If you’re looking for a hearty and comforting dish, Loaded Potato Soup is the perfect recipe to warm up chilly days. This creamy potato soup recipe is packed with flavor, featuring tender chunks of potatoes, crispy bacon, and melted cheese. It’s not just delicious; it’s also incredibly easy to make, whether you opt for the slow cooker method or a stovetop approach. Let’s dive into the ingredients and steps to create the best loaded potato soup that can effortlessly become a favorite in your household.

Ingredients

• Vegetables:
  • 4 large russet potatoes, peeled and diced, about 2 pounds
  • 1 medium onion, diced, approximately 1 cup
  • 2 cloves garlic, minced, roughly 1 tablespoon
• Liquids:
  • 4 cups vegetable broth or chicken broth, low-sodium preferred for better control of seasoning
  • 1 cup heavy cream (or milk for a lighter version), which adds richness and a velvety texture
• Fats:
  • 4 strips of bacon, chopped (optional for a vegetarian version, try using turkey bacon for a lighter alternative)
  • 2 tablespoons butter, unsalted for precise flavor control
• Seasonings:
  • Salt and pepper to taste, freshly ground for enhanced flavor
  • 1 teaspoon dried thyme (optional), or use fresh thyme for a more vibrant taste
• Toppings:
  • 1 cup shredded cheddar cheese, sharp for a more pronounced flavor
  • 1/2 cup sour cream, adds creaminess and tang
  • 1/4 cup chopped green onions, for freshness and a slight crunch
  • Additional bacon bits (if desired), for those who want extra texture and flavor

Note: For a gluten-free potato soup, ensure that your broth is gluten-free. For a vegan loaded potato soup, substitute heavy cream with coconut milk and omit bacon. You can learn more about this topic. Additionally, make sure to select high-quality ingredients; this will significantly enhance the overall flavor of your loaded potato soup.

Steps / Instructions

1. Prepare the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. This should take about 5-7 minutes. Once cooked, remove the bacon and drain on paper towels, leaving about 1 tablespoon of the fat in the pot. This rendered fat adds flavor to the soup.
2. Sauté the aromatics: Add butter to the pot with the bacon fat, then add the diced onions. Sauté for about 3 minutes until translucent, stirring occasionally to avoid burning. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring you can smell the wonderful aroma before proceeding.
3. Add the potatoes: Stir in the diced potatoes, coating them in the onion and garlic mixture. Sauté for about 2 minutes, allowing them to absorb some of the flavors before you add the broth.
4. Pour in the broth: Carefully add the vegetable or chicken broth, ensuring all potatoes are submerged. Bring to a boil, then reduce the heat to a simmer. This step is crucial for evenly cooking the potatoes.
5. Cook the potatoes: Let the mixture simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. You can check for doneness by poking a potato chunk; it should break apart easily.
6. Blend for creaminess: Using an immersion blender, blend the soup to your desired creaminess. For a chunkier soup, blend only half of it, leaving some potato pieces intact. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, but be cautious with the hot liquid.
7. Add cream: Stir in the heavy cream, and season with salt, pepper, and thyme. Let it heat through for another 5 minutes, allowing the flavors to meld beautifully. Taste and adjust the seasoning if necessary.
8. Serve: Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, crumbled bacon, and chopped green onions. Serve warm, enjoying the delightful contrast of flavors and textures.

Tips & Tricks

For the best results, use starchy potatoes like russet or Yukon gold, which yield a creamier texture. If you prefer a thicker soup, mash some of the potatoes against the side of the pot while cooking for a rustic feel. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of broth or milk to loosen it up on the stovetop or microwave, stirring well to combine. Check out our related guide for more tips.

This dish also freezes well. Allow the soup to cool completely before transferring to freezer-safe containers. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat gently over low heat to maintain its creamy texture.

Common mistakes to avoid include not adding enough seasoning, so taste as you go to ensure balance, and ensure the potatoes are cut into evenly sized pieces for uniform cooking. If you’re using pre-packaged shredded cheese, consider shredding your own for a creamier melt, as pre-shredded options often contain anti-caking agents that affect melt quality.

Variations

Get creative with your Loaded Potato Soup! Try adding different toppings such as sautéed mushrooms, jalapeños, or even a drizzle of balsamic glaze for an unexpected twist. To make a vegan loaded potato soup, swap the cream for coconut milk or cashew cream, and use nutritional yeast for a cheesy flavor without the dairy. Each of these variations can add a unique flair to your classic recipe.

If you enjoy a spicy kick, mix in some crushed red pepper flakes or diced green chiles. For a smoky flavor, add smoked paprika to the soup as it simmers. This recipe is highly adaptable to suit any palate or dietary preference, giving you the freedom to experiment with flavors.

Serving Suggestions

Pair this comforting Loaded Potato Soup with a fresh green salad or crusty bread for a complete meal. A side of garlic bread or homemade croutons can elevate your dining experience. For a beverage, consider a crisp white wine or a light beer that complements the savory flavors of the soup, enhancing your overall dining experience and making it truly memorable.

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Loaded Potato Soup

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

This creamy potato soup recipe is packed with flavor, featuring tender chunks of potatoes, crispy bacon, and melted cheese. It’s not just delicious; it’s also incredibly easy to make, whether you opt for the slow cooker method or a stovetop approach.

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Ingredients

US Metric

• 4 large russet potatoes, peeled and diced, about 2 pounds
• 1 medium onion, diced, approximately 1 cup
• 2 cloves garlic, minced, roughly 1 tablespoon
• 4 cups vegetable broth or chicken broth, low-sodium preferred
• 1 cup heavy cream (or milk for a lighter version)
• 4 strips of bacon, chopped (optional)
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)
• 1 cup shredded cheddar cheese, sharp
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• Additional bacon bits (if desired)

Directions

1.

In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of the fat in the pot.

2.

Add butter to the pot with the bacon fat, then add the diced onions. Sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3.

Stir in the diced potatoes, coating them in the onion and garlic mixture. Sauté for about 2 minutes.

4.

Carefully add the vegetable or chicken broth, ensuring all potatoes are submerged. Bring to a boil, then reduce the heat to a simmer.

5.

Let the mixture simmer for about 15-20 minutes, or until the potatoes are tender.

6.

Using an immersion blender, blend the soup to your desired creaminess.

7.

Stir in the heavy cream, and season with salt, pepper, and thyme. Let it heat through for another 5 minutes.

8.

Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, crumbled bacon, and chopped green onions.

Nutrition Facts