The Best Homemade Loaded Potato Soup

Loaded Potato Soup

Introduction
This creamy loaded potato soup is packed with tender potatoes, cheddar cheese, and crispy bacon for the ultimate cozy comfort food. Perfect for busy weeknights or a cold winter night when you need something warm and satisfying.

Prep Time, Cook Time, Total Time
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 6

Ingredients List
Russet potatoes, peeled and diced into 1/2-inch cubes – 2 pounds
Thick-cut bacon, chopped – 6 slices
Unsalted butter – 3 tablespoons
Yellow onion, finely diced – 1 medium
Garlic, minced – 3 cloves
All-purpose flour – 3 tablespoons
Chicken broth (low sodium) – 4 cups
Whole milk – 1 1/2 cups
Heavy cream – 1 cup
Sharp cheddar cheese, freshly shredded – 2 cups, divided
Sour cream – 1/2 cup
Green onions, thinly sliced – 3
Fresh parsley, chopped – 2 tablespoons
Salt – 1 1/2 teaspoons, or to taste
Black pepper – 1 teaspoon
Smoked paprika – 1/2 teaspoon
Optional: red pepper flakes – a pinch, for a little heat

Step-by-Step Instructions (Detailed)

1. Cook the bacon
   Add the chopped bacon to a large heavy-bottomed pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and browned, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté the aromatics
   Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant so it does not burn.
3. Make the roux
   Sprinkle the flour over the onion and garlic. Stir constantly for 1–2 minutes to form a paste and cook off the raw flour taste. This step helps thicken the soup later, so keep stirring to avoid lumps.
4. Add liquids and potatoes
   Slowly pour in the chicken broth while whisking to break up any clumps. Add the milk and stir again. Add the diced potatoes, salt, black pepper, and smoked paprika. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
5. Simmer until tender
   Cover the pot partially with a lid and simmer for 15–18 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork. To make the soup extra creamy, use a potato masher or the back of a spoon to lightly mash some of the potatoes in the pot, leaving plenty of chunks for texture.
6. Stir in cream and cheese
   Reduce the heat to low. Stir in the heavy cream and 1 1/2 cups of the shredded cheddar cheese until the cheese is completely melted and the soup is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
7. Add sour cream and finish
   Stir in the sour cream until fully combined. If the soup is too thick, thin it with a splash of milk or broth. If it is too thin, let it simmer a few more minutes uncovered to reduce slightly.
8. Serve and load it up
   Ladle the loaded potato soup into bowls. Top each bowl with crispy bacon, a sprinkle of the remaining shredded cheddar, sliced green onions, and chopped parsley. Add a pinch of red pepper flakes if you like a little kick. Serve hot with crusty bread or a side salad.

Pro Tips
Use russet potatoes for the creamiest texture; they break down slightly and thicken the soup naturally.
For meal prep, store the soup without toppings in an airtight container in the refrigerator for up to 3 days, then reheat gently and add fresh bacon and cheese before serving.
If you prefer a smoother restaurant-style potato soup, blend half the soup with an immersion blender, then stir it back into the pot.

Nutrition Info Table and Disclaimer

Serving Size Calories Protein Carbs Fat Fiber Sugar
1 bowl 430 17g 41g 23g 3g 5g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.