Loaded Potato Soup Recipe

Few dishes embody cozy comfort quite like a warm bowl of Loaded Potato Soup — creamy, hearty, and irresistibly rich.

This recipe transforms humble potatoes into a velvety base infused with butter, milk, and melted cheddar, layered with the smoky crunch of crispy bacon. The addition of French onion dip or sour cream gives it an indulgent tang and depth, while garlic and onion salts create that signature savory aroma that fills your kitchen with warmth.

Each spoonful delivers layers of texture — tender potatoes, silky broth, melted cheese, and bits of bacon — coming together like the perfect baked potato in soup form. Whether you’re curling up on a cold night or craving something deeply satisfying, this soup is the kind of homemade comfort food that never goes out of style.

Why People Will Love This Loaded Potato Soup

Pure Comfort in a Bowl: It delivers the nostalgic warmth of a baked potato, transformed into a creamy, spoonable form that soothes from the first bite.

Rich, Velvety Texture: The combination of butter, milk, and melted cheddar creates a luxuriously smooth base that clings perfectly to every tender potato chunk.

Balanced Flavors: Savory bacon, sharp cheddar, and the subtle sweetness of potatoes blend beautifully with the gentle tang of French onion dip or sour cream.

Customizable Indulgence: Each bowl can be personalized — extra bacon, more cheese, or a sprinkle of green onions — making it adaptable to every craving.

Comfort with Depth: Unlike many simple soups, this one has layers of flavor — smoky, buttery, tangy, and slightly garlicky — that build richness with every spoonful.

Perfect for Any Occasion: Whether it’s a cozy family dinner, a cold winter evening, or a comforting dish to share with guests, it feels both homely and indulgent.

A Hug in Food Form: It’s not just a soup — it’s warmth, nostalgia, and comfort all in one bite.

Key Ingredients:

Potatoes: The heart of the dish — they bring a creamy, hearty base and comforting texture that gives this soup its signature body. Russet or Yukon Gold potatoes work best for their starch content and smooth consistency.

Butter and Flour: These form the roux — a silky, buttery thickener that gives the soup its luxurious creaminess while binding all flavors together.

Milk: The soul of the soup’s smoothness — adds richness and balance, ensuring a velvety, spoon-coating consistency.

Bacon: Smoky, salty, and deeply savory — it infuses the soup with layers of umami flavor and irresistible aroma, while also providing that perfect crunchy topping.

Cheddar Cheese: Sharp and creamy, it melts into the soup to add depth, tang, and the perfect balance of richness.

French Onion Dip (or Sour Cream): This unexpected ingredient gives a tangy twist and extra creaminess — enhancing the soup’s flavor complexity and adding a hint of sophistication.

Seasonings (Garlic Salt, Onion Salt, Seasoning Salt): These create depth and balance, turning simple ingredients into a symphony of flavor that tastes slow-cooked and comforting.

Expert Tips:

Use the Right Potatoes:

Choose Russet potatoes for a creamier soup (they break down easily and thicken naturally) or Yukon Golds for a silkier texture with more structure. Avoid waxy varieties — they won’t blend well.

Don’t Rush the Roux:

When melting the butter and whisking in flour, cook it for at least 2 minutes before adding milk. This removes the raw flour taste and creates a smooth, velvety base instead of a grainy one.

Layer the Seasoning:

Season lightly at each stage — when boiling the potatoes, when whisking the milk, and again before serving. This builds flavor naturally rather than tasting salty only at the end.

Control the Thickness:

Add milk gradually and whisk continuously. If you want a thicker soup, let it simmer uncovered for a few extra minutes; for a thinner consistency, stir in a splash of warm milk or broth.

Enhance Depth with Mix-Ins:

Add a small dash of Worcestershire sauce or a sprinkle of smoked paprika to the soup for subtle umami and depth that balances the creamy base.

Save the Bacon Fat:

Instead of discarding it, use a teaspoon or two of bacon drippings in place of butter to add extra smokiness to the roux.

Finish Like a Pro:

Stir in the cheese off the heat to prevent curdling and maintain smooth creaminess. The residual warmth will melt it perfectly.

Make It Your Own:

Add roasted garlic for a sweeter flavor, diced jalapeños for a kick, or mix in sharp white cheddar for a tangy twist — this soup is endlessly adaptable.

Loaded Potato Soup

Ingredients:

4-6 lg potatoes

1/2 c. butter

3 tbsp

1 pd bacon, crispy

1 c. shredded cheddar

6 c. milk

4 oz French onion dip (or sour cream, if you don’t care for the dip)

1/2 c. shredded cheddar

1 tsp garlic salt

1 tsp onion salt

1 tbsp of seasoning salt

Instructions:

*Peel and dice potatoes, and put into lg pot, and boil. I use a bit of garlic and onion salt, along with some butter, when boiling. You want your potatoes to be tender.

*In Dutch oven, melt 1/2 c butter, over med heat, and whisk flour in until smooth.

*Add in milk, 1 c at a time, so you can choose how thick you want it to be. Whisking until it becomes creamy and silky. You will notice that it will become thicker as you go.

Detox Cabbage Soup

Chicken Sausage Gumbo

Dorito Chip Dip

*Add in the dip/sour cream and continue to whisk until mixed in well.

*Add in potatoes, stirring through well. Once your soup comes to a boil, reduce heat to low and add in 1 c shredded cheddar and bacon. Remember to leave enough bacon for topping.

*Once done use the remaining bacon and cheddar to put on top of each bowl full.

*Don’t forget the best part and that’s, add in your own twists and seasonings to make it the way you want! Happy eating y’all!

Important Notes When Making the Perfect Loaded Potato Soup (Deep & Detailed)

Choose the Right Potatoes:
Russet potatoes break down easily and give the soup a thicker, creamier consistency, while Yukon Golds add a buttery flavor and slightly smoother texture. Mixing both creates the best of both worlds.

Thickness Control:
The soup naturally thickens as it cools because of the starch from the potatoes. If it becomes too thick after reheating, simply stir in a splash of milk or broth to restore creaminess.

Avoid Boiling After Adding Dairy:
Once the milk or sour cream (or French onion dip) is added, keep the heat low and do not let the soup boil. Boiling dairy can cause it to curdle and ruin the smooth texture.

Whisk Constantly for a Silky Base:
When combining flour and butter for the roux, whisk continuously to eliminate lumps. Slowly add the milk to ensure a silky, cohesive soup base.

Layer the Flavors:
Don’t just rely on cheese and bacon for flavor — the seasoning salts (garlic, onion, and seasoning salt) should be added gradually during each step to create depth.

Taste Before Serving:
Potatoes absorb salt during cooking, so always taste the soup before serving and adjust the seasoning if needed.

Use Quality Cheese:
Always shred your own cheddar cheese from a block — pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.

Add Texture with Garnishes:
For restaurant-quality presentation, top each serving with crisp bacon bits, extra shredded cheddar, green onions, or even a dollop of sour cream.

Store Properly:
Allow the soup to cool completely before refrigerating. Store in an airtight container for up to 3–4 days. When reheating, do so gently over low heat to preserve the creamy texture.

Optional Flavor Boost:
For deeper flavor, use chicken or vegetable broth in place of part of the milk, or stir in a spoonful of cream cheese for added richness.

How to Enjoy Loaded Potato Soup After Cooking:

Let It Rest Before Serving:
After cooking, allow the soup to sit for 5–10 minutes before serving. This short resting time lets the flavors settle and the texture slightly thicken, giving you a creamy, cohesive bowl of comfort.

Serve Piping Hot for Maximum Comfort:
Ladle the soup into warm bowls to retain its temperature longer. This soup is best enjoyed hot, when the cheese is still melty and the bacon stays crisp on top.

Build the Perfect Bowl:
Start by adding a ladle of soup into your bowl, then top it with your favorite garnishes — crispy bacon bits, extra shredded cheddar cheese, a sprinkle of chives or green onions, and a small dollop of sour cream for extra richness.

Pair It Like a Pro:
Enjoy this hearty soup with a side of crusty bread, garlic toast, or buttery dinner rolls to soak up every last spoonful. For a lighter option, serve it with a simple green salad dressed in a tangy vinaigrette to balance the richness.

Add a Flavor Twist at the Table:
Each person can customize their bowl — drizzle a bit of hot sauce for a spicy kick, sprinkle smoked paprika for depth, or add a few croutons for extra crunch.

Make It a Full Meal:
Turn this soup into a complete dinner by serving it alongside a small grilled cheese sandwich or roasted vegetables. The creamy texture complements almost any savory side.

Reheat for Another Cozy Moment:
When reheating leftovers, do so gently over low heat, stirring frequently. Add a splash of milk or broth if it’s too thick. It will taste just as indulgent — sometimes even better the next day.

Enjoy the Experience:
This soup isn’t just a meal — it’s comfort in a bowl. Enjoy it on a chilly evening, during a rainy day, or whenever you need a hearty, soul-soothing dish that feels like a warm hug.

Nutrition Information:

One serving out of six from a full batch

Frequently Asked Questions:

Can I make this Loaded Potato Soup ahead of time?

Yes! This soup reheats beautifully. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days. When reheating, warm it gently over low heat, adding a splash of milk or broth if it thickens too much. Avoid boiling — it can cause the dairy to separate.

Can I freeze Loaded Potato Soup?

While it’s possible, it’s not ideal. Because the soup contains milk, butter, and cheese, freezing may cause it to separate or change texture once thawed. If you do freeze it, reheat slowly and whisk in a bit of fresh cream or cheese to bring back its creamy consistency.

What are the best potatoes to use for this recipe?

Use russet or Yukon gold potatoes for the perfect creamy texture. Russets create a softer, velvety base when cooked, while Yukon golds hold their shape slightly better and add a buttery flavor. Avoid waxy potatoes like red or new potatoes — they don’t break down as smoothly.

Can I make this recipe vegetarian or lighter?

Absolutely. Skip the bacon and use vegetable broth instead of milk for a lighter version. Replace butter with olive oil, and consider adding smoked paprika to mimic that savory, smoky flavor bacon provides. You can also substitute low-fat milk or Greek yogurt for part of the creaminess.

How can I make the flavor even deeper and richer?

Two simple tricks:

Roast your potatoes or cook some of the bacon in the soup base before adding milk — it builds an extra layer of flavor.

Add a splash of Worcestershire sauce or a pinch of cayenne pepper right before serving to balance the creamy richness with subtle depth and warmth.

How do I know when the potatoes are perfectly cooked before adding them to the soup base?

You’ll know your potatoes are ready when they’re tender but not falling apart — a fork should pierce them easily without breaking them into mush. Overcooking will make them disintegrate and turn the soup gluey, while undercooking leaves hard bits. Aim for soft centers with intact edges.

How do I prevent the milk or cream from curdling while cooking?

Curdling happens when dairy is overheated or added too quickly. To avoid this:

Keep your heat on medium to low after adding the milk.
Whisk continuously to maintain a smooth texture.
Make sure the roux (butter + flour base) isn’t too hot before slowly whisking in the milk.
This gentle process emulsifies the ingredients and gives a silky, stable soup.

My soup turned too thick — how can I fix it without ruining the flavor?

If your soup thickens too much, slowly stir in warm milk, chicken broth, or even hot water, one tablespoon at a time, until you reach the desired consistency. Avoid adding cold liquid, as it can cause separation and change the texture.

Can I use pre-cooked or leftover baked potatoes instead of boiling fresh ones?

Yes — it’s a great shortcut! Simply peel and dice your leftover baked potatoes, then add them once the soup base is thickened. Because baked potatoes are already soft, add them at the end and heat just until warmed through to prevent them from breaking apart.

How do I make sure the cheese melts smoothly into the soup without clumping?

Clumping usually happens when cheese is added too fast or at too high a temperature. For best results:

Use freshly shredded cheese (not pre-shredded — it contains anti-caking agents).
Remove the soup from direct heat before adding cheese.
Stir slowly and let the residual heat melt it evenly for a creamy, velvety finish.