Name: Loaded Potato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and diced into ½-inch cubes; 8 ounces bacon, diced; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; ¼ cup all-purpose flour; 4 cups chicken stock; 2 cups whole milk; 1 cup heavy cream; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 2 tablespoons butter; 1 cup sharp cheddar cheese, shredded; ½ cup sour cream; ¼ cup chives or green onions, finely chopped; Extra bacon bits from the soup preparation

What is Loaded Potato Soup?

Loaded potato soup is the ultimate comfort food classic that combines the natural creaminess of russet potatoes with savory bacon, aromatic onions, and rich chicken stock. This hearty dish has earned its place in the pantheon of comfort foods for good reason – it delivers restaurant-quality satisfaction in every spoonful while being remarkably simple to prepare at home.

The science behind potato soup’s comforting quality lies in its starch content. During cooking, potatoes release amylose, creating that signature creamy texture without necessarily requiring heavy cream (though we’ll be using some in this recipe for extra richness!). What sets truly superior potato soup apart is technique: properly sautéing aromatics, selecting the right potato variety, and mastering the perfect simmer time.

What Does Loaded Potato Soup Taste Like?

Loaded potato soup offers a harmonious blend of flavors and textures that dance across your palate. The first spoonful delivers velvety smoothness from the starchy potatoes, followed by the savory richness of bacon and the subtle sweetness of sautéed onions. The creamy base carries hints of garlic that complement rather than overwhelm the natural potato flavor.

Each bite provides textural contrast – tender potato chunks against crispy bacon bits, and the occasional pop of freshness from chopped chives or green onions. The soup coats your mouth with a silky richness that feels indulgent without being heavy, while toppings like sharp cheddar and sour cream add tangy notes that balance the soup’s richness perfectly.

The Other Potato Soup Variation – Leek and Potato

A steaming bowl of creamy potato soup glistens under soft lighting, topped with a generous mound of crispy bacon crumbles, shredded cheddar cheese, and fresh chives. Pearl-white sour cream swirls artfully through the thick, velvety broth. Tender chunks of russet potatoes peek through the surface, while wisps of steam rise against a dark rustic wooden table.

While loaded potato soup embraces richness with its bacon and dairy components, the classic leek and potato soup (sometimes called vichyssoise when served cold) offers a more delicate, refined approach. This variation substitutes leeks for onions, creating a more subtle aromatic base. It often skips the bacon entirely, focusing instead on the clean flavors of potato and leek enhanced with herbs like thyme or bay leaf.

Leek and potato soup typically uses less cream and might incorporate white wine for acidity. The texture is often smoother, with the soup being fully puréed rather than maintaining chunks of potato. While loaded potato soup celebrates abundance with multiple toppings, leek and potato soup might be finished with just a sprinkle of chives or a swirl of olive oil, allowing the simplicity of its ingredients to shine.

Don’t Want to Make Loaded Potato Soup?

If you’re craving potato soup but don’t have time to make it from scratch, several alternatives can satisfy your comfort food craving:

Quality premade soups from the refrigerated section of specialty grocery stores often provide better flavor than canned options
Use instant potato flakes to thicken a quick soup made with store-bought chicken broth, sautéed onions, and pre-cooked bacon bits
Try a “semi-homemade” approach by doctoring canned potato soup with fresh toppings like cheese, bacon, and chives
Consider a baked potato bar instead, which delivers similar flavors in a different format without the soup-making process

Recipe History/Cultural Context

Potato soup appears in culinary traditions across Europe, particularly in regions where potatoes became dietary staples after being introduced from the Americas. In Ireland, simple potato soups sustained generations through harsh winters. German potato soups often incorporated sausage and herbs, while Eastern European versions might include mushrooms and dill.

The “loaded” version we know today, with its abundance of toppings and additions, has roots in American cuisine, particularly the popularity of loaded baked potatoes that emerged in steakhouse culture during the mid-20th century. The concept of transferring those beloved toppings—bacon, cheese, sour cream, and chives—to a creamy soup was a natural evolution that combined traditional soup-making techniques with American preference for hearty, flavorful comfort foods.

The Secret to Perfect Loaded Potato Soup: The One Thing You Must Know

A steaming bowl of creamy potato soup sits on a weathered wooden table, garnished with crispy bacon crumbles, shredded cheddar cheese, and fresh chives. Golden potato chunks peek through the velvety broth, while swirls of sour cream create marbled patterns across the surface. Scattered nearby are whole russet potatoes, bacon strips, green onions, and a small ramekin of heavy cream.

The single most crucial element to exceptional potato soup is proper potato selection and preparation. Russet potatoes are essential for their high starch content, which naturally thickens and enriches the soup without requiring excessive flour or cream. Cut them into uniform ½-inch cubes to ensure even cooking and partial mashing once tender.

The technique of partially mashing some potatoes against the side of the pot while leaving others intact creates the ideal texture – simultaneously creamy and chunky. This balanced texture is what separates restaurant-quality potato soup from homestyle versions. Resist the urge to purée the soup completely; the varying textures are what make each spoonful interesting and satisfying.

Don’t Fear the Curdling!

Many home cooks worry about dairy curdling when added to hot soups, resulting in a grainy texture rather than smooth creaminess. This concern often leads to timid addition of dairy or skipping it altogether, robbing the soup of its full potential richness.

Overcome this fear with simple techniques: first, always reduce the heat before adding dairy components like milk, cream, or sour cream. Second, temper your dairy by gradually whisking a small amount of the hot soup into it before adding the mixture back to the pot. Finally, once dairy has been added, never allow the soup to boil again. Keep it at a gentle simmer and you’ll achieve perfectly smooth, creamy results every time.

Equipment Needed

Heavy-bottomed Dutch oven or stockpot (6-8 quart capacity)
Sharp chef’s knife for precise potato cubing
Sturdy wooden spoon for stirring
Potato masher for partial mashing
Ladle for serving
Measuring cups and spoons
Cutting board with ample surface area
Heat-resistant silicone spatula

Tips

Save time by cooking bacon in the oven on a sheet pan while preparing other ingredients
For extra flavor, use the bacon fat to sauté your onions instead of butter
Create a more robust flavor by using homemade chicken stock if available
Add garlic only after onions have softened to prevent burning
For silkier texture, warm your dairy ingredients to room temperature before adding them to the soup
Taste and adjust seasonings before serving, as potatoes tend to absorb salt during cooking

Recipe Modifications

Dietary Adjustments:

Vegetarian: Replace chicken stock with vegetable broth and omit bacon or use plant-based bacon bits
Gluten-Free: Thicken with cornstarch (2 tbsp) instead of flour and verify all broths are certified gluten-free
Dairy-Free: Substitute olive oil for butter, coconut milk for dairy cream, and nutritional yeast for cheese flavor

Flavor Variations:

Southwest Style: Add roasted corn, diced jalapeño, and cumin
Seafood Upgrade: Incorporate flaked smoked salmon and fresh dill
Loaded Baked Potato: Top with crispy potato skins for added texture

Loaded Potato Soup – Common Questions

A steaming white ceramic bowl brims with creamy potato soup, its surface adorned with crispy bacon crumbles, shredded cheddar cheese, and fresh chives. Golden-brown potato chunks peek through the velvety broth, while swirls of melted butter create glossy ripples. A silver spoon rests on the rustic wooden table beside the bowl, capturing warm window light.

What’s Loaded Potato Soup Made of?

The foundation of loaded potato soup consists of:

Russet potatoes: Their high starch content creates ideal creaminess
Bacon: Provides smoky flavor and crispy texture contrast
Onions and garlic: Create an aromatic base
Chicken stock: Forms the liquid foundation with depth of flavor
Dairy: Heavy cream, milk, and/or sour cream contribute richness
Cheese: Usually sharp cheddar, adds savory depth and creaminess
Garnishes: Fresh chives or green onions add color and bright flavor

Each ingredient plays a crucial role in the soup’s overall flavor profile and texture.

Is Loaded Potato Soup Healthy?

Traditional loaded potato soup prioritizes comfort and flavor over nutritional considerations. While potatoes themselves offer vitamin C, potassium, and fiber, the additions of bacon, heavy cream, and cheese contribute significant fat and calories.

However, you can create healthier versions by:

Using turkey bacon or reducing bacon quantity
Substituting half-and-half or whole milk for heavy cream
Incorporating additional vegetables like carrots or celery
Using reduced-fat cheese in moderation
Adding extra herbs for flavor without additional calories

Even in its traditional form, loaded potato soup can be part of a balanced diet when served with a side salad and consumed in moderate portions.

Is Loaded Potato Soup the Same as Baked Potato Soup?

While very similar, these soups have subtle differences in preparation and texture. Loaded potato soup typically starts with raw potatoes that cook directly in the soup base. Baked potato soup often begins with potatoes that have been baked or roasted first, imparting a deeper, slightly caramelized flavor to the final dish.

The distinction can also be regional or simply a matter of naming convention. Both varieties typically feature similar toppings inspired by loaded baked potatoes: bacon, cheese, sour cream, and chives. The flavor profiles are comparable, with baked potato soup sometimes having a slightly more complex, roasted flavor undertone.

Can You Use Loaded Potato Soup in Other Dishes?

Absolutely! Leftover loaded potato soup is remarkably versatile:

Use as a creamy sauce for baked potatoes or roasted vegetables
Thin slightly with milk and use as a base for a casserole
Add to shepherd’s pie as a flavorful alternative to standard mashed potato topping
Use as the binding liquid in savory bread pudding
Reduce slightly and use as a filling for savory hand pies or empanadas
Incorporate into breakfast by pouring over toast and topping with a fried egg

Serving Suggestions

A steaming bowl of creamy potato soup sits centered on a rustic wooden table, garnished with crispy bacon crumbles, freshly snipped chives, and melted cheddar cheese. The thick, velvety broth reveals tender chunks of golden potatoes beneath its surface. A silver spoon rests alongside, partially dipped in the soup, while steam wisps rise in the warm, natural lighting.

Elevate your potato soup meal with these thoughtful accompaniments:

Serve in warmed bowls to maintain temperature throughout the meal
Accompany with crusty sourdough bread or garlic bread for dipping
Balance the richness with a crisp side salad dressed with vinaigrette
For beverages, pair with a light-bodied white wine like Pinot Grigio or a crisp lager
For casual gatherings, create a “soup bar” with various toppings for customization
Consider small, individual bread bowls for an impressive presentation

Make-Ahead and Storage Tips

Potato soup can be made ahead and stored with minimal quality loss:

Storage Method	Duration	Quality Notes
Refrigerator	3-4 days	Maintains texture
Freezer	2-3 months	Slight texture change
Meal prep containers	3-4 days	Perfect for portioning
Slow cooker (warm)	2-3 hours	For serving gatherings
Vacuum sealed	4-5 days	Best freshness retention

When reheating, warm slowly over medium-low heat, stirring occasionally. Add fresh milk or cream if the consistency needs adjustment. Never boil when reheating as this may cause dairy separation. For best results when freezing, consider leaving out the dairy and adding it fresh when reheating.