Loaded Potato Soup

This Loaded Potato Soup is the kind of bowl that feels like a blanket—creamy, smoky, and irresistibly rich.

Every spoonful carries layers of comfort: tender potatoes, melty cheeses, crispy bacon, and hearty ham all wrapped in a velvety base made from a homemade bacon-grease roux. It’s the kind of old-fashioned, soul-satisfying soup that brings everyone back to the table, especially on cold nights when only something warm, cheesy, and deeply savory will do.

Decadent, filling, and built on simple ingredients, this recipe delivers pure comfort in the most delicious way.

Why People Will Love Loaded Potato Soup Recipe:

It feels like pure comfort in a bowl — warm, creamy, and hearty enough to satisfy both the body and the soul on even the coldest days.

The flavor builds itself through layers of bacon, ham, cheese, and slow-simmered potatoes, creating a richness that tastes like it’s been cooked with love.

It strikes the perfect balance of creamy and chunky, giving you velvety broth with bite-size pieces of potatoes, smoky meats, and melted cheese in every spoonful.

It’s incredibly customizable, letting each cook adjust the seasoning, cheese blend, and toppings to match their family’s preferences.

It delivers nostalgia, reminding people of homemade soups, cozy kitchens, and comforting meals shared during the holidays or cold winters.

It’s satisfying enough to be a full meal, making it a one-pot recipe that feeds a crowd with minimal effort and maximum reward.

Leftovers reheat beautifully, making it an easy comfort dish to enjoy throughout the week.

It creates a restaurant-quality experience at home, but with familiar, affordable ingredients anyone can access.

Key Ingredients:

Red potatoes form the heart of the soup — tender, creamy, and naturally sweet, they break down just enough to thicken the broth while still giving you hearty bites in every spoonful.

Bacon and diced ham bring layers of smoky, savory richness, infusing the soup with salty depth and turning each bowl into a full, satisfying meal.

Velveeta and shredded cheese melt into a luxurious, velvety base, creating that signature comforting creaminess and a glossy finish only a true cheese lover can appreciate.

Cream of chicken soup and sour cream add body and tang, enriching the broth and tying all the flavors together into a smooth, luscious texture.

Milk and a bacon-grease roux create the foundation — a creamy, silky canvas that captures and carries every flavor from the pot.

Garlic powder, onion powder, pepper, and smoked paprika deepen the aroma, adding warmth, earthiness, and subtle spice without overpowering the natural comfort of the potatoes.

Expert Tips:

Build your flavor from the fat up.

Let the bacon render slowly over medium heat—rushing this step steals away depth. That golden bacon grease is your liquid gold and creates a roux that tastes far richer than butter ever could.

Layer your dairy thoughtfully.

Add milk first, then sour cream, then the shredded cheeses, and finally Velveeta. This layering prevents scorching, keeps the soup silky, and allows each dairy ingredient to melt fully without separating.

Control the starch level for perfect thickness.

Boil the potatoes until just fork-tender—never mushy. Overcooked potatoes break down too much and can turn the soup gluey. If you prefer a thicker soup, gently mash a small portion against the pot after combining the ingredients.

Season after adding the meats.

Because bacon and ham naturally carry salt, always wait to adjust seasoning until the very end. This prevents over-salting and ensures a balanced, rounded flavor.

Cut Velveeta into small cubes for a faster, smoother melt.

Velveeta melts beautifully, but small pieces prevent clumping and help it emulsify into the broth for that ultra-creamy texture.

Simmer gently—never boil—after adding dairy.

Keep the heat low once the cheeses and milk are added. A gentle simmer gives a velvety mouthfeel, while boiling can cause splitting or graininess.

Balance richness with acidity.

If the soup tastes heavy, just a splash of milk, cream, or even a tiny bit of lemon juice/yogurt can brighten it without reducing creaminess.

Use freshly cracked black pepper generously.

The floral sharpness of pepper cuts through the richness and adds dimension that pre-ground pepper simply can’t match.

Loaded Potato Soup

Ingredients:

1lb of bacon

Can of cream of chicken

Cup of flour

4 cups of milk

One block of cheese of your choice (I added extra)

1 cup of sour cream (I added extra)

1 pack of diced ham

20 ounce block of Velveeta (I know it’s not real cheese but I love Velveeta )

5 pound bag of red potatoes

Garlic powder

Onion powder

Pepper

Smoked paprika

(Use whatever seasonings you like)

The ham and bacon is going to give it a lot of flavor and make it salty on its own so i didn’t add any salt.

Instructions:

Cut up potatoes in chunks…let boil until fork tender.

While potatoes are boiling cut bacon into small chunks and throw them in a large pot( I used my pioneer woman Dutch oven) once cooked take bacon out and place to side….

Use the bacon grease in pot to make a roux…

Add one cup of flour and slowly add in your 4 cups of milk ..

Once thickened some, add sour cream and cream of chicken and slowly stir in shredded cheeses..

Then add your Velveeta (I cut into small chunks so it can melt quicker…once mixed thoroughly,

Add all your seasonings and then add your potatoes, bacon and your ham chunks.

Let simmer for 20 minutes or so and that it’s!

So good! It’s great topped with sour cream and shredded cheese with extra bacon but I didn’t have any sour cream left over in the pic above lol but it’s amazing and simple!

Important Notes When Making Loaded Potato Soup

Potato choice matters more than you think.

Red potatoes hold their shape and stay creamy without falling apart, making them ideal for a thicker, chunkier soup. Yukon Golds will give an even silkier texture if you prefer a softer, buttery finish.

Don’t over-boil the potatoes.

Once they are just fork-tender, stop cooking. If they overcook before entering the soup, they disintegrate, release excess starch, and turn the soup into a paste-like consistency.

Render bacon low and slow.

Starting bacon in a cold pan and letting it heat gradually gives more rendered fat and crispier pieces. This fat is your soup’s foundational flavor layer—don’t rush it.

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Make the roux fully before adding dairy.

Flour must cook in the bacon grease for at least 1–2 minutes. This step removes any floury taste and ensures the final soup tastes luxurious, not chalky.

Add cheese slowly and on low heat.

Direct high heat can cause cheese to curdle or become grainy. Stir in shredded cheeses gradually, letting each handful melt fully before adding more.

Velveeta is the emulsifier here—don’t skip or rush it.

Despite being processed, Velveeta stabilizes the soup and keeps it smooth. Add in small cubes, stirring gently until completely melted.

Avoid adding salt until the end.

The bacon, ham, cream of chicken, and cheese all contribute saltiness. Taste after everything has combined—often no extra salt is needed.

Use full-fat dairy for the best texture.

Reduced-fat products tend to separate when heated, while whole milk, full-fat sour cream, and regular cream cheese stay creamy and stable.

Let the soup rest before serving.

Even 5–10 minutes off the heat allows flavors to deepen and the texture to thicken into that classic, hearty, loaded-potato consistency.

Soup thickens as it sits.

If reheating leftovers, add a splash of milk or chicken broth to loosen it back to perfect creaminess.

How to Enjoy This Loaded Potato Soup After Cooking

Let the pot rest a few minutes before serving.

As the soup sits, the starches relax, the cheeses finish melting, and the broth thickens into a creamy, velvety base that coats every spoonful. The flavors become deeper, warmer, and more harmonious.

Ladle into warmed bowls for the best experience.

A warm bowl prevents the soup from cooling too fast and preserves that silky, molten cheese texture. Simply rinse bowls with hot water or keep them in a low oven for a few minutes.

Top it like a fully loaded baked potato.

Add a dollop of sour cream, extra shredded cheese, crispy bacon, sliced green onions, chives, or even a drizzle of melted butter. Each topping adds a fresh layer of richness, crunch, or brightness.

Pair it with contrasting textures.

This soup shines when served with something crisp or crusty:

Warm garlic bread
Toasted baguette slices
Buttery biscuits
Crackly oyster crackers
The contrast elevates each creamy spoonful.

Savor the layers in each bite.

Notice how the smokiness of the bacon, the saltiness of the ham, the silky cheese blend, and the soft potatoes melt together. The more you eat, the more the flavors unfold—first smoky, then creamy, then savory.

Customize each bowl to personal richness.

Thin with a splash of milk or broth for a lighter bowl, or thicken with extra cheese or sour cream for ultra-indulgence. Each bowl can be tailored to the eater’s preferred level of decadence.

Enjoy it as a meal, not a side.

This soup is hearty, filling, and protein-rich. Serve with a simple green salad or steamed vegetables if you want a balanced plate, but truly—it stands alone beautifully.

Reheat gently for the best texture.

On the stovetop over low heat or in the microwave at 50% power, stir often. Add a splash of milk or broth to bring back the perfect creaminess.

Share it—it’s comfort food meant for gathering.

Serve it at family dinners, winter gatherings, or cozy holiday nights. It’s the kind of soup that makes everyone feel nostalgic, warm, and deeply cared for.

Nutrition Information:

Per 1 cup serving, estimated

Frequently Asked Questions:

Can I make this Loaded Potato Soup ahead of time?

Yes. The soup reheats well, but it will thicken significantly as it cools because of the cheese, flour roux, and potatoes.
To reheat: Add a splash of milk or broth and warm it over low heat, stirring often to restore a creamy consistency.

Can I use russet potatoes instead of red potatoes?

Absolutely. Russet potatoes will break down more and create a creamier, thicker soup, while red potatoes hold their shape better and stay chunkier.
Choose based on whether you want a smooth or chunky soup texture.

Is it possible to make this recipe in a slow cooker?

Yes—but modify the steps.
Cook the bacon separately, make the roux on the stove, melt the cheeses into the roux, then transfer everything (including potatoes, ham, and bacon) to the slow cooker.
Cook on LOW 4–6 hours or HIGH 2–3 hours, until potatoes are tender.

What can I substitute if I don’t want to use Velveeta?

Try any of the following melting cheeses:

Mild or sharp cheddar
Monterey Jack
Colby Jack
Gouda
Fontina
They won’t be as silky as Velveeta but will give the soup a more natural, rich cheese flavor.

How can I make this soup less salty?

Loaded potato soup naturally gets salty from bacon, ham, Velveeta, and cream of chicken soup.
To reduce salt:

Use low-sodium broth
Rinse the ham under warm water before adding
Cook bacon fully, then drain on paper towels
Do not add extra salt until the very end — taste first
These adjustments prevent the soup from becoming overly salty while keeping full flavor.

How do I keep the cheese from clumping or becoming grainy?

Grainy cheese happens when the soup is too hot. To avoid this:

Lower the heat before adding shredded cheese or Velveeta.
Add cheese slowly, stirring continuously.
Avoid boiling the soup after adding dairy.
This ensures a smooth, velvety texture.

Why did my roux turn lumpy, and how can I prevent it?

Lumps form when liquid is added too quickly or the roux cooks unevenly.
To prevent this:

Whisk constantly.
Add the milk gradually, a little at a time.
Make sure the flour and bacon grease are fully blended before adding liquid.
A smooth roux is the foundation of a creamy soup.

My soup is too thick—how do I fix it without ruining the flavor?

Loaded potato soup naturally thickens as it sits.
To adjust:

Add warm milk, broth, or even hot water a splash at a time.
Stir over low heat until the texture loosens.
This keeps the flavor intact while restoring the silky consistency.

How can I prevent the potatoes from turning mushy?

Mushy potatoes result from overcooking.
For perfect texture:

Boil only until fork-tender, not falling apart.

Use red potatoes or Yukon Golds, which hold their shape better than russets.

Add cooked potatoes at the end so they don’t break down in the simmering soup.

Can I make this recipe lighter without losing the “loaded” flavor?

Yes—use these swaps while keeping richness:

Replace some milk with low-sodium chicken broth.

Use light sour cream instead of full-fat.

Reduce Velveeta and increase shredded cheddar for more natural cheese flavor.

Use turkey bacon or a smaller amount of regular bacon for smoky depth.
This keeps the soup indulgent but not overly heavy.