Perfect Loaded Potato Soup Recipe: Creamy & Hearty in 45 Minutes

The perfect loaded potato soup recipe combines creamy broth, tender potatoes, crispy bacon, melted cheddar cheese, and green onions. Start by cooking 6 slices of bacon until crisp, then sauté 1 diced onion and 3 minced garlic cloves in the bacon fat. Add 2 lbs peeled and cubed potatoes, 4 cups chicken broth, and simmer until tender. Puree half the soup, then stir in 1 cup heavy cream, 1½ cups shredded cheddar, and the bacon. Garnish with extra cheese, green onions, and sour cream. Total time: 45 minutes.

If you've ever craved that rich, restaurant-style loaded potato soup but thought it was too difficult to make at home, this foolproof recipe will change your mind. What makes potato soup truly 'loaded' isn't just the potatoes—it's the perfect balance of creamy texture, savory bacon, melted cheese, and just the right amount of toppings that transform simple ingredients into a comforting masterpiece.

This homemade loaded potato soup recipe delivers the same hearty satisfaction you'd find at your favorite steakhouse, but with better quality ingredients and no preservatives. The secret lies in building flavors layer by layer—starting with bacon as the flavor foundation, creating a proper roux for creaminess without excessive dairy, and using Yukon Gold potatoes for their naturally buttery texture that blends perfectly into the broth.

Essential Ingredients for Authentic Flavor

While many loaded potato soup recipes cut corners, this version uses carefully selected ingredients that work together to create depth of flavor. Don't skip the bacon—it's not just for garnish but provides the essential smoky base that defines authentic loaded potato soup.

Ingredient	Quantity	Preparation Notes
Thick-cut bacon	6 slices	Cook until crisp, reserve 3 tbsp fat
Yukon Gold potatoes	2 lbs (about 5 medium)	Peeled and cut into ¼-inch cubes
Yellow onion	1 medium	Finely diced
Garlic cloves	3	Minced
All-purpose flour	3 tbsp	For roux
Chicken broth	4 cups	Low-sodium preferred
Heavy cream	1 cup	Can substitute half-and-half
Sharp cheddar cheese	1½ cups shredded	Freshly grated melts better
Green onions	4	Sliced for garnish
Sour cream	For serving	Optional but recommended

Step-by-Step Cooking Instructions

Building the Flavor Foundation

Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove bacon and set aside, reserving exactly 3 tablespoons of bacon fat in the pot. This precise amount ensures proper roux formation without making the soup greasy. Add diced onion to the bacon fat and cook for 5-7 minutes until translucent, scraping up any browned bits from the bottom of the pot—these fond particles add tremendous flavor.

Creating the Perfect Roux

Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste. This cooked flour mixture (roux) is crucial for thickening your loaded potato soup without making it gluey. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a gentle simmer.

Perfect Potato Texture

Add cubed potatoes to the broth mixture. Simmer uncovered for 15-18 minutes, or until potatoes are fork-tender but not falling apart. Overcooking at this stage will make your soup mushy. Remove 2 cups of soup (mostly potatoes and broth) and puree in a blender until smooth, then return to the pot. This technique creates a creamy base while maintaining some whole potato pieces for texture.

Finishing with Cream and Cheese

Reduce heat to low and stir in heavy cream and shredded cheddar cheese, a handful at a time, allowing each addition to melt completely before adding more. Adding cheese gradually prevents clumping and ensures smooth incorporation. Crumble half the cooked bacon into the soup. Taste and season with salt and freshly ground black pepper as needed—remember that bacon and cheese add saltiness, so season carefully.

Pro Tips for the Best Loaded Potato Soup

Professional chefs know these techniques make the difference between good and exceptional loaded potato soup:

• Potato selection matters: Yukon Golds have the ideal balance of starch and moisture for creamy yet textured soup. Russets work too but yield a more uniform texture.
• Cheese quality is crucial: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Always shred your own cheese from a block.
• Temperature control: Never boil the soup after adding dairy—keep it at a gentle simmer to prevent curdling.
• Layer your bacon: Use half in the soup for flavor and reserve half for topping to get both integrated and fresh bacon flavor.

Delicious Variations to Try

Once you've mastered the classic loaded potato soup recipe, experiment with these popular variations:

• Loaded Baked Potato Soup: Add 1 cup diced cooked ham and 2 tablespoons chopped fresh chives along with the cheese for a baked potato flavor profile.
• Vegetarian Loaded Potato Soup: Substitute vegetable broth for chicken broth and use smoked paprika (1½ tsp) to mimic bacon flavor.
• Spicy Loaded Potato Soup: Add 1 diced jalapeño with the onions and 1¼ tsp cayenne pepper with the broth for a kick.
• Lighter Loaded Potato Soup: Replace heavy cream with whole milk and use reduced-fat cheese, but don't skip the roux for proper texture.

Serving and Storage Recommendations

Serve your loaded potato soup immediately while hot, garnished generously with the remaining crumbled bacon, sliced green onions, and a dollop of sour cream. For restaurant-style presentation, drizzle a little extra sour cream in a zig-zag pattern across the top.

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, adding a splash of broth or milk if the soup has thickened too much. Avoid freezing loaded potato soup with dairy, as it can separate upon thawing—however, you can freeze the base soup (before adding cream and cheese) for up to 3 months.

Troubleshooting Common Issues

Even experienced cooks encounter challenges with loaded potato soup. Here's how to fix common problems:

• Soup is too thin: Make a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water, then whisk into simmering soup until desired thickness is reached.
• Soup is too thick: Gradually add additional warm broth or milk, 1¼ cup at a time, until proper consistency is achieved.
• Cheese isn't melting smoothly: Remove soup from heat before adding cheese, and shred it finely. Adding cheese to boiling liquid causes clumping.
• Soup tastes bland: Balance flavors with a pinch of cayenne pepper, 1 tsp Worcestershire sauce, or a squeeze of lemon juice to brighten the richness.

Can I make loaded potato soup without bacon?

Yes, you can make a delicious vegetarian version by substituting 2 tablespoons of smoked paprika for the bacon flavor. Use vegetable broth instead of chicken broth and cook the onions in olive oil or butter. For added umami, include 1 cup of sliced mushrooms sautéed until browned.

Why did my cheese curdle in the potato soup?

Cheese curdles when exposed to high heat or acidic ingredients. Always remove the soup from direct heat before adding cheese, and add it gradually while stirring constantly. Avoid boiling the soup after adding dairy. Using freshly grated cheese from a block (not pre-shredded) also prevents clumping as pre-shredded cheese contains anti-caking agents.

How can I make loaded potato soup thicker without adding more dairy?

To thicken loaded potato soup without additional dairy, try one of these methods: 1) Blend 1-2 cups of the soup and return it to the pot, 2) Make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), or 3) Add 1/4 cup instant potato flakes which will absorb liquid and create a creamier texture naturally.

What's the best potato variety for loaded potato soup?

Yukon Gold potatoes are ideal for loaded potato soup because they have a naturally buttery flavor and creamy texture that holds up well in soups. Their medium starch content creates a velvety broth while maintaining some texture. Russet potatoes work too but produce a more uniform, less textured soup. Avoid waxy potatoes like red potatoes which don't break down properly.

Can I prepare loaded potato soup ahead of time?

Yes, you can prepare loaded potato soup up to 2 days in advance. Make the soup through the potato simmering stage (before adding dairy and cheese), then cool and refrigerate. When ready to serve, reheat gently and add the cream and cheese. This approach often improves flavor as the ingredients have time to meld. Add fresh garnishes just before serving for best presentation.