Homemade Loaded Potato Soup

I was well into my thirties before I realized that loaded potato soup didn’t have to come from a can. Growing up, my mom would heat up the store-bought stuff on busy weeknights, and I thought that’s just how it was done.

But homemade loaded potato soup? It’s a total game-changer. Sure, it takes a little more time than opening a can, but the payoff is huge. You get creamy, hearty soup packed with real potatoes, crispy bacon bits, and melted cheese. Plus, you can control exactly what goes in it—no weird preservatives or artificial flavors.

Which Type of Potatoes Works Best?

Russet potatoes are really the way to go for loaded potato soup, and there’s a good reason for that. These starchy potatoes break down nicely as they cook, which helps thicken your soup naturally and gives you that creamy, hearty texture you’re looking for.

You could use Yukon Gold potatoes if that’s what you have on hand, but they’ll hold their shape more and won’t give you quite the same thick consistency. Make sure to dice your potatoes into similar-sized pieces so they cook evenly – aim for about 1-inch cubes.

Options for Substitutions

• Bacon: If you don’t have bacon, try using diced ham, turkey bacon, or even crumbled breakfast sausage. For a vegetarian option, skip the meat entirely and add a bit of smoked paprika for that smoky flavor.
• Russet potatoes: Yukon gold potatoes work great too and will give you a creamier texture. Red potatoes are fine as well, though they hold their shape more and won’t break down as much.
• Whole milk: You can use 2% milk, half-and-half, or even heavy cream for a richer soup. If using lower-fat milk, the soup will be a bit thinner but still tasty.
• Chicken broth: Vegetable broth works perfectly if you want to keep it vegetarian, or you can use beef broth for a deeper flavor.
• Cheddar cheese: Feel free to mix it up with Monterey Jack, Colby, or even cream cheese for extra richness. Just add cream cheese gradually and stir well to avoid lumps.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. You can also use cream cheese or just add more regular cheese for creaminess.

How Can I Adjust The Thickness and Richness of This Loaded Potato Soup?

The texture of this soup is easy to customize. For a thicker, chowder-like soup, let it simmer uncovered for a few extra minutes so some liquid evaporates, then mash more of the potatoes directly in the pot; you can also add an extra tablespoon or two of flour at the roux stage if you prefer it very thick.

For a chunkier soup, mash only a small portion of the potatoes or leave them whole. To make it a bit lighter, use 2% milk instead of whole and reduce the sour cream slightly—just keep in mind it will be less rich and creamy. If the soup ever gets too thick, simply whisk in a bit more warm milk or chicken broth until it reaches your preferred consistency.

Avoid These Cooking Mistakes

Adding the flour directly to the hot liquid could create lumps that are nearly impossible to smooth out. Instead, whisk the flour with a small amount of cold milk first to create a slurry before stirring it into the pot.

Don’t add the sour cream and cheese while the soup is still boiling, as the high heat will cause them to curdle and separate – remove the pot from heat and let it cool slightly before stirring in these dairy ingredients.

What to Serve With Loaded Potato Soup?

A simple salad with mixed greens and a light vinaigrette helps balance out all that creamy richness, or you could go with some cornbread.

Try serving it in bread bowls so you can eat the “bowl” along with the soup!

Storing Directions

Refrigerate: This loaded potato soup keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. Just give it a good stir before reheating since dairy-based soups can separate a bit.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that the texture might change slightly since potatoes and dairy don’t always freeze perfectly. I like to freeze it in individual portions so I can grab just what I need for a quick lunch.

Warm Up: Heat your soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. If it seems too thick after storing, just add a splash of milk or broth to thin it out. You can also microwave individual portions, but stir every 30 seconds to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 60-70 g
• Fat: 90-100 g
• Carbohydrates: 270-300 g

Ingredients

For the soup:

• 6 slices bacon
• 1/2 medium yellow onion, chopped
• 4 large russet potatoes, diced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 3/4 cup sharp cheddar cheese, grated
• 3/4 cup sour cream
• Salt and black pepper, to taste

For the toppings:

• Reserved crispy bacon
• Additional grated cheddar cheese
• Chopped green onions (scallions), to taste

Step 1: Cook the Bacon

• 6 slices bacon

Cut the bacon slices into small pieces using kitchen shears or a sharp knife.

Add the bacon to a soup pot and cook over medium-high heat, stirring occasionally, until the bacon is crispy, about 10 minutes.

Once cooked, remove the bacon and transfer it to a paper towel-lined plate to drain.

Leave about two tablespoons of bacon fat in the pot and discard or reserve the rest for another use.

Step 2: Prepare the Vegetables

• 1/2 medium yellow onion, chopped
• 4 large russet potatoes, diced

While the bacon is cooking, chop the onion and dice the potatoes.

You may peel the potatoes or simply scrub them clean, depending on your preference.

Step 3: Sauté the Onion and Make the Roux

• reserved bacon fat (from Step 1)
• 1/2 medium yellow onion, chopped (from Step 2)
• 1/4 cup all-purpose flour

Add the chopped onion to the pot with the reserved bacon fat.

Sauté over medium heat, stirring occasionally, for about 5 minutes until the onion softens.

Sprinkle in the flour and cook for about 1 minute, stirring constantly, to remove the raw flour taste.

Step 4: Build the Soup Base and Simmer

• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 4 large russet potatoes, diced (from Step 2)

Gradually whisk the milk into the pot, ensuring the flour dissolves completely to avoid lumps.

Add the chicken broth, minced garlic, and diced potatoes.

Turn the heat to high and scrape up any browned bits from the bottom of the pot.

Once the soup is nearly boiling, reduce the heat to low, cover the pot with the lid slightly open, and let it simmer gently for 20 minutes until the potatoes are fall-apart tender.

Step 5: Mash Potatoes and Add Main Dairy Ingredients

• 3/4 cup sour cream
• 3/4 cup sharp cheddar cheese, grated
• cooked bacon (from Step 1), reserving some for topping
• salt and black pepper, to taste

Once the potatoes are very tender, use a potato masher to mash them slightly right in the pot, or leave them whole if you prefer a chunkier texture.

Stir in the sour cream, most of the grated cheddar cheese, and most of the cooked bacon, reserving some cheese and bacon for topping.

Season the soup with salt and black pepper to taste.

I like to mash the potatoes just enough to thicken the soup but still keep a few hearty chunks for texture.

Step 6: Garnish and Serve

• reserved crispy bacon
• additional grated cheddar cheese
• chopped green onions (scallions), to taste

Ladle the soup into bowls.

Top each serving with the reserved crispy bacon, extra grated cheddar cheese, and chopped green onions (scallions).

Serve hot and enjoy!

Homemade Loaded Potato Soup

Delicious Homemade Loaded Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 38 minutes mins

Total Time 57 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

For the soup:

• 6 slices bacon
• 1/2 medium yellow onion, chopped
• 4 large russet potatoes, diced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 3/4 cup sharp cheddar cheese, grated
• 3/4 cup sour cream
• salt and black pepper, to taste

For the toppings:

• reserved crispy bacon
• additional grated cheddar cheese
• chopped green onions (scallions), to taste

Instructions

 

• Cut the bacon slices into small pieces using kitchen shears or a sharp knife. Add the bacon to a soup pot and cook over medium-high heat, stirring occasionally, until the bacon is crispy, about 10 minutes. Once cooked, remove the bacon and transfer it to a paper towel-lined plate to drain. Leave about two tablespoons of bacon fat in the pot and discard or reserve the rest for another use.
• While the bacon is cooking, chop the onion and dice the potatoes. You may peel the potatoes or simply scrub them clean, depending on your preference.
• Add the chopped onion to the pot with the reserved bacon fat. Sauté over medium heat, stirring occasionally, for about 5 minutes until the onion softens. Sprinkle in the flour and cook for about 1 minute, stirring constantly, to remove the raw flour taste.
• Gradually whisk the milk into the pot, ensuring the flour dissolves completely to avoid lumps. Add the chicken broth, minced garlic, and diced potatoes. Turn the heat to high and scrape up any browned bits from the bottom of the pot. Once the soup is nearly boiling, reduce the heat to low, cover the pot with the lid slightly open, and let it simmer gently for 20 minutes until the potatoes are fall-apart tender.
• Once the potatoes are very tender, use a potato masher to mash them slightly right in the pot, or leave them whole if you prefer a chunkier texture. Stir in the sour cream, most of the grated cheddar cheese, and most of the cooked bacon, reserving some cheese and bacon for topping. Season the soup with salt and black pepper to taste. I like to mash the potatoes just enough to thicken the soup but still keep a few hearty chunks for texture.
• Ladle the soup into bowls. Top each serving with the reserved crispy bacon, extra grated cheddar cheese, and chopped green onions (scallions). Serve hot and enjoy!