Creamy Loaded Potato Soup is the ultimate comfort food, packed with tender potatoes, crispy bacon, melted cheese, and a rich, creamy broth that feels like a warm hug in a bowl. The blend of textures—from the soft potatoes to the crunchy toppings—makes every spoonful a delight. This soup is everything you want on a chilly day and then some.
I love making this soup when I need something both filling and easy to prepare. A little tip I’ve learned over time is to use a good sharp cheddar cheese—it really adds that extra punch of flavor. I usually cook the bacon until it’s nice and crisp, and sprinkle some on top just before serving to keep that crunch, which makes each bite extra special.
One of my favorite ways to enjoy this soup is with a side of warm crusty bread for dipping. It’s a meal that always brings people together around the table, whether it’s a cozy dinner or a casual lunch. Honestly, it’s the kind of soup that leaves everyone asking for seconds and makes the kitchen smell amazing while it simmers away!
Key Ingredients & Substitutions
Russet Potatoes: These are great for soup because they get tender and fluffy when cooked. If you want a creamier texture, try Yukon Gold potatoes—they break down a bit more but add a buttery flavor.
Bacon: The bacon adds smoky crunch to the soup. If you want a meat-free version, try smoked paprika or crispy cooked mushrooms for that smoky touch.
Sharp Cheddar Cheese: This cheese gives the soup a sharp, tangy flavor. If you don’t have cheddar, Gouda or Monterey Jack work well too.
Cream Cheese & Heavy Cream: These make the soup rich and creamy. For a lighter version, swap cream cheese for Greek yogurt and heavy cream for milk or a non-dairy alternative like oat milk.
Green Onions & Sour Cream: These fresh toppings add brightness and creaminess. If you prefer, use chives or parsley in place of green onions, and plain yogurt instead of sour cream.
How Do You Get the Perfect Creamy Texture Without Over-Blending?
The key to creamy potato soup is blending just enough to get creaminess but leaving some potato chunks for texture. Here’s how to do it:
- Once the potatoes are tender, use a potato masher right in the pot. Mash about half the potatoes, leaving some whole.
- If using an immersion blender, pulse gently and briefly. Avoid fully pureeing the soup.
- Stir in the softened cream cheese and heavy cream after mashing—this helps keep it smooth and rich.
This balance keeps your soup silky but still interesting to eat, with little bursts of potato in every bite.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for evenly cooking the potatoes and blending flavors.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – use these to mash some potatoes for creamy texture while leaving chunks.
- Cutting board and sharp knife – makes peeling and dicing potatoes quick and easy.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage for a heartier, spiced twist.
- Add shredded cooked chicken for extra protein and a fuller meal.
- Mix in sautéed mushrooms for an earthy flavor and added texture.
- Top with jalapeños or a dash of hot sauce if you like a bit of heat.
Creamy Loaded Potato Soup
Ingredients You’ll Need:
- 6 large russet potatoes, peeled and diced
- 6 slices of bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese, divided
- Salt and black pepper to taste
- 1 cup sour cream
- 3 green onions, chopped (green parts only)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop your ingredients, 20-25 minutes to cook the potatoes and simmer everything together, plus a few minutes to finish with toppings. In total, plan for about 30-40 minutes from start to serving.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot over medium heat. Cook the bacon slices until crispy. Remove bacon and drain on paper towels. When cooled, crumble it and save for topping. Leave 1-2 tablespoons of bacon fat in the pot for flavor.
2. Sauté Onion and Garlic:
Add chopped onion to the pot with the bacon fat. Cook, stirring often, until onions are soft and translucent, about 4-5 minutes. Add minced garlic and cook for another minute, stirring frequently to prevent burning.
3. Cook the Potatoes:
Add diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then lower heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
4. Mash Some Potatoes:
Use a potato masher or immersion blender to mash part of the potatoes right in the pot. Leave some chunks for texture so the soup isn’t fully smooth.
5. Add Cream Cheese and Cheese:
Stir in the softened cream cheese until it melts into the soup. Then add the heavy cream and 1 cup of shredded cheese, stirring until the cheese melts completely. Season with salt and black pepper to your taste.
6. Serve with Toppings:
Remove the soup from heat and ladle it into bowls. Top each bowl with a dollop of sour cream, a sprinkle of the remaining cheddar cheese, crumbled bacon, and chopped green onions. Serve hot, ideally with crusty bread or your favorite crackers.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add a few extra minutes to the simmering step since frozen potatoes may take a bit longer to become tender.
How Can I Make This Soup Vegetarian?
Skip the bacon and use vegetable broth instead of chicken broth. For smoky flavor, add smoked paprika or sautéed mushrooms. Top with cheese and green onions as usual.
What’s the Best Way to Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
Can I Freeze Creamy Potato Soup?
It’s best eaten fresh, but you can freeze it if needed. Note that the texture might change slightly when thawed—just reheat slowly and stir well to help bring back creaminess.