Loaded Potato Soup

If there is one thing I’m ready for when the weather starts cooling down, it’s soup season. Give me a big pot of something warm and creamy, a loaf of bread on the side, and I’m happy.

This loaded potato soup was especially good because I made it with potatoes we grew right here in our garden. I left some of the skins on, cooked them right in the soup, and added our home-cured bacon, sharp cheddar cheese, sour cream, and fresh chives. It turned into one seriously good pot of soup.

What I love about this homemade loaded potato soup is that it’s creamy and hearty without being so thick that it feels like you’re eating a bowl of mashed potatoes. There are plenty of tender potato chunks in every spoonful, with smoky bacon and cheddar throughout.

Everything comes together in one pot, starting with the bacon and ending with a creamy potato soup that tastes like a loaded baked potato. Add a little extra bacon, cheddar, and fresh chives on top and dinner is done.

Why You’ll Love This Loaded Potato Soup

It’s thick and creamy, but not too thick. The roux, whole milk, heavy cream, cheddar, and sour cream give this soup a rich, creamy texture while still keeping it perfectly spoonable.

Everything cooks in one pot. There’s no need to boil the potatoes separately. They cook right in the chicken broth, soaking up all that good bacon and onion flavor along the way.

It’s loaded with the good stuff. Crispy bacon, sharp cheddar cheese, sour cream, and fresh chives give this creamy potato soup all the flavors of a loaded baked potato.

You don’t need a special kind of potato. I used homegrown potatoes from our garden and left some of the skins on. Russets, Yukon Golds, or a combination of potatoes will work, too.

It makes a hearty dinner. This isn’t one of those soups that leaves everyone looking for something else to eat an hour later. Add some crusty bread or a simple salad and you’ve got dinner.

The toppings are easy to make your own. We loved ours with extra bacon, shredded cheddar, and fresh chives. You can add a little sour cream on top if you want, but honestly, I didn’t think it needed it.

Ingredients You’ll Need

You don’t need anything fancy to make homemade loaded potato soup. Most of the ingredients are simple things you may already have in the fridge or pantry.

Potatoes: You’ll need about 2 1/2 to 3 pounds of potatoes. I used potatoes straight from our garden and left some of the skins on. Russet potatoes, Yukon Gold potatoes, white potatoes, red potatoes, or even a combination will work. Cut them into roughly 1/2 to 3/4-inch pieces so they cook evenly but still leave you with nice chunks of potato in the finished soup.

Bacon: Bacon does double duty in this recipe. The crispy pieces go into the soup and on top, while a little of the bacon drippings is used to cook the onion and build the base of the soup. I used our home-cured bacon, but regular store-bought bacon works perfectly.

Yellow Onion: Cooking the onion in the bacon drippings gives the soup a savory base without making the onion flavor overpowering.

Garlic: A few cloves of fresh garlic add another layer of flavor to the soup.

Butter and All-Purpose Flour: These are combined with the bacon drippings to make a simple roux. The roux helps thicken the potato soup and gives it that creamy consistency without having to mash all of the potatoes.

Chicken Broth: The potatoes cook directly in the chicken broth, so they soak up plenty of flavor as they become tender. I use 4 cups.

Whole Milk and Heavy Cream: Using both gives the soup a creamy, rich texture without making it overly heavy.

Sharp Cheddar Cheese: Freshly shredded sharp cheddar melts into the soup and gives it plenty of cheesy flavor. I recommend shredding a block of cheese instead of using pre-shredded cheese for the smoothest texture.

Sour Cream: Sour cream gets stirred right into the soup for extra creaminess and a little tang. I didn’t add any to the top of my finished bowl because I really didn’t think it needed it.

Fresh Chives: Fresh chives are the perfect finishing touch for loaded potato soup. I like them sprinkled over the top along with extra bacon and cheddar.

Salt, Pepper, Onion Powder, and Smoked Paprika: These keep the seasoning simple and let the potato, bacon, and cheddar flavors come through. Wait until the soup is nearly finished before adding extra salt since the bacon, chicken broth, and cheddar can all add quite a bit on their own.

Why Does My Soup Look Lighter Than Yours?

If your potato soup looks a little lighter than mine, don’t worry! I used our home-cured bacon, and the bacon drippings gave the broth a deeper golden color before I added the milk and cream.

Different brands and types of bacon can produce lighter or darker drippings, so the color of your soup may vary a little. It won’t hurt the finished recipe at all. Go by the flavor and creamy consistency rather than trying to match the exact color you see in my photos.

How to Make Loaded Potato Soup

This creamy loaded potato soup comes together in one pot, and there’s no need to boil the potatoes ahead of time.

1. Cook the Bacon

Cut the bacon into pieces and cook it in a large Dutch oven or heavy-bottomed pot over medium heat until crispy.

Remove the cooked bacon with a slotted spoon and set it aside for later. Leave about 2 tablespoons of bacon drippings in the pot.

2. Cook the Onion and Garlic

Add the diced onion to the bacon drippings and cook over medium heat until softened, about 4–5 minutes.

Add the minced garlic and cook for another 30 seconds or so, just until you can smell it.

3. Make the Roux

Add the butter to the pot and let it melt. Sprinkle in the flour and stir it into the butter, bacon drippings, and onions.

Cook the flour mixture for about 1–2 minutes, stirring constantly. This gets rid of that raw flour taste and creates the base that will thicken the soup.

4. Add the Chicken Broth

Slowly pour in the chicken broth while whisking or stirring constantly. I like to start with just a small amount and get the roux completely smooth before gradually adding the rest.

Once all 4 cups of chicken broth are incorporated, you should have a smooth, slightly thickened broth.

5. Cook the Potatoes

Add the diced potatoes directly to the broth. There is no need to boil them separately first.

Bring the soup to a gentle simmer and cook for about 12–18 minutes, stirring occasionally, until the potatoes are fork-tender.

Try not to let the soup boil aggressively. You want the potatoes tender while still keeping plenty of those nice potato chunks intact.

6. Make It Creamy

Once the potatoes are tender, reduce the heat to low. Stir in the whole milk and heavy cream.

Let the soup gently heat for about 3–5 minutes. Don’t bring it to a boil after adding the dairy.

7. Add the Cheese

Turn the heat to very low or remove the pot from the heat before adding the cheddar.

Add the freshly shredded sharp cheddar a handful at a time, stirring until each addition is completely melted before adding the next. Keeping the heat low helps the cheese melt smoothly instead of becoming grainy.

8. Finish the Soup

Stir in the sour cream and about half of the crispy bacon.

Taste the soup before adding salt. Depending on your bacon, chicken broth, and cheddar, you may not need much. Add black pepper, onion powder, smoked paprika, and additional salt to taste.

9. Load Up Those Bowls

Ladle the loaded potato soup into bowls and finish with extra shredded cheddar, crispy bacon, and plenty of fresh chives.

You can add a spoonful of sour cream on top if you’d like, but I skipped it on ours. The soup was already so creamy that it really didn’t need anything else.

How to Keep the Cheese Smooth

Once the milk and cream are added, keep the soup at a gentle heat and avoid boiling it. When it’s time to add the cheddar, turn the heat to very low or take the pot off the burner completely.

Add freshly shredded cheese a little at a time and let each handful melt before adding more. High heat can cause cheddar to separate and become grainy, while pre-shredded cheese contains anti-caking ingredients that can keep it from melting as smoothly.

For the creamiest loaded potato soup, shred the cheddar straight from the block and take your time adding it.

What Are the Best Potatoes for Loaded Potato Soup?

Russet potatoes are a popular choice for potato soup because their higher starch content helps create a thick, creamy soup. But they definitely aren’t your only option.

I made this loaded potato soup with potatoes we grew in our garden, using a mixture of what I had available, and it turned out beautifully. Some of the skins were thin and tender, so I left them right on.

Here are a few good options:

Russet Potatoes: These are starchier and will soften around the edges as they cook, which can naturally help thicken the soup.

Yukon Gold Potatoes: These have a buttery flavor and creamy texture while holding their shape a little better than russets.

Red or White Potatoes: These are great if you like distinct chunks of potato in your soup. Their thinner skins can also be left on if you prefer.

Homegrown Potatoes: Use them! You don’t need to know the exact variety to make a good pot of soup. Since this recipe uses a roux for thickening, you aren’t relying on a specific type of potato to give the soup its creamy consistency.

Whatever potatoes you choose, cut them into roughly 1/2 to 3/4-inch pieces so they cook evenly. I like leaving some of the skins on for a little extra texture, especially when the skins are thin.

Easy Substitutions

One of the nice things about homemade potato soup is that you can work with what you already have. Here are a few easy substitutions.

Potatoes: Russets, Yukon Golds, red potatoes, white potatoes, or a combination can all be used.

Bacon: I used home-cured bacon, but any good-quality bacon will work. Just remember that the saltiness can vary quite a bit from one bacon to another.

Chicken Broth: Regular or low-sodium chicken broth works. If your bacon is especially salty, low-sodium broth is a good choice.

Whole Milk: I prefer whole milk because it gives the soup a richer texture. You can use 2% milk if that’s what you have, although the finished soup may be slightly less creamy.

Heavy Cream: Heavy cream gives this loaded potato soup some of its richness. Half-and-half can be substituted for a slightly lighter soup.

Sharp Cheddar: I love the stronger flavor of sharp cheddar here, but mild or medium cheddar will work, too. For the smoothest soup, shred the cheese yourself instead of using pre-shredded cheese.

Chives: Fresh chives are my favorite, but thinly sliced green onions are an easy substitute.

My Best Tips for Creamy Loaded Potato Soup

This loaded potato soup is pretty simple to make, but a few little things make a big difference in the finished pot.

Cut the potatoes about the same size. Aim for roughly 1/2 to 3/4-inch chunks. They don’t have to be perfect, but keeping them fairly even helps everything cook at the same rate.

Don’t overcook the potatoes. Simmer them just until they’re fork-tender. If they cook too long, they’ll start falling apart and you’ll lose those nice chunks of potato throughout the soup.

Don’t skip the bacon drippings. After cooking the bacon, leave about 2 tablespoons of the drippings in the pot. Cooking the onion in that bacon goodness gives the entire soup so much more flavor.

Cook the flour for a minute or two. Once you add the flour to make the roux, give it a little time to cook before adding the chicken broth. This gets rid of the raw flour taste while still giving you a nice thickener for the soup.

Add the broth gradually. Start with a small amount and stir or whisk it into the roux until smooth. Then gradually add the remaining broth. This is the easiest way to avoid little flour lumps in your soup.

Keep the heat low after adding the dairy. Once the milk and heavy cream go into the pot, you don’t want a hard boil. Gentle heat keeps everything creamy and smooth.

Take your time with the cheddar. Turn the heat very low or remove the pot from the burner, then add freshly shredded cheddar a handful at a time. Let it melt before adding another handful.

Taste before you salt. Bacon, chicken broth, and cheddar can all bring quite a bit of salt to the pot. My home-cured bacon can be especially flavorful, so I always wait until the end before deciding how much additional salt the soup needs.

Let the soup sit for a few minutes. Loaded potato soup will thicken a little as it rests. If it looks slightly thinner than you want when you first finish it, give it 5–10 minutes before reaching for more flour or another thickener.

If the soup gets too thick, don’t panic. Stir in a splash of milk or chicken broth until it reaches the consistency you like. This is especially helpful when reheating leftovers because potato soup naturally thickens in the refrigerator.

How to Store & Reheat Loaded Potato Soup

Loaded potato soup makes some pretty fantastic leftovers. Just keep in mind that the soup will thicken quite a bit after it has been refrigerated.

Storing Leftovers

Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.

I like to store any extra bacon, cheddar, and fresh chives separately so everyone can add fresh toppings when the soup is reheated.

How to Reheat Potato Soup

For the best texture, reheat loaded potato soup slowly on the stovetop over low to medium-low heat, stirring occasionally.

If the soup has gotten too thick in the refrigerator, add a splash of whole milk or chicken broth as it warms until it reaches the consistency you like.

Try not to bring the soup to a hard boil. High heat can cause the dairy and cheddar to separate and give the soup a grainy texture.

For an individual serving, you can also reheat the soup in the microwave. Heat it in short intervals, stirring between each one, until warmed through.

Helpful Tools for Making Loaded Potato Soup

You don’t need any special equipment to make this loaded potato soup, but a few good kitchen tools make the process a little easier.

Large Dutch Oven: A Dutch oven is my favorite for making soup. It gives you plenty of room to cook the bacon, build the roux, and simmer the potatoes all in one pot. A large, heavy-bottomed soup pot works just as well.

Cutting Board: You’ll want a sturdy cutting board for prepping the potatoes and other ingredients.

Whisk: A whisk is helpful when adding the chicken broth to the roux. It makes it easier to get everything smooth before the potatoes go in.

Box Grater: I recommend shredding your cheddar cheese from a block for the smoothest, creamiest soup. A simple box grater gets the job done.

Ladle: A good soup ladle makes serving those hearty bowls a whole lot easier.

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Can You Freeze Loaded Potato Soup?

I don’t recommend freezing this soup if you can avoid it. Potatoes can become grainy or mealy after freezing and thawing, and creamy soups made with milk, cream, sour cream, and cheese can sometimes separate.

This is one of those recipes I’d rather enjoy fresh and eat the leftovers over the next few days. Stored properly in the refrigerator, it reheats beautifully. Just warm it slowly and add a splash of milk or chicken broth if it has thickened up too much.

What to Serve With Loaded Potato Soup

This loaded potato soup is hearty enough to be dinner all by itself, especially once you pile on the bacon and cheddar. But I’m never going to argue with something good for dipping into a bowl of creamy potato soup.

Crusty Bread: A warm loaf of crusty bread is probably my first choice. It’s perfect for soaking up every last bit of that creamy broth.

Dinner Rolls: Soft, buttery dinner rolls are another easy option, especially if you’re feeding a family.

Biscuits: A batch of homemade biscuits alongside a bowl of loaded potato soup makes for one seriously cozy dinner.

A Simple Salad: If you want something fresh on the side, a simple green salad works perfectly without competing with the soup.

Sandwiches: For an extra-hearty meal, serve smaller bowls of potato soup alongside grilled cheese, ham and cheese sandwiches, or your favorite toasted sandwich.

Honestly, most nights I’d be perfectly happy with a big bowl of this soup and some good bread. It already has the potatoes, bacon, cheddar, and plenty of creamy goodness, so it doesn’t need much help.

More Cozy Recipes to Try

If you’re in the mood for more homemade comfort food, here are a few other recipes from The Pickled Farmhouse that we love.

Creamy Homemade Mashed Potatoes: If you have more potatoes to use up, these creamy mashed potatoes are always a good choice. I make them with a mixture of white and gold potatoes, and they’re perfect alongside just about any hearty dinner.

Creamy Mac and Cheese: Another favorite when you’re craving something rich and cheesy. This homemade mac and cheese is creamy, comforting, and always a hit around here.

Cast Iron Chicken Pot Pie: A cozy dinner with a homemade biscuit topping that my husband prefers over traditional pie crust. It’s another good one for those evenings when you want something warm and filling.

Loaded Potato Soup FAQs

Do You Boil Potatoes Before Adding Them to Potato Soup?

No. For this loaded potato soup recipe, the potatoes cook right in the chicken broth. There’s no need to boil them separately first.

Cooking the potatoes directly in the soup lets them absorb the flavor from the bacon, onion, garlic, and chicken broth while they become tender. It also means one less pot to wash, which I’m always in favor of.

Do You Have to Peel Potatoes for Potato Soup?

Not at all. I left some of the skins on the homegrown potatoes I used for this recipe.

If your potatoes have thin, tender skins, just scrub them well before cutting them up. If you’re using russet potatoes or another variety with a thicker skin, you can peel all or some of them depending on the texture you prefer.

How Do You Thicken Loaded Potato Soup?

This recipe uses a simple roux made with butter and flour to thicken the soup. The potatoes also release some starch as they cook, and the cheddar and sour cream add even more body at the end.

I like using a roux because it gives me a creamy, dependable consistency no matter what variety of potatoes I happen to have.

Why Is My Potato Soup Too Thick?

Potato soup naturally thickens as it sits, and it will become even thicker after being refrigerated.

If your soup gets thicker than you like, simply stir in a little whole milk or chicken broth. Add just a splash at a time until the soup is back to the creamy, spoonable consistency you want.

Why Did My Cheese Turn Grainy in Potato Soup?

Heat is usually the culprit. Cheddar can separate and become grainy when it gets too hot.

Once the milk and heavy cream are added, avoid boiling the soup. When you’re ready for the cheddar, turn the heat very low or remove the pot from the burner. Add freshly shredded cheddar a handful at a time, stirring until each addition melts before adding more.

Can I Use Pre-Shredded Cheese?

You can, but I recommend shredding your own cheddar from a block. Bagged shredded cheese usually contains anti-caking ingredients that can prevent it from melting as smoothly.

Freshly shredded cheddar gives this creamy loaded potato soup the smoothest texture and best cheesy flavor.

Can I Make Loaded Potato Soup Ahead of Time?

Yes. You can make loaded potato soup a day ahead and store it covered in the refrigerator.

It will thicken as it sits, so when you’re ready to serve it, reheat the soup gently over low heat and add a splash of milk or chicken broth if needed. Save your extra bacon, cheddar, and fresh chives separately and add those after reheating.