Description

Loaded Potato Soup is creamy, cozy comfort food that tastes like a fully loaded baked potato in a bowl—tender potatoes, crispy bacon, sharp cheddar, and a tangy sour cream finish. This easy soup uses simple pantry staples and a smart partial-blend method for thick, spoon-coating texture without gluey potatoes. Perfect for cold nights, meal prep, and topping-bar dinners.

Ingredients

Scale

6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp butter (as needed)
3 tbsp all-purpose flour (or 1 1/2 tbsp cornstarch for gluten-free)
5 cups low-sodium chicken broth (or vegetable broth)
2 1/2 lb russet potatoes, peeled and diced (about 6 cups)
1/2 tsp smoked paprika
1 1/2 tsp kosher salt (to taste)
3/4 tsp black pepper (plus more to finish)
1 1/2 cups whole milk (or 2%)
1/2 cup half-and-half (optional for extra creaminess)
2 cups sharp cheddar, freshly shredded (plus more for topping)
3/4 cup sour cream (or Greek yogurt)
2 tbsp chopped chives or green onions
Optional: 1 tsp Dijon mustard or a few dashes hot sauce for balance

Instructions

1. Cook bacon in a large pot until crisp; remove to a plate and leave about 2 tablespoons drippings in the pot
2. Sauté onion in the drippings until soft, then add garlic and cook briefly until fragrant
3. Add butter if needed, sprinkle in flour, and stir 1–2 minutes to form a roux
4. Slowly whisk in broth until smooth, then add diced potatoes, smoked paprika, salt, and pepper
5. Simmer gently until potatoes are fork-tender
6. Partially blend the soup (about 20–30%) to thicken while keeping chunks
7. Lower heat and stir in milk/half-and-half, then melt in cheddar a handful at a time
8. Turn off heat and stir in sour cream; taste and adjust seasoning
9. Serve topped with bacon, extra cheddar, and chives/green onions

Notes

Shred cheese from a block for the smoothest melt; pre-shredded can turn grainy
Avoid boiling after adding dairy to keep the soup silky
For gluten-free, skip flour and thicken with a cornstarch slurry at the end
Partial blending thickens naturally and prevents gluey, over-blended potatoes
If the soup tastes heavy, add a few dashes of hot sauce or a tiny splash of vinegar
Too thick? Loosen with warm broth or milk a splash at a time
Too thin? Simmer uncovered or add slurry (1 tbsp cornstarch + 1 tbsp cold water)
Store up to 4 days; reheat gently with a splash of milk or broth
Freeze best before adding sour cream; add it after reheating for the smoothest texture

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 420
Sugar: 6 g
Sodium: 780 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 55 mg

Keywords: Loaded Potato Soup, loaded baked potato soup, potato soup with bacon, creamy potato soup, cheddar potato soup, comfort food soup, easy soup recipe