Homemade Loaded Potato Soup Recipe tastes rich, creamy, and smoky with crispy bacon and sharp cheddar in every spoonful. It suits busy home cooks who want a cozy, filling dinner on the table in about 45 minutes. I first cooked a version of this soup in a tiny apartment kitchen with one pot and a wobbly burner, so I know it works in real life.
Why Homemade Loaded Potato Soup Recipe Is Worth It
This soup gives you all the comfort of a loaded baked potato in a bowl, with less effort than baking potatoes. It feels hearty enough for dinner, yet it still uses simple, affordable ingredients that you probably keep on hand.
You control the salt, the richness, and the toppings, so it fits picky eaters and food lovers at the same time. It also reheats like a champ, so lunch the next day already solves itself.
“This Homemade Loaded Potato Soup Recipe tastes like a cozy restaurant meal at home, but cheaper and even better.” – Sarah ★★★★★
Ingredients You Need
- 6 slices thick-cut turkey bacon, chopped
- Use center cut for less grease or turkey bacon for a lighter version.
- 2 tablespoons unsalted butter
- Choose real butter, not spread, for better flavor.
- 1 medium yellow onion, finely diced
- 2 ribs celery, finely diced
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cut into 1 inch cubes
- Yukon gold potatoes also work and give a slightly creamier texture.
- 4 cups low sodium chicken broth
- Use vegetable broth for a vegetarian base.
- 1 cup whole milk
- 1 cup heavy cream
- Swap half and half if you want a lighter soup.
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Thickener
- 3 tablespoons all purpose flour
- Use a gluten free all purpose blend if needed.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional for extra thick soup
Cheesy Goodness & Toppings
- 1½ cups shredded sharp cheddar cheese, divided
- I suggest you shred a block yourself; bagged shreds often contain starch that affects melting.
- ½ cup sour cream
- 4 green onions, thinly sliced
- Extra cooked bacon pieces for topping
- Extra sour cream for serving
Pantry Shortcuts & Brand Notes
- Use pre chopped onion and celery from the produce section if you want to save time.
- Shelf stable chicken broth works fine; I like low sodium brands so I can control the seasoning.
- Use garlic paste from a tube if you do not want to mince garlic.
- If you keep instant mashed potato flakes in the pantry, you can stir in a couple tablespoons to thicken the soup fast.
Equipment List
- Large heavy bottomed pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or heat safe spatula
- Ladle
- Potato masher or immersion blender
- Measuring cups and spoons
Quick Tips & substitutions
- Cut potatoes into even 1 inch cubes so they cook at the same rate.
- Use Yukon gold potatoes if you want a naturally creamier texture that holds shape.
- Keep the heat at medium when you cook the bacon so it crisps without burning.
- Save 1 to 2 tablespoons of bacon fat in the pot and drain the rest for better flavor without extra grease.
- Stir flour into melted butter and veggies and cook 1 to 2 minutes so the soup does not taste chalky.
- Warm the milk and cream slightly in the microwave before adding so the soup stays smooth.
- Add cheese off the heat and stir slowly so it melts instead of clumping.
- Swap chicken broth with vegetable broth and bacon with smoked paprika and olive oil for a vegetarian version.
- Use lactose free milk and lactose free sour cream if you need a low lactose option.
- Stir in Greek yogurt instead of sour cream if you want extra protein.
- Add a pinch of cayenne or hot sauce if you like a little heat.
- Use leftover baked potatoes; scoop the insides and add them near the end, then adjust liquid.
How to Make Homemade Loaded Potato Soup
Step 1: Cook the turkey bacon
Place the chopped turkey bacon in a large cold pot, then turn the heat to medium. Cook, stirring often, until the bacon turns crisp and brown and the fat renders, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, and leave about 1 to 2 tablespoons of bacon fat in the pot.
Step 2: Sauté veggies and aromatics
Add the butter to the pot with the bacon fat and let it melt over medium heat. Stir in the diced onion and celery and cook until they turn soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook 30 seconds, just until it smells fragrant.
Step 3: Build the flavorful base
Sprinkle the flour over the onion mixture and stir well so the flour coats the veggies. Cook this mixture 1 to 2 minutes to toast the flour and build flavor. Stir in the smoked paprika, onion powder, garlic powder, salt, and pepper so the spices bloom in the hot fat.
Step 4: Add potatoes and broth
Pour in about 1 cup of the chicken broth while you stir constantly to form a smooth, thick base. Add the remaining broth and stir again until no lumps remain. Add the potato cubes and bring the soup to a gentle boil over medium high heat.
Step 5: Simmer until potatoes turn tender
Once the soup reaches a boil, lower the heat to medium low so it simmers. Cook 15 to 20 minutes, stirring occasionally, until the potatoes feel very tender when you pierce them with a fork. If the soup thickens too much, stir in a splash of extra broth or water.
Step 6: Mash or blend to your favorite texture
Use a potato masher right in the pot and mash some of the potatoes while you leave some chunks for texture. If you prefer a smoother soup, use an immersion blender and pulse a few times until it looks creamy but still has some small pieces. Keep the heat low at this point so the soup does not scorch on the bottom.
Step 7: Stir in milk, cream, and cheese
Lower the heat to low and pour in the milk and heavy cream. Stir slowly and let the soup heat until it steams gently, about 3 to 5 minutes, but do not let it boil. Add 1 cup of the shredded cheddar cheese and stir until it melts into the soup and turns silky.
Step 8: Finish with sour cream and seasonings
Whisk in the sour cream until it blends fully and the soup looks extra creamy. Taste and adjust with more salt and pepper if needed. If you want a thicker soup, stir in the cornstarch slurry and simmer 2 to 3 more minutes until it thickens.
Step 9: Serve with toppings
Ladle the Homemade Loaded Potato Soup Recipe into bowls. Top each bowl with extra shredded cheddar, crispy bacon pieces, sliced green onions, and a small spoon of sour cream. Serve hot while the cheese stretches and the toppings stay crisp.
Recipe Variations
- Gluten free: Use gluten free flour blend or skip flour and thicken with cornstarch or instant potato flakes.
- Vegetarian: Skip bacon, cook veggies in butter or olive oil, and use vegetable broth with extra smoked paprika.
- Vegan: Use olive oil or vegan butter, vegetable broth, canned coconut milk or oat milk, and dairy free cheese and yogurt.
- Low carb: Swap half the potatoes with cauliflower florets and blend more of the soup for creaminess.
- Extra protein: Stir in cooked shredded chicken, diced ham, or white beans near the end.
- Spicy version: Add diced jalapeño with the onion and celery and finish with hot sauce.
- Lighter version: Use half and half instead of cream and Greek yogurt instead of sour cream.
Ways to Serve Homemade Loaded Potato Soup
- Serve with a simple green salad with lemony dressing.
- Pair with warm crusty bread, garlic bread, or soft dinner rolls.
- Add a side of roasted broccoli or green beans for extra veggies.
- Top bowls with extra steamed broccoli florets and cheese for a loaded broccoli twist.
- Offer toppings buffet style so everyone customizes their own bowl.
Storage Success
Let the Homemade Loaded Potato Soup Recipe cool until it feels just slightly warm, then transfer it to airtight containers and refrigerate for up to 3 to 4 days. Reheat on the stove over low to medium heat and stir often; add a splash of milk or broth if it thickens in the fridge. You can freeze it for up to 2 months, but the texture may turn slightly grainy, so stir well while it reheats and add a bit of fresh cream or cheese to smooth it out. Store toppings like bacon, cheese, and green onions separately so they stay crisp and fresh.
Homemade Loaded Potato Soup Recipe
Ingredients
Instructions
- In a large pot over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the butter to the pot. Once melted, stir in the diced onion and cook until softened, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth, then the milk and heavy cream, whisking until smooth with no lumps.
- Stir in the diced potatoes, salt, pepper, and paprika. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until the potatoes are very tender, about 15–20 minutes.
- Using a potato masher or an immersion blender, partially mash the soup to your desired consistency, leaving some potato chunks for texture.
- Stir in the shredded cheddar cheese until melted, then add the sour cream and sliced green onions. Adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and top with reserved crispy bacon, extra cheddar cheese, and more green onions if desired. Serve hot.
Notes
Approximate per serving (1/6 of recipe): 520 calories; fat 33 g; saturated fat 17 g; carbohydrates 42 g; fiber 3 g; sugars 7 g; protein 17 g; sodium 920 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.