Loaded Potato Soup

ByMadison Rae
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Why Make This Recipe

Loaded Potato Soup is a warm and comforting dish that’s perfect for any time of the year. It’s creamy, cheesy, and packed with flavor, making it a favorite for families and friends. This soup is not only delicious but also easy to make, allowing you to enjoy a hearty meal without too much hassle. Plus, it’s a great way to use up potatoes and can be customized with your favorite toppings!

How to Make Loaded Potato Soup

Ingredients:

  • 4 large potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour

Directions:

  1. In a large pot, melt the butter over medium heat. Add the diced potatoes and cook for 5 minutes.
  2. Sprinkle the flour over the potatoes and stir to coat. Gradually add the chicken broth while stirring.
  3. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Mash some of the potatoes in the pot for a thicker texture, leaving some chunks.
  5. Stir in the milk, cheddar cheese, sour cream, and bacon. Cook until the cheese is melted.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with green onions and additional bacon if desired.

How to Serve Loaded Potato Soup

Serving Loaded Potato Soup is simple. Ladle the soup into bowls and top it with extra green onions and crumbled bacon for added flavor and presentation. It pairs well with a slice of crusty bread or a fresh salad, making it a complete meal.

How to Store Loaded Potato Soup

To store your Loaded Potato Soup, allow it to cool completely before transferring it to an airtight container. Place it in the refrigerator, where it will stay good for about 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen.

Tips to Make Loaded Potato Soup

  • For a creamier texture, use heavy cream instead of milk.
  • Add garlic for extra flavor. Sauté a couple of minced garlic cloves along with the potatoes.
  • If you prefer a smoother soup, blend it with an immersion blender before adding the cheese and other ingredients.

Variation

You can customize Loaded Potato Soup by adding other ingredients like broccoli, corn, or even different types of cheese. If you want a vegetarian option, simply replace the chicken broth with vegetable broth and skip the bacon.

FAQs

Can I make Loaded Potato Soup in advance?
Yes, you can prepare it a day ahead of time. Just reheat it on the stove before serving.

Can I use other types of potatoes?
Absolutely! While russet potatoes work best, you can also use Yukon gold or red potatoes.

Is this soup gluten-free?
No, this recipe contains all-purpose flour. However, you can use gluten-free flour as a substitute if needed.

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Loaded Potato Soup

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian (with modifications)
Print Recipe

Description

A warm and comforting loaded potato soup that’s creamy, cheesy, and packed with flavor.

Ingredients

Scale
  • 4 large potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour

Instructions

  1. In a large pot, melt the butter over medium heat. Add the diced potatoes and cook for 5 minutes.
  2. Sprinkle the flour over the potatoes and stir to coat. Gradually add the chicken broth while stirring.
  3. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Mash some of the potatoes in the pot for a thicker texture, leaving some chunks.
  5. Stir in the milk, cheddar cheese, sour cream, and bacon. Cook until the cheese is melted.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with green onions and additional bacon if desired.

Notes

For a creamier texture, use heavy cream instead of milk. Customize with various toppings or add-ins like broccoli or different cheeses.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 40mg

Keywords: potato soup, comfort food, chowder, creamy soup, loaded soup, recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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