This rich, flavor-packed Loaded Potato Soup is classic comfort food at its best. No peeling, baking, or draining required — red potatoes are cooked with their skins on for texture and extra nutrients. The soup is finished with melted cheddar, crispy bacon, and optional toppings like sour cream and green onions for a cozy, satisfying bowl any chilly day.
Why You’ll Love This Recipe
- Fast, low-effort prep: Red potatoes mean you can skip peeling. Their thin skins lend texture and nutrients, and simmering them directly in broth avoids extra steps like baking or boiling and draining.
- Simple pantry ingredients: You only need a handful of common items — potatoes, broth, milk, cheese, bacon, and an onion — so it’s easy to make without a special grocery run.
- Weeknight friendly: This soup comes together on the stove in under an hour, making it ideal for busy evenings when you want something warm and satisfying quickly.
- Creamy, cheesy comfort: The combination of mashed potatoes, melted cheddar, and smoky bacon creates a thick, indulgent texture and cozy flavor that’s perfect for soup season.
- Highly customizable: Add heat with jalapeños or chipotle, bulk it up with leftover ham or shredded chicken, or keep it vegetarian by swapping bacon and chicken stock for vegetable options. Top with sour cream, chives, or extra cheese to suit your tastes.
- Proven crowd-pleaser: Readers rave about how easy and satisfying this soup is — it’s a repeat favorite for many families.
Loaded Potato Soup Ingredients
- ½ pound bacon, sliced into large pieces
- ½ medium sweet onion, chopped
- 3 tablespoons all-purpose flour
- 4 cups (32 oz) low-sodium chicken broth (or vegetable broth for vegetarian)
- 3 pounds red potatoes, quartered (leave skins on)
- 1½ cups shredded cheddar cheese
- 2 cups whole milk (or almond/reduced-fat milk)
- Kosher salt and freshly ground black pepper, to taste
- Optional toppings: extra shredded cheddar, sour cream, chopped green onions or chives, crumbled bacon, minced fresh jalapeños, a drizzle of adobo or hot sauce
Step-by-Step Instructions
- Cook the bacon: In a large stockpot over medium-high heat, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels, leaving the drippings in the pot.
- Sauté the onion: Reduce heat to medium and add the chopped onion to the bacon drippings. Cook until translucent, about 5 minutes.
- Make a roux: Sprinkle the flour over the onions and stir constantly for about 1 minute to remove the raw flour taste.
- Add broth and potatoes: Slowly whisk in the chicken broth until smooth. Add the quartered potatoes and bring to a boil. Reduce to a simmer and cook 15–30 minutes, until the potatoes are very soft.
- Mash for texture: Use a potato masher directly in the pot to mash some of the potatoes, leaving chunks for texture so the soup is thick but not completely smooth.
- Finish with cheese and milk: Stir in the shredded cheddar until melted and smooth. Add the milk and return the soup to a gentle simmer for about 10 minutes until fully heated. Avoid boiling to prevent dairy separation.
- Serve: Ladle into bowls and top with your preferred garnishes such as extra cheese, bacon, sour cream, or green onions.
If you enjoy chowders and hearty soups, consider trying other comforting recipes that pair well with crusty bread or a simple salad. These kinds of soups make great weeknight meals because they are filling, easy to adapt, and family-friendly.
Variations
- Spicy: Stir in adobo sauce, minced chipotle, diced jalapeños, or a pinch of cayenne to add heat that contrasts the creamy base.
- Meaty: Add chopped leftover ham, shredded rotisserie chicken, or diced steak to make the soup heartier and stretch servings.
- Vegetarian: Omit bacon and use vegetable broth. Top with roasted vegetables like broccoli, cauliflower, or mushrooms for added flavor and texture.
- Extra creamy: Stir in a splash of heavy cream or a dollop of sour cream before serving for an even silkier finish.
Quick Tips
- Red or white potatoes work best for leaving the skins on; peel russets first if using them.
- Leftover baked potatoes are a fast shortcut and boost creaminess.
- Mash only part of the potatoes to thicken while preserving bite-sized chunks.
- Gently reheat leftovers and add a splash of milk or broth if the soup thickens too much after refrigeration.
- Prep toppings ahead so everything is ready when the soup finishes.
Frequently Asked Questions
- Can I use other potatoes? Yes. Yukon Golds and reds are ideal for texture; russets can be used but peel them first.
- Is this easy to make vegetarian? Absolutely — swap vegetable broth and skip the bacon. Add roasted vegetables or mushrooms for depth.
- Can this be made gluten-free? Replace the flour with a gluten-free blend or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) after mashing.
- How well does it store? Keeps in the refrigerator for 3–4 days and reheats well. The flavor often improves overnight. Freeze only if necessary and omit dairy until reheating.
- What pairs well with this soup? A crusty loaf, warm baguette, simple green salad, or roasted vegetables complement the richness nicely.