Perfect Loaded Potato Soup Recipe: Creamy & Flavorful

The best way to make loaded potato soup is by combining russet potatoes, bacon, sharp cheddar cheese, and green onions with a creamy broth base. This classic comfort food recipe requires 45 minutes total time, yields 6 servings, and delivers rich flavor with the perfect creamy yet chunky texture when you properly cook the potatoes and create a smooth roux-based sauce.

Creating exceptional loaded potato soup at home is simpler than you might think. This beloved comfort food combines the hearty satisfaction of potatoes with the indulgent flavors of bacon, cheese, and herbs. The key to perfect loaded potato soup lies in selecting the right potato variety, properly managing cooking temperatures, and balancing creamy elements without making the soup gluey or bland.

Essential Ingredients for Authentic Loaded Potato Soup

While variations exist, the foundation of a truly satisfying homemade loaded potato soup remains consistent. Russet potatoes work best due to their high starch content which helps naturally thicken the soup. You'll need approximately 2.5 pounds of peeled and diced potatoes (about 1-inch cubes) for optimal texture—smaller pieces cook too quickly and become mushy, while larger chunks won't soften properly.

Bacon provides the essential smoky foundation—6 slices cooked until crisp delivers maximum flavor without overwhelming the dish. For the creamy base, combine 1 cup whole milk with 1 cup heavy cream; lower-fat alternatives often result in a thinner consistency. The cheese component requires 2 cups freshly grated sharp cheddar, as pre-shredded varieties contain anti-caking agents that prevent smooth melting.

Ingredient	Quantity	Critical Purpose
Russet potatoes	2.5 lbs, peeled & cubed	Natural thickener with ideal starch content
Bacon	6 slices, cooked crisp	Provides foundational smoky flavor
Sharp cheddar	2 cups freshly grated	Creates smooth, melty cheese texture
Whole milk & cream	1 cup each	Delivers rich creaminess without curdling

Step-by-Step Preparation Guide

Begin by cooking the bacon in a large Dutch oven until crisp, then remove and crumble, reserving 3 tablespoons of bacon fat in the pot. This rendered fat carries more flavor than oil or butter alone. Add 1 diced yellow onion and 3 minced garlic cloves to the pot, cooking until translucent (about 5 minutes).

Next, create your roux by adding 1/4 cup all-purpose flour to the pot and stirring constantly for 2 minutes—this eliminates the raw flour taste while creating the soup's structural foundation. Gradually whisk in 4 cups of low-sodium chicken broth, ensuring no lumps form. The mixture should thicken within 3-4 minutes of simmering.

Add your cubed potatoes and 1 teaspoon dried thyme, bringing to a gentle boil before reducing heat to maintain a simmer. Cook uncovered for 15-18 minutes, or until potatoes are fork-tender but not falling apart. This precise cooking time prevents either undercooked chunks or disintegrated potatoes.

Perfecting Texture and Flavor Balance

The critical moment arrives when incorporating dairy. Remove the pot from direct heat before adding milk and cream mixture—adding dairy to boiling liquid risks curdling. Return to low heat and gradually stir in 1.5 cups of your grated cheddar until fully melted. Reserve the remaining 1/2 cup for garnish.

For ideal texture, use a potato masher to gently break down about one-third of the potatoes directly in the pot. This technique creates natural thickness without requiring additional thickeners while maintaining satisfying chunks. Avoid over-blending, which turns your soup gummy.

Season thoughtfully with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then taste and adjust. Remember that bacon and cheese contribute significant saltiness, so additional seasoning should be added incrementally. Stir in half your crumbled bacon, reserving the rest for topping.

Customization Options and Serving Suggestions

While traditional loaded potato soup features bacon and cheddar, numerous variations accommodate different preferences. For a vegetarian version, substitute vegetable broth and omit bacon (though smoked paprika adds similar depth). Health-conscious cooks can replace half the cream with evaporated milk without sacrificing creaminess.

Serve your homemade loaded potato soup immediately in warmed bowls to maintain temperature. Top with remaining cheese, bacon, and thinly sliced green onions. A dollop of sour cream adds welcome tanginess that cuts through the richness. Pair with a simple green salad or crusty bread for a complete meal.

Proper storage extends your soup's life—cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for 3 months. When reheating, add a splash of broth or milk as the soup thickens when chilled. Never boil reheated soup, as high heat causes dairy separation.

Troubleshooting Common Potato Soup Problems

Runny soup? Create a quick slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk into simmering soup. Wait 5 minutes for thickening to occur before adding more. If your soup tastes bland, boost flavor with 1/4 teaspoon onion powder or a Parmesan rind simmered in the broth.

For grainy cheese texture, ensure your soup base isn't too hot when adding cheese—remove from heat first. Use only freshly grated cheese, as pre-shredded varieties contain starches that prevent smooth melting. If separation occurs, an immersion blender can temporarily restore smoothness, though prevention works best.

Frequently Asked Questions

Can I make loaded potato soup without bacon?

Yes, you can create excellent vegetarian loaded potato soup by substituting smoked paprika (1/2 teaspoon) and using vegetable broth. For similar umami depth, add 2 chopped mushrooms sautéed in olive oil until browned before adding onions.

Why does my potato soup become watery after refrigeration?

Potato soup often separates when chilled due to starch retrogradation. Simply reheat gently while whisking in 1-2 tablespoons of cream or broth. The soup will re-emulsify as it warms, restoring its original creamy consistency.

How do I prevent my potato soup from turning gray?

Potatoes oxidize and turn gray when exposed to air. Prevent this by keeping peeled potatoes submerged in cold water with a tablespoon of lemon juice or vinegar until ready to use. Add potatoes directly to simmering broth rather than cold liquid for best color retention.

What's the best potato variety for creamy soup?

Russet potatoes provide the ideal starch content for creamy texture without requiring excessive thickeners. Yukon Golds work as an alternative with their naturally buttery flavor, but they produce a denser soup that may need additional broth to reach proper consistency.

Can I prepare loaded potato soup in advance?

Absolutely—loaded potato soup actually improves in flavor when made 1-2 days ahead. Prepare through step where potatoes are cooked but before adding dairy. Cool completely, then refrigerate. When ready to serve, reheat gently and add dairy components following the recipe instructions for perfect results.