This creamy Loaded Potato Soup is a hearty and comforting soup recipe that is perfect on a cold night or a busy weeknight. From tender chunks of potatoes to crispy bacon, cheddar cheese, and sliced green onions, it’s got all the flavors you love in loaded baked potatoes. It’s an easy-to-make and budget-friendly soup the whole family will enjoy.
Jump to:
When fall and winter roll around I make an absolute ton of stew, chili and soup recipes!! This potato soup with bacon is one of my favorites. It’s a classic potato soup that I absolutely stuff with classic baked potato toppings, creating a rich, creamy potato soup that explodes with flavor in every bite.
I make this soup all the time because it is so hearty and has so much flavor. Bacon and cheese cook in the soup and then more you add more on top for the ultimate potato flavor. Even better, it’s perfect for leftovers because it stores and reheats so well.
This soup takes about 45 minutes from start to finish, and when you’re all done, you’ll have a cheesy bacon potato soup that satisfies everyone!
Love potato soups? Try this easy potato broccoli cheese soup next!
Why You’ll Love This Easy Loaded Potato Soup Recipe
- Delicious, Filling & Comforting. The combination of tender potatoes, shredded cheddar cheese, and crispy bacon makes a bowl of soup that’s big on flavor with a creamy texture that to fill you up and give you that sensation fo a great big hug!
- Easy Recipe, Simple Ingredients: With straightforward instructions, this soup is one that even novice cooks can make with ease. It combines pantry staple ingredients with a few fresh items you can find in any grocery store.
- Perfect for Cooler Weather: When the temperatures drop, this soup makes a great dish to warm you up from the inside out!
Ingredients
There’s a good chance you already have some of the loaded potato soup ingredients in your kitchen right now! Anything you don’t have, you can pick up on a quick trip to the grocery store. There is absolutely nothing fancy in this one.
- Russet potatoes: My favorite potato to use in soup recipes because they result in a creamy and smooth soup.
- Bacon: Using the bacon grease to cook the onions, adds a rich and savory flavor to the soup, while crisp bacon provides a nice texture with the soft potatoes.
- Onion: Adds depth of flavor and helps to balance out the richness of the bacon and the cheese.
- All purpose flour: This creates the roux, which thickens and helps give the soup its body and structure.
- Milk: Thins out the soup to make it creamy while also adding rich flavor. Whole milk is best but you can certainly use lower fat milk if you prefer.
- Chicken broth: Provides a savory base and helps to enhance the flavor. I prefer it over water for making soups.
- Slap ya mama: My favorite seasoning blend and I’m always looking for a chance to use it! It adds a spicy kick and helps enhance the other flavors.
- Other seasonings: Garlic powder and black adds flavor to the soup. While salt is essential for seasoning the soup and bringing out the flavors of the potatoes and the other ingredients. Feel free to use as much or little as you prefer.
- Sharp cheddar cheese: Makes the soup creamy and melts beautifully, creating a rich sauce while also bringing a tang you don’t get in milder types of cheddar! Other cheeses such as cheddar jack or colby jack also work well in this soup.
- Green onions: Add a fresh, herbaceous flavor and a bit of crunch to the soup.
Variations
- More of a Spicy Kick. Add a pinch or two of red pepper flakes, green chilies, or diced jalapenos depending on the flavor profile you want to add.
- Make It Vegetarian. Skip the bacon and cook the onions in a bit of olive oil. Replace the chicken broth with vegetable broth.
- Prefer a Creamier Soup? Use heavy cream in place of the milk for an extra-rich soup or top it with a dollop of sour cream for serving.
- Meatier Soup. Ground beef or sausage makes a great replacement for bacon for a more meat-forward soup.
How to Make Loaded Potato Soup
This is an easy recipe that even beginners should have no problems with. Every step is an easy one, so dive in!
- Step 1: Cook the Bacon. Cook the bacon, over medium heat, until crispy in a large soup pot or Dutch oven. Transfer the bacon to a plate lined with paper towels and set aside.
- Step 2: Cook the Onions. Cook the onions in the bacon grease for 4 to 5 minutes until tender.
- Step 3: Make the Roux. Add in the flour to create a roux and let cook for an additional minute or two.
- Step 4: Cook the Soup. Slowly whisk in the milk to the onion and flour mixture. Then add the chicken broth, garlic, potatoes, and seasonings to the pot and stir together. Bring to a boil. Then, reduce the heat, cover, and simmer until the potatoes are fork tender.
- Step 5: Finish the Soup. Mash some of the potatoes in the pot. This helps thicken the soup. Stir in a cup of cheese and two-thirds of the bacon the soup.
- Step 6: Top and Serve. Serve the soup while hot, opped with more cheese, bacon, and some sliced green onions.
Recipe Tips
- Small Diced Potatoes. Dice your potatoes relatively small so they break down nicely when cooked in the soup.
- Adjust the Soup’s Consistency. Mash more potatoes if you want it thicker and creamier. Another option is to leave it a chunky potato soup by not mashing at all.
- Crispy Bacon. Stir the bacon constantly while cooking so all parts get nice and crispy. This also prevents burning.
- Cooking the Onions. Keep the heat on medium when cooking the onions so they soften rather than brown.
- Store Leftovers: Place them in an airtight container for up to four days. When you’re ready to reheat, cook the soup in a saucepan over medium-low heat until heated through. Add more liquid if it thickens too much during storage.
Recipe FAQ
Russets, Yukon gold, and other all-purpose or baking potatoes are best for potato soup. They’re high in starch and low in moisture, so they easily soak up the liquid in the soup and partially disintegrate. This adds thickness to the soup while maintaining some texture as well.
The easiest, most effective way to thicken potato soup is simply to mash part of the potatoes right in the soup! It will naturally thicken it.
This is a super-hearty soup that is an entire meal all on its own. I recommend keeping things simple with a side salad and/or some crusty bread with butter, garlic bread, foccacia, artisan bread, or Texas toast. For something a bit different these Olive Garden breadsticks or jalapeño cheese rolls go great! You can also serve the soup in smaller portions with grilled cheese sandwiches or a meatloaf grilled cheese for a hearty meal that will warm you up.
Yes, you can. This potato soup freezes well and will last for up to 3 months when stored in a well-sealed freezer container or bag. Thaw out frozen soup in the fridge before reheating it.
This loaded potato soup is rich, delicious, hearty, and perhaps most importantly, easy! It satisfies even the hungriest eaters and always has everyone coming back for more. Serve this soup just once, and I know you’ll be hooked. It’s simply one of the best soups of any kind that you’ll ever make. I guarantee it!
More Delicious Soup Recipes You’ll Enjoy
This Pumpkin Sausage Soup is loaded with flavor and is the perfect soup for the fall season. It’s super easy-to-make, it’s rich and creamy, and is great on a cold fall or winter day.
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Easy Loaded Baked Potato Soup
Ingredients
- 12 ounces bacon, chopped
- 1 onion, diced
- 4 potatoes, cut into bite size pieces
- ⅓ cup flour
- 4 cups milk
- 32 ounce chicken broth
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 ½ cups cheddar cheese
- Green onions
Instructions
- In a large soup pot or Dutch oven, cook bacon until crispy. Remove and place on a paper plate lined with paper towels to absorb excess grease. Set aside.
- Place onions in bacon grease and cook for 4-5 minutes or until onions are tender.
- Add in flour to create a roux and let cook for an additional minute or two.
- Slowly whisk in milk until combined.
- Next, add in chicken broth, garlic, potatoes, and seasonings. Stir to combine. Let cook until mixture comes to a boil.
- Once at a boil, reduce heat, cover, and let simmer for 20-25 minutes or until potatoes are tender.
- Using a masher, mash some of the potatoes in the pot to create a thicker consistency.
- Add in 1 cup of cheddar cheese and ⅔ of the cooked bacon.
- Serve hot and top with remaining cheese, bacon, and sliced green onions, if desired.
Notes
- Small Diced Potatoes. Dice your potatoes relatively small so they break down nicely when cooked in the soup.
- Adjust the Soup’s Consistency. Mash more potatoes if you want it thicker and creamier. Another option is to leave it a chunky potato soup by not mashing at all.
- Crispy Bacon. Stir the bacon constantly while cooking so all parts get nice and crispy. This also prevents burning.
- Cooking the Onions. Keep the heat on medium when cooking the onions so they soften rather than brown.
- Store Leftovers: Place them in an airtight container for up to four days. When you’re ready to reheat, cook the soup in a saucepan over medium-low heat until heated through. Add more liquid if it thickens too much during storage.
