove the pot from direct heat completely before stirring in the cheddar cheese.

Serving & Storage

Serve hot in wide soup bowls topped with a dollop of sour cream, remaining shredded cheddar, reserved crispy bacon bits, and sliced chives. Pair with warm, crusty sourdough bread or garlic toast for dipping.

Allow leftover soup to cool completely before transferring it to an airtight container. Keep in the refrigerator for up to 4 days. Reheat individual portions on the stovetop over low heat or in the microwave in 30-second bursts, stirring occasionally. Add a splash of milk or broth if the soup thickens too much after chilling.

Freezing is not recommended because potatoes lose their texture and become mushy when thawed, while dairy sauces frequently separate.

FAQs

Can I make this soup in a slow cooker?

Yes, cook the bacon, onions, celery, and garlic on the stovetop first, then transfer them with the broth, seasonings, and potatoes to a slow cooker to cook on low for 6 to 8 hours before whisking in the heavy cream and cheese at the end.

Which potatoes work best for potato soup?

Yukon Gold potatoes provide a buttery texture while holding their shape well, though Russet potatoes work great if you prefer a thicker, starchier soup base.

How do I make the soup thicker without adding more flour?

Scoop out 1 to 2 cups of the cooked potatoes and broth, blend until completely smooth using an immersion blender, and stir the mixture back into the pot.