Go Back
Creamy loaded potato soup topped with crispy bacon, shredded cheddar cheese, and fresh chives

Loaded Potato Soup

This homemade loaded potato soup is thick, creamy, and packed with tender potatoes, crispy bacon, sharp cheddar cheese, sour cream, and fresh chives. The potatoes cook right in the chicken broth for an easy one-pot soup with all the flavors of a loaded baked potato.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/2-3 pounds potatoes scrubbed and cut into 1/2–3/4-inch chunks, some skins left on if desired
  • 8 slices bacon chopped
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika optional
  • Salt to taste
FOR SERVING
  • Additional shredded sharp cheddar cheese
  • Reserved crispy bacon
  • Fresh chives chopped

Method
 

  1. Add the chopped bacon to a large Dutch oven or heavy-bottomed pot. Cook over medium heat until browned and crispy.
  2. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
  3. Add the diced onion to the bacon drippings. Cook over medium heat for 4–5 minutes, or until softened.
  4. Add the minced garlic and cook for about 30 seconds, stirring frequently.
  5. Add the butter and allow it to melt. Sprinkle in the flour and stir until completely combined. Cook for 1–2 minutes, stirring constantly.
  6. Slowly pour in the chicken broth, starting with a small amount and whisking until smooth. Gradually add the remaining broth while continuing to whisk or stir.
  7. Add the diced potatoes directly to the broth. Bring to a gentle simmer and cook for 12–18 minutes, stirring occasionally, until the potatoes are fork-tender.
  8. Reduce the heat to low. Stir in the whole milk and heavy cream. Heat gently for 3–5 minutes without allowing the soup to boil.
  9. Turn the heat to very low or remove the pot from the burner. Add the freshly shredded cheddar cheese a handful at a time, stirring until completely melted before adding more.
  10. Stir in the sour cream and about half of the cooked bacon.
  11. Add the black pepper, onion powder, and smoked paprika, if using. Taste the soup before adding salt, then season with salt as needed.
  12. Let the soup rest for 5–10 minutes to thicken slightly.
  13. Ladle into bowls and top with additional shredded cheddar, reserved crispy bacon, and fresh chopped chives. Serve warm.

Notes

POTATOES: Russet, Yukon Gold, red, white, homegrown potatoes, or a combination can be used. I used potatoes from our garden and left some of the tender skins on.
BACON: I used our home-cured bacon, which gave my broth a deeper golden color. Store-bought bacon may result in a lighter-colored soup. This is completely normal.
SALT: Wait until the soup is finished before adding salt. Bacon, chicken broth, and cheddar can all add quite a bit of salt, so taste first.
CHEESE: For the smoothest soup, shred cheddar directly from a block. Keep the heat low and add the cheese gradually to prevent it from becoming grainy.
CONSISTENCY: The soup will continue to thicken as it rests. If it becomes thicker than you prefer, stir in a splash of whole milk or chicken broth.
LEFTOVERS: Store leftover loaded potato soup in an airtight container in the refrigerator for 3–4 days. Reheat gently over low heat, adding a splash of milk or broth if needed.
FREEZING: I don’t recommend freezing this soup. The potatoes can become grainy after thawing, and the dairy and cheese may separate.
TOPPINGS: I finished our bowls with cheddar, bacon, and fresh chives. Sour cream can be added on top if you like, but since there is already sour cream in the soup, I didn’t think it needed it.