Name: Loaded Potato Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 tablespoons unsalted butter; 1 large onion, diced; 3 cloves garlic, minced; 1 pound smoked bacon, diced; 3 large Russet potatoes, peeled and diced; 1 cup heavy cream; 1 teaspoon ground black pepper; 1 cup shredded cheddar cheese; Optional: chopped scallions and chives for garnish

There’s nothing quite like a warm, comforting bowl of loaded potato soup to lift your spirits on a chilly day. The aroma of sizzling onions and garlic, the rich, velvety texture of the soup, and the burst of flavor from the chopped bacon all combine to create a culinary experience that’s nothing short of magic. Whether you’re craving a comforting meal after a long day or just looking for a delicious way to warm up on a cold winter evening, this easy loaded potato soup recipe is sure to become a new favorite.

If you’re looking for more hearty comfort food recipes to add to your repertoire, be sure to check out our related recipe for creamy chicken and dumplings on our blog. The combination of tender chicken, fluffy dumplings, and a rich, creamy broth is the perfect way to warm up on a chilly day.

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1 large onion, diced

3 cloves garlic, minced

1 pound smoked bacon, diced

3 large Russet potatoes, peeled and diced

1 cup heavy cream

1 teaspoon ground black pepper

1 cup shredded cheddar cheese

Optional: chopped scallions and chives for garnish

Why This Recipe Works

By using a combination of Russet and sweet potatoes, you’ll get a beautifully balanced flavor and a smooth, creamy texture.
The slow-cooked bacon and onions add a depth of flavor that’s simply irreplaceable.
This recipe is incredibly simple to make, yet it’s packed with flavor and nutrients, making it a great option for a weeknight dinner.

Key Ingredients

When it comes to making delicious and authentic loaded potato soup, the ingredients you choose are crucial. Here are some tips to help you pick the perfect potatoes, cheese, and other add-ins to take your soup to the next level.

For the potatoes: We recommend using a combination of Russet and sweet potatoes for a beautifully balanced flavor and a smooth, creamy texture. Russet potatoes will give you a slightly sweet and light flavor, while sweet potatoes will add a pop of vibrant color and a hint of sweetness.

LOADED POTATO SOUP RECIPE - Easy Comfort Food

Recipe Courtesy of Our Kitchen

Loaded Potato Soup Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 tablespoons unsalted butter

1 large onion, diced

3 cloves garlic, minced

1 pound smoked bacon, diced

3 large Russet potatoes, peeled and diced

1 cup heavy cream

1 teaspoon ground black pepper

1 cup shredded cheddar cheese

Optional: chopped scallions and chives for garnish

Directions

Melt butter in a large saucepan over medium heat. Add diced onions and cook until they’re translucent and starting to caramelize, about 5-7 minutes. Then, add in minced garlic and cook for an additional minute, until fragrant.

Add in diced bacon to the saucepan, cooking until it’s crispy and golden brown. Remove the cooked bacon from the pan with a slotted spoon and set it aside on a paper towel-lined plate. Drain all but 2 tablespoons of the grease from the pan.

Add in peeled and diced potatoes to the saucepan, along with 1 teaspoon of ground black pepper and 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, covered, for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

When the potatoes are tender, use an immersion blender (or transfer the soup to a blender in batches and return it to the saucepan) to puree the soup until smooth. Stir in shredded cheddar cheese until melted and well combined.

Taste and adjust the seasoning as needed. Serve the soup hot, topped with chopped scallions and chives, if desired.

Storage & Reheating

This loaded potato soup recipe freezes beautifully, making it a great option for meal prep or leftovers. Simply let it cool, then transfer it to airtight containers or freezer bags for up to 3 months. When you’re ready to eat it, thaw the soup in the refrigerator overnight or reheat it on the stovetop or in the microwave until hot and bubbly.