When the temperatures start to drop and cozy nights become more common, there’s one recipe that always steals the spotlight: Loaded Potato Soup. Rich, creamy, and full of hearty flavors, this dish has everything you need to warm your body and soul.
Whether you’re looking for the perfect weeknight dinner, a crowd‑pleasing appetizer, or just a bowl of comfort, Loaded Potato Soup never disappoints. In this article, we’ll dive deep into what makes this soup so irresistible, share a foolproof recipe, and explore variations, serving tips, and FAQs. By the end, you’ll be equipped to master this dish like a pro.
Why Loaded Potato Soup Is So Popular
Loaded Potato Soup has become one of the most searched winter recipes across social media platforms like Pinterest and TikTok. It’s not hard to see why. The soup combines everything people love about comfort food: the richness of potatoes, the creaminess of cheese, the smokiness of bacon, and the freshness of green onions. It is basically the edible equivalent of wrapping yourself in a soft blanket while sitting by the fireplace.
What makes Loaded Potato Soup truly special is its versatility. You can keep it classic with sour cream and bacon, or make it lighter with substitutions like Greek yogurt and turkey bacon. You can even go vegetarian by skipping the meat and enhancing the flavor with roasted vegetables. No matter how you serve it, it’s a dish that adapts to your personal tastes and dietary needs.
Ingredients for the Perfect Loaded Potato Soup
To achieve the best version of this soup, fresh and high‑quality ingredients are key. Below is a traditional list, but feel free to adjust according to your preferences:
Core Ingredients
- 6 medium russet potatoes (peeled and diced into cubes)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 6 slices of thick‑cut bacon (cooked until crispy, then crumbled)
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 2 cups whole milk (can substitute with half‑and‑half for richer texture)
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all‑purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for depth of flavor)
Toppings (optional but recommended)
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream or Greek yogurt
- 2 green onions (thinly sliced)
- Extra bacon crumbles
- Fresh parsley (for garnish)
Step‑by‑Step Instructions (Unique & Foolproof)
Cooking Loaded Potato Soup may seem complicated at first glance, but once broken down into steps, it’s surprisingly straightforward. Here’s a step‑by‑step guide with clear explanations to help you master this dish:
Step 1: Prepare the Potatoes
- Peel and dice the russet potatoes into evenly sized cubes. Uniform cuts ensure that the potatoes cook evenly.
- Place them in a bowl of cold water to prevent browning while you prepare the other ingredients.
Step 2: Cook the Bacon
- Heat a large soup pot or Dutch oven over medium heat.
- Add the bacon slices and cook until crispy, about 7–10 minutes.
- Remove the bacon and place it on paper towels to drain. Reserve about 2 tablespoons of the bacon fat in the pot for flavor.
Step 3: Sauté the Aromatics
- In the same pot with the reserved bacon fat, add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
Step 4: Build the Roux
- Melt 2 tablespoons of butter in the pot with the onions and garlic.
- Sprinkle in 2 tablespoons of flour, whisking constantly to form a roux. This step thickens the soup and creates a creamy base.
Step 5: Add Liquid Ingredients
- Slowly pour in the chicken broth while whisking to avoid lumps.
- Add diced potatoes, salt, pepper, and smoked paprika.
- Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender enough to be pierced with a fork.
Step 6: Blend for Creaminess
- For a creamier texture, use an immersion blender to partially puree the soup directly in the pot. Leave some potato chunks for texture.
- Alternatively, transfer half the soup to a blender, puree until smooth, and return it to the pot.
Step 7: Finish with Dairy
- Stir in whole milk and heavy cream.
- Let the soup simmer for another 5 minutes, stirring occasionally. Do not boil at this stage to prevent curdling.
Step 8: Add the Good Stuff
- Crumble the cooked bacon and stir half of it into the soup.
- Add half of the shredded cheddar cheese, stirring until melted and smooth.
Step 9: Garnish and Serve
- Ladle the soup into bowls.
- Top with a dollop of sour cream, extra cheese, bacon crumbles, green onions, and fresh parsley.
- Serve hot with crusty bread or a side salad.
Tips for Making the Best Loaded Potato Soup
- Choose the right potatoes – Russet potatoes are starchy and give a smooth, creamy finish, while Yukon Golds provide a buttery texture.
- Don’t skip the roux – It’s the key to creating a velvety consistency.
- Use room‑temperature dairy – Adding cold milk or cream can shock the soup and cause curdling.
- Balance the flavors – Taste as you go. If the soup feels too heavy, add a splash of lemon juice or vinegar to brighten it.
- Cook bacon separately – Stirring bacon in too early makes it soggy. Adding half during cooking and half as a topping keeps the texture perfect.
Variations of Loaded Potato Soup
- Vegetarian Version: Replace bacon with roasted mushrooms or smoked paprika for that savory depth. Use vegetable broth instead of chicken broth.
- Lighter Version: Use low‑fat milk, substitute Greek yogurt for sour cream, and swap turkey bacon for pork bacon.
- Spicy Version: Add diced jalapeños, cayenne pepper, or hot sauce for an extra kick.
- Cheesy Explosion: Experiment with different cheeses like gouda, Monterey Jack, or pepper jack.
- Crockpot Loaded Potato Soup: Combine all ingredients (except dairy and toppings) in a slow cooker and cook on low for 6–7 hours. Stir in dairy before serving.
What to Serve with Loaded Potato Soup
Since Loaded Potato Soup is rich and filling, the best side dishes are light and fresh to balance it out:
- Crusty French bread or garlic breadsticks
- Mixed green salad with a tangy vinaigrette
- Roasted vegetables like carrots or Brussels sprouts
- Grilled chicken breast for extra protein
- A sparkling drink or lemonade to cut through the richness
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze without the dairy for best results. Add milk and cream after thawing and reheating.
- Reheating: Warm gently on the stove over medium heat, stirring frequently. Add a splash of broth or milk if the soup is too thick.
Frequently Asked Questions
1. Can I make Loaded Potato Soup ahead of time?
Yes! Prepare it up to 2 days in advance and reheat gently on the stove. Add toppings right before serving.
2. What’s the best potato for this recipe?
Russet potatoes are the most popular due to their starchy nature, but Yukon Golds are also excellent for a creamier texture.
3. Can I make this soup gluten‑free?
Absolutely. Swap the flour in the roux for cornstarch or a gluten‑free flour blend.
4. Why did my soup turn grainy?
This usually happens if the dairy is added at too high a temperature. Always reduce the heat before adding milk or cream.
5. Can I use an Instant Pot?
Yes. Use the sauté function for bacon and onions, then pressure cook with broth and potatoes for about 10 minutes. Stir in dairy and cheese after releasing pressure.
Final Thoughts
Few recipes capture the essence of comfort food as perfectly as Loaded Potato Soup. With its creamy base, hearty potatoes, smoky bacon, and cheesy finish, this dish is destined to become a family favorite. The beauty of this recipe is its flexibility—you can make it rich and indulgent, or lighter and healthier, depending on your preferences. It’s also a recipe that welcomes creativity, allowing you to experiment with different toppings and flavors.