There’s something magical about a steaming bowl of loaded potato soup on a chilly evening – it’s like a warm hug from the inside out. This creamy, hearty soup has been my go-to comfort food since college, when my roommate taught me her family’s secret: mashing half the potatoes for that perfect velvety texture. Now, it’s my turn to share the love!

What makes loaded potato soup so special? It’s that glorious combination of tender potatoes swimming in rich broth, melted cheddar cheese, crispy bacon bits, and fresh green onions. Every spoonful delivers comfort in its purest form. Whether you’re fighting off a cold or just craving something satisfying, this soup hits all the right notes. My kids beg for it weekly, and honestly? I never say no because it’s just that good.

Why You’ll Love This Loaded Potato Soup

Oh, where do I even begin? This loaded potato soup checks ALL the boxes:

Creamy dreamy texture that coats your spoon perfectly (thanks to that genius half-mashed potato trick!)
Ready in under an hour – most of that time is just letting the pot work its magic
Packed with all the good stuff: crispy bacon, melty cheddar, fresh green onions
Customizable thickness – add more broth if you like it soupier
Tastes even better the next day (if it lasts that long!)

Seriously, this soup is weeknight easy but tastes like you spent all day cooking. Total win!

Ingredients for Loaded Potato Soup

Alright, let’s gather our soup squad! Here’s everything you’ll need to make this cozy masterpiece:

4 large russet potatoes – peeled and diced into 1-inch chunks (trust me, russets give the best texture)
4 cups chicken broth – homemade or store-bought, but go for low-sodium if you’re watching salt
1 cup heavy cream – this is where the magic happens for that luxurious mouthfeel
1 cup shredded sharp cheddar – freshly grated melts better than pre-shredded!
6 slices thick-cut bacon – cooked until crispy and crumbled (save some for garnish!)
1/4 cup chopped green onions – both white and green parts for that fresh bite
1/2 teaspoon salt – start with this, then adjust to taste
1/4 teaspoon black pepper – freshly cracked if you’ve got it

See? Nothing fancy – just honest ingredients that come together to make something extraordinary. Now let’s get cooking!

Equipment Needed

You won’t need anything fancy for this soup – just grab:

A large pot (I use my 5-quart Dutch oven)
Potato masher or fork for that perfect texture
Measuring cups and spoons
Wooden spoon for stirring
Knife and cutting board for prepping

That’s it! Now let’s make some soup magic happen.

How to Make Loaded Potato Soup

Okay, soup lovers – let’s dive into the good stuff! Making this loaded potato soup is easier than you think, and I’ll walk you through each step so you get that perfect creamy-chunky texture every time.

Step 1: Cook the Potatoes

First, toss those diced potatoes into your pot with the chicken broth. Bring it to a boil over medium-high heat, then reduce to a simmer. Let those potatoes cook for about 15-20 minutes until they’re fork-tender (but not mushy!). You’ll know they’re ready when they break apart easily with a little pressure.

Step 2: Thicken the Soup

Here’s my favorite trick – use your potato masher to smash about half of the potatoes right in the pot! This creates that luscious, velvety base while leaving plenty of potato chunks for texture. Don’t overdo it – we want some body to our soup, not baby food!

Step 3: Add Cream and Cheese

Now pour in that glorious heavy cream and stir gently. Sprinkle in your shredded cheddar a handful at a time, stirring constantly until it’s all melted and dreamy. Oh, that smell! The cheese should melt completely into the soup – no stringy bits left behind.

Step 4: Simmer and Serve

Let everything simmer together for about 10 minutes to let the flavors marry. Taste and adjust salt and pepper if needed. Ladle into bowls and top generously with crispy bacon bits and fresh green onions. Grab some crusty bread and dig in while it’s piping hot!

Tips for the Best Loaded Potato Soup

After making this soup more times than I can count, I’ve picked up some foolproof tricks for loaded potato soup perfection:

Russets are royalty – their high starch content gives that ideal creamy-yet-chunky texture
Broth control – keep extra on hand to thin if needed (it thickens as it sits!)
Cheese matters – shred your own cheddar; pre-shredded won’t melt as smoothly
Bacon pro tip – bake your bacon on a rack for perfectly even crispiness
Leftover magic – store in the fridge up to 3 days (it gets even more flavorful!)

Trust me – these little touches make all the difference between good soup and “wow!” soup.

Loaded Potato Soup Variations

One of the best things about this soup? How easily you can make it your own! Here are some of my favorite twists:

Turkey bacon – works great if you’re watching fat content
Sour cream swirl – dollop on top for extra tang
Vegetarian version – skip bacon, use veggie broth
Spicy kick – add diced jalapeños or a dash of hot sauce
Extra hearty – throw in some cooked chicken or ham

The possibilities are endless – have fun with it!

Serving Suggestions

Oh, let me tell you how I love to serve this loaded potato soup! A crusty baguette is absolutely mandatory for soaking up every last drop. Sometimes I’ll pair it with a simple green salad – the crisp freshness cuts through the richness perfectly. And don’t forget extra bacon and cheese for topping – because more is always better!

Storage and Reheating

Here’s the beautiful thing about this loaded potato soup – it actually gets better overnight! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of broth or milk to bring back that creamy texture. Microwaving works in a pinch, but stir often to prevent separation.

Loaded Potato Soup Nutrition

Let’s be real – this isn’t diet food, but oh is it worth every delicious calorie! A hearty bowl of loaded potato soup clocks in at about 420 calories, with 25g fat (12g saturated) from all that glorious cream and cheese. You’re also getting 15g protein thanks to the bacon and dairy. The potatoes pack 4g fiber too!

Remember, these numbers can vary based on your exact ingredients – like using turkey bacon or low-fat cheese. But honestly? Sometimes comfort food deserves to be enjoyed exactly as written. Everything in moderation, right?

FAQs About Loaded Potato Soup

I get asked about this soup ALL the time, so let me answer the most common questions that pop up:

Can I use milk instead of cream?

You can, but the texture won’t be quite as luxurious. If you must substitute, use whole milk and maybe stir in a tablespoon of butter to compensate for the lost richness. But trust me – the cream is worth it!

How to make it vegetarian?

Easy peasy! Just swap the chicken broth for vegetable broth and skip the bacon (or use vegetarian bacon bits). The soup still tastes amazing – I make it this way for my vegetarian sister all the time.

Can I Freeze This Soup?

Technically yes, but the texture changes. Dairy-based soups can separate when thawed. If you must freeze, leave out the cream and cheese, then add them fresh when reheating. The potatoes might get a bit grainy though – it’s better fresh!

What Potatoes Work Best?

Russets, russets, russets! Their high starch content creates that perfect creamy-yet-chunky texture we love. Yukon golds work in a pinch, but the soup won’t thicken as nicely.

Got more questions? Drop them in the comments below – I love hearing how you’re making this soup your own! What’s your favorite twist on loaded potato soup?