Perfect Loaded Potato Soup Recipe

This loaded potato soup recipe delivers rich, creamy comfort food with crispy bacon, melted cheddar, and fresh chives. Ready in 45 minutes with simple ingredients, this easy homemade version rivals restaurant-quality soup. The secret is using both russet and Yukon Gold potatoes for perfect texture and flavor balance.

If you're searching for a satisfying easy loaded potato soup recipe that captures the essence of a loaded baked potato in bowl form, you've found it. This homemade loaded potato soup combines the creaminess of a classic potato soup with all the toppings of your favorite baked potato - bacon, cheese, and chives - in one delicious, comforting meal. Unlike many recipes that rely on canned soup or artificial flavors, this version uses fresh ingredients for authentic taste.

Essential Ingredients for Perfect Loaded Potato Soup

The foundation of any creamy loaded potato soup instructions starts with quality ingredients. Using the right potato varieties makes all the difference - russets provide starchiness while Yukon Golds add natural buttery flavor. Don't substitute with waxy potatoes like red potatoes, as they won't break down properly to create that signature creamy texture.

Ingredient	Quantity	Key Purpose
Russet potatoes	2 lbs, peeled and diced	Provides starch for thickening
Yukon Gold potatoes	1 lb, peeled and diced	Adds natural buttery flavor
Thick-cut bacon	6 slices, cooked crisp	Foundation for smoky flavor
Yellow onion	1 medium, finely chopped	Essential aromatic base
Garlic	3 cloves, minced	Depth of flavor
Chicken broth	4 cups, low-sodium	Better flavor than vegetable broth
Heavy cream	1 cup	Creaminess without flour
Sharp cheddar cheese	1½ cups, shredded	Better melt and flavor than pre-shredded
Fresh chives	¼ cup, chopped	Finishing touch for freshness

Step-by-Step Cooking Instructions

Follow these loaded baked potato soup recipe steps for restaurant-quality results at home. The key to perfect texture is controlling the potato breakdown - you want some chunks but overall creaminess.

1. Cook the bacon: In a large Dutch oven, cook 6 slices of thick-cut bacon over medium heat until crisp. Remove bacon, leaving 2 tablespoons of fat in the pot. Crumble bacon and set aside.
2. Sauté aromatics: Add 1 diced yellow onion to the bacon fat and cook until translucent (5-7 minutes). Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Add potatoes and broth: Stir in 2 lbs peeled and diced russet potatoes and 1 lb peeled and diced Yukon Gold potatoes. Pour 4 cups low-sodium chicken broth over potatoes. Bring to a boil, then reduce heat to medium-low.
4. Simmer until tender: Cover and simmer for 15-20 minutes, or until potatoes are fork-tender. Do not overcook or potatoes will become waterlogged.
5. Create creamy base: Use an immersion blender to partially puree the soup, leaving some potato chunks for texture. Alternatively, remove 2 cups of soup, blend until smooth, then return to pot.
6. Add dairy: Stir in 1 cup heavy cream and 1½ cups freshly shredded sharp cheddar cheese. Heat gently until cheese melts (do not boil).
7. Season and finish: Add salt and freshly ground black pepper to taste. Stir in half the crumbled bacon. Garnish with remaining bacon, extra shredded cheese, and fresh chives.

Pro Tips for the Best Loaded Potato Soup

Master this best loaded potato soup with bacon and cheese by following these professional kitchen techniques:

• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded sharp cheddar creates a velvety texture.
• Control soup thickness: If too thick, add additional broth ¼ cup at a time. If too thin, simmer uncovered for 5-10 minutes to reduce.
• Prevent curdling: Never boil soup after adding dairy. Keep heat at medium-low and warm gently.
• Enhance flavor depth: Add 1 teaspoon smoked paprika with the broth for subtle smokiness that complements the bacon.
• Texture balance: Aim for 70% creamy base with 30% recognizable potato chunks for ideal mouthfeel.

Storage and Reheating Instructions

This quick loaded potato soup for weeknight dinner stores well for meal prep. Cool completely before storing in airtight containers.

• Refrigeration: Keeps for 3-4 days. The soup will thicken as it chills - add broth when reheating.
• Freezing: Not recommended as dairy-based soups can separate when frozen and thawed.
• Reheating: Warm gently over medium-low heat, stirring frequently. Add additional broth or cream if needed to restore consistency.
• Make-ahead tip: Prepare through step 4 (simmered potatoes), then refrigerate. Finish with dairy and cheese when ready to serve for freshest flavor.

Delicious Variations to Try

Customize this loaded potato soup recipe to suit dietary needs or flavor preferences:

• Vegetarian version: Omit bacon and use vegetable broth. Add 1 teaspoon liquid smoke for smoky flavor. Top with caramelized onions instead of bacon.
• Gluten-free: This recipe is naturally gluten-free - just verify your broth is certified GF.
• Lighter option: Substitute half-and-half for heavy cream and reduce cheese to 1 cup. Add 1 cup pureed cauliflower for creaminess with fewer calories.
• Spicy kick: Add 1 diced jalapeño with the onions and top with pickled jalapeños.
• Bacon alternatives: Try chopped ham, pancetta, or turkey bacon for different flavor profiles.

Serving Suggestions for Maximum Enjoyment

Elevate your how to make restaurant-style loaded potato soup experience with these pairing ideas:

• Bread pairings: Serve with crusty sourdough, garlic bread, or warm pretzel rolls for dipping
• Salad companions: Pair with a crisp green salad with apple cider vinaigrette to cut the richness
• Protein additions: Top with pulled rotisserie chicken or smoked sausage for a heartier meal
• Garnish bar: Set out bowls of extra toppings: shredded cheese, crumbled bacon, chives, sour cream, and diced green onions for customization
• Wine pairing: A medium-bodied Chardonnay or crisp Pilsner complements the creamy richness

Frequently Asked Questions

Can I make loaded potato soup without bacon?

Yes, you can make delicious vegetarian loaded potato soup by omitting the bacon and using vegetable broth. For smoky flavor, add 1 teaspoon smoked paprika or a few drops of liquid smoke. Caramelized onions make an excellent topping substitute for bacon.

Why does my potato soup turn out grainy?

Grainy potato soup usually happens when you overwork the potatoes during blending or mashing. Russet potatoes contain more starch which can become gluey when overmixed. Use an immersion blender briefly just to partially puree, or mash gently with a potato masher to maintain some texture without overprocessing.

How do I prevent my cheese from clumping in potato soup?

To prevent cheese clumping, always shred your own cheese from a block (pre-shredded contains anti-caking agents). Remove the soup from direct heat before adding cheese, and add it gradually while stirring constantly. Keep the temperature below simmering point - high heat causes cheese to separate.

What's the best potato variety for creamy soup?

For the creamiest texture, use a combination of russet potatoes (for starch) and Yukon Gold potatoes (for natural buttery flavor). Russets break down easily to thicken the soup, while Yukon Golds maintain some structure and add richness without additional dairy. Avoid waxy potatoes like red potatoes which don't break down properly.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté bacon, onions and garlic in a skillet first, then transfer to slow cooker with potatoes and broth. Cook on high for 3-4 hours or low for 6-7 hours until potatoes are tender. Use an immersion blender to partially puree, then stir in cream and cheese. Note that slow cooking may result in softer potato texture.