The Best Homemade Loaded Potato Soup: Creamy, Comforting & Bacon-Packed

🥣 Introduction

When it comes to comfort food, nothing beats a warm, creamy bowl of loaded potato soup. With rich cheddar cheese, crispy bacon, tender potatoes, and a silky cream base, this hearty soup wraps you in a blanket of flavor. Whether it’s a cold winter night or a cozy rainy day, this homemade loaded potato soup is guaranteed to satisfy your cravings — and it’s surprisingly easy to make with simple ingredients from your pantry and fridge.

This version uses buttery russet or golden potatoes for the perfect base, crumbled smoky bacon, and a generous sprinkle of cheddar cheese. One spoonful, and you’ll understand why this is often called the best loaded potato soup recipe!

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Potato masher or immersion blender (optional)
• Ladle
• Cutting board
• Sharp knife
• Measuring cups & spoons

🛒 Ingredients

🥔 For the Soup Base:

• 4 large russet or golden potatoes, peeled and diced
• 1/2 yellow onion, finely chopped
• 1/4 cup green onions, chopped
• 1/3 cup all-purpose flour
• 1/2 cup butter
• 2 1/2 cups chicken stock
• 1 cup water
• 3/4 cups heavy whipping cream
• 3/4 cups cheddar cheese, shredded
• 1/2 tsp black pepper, ground
• 1/2 tsp salt

🥓 For the Topping:

• 8 slices beef bacon, cooked crisp and crumbled
• Extra shredded cheddar, green onions, and a dollop of sour cream (optional)

👩‍🍳 Directions

🔪 Step 1: Prepare the Ingredients

• Peel and dice the potatoes into small cubes.
• Finely chop the yellow onion and green onions.
• Cook the bacon until crispy and set aside to drain on paper towels. Crumble once cooled.

🧈 Step 2: Create the Roux

• In a large pot over medium heat, melt the butter.
• Add the chopped yellow onion and sauté for about 4 minutes, or until soft.
• Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a golden roux.

💧 Step 3: Add Liquids and Potatoes

• Slowly pour in the chicken stock and water, whisking constantly to prevent lumps.
• Add the diced potatoes and bring to a gentle boil.
• Reduce heat and let simmer for 15–20 minutes or until potatoes are tender.

🥣 Step 4: Blend (Optional)

• For a creamy texture, mash some of the potatoes with a potato masher directly in the pot.
• For an ultra-smooth soup, use an immersion blender to blend half the mixture (optional).

🧀 Step 5: Finish the Soup

• Stir in the heavy whipping cream, cheddar cheese, salt, and pepper.
• Simmer for another 5 minutes until cheese is fully melted and the soup is thick and creamy.

🥓 Step 6: Add the Toppings

• Stir in half of the bacon.
• Ladle soup into bowls and top with more cheese, green onions, and bacon. Add sour cream if desired.

🍽️ Servings & Timing

• Servings: 4–6 bowls
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: ~40 minutes

🧊 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm in a saucepan over medium-low heat or microwave in intervals, stirring in between. Add a splash of milk if needed.

🥄 Variations

• Vegetarian: Skip the bacon and use vegetable broth instead of chicken stock. Add sautéed mushrooms or corn for extra texture.
• Spicy Kick: Add 1 diced jalapeño with the onions or a dash of cayenne pepper.
• Extra Creamy: Stir in an extra ¼ cup of sour cream or cream cheese.
• Chunky Style: Skip the mashing for a more rustic, chunky soup.

❓ 10 Frequently Asked Questions

1. Can I use red potatoes instead of russet or golden?
   Yes, but red potatoes hold their shape more — they won’t break down as much to thicken the soup.
2. How do I thicken my soup more?
   Mash more of the potatoes or mix 1 tbsp of flour with 2 tbsp of water and stir it in.
3. Can I make this dairy-free?
   Use dairy-free butter and a plant-based cream (like coconut cream or oat milk).
4. What’s the best cheese to use?
   Sharp cheddar gives the best flavor, but Monterey Jack or gouda work too.
5. Can I make this in a slow cooker?
   Yes — cook on low for 6–7 hours or high for 3–4 hours. Add cheese and cream at the end.
6. Is this gluten-free?
   Not as written. Replace the flour with a gluten-free all-purpose blend or cornstarch.
7. Can I prep this ahead of time?
   Yes, make the soup and store it without toppings. Reheat and garnish fresh before serving.
8. How do I avoid gummy soup?
   Don’t over-blend! Pulse gently if using an immersion blender.
9. Can I freeze leftovers?
   Yes, but stir well after reheating — the dairy may separate slightly.
10. What can I serve with this soup?
    Crusty bread, side salad, or garlic butter rolls make great pairings!

🏁 Conclusion

This Best Homemade Loaded Potato Soup is everything cozy, rich, and satisfying — just what you need on a chilly day. The creaminess of the cheese, the crisp bite of bacon, and the warmth of the potatoes make it a perfect bowl of comfort. Whether you’re making it for family dinner, meal prepping for the week, or hosting a casual gathering, this recipe will never disappoint.

You’ll want to bookmark this one — your future self will thank you!

Adam

The Best Homemade Loaded Potato Soup: Creamy, Comforting & Bacon-Packed

When it comes to comfort food, nothing beats a warm, creamy bowl of loaded potato soup. With rich cheddar cheese, crispy bacon, tender potatoes, and a silky cream base, this hearty soup wraps you in a blanket of flavor. Whether it’s a cold winter night or a cozy rainy day, this homemade loaded potato soup is guaranteed to satisfy your cravings — and it’s surprisingly easy to make with simple ingredients from your pantry and fridge. This version uses buttery russet or golden potatoes for the perfect base, crumbled smoky bacon, and a generous sprinkle of cheddar cheese. One spoonful, and you’ll understand why this is often called the best loaded potato soup recipe!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Ingredients Equipment Method Notes

Ingredients

  

🥔 For the Soup Base:

• 4 large russet or golden potatoes peeled and diced
• 1/2 yellow onion finely chopped
• 1/4 cup green onions chopped
• 1/3 cup all-purpose flour
• 1/2 cup butter
• 2 1/2 cups chicken stock
• 1 cup water
• 3/4 cups heavy whipping cream
• 3/4 cups cheddar cheese shredded
• 1/2 tsp black pepper ground
• 1/2 tsp salt

🥓 For the Topping:

• 8 slices beef bacon cooked crisp and crumbled
• Extra shredded cheddar green onions, and a dollop of sour cream (optional)

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Potato masher or immersion blender (optional)
• Ladle
• Cutting board
• Sharp knife
• Measuring cups & spoons

Method

 

🔪 Step 1: Prepare the Ingredients

1. Peel and dice the potatoes into small cubes.
2. Finely chop the yellow onion and green onions.
3. Cook the bacon until crispy and set aside to drain on paper towels. Crumble once cooled.

🧈 Step 2: Create the Roux

1. In a large pot over medium heat, melt the butter.
2. Add the chopped yellow onion and sauté for about 4 minutes, or until soft.
3. Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a golden roux.

💧 Step 3: Add Liquids and Potatoes

1. Slowly pour in the chicken stock and water, whisking constantly to prevent lumps.
2. Add the diced potatoes and bring to a gentle boil.
3. Reduce heat and let simmer for 15–20 minutes or until potatoes are tender.

🥣 Step 4: Blend (Optional)

1. For a creamy texture, mash some of the potatoes with a potato masher directly in the pot.
2. For an ultra-smooth soup, use an immersion blender to blend half the mixture (optional).

🧀 Step 5: Finish the Soup

1. Stir in the heavy whipping cream, cheddar cheese, salt, and pepper.
2. Simmer for another 5 minutes until cheese is fully melted and the soup is thick and creamy.

🥓 Step 6: Add the Toppings

1. Stir in half of the bacon.
2. Ladle soup into bowls and top with more cheese, green onions, and bacon. Add sour cream if desired.

Notes

🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

Reheat: Warm in a saucepan over medium-low heat or microwave in intervals, stirring in between. Add a splash of milk if needed.

🥄 Variations
Vegetarian: Skip the bacon and use vegetable broth instead of chicken stock. Add sautéed mushrooms or corn for extra texture.

Spicy Kick: Add 1 diced jalapeño with the onions or a dash of cayenne pepper.

Extra Creamy: Stir in an extra ¼ cup of sour cream or cream cheese.

Chunky Style: Skip the mashing for a more rustic, chunky soup.

❓ 10 Frequently Asked Questions
Can I use red potatoes instead of russet or golden?
Yes, but red potatoes hold their shape more — they won’t break down as much to thicken the soup.

How do I thicken my soup more?
Mash more of the potatoes or mix 1 tbsp of flour with 2 tbsp of water and stir it in.

Can I make this dairy-free?
Use dairy-free butter and a plant-based cream (like coconut cream or oat milk).

What’s the best cheese to use?
Sharp cheddar gives the best flavor, but Monterey Jack or gouda work too.

Can I make this in a slow cooker?
Yes — cook on low for 6–7 hours or high for 3–4 hours. Add cheese and cream at the end.

Is this gluten-free?
Not as written. Replace the flour with a gluten-free all-purpose blend or cornstarch.

Can I prep this ahead of time?
Yes, make the soup and store it without toppings. Reheat and garnish fresh before serving.

How do I avoid gummy soup?
Don’t over-blend! Pulse gently if using an immersion blender.

Can I freeze leftovers?
Yes, but stir well after reheating — the dairy may separate slightly.

What can I serve with this soup?
Crusty bread, side salad, or garlic butter rolls make great pairings!

🏁 Conclusion
This Best Homemade Loaded Potato Soup is everything cozy, rich, and satisfying — just what you need on a chilly day. The creaminess of the cheese, the crisp bite of bacon, and the warmth of the potatoes make it a perfect bowl of comfort. Whether you’re making it for family dinner, meal prepping for the week, or hosting a casual gathering, this recipe will never disappoint.

You’ll want to bookmark this one — your future self will thank you!