Loaded Potato Soup
This loaded potato soup is thick, creamy, and packed with bacon, cheddar, and all your favorite toppings — the ultimate one-pot comfort food that tastes just like a restaurant classic.
Okay, real talk — this soup is the reason I look forward to cold weather. It’s basically a loaded baked potato in soup form, and if that doesn’t already have you running to the kitchen, I don’t know what will. It’s cozy, hearty, and ridiculously good.
Table of Contents
Why You’ll Be Obsessed With This Recipe
This isn’t just any potato soup. This is thick and creamy potato soup with smoky bacon, a velvety broth, and just enough richness to make you close your eyes on the first spoonful. The secret? Blending only half the soup — so you get that luscious, restaurant-style loaded potato soup texture while still keeping satisfying chunks of potato throughout.
It’s also a one-pot potato soup recipe, which means fewer dishes. And fewer dishes means more time sitting on the couch with a big bowl of this. Win-win.
What You’ll Need
Here’s everything you need broken down by category. Nothing fancy, just pantry staples and good fresh ingredients.
| Category | Ingredient | Amount |
|---|---|---|
| Protein | Bacon strips, cut into pieces | 6 strips |
| Fat & Base | Unsalted or salted butter | 3 tablespoons |
| Aromatics | Yellow onion, chopped | 1 medium (~1.5 cups) |
| Aromatics | Garlic cloves, minced | 3 large cloves |
| Thickener | All-purpose flour | ⅓ cup (42g) |
| The Star | Gold potatoes, peeled and diced into 1″ pieces | 2½ lbs (~6 large) |
| Liquid | Chicken broth | 4 cups (945ml) |
| Liquid | Whole milk | 2 cups (475ml) |
| Richness | Heavy cream | ⅔ cup (155ml) |
| Seasoning | Salt | 1½ teaspoons |
| Seasoning | Ground black pepper | 1 teaspoon |
| Seasoning | Ancho chili powder | ¼–½ teaspoon |
| Creaminess | Sour cream | ⅔ cup (160g) |
| Toppings (optional) | Shredded cheddar, chives, extra sour cream, bacon | To taste |
A note on the potatoes: Gold potatoes (like Yukon Golds) are the move here. They’re naturally buttery and creamy, which makes all the difference in a thick and creamy potato soup. You can use russets in a pinch, but gold potatoes are truly the MVP.
On the ancho chili powder: Don’t skip this. It adds this subtle warmth that makes people say “what IS that?” in the best possible way. It’s not spicy — just smoky and deep. Start with ¼ teaspoon if you’re cautious.
Let’s Make It — Step by Step
Step 1: Start With the Bacon
Place your bacon pieces in a large Dutch oven or heavy soup pot over medium heat. Let them cook until crispy and beautifully browned — your kitchen is about to smell incredible.
Remove the bacon and set it aside on a paper towel-lined plate. Don’t drain the fat. I know, I know — but that rendered bacon fat is pure flavor gold and we’re building the whole soup on it.
“The fond that forms at the bottom of the pot while the bacon cooks? That’s future deliciousness. Don’t waste a drop of it.”
Step 2: Build the Flavor Base
Add your butter and chopped onion right into that glorious bacon fat. Cook over medium heat for 3–5 minutes until the onions turn soft and translucent. They’ll smell sweet and savory at the same time — that’s your cue to add the garlic.
Let the garlic cook for about 30 seconds, just until fragrant. It goes from raw and sharp to mellow and nutty fast, so stay close and give it a stir.
Step 3: Add the Flour
Sprinkle the flour over your onion and garlic mixture and stir until everything is coated and smooth. You’re making a quick roux here, which is what gives this restaurant-style loaded potato soup its gorgeous body.
Use a whisk if things look lumpy — no stress, it’ll all come together. Cook it for about 1 minute so the flour doesn’t taste raw.
Step 4: Load It Up
This is where things get exciting. Add in your diced gold potatoes, chicken broth, milk, heavy cream, salt, pepper, and that ancho chili powder. Give everything a really good stir and bring it to a boil.
Once boiling, cook the potatoes for about 10 minutes, or until you can easily pierce them with a fork. They should be tender but not falling apart — we still want some texture for the non-blended portion.
Step 5: The Magic Blend
Reduce the heat to a simmer. Now, carefully ladle out roughly half the soup (about 5 cups) into a blender. Be careful — it’s very hot. Blend until completely smooth.
Alternatively, use an immersion blender directly in the pot and blend just half of it. This step is the whole secret to getting that thick and creamy potato soup consistency. You get richness and chunks. Best of both worlds.
Tip: If using a regular blender, remove the center cap from the lid and hold a folded kitchen towel over it to let steam escape. Don’t seal it completely — hot liquids expand!
Step 6: Bring It Together
Pour the blended portion back into the pot. Add in your sour cream and the reserved bacon pieces. Stir it all together and let it simmer for 15 minutes. This is the patience-testing part, but it matters — the flavors meld and deepen beautifully.
Taste and adjust seasoning before serving. Sometimes it needs just a tiny pinch more salt.
Step 7: Pile on the Toppings
Ladle into bowls and go wild with the toppings. Extra sour cream, shredded cheddar, crispy bacon bits, and fresh chives — don’t hold back. This is loaded potato soup, after all. The whole point is the pile.
Expert Tips, Variations & Troubleshooting
Tips for the Best Results
Use gold potatoes, not russets. Gold potatoes hold their shape better and have a naturally creamier texture. Russets can get grainy and mealy when over-blended, which is the last thing you want in a velvety soup.
Don’t skip the simmer. That final 15-minute simmer after adding the sour cream isn’t just a suggestion — it’s when everything comes together. The soup thickens up, the flavors deepen, and the sour cream fully incorporates.
Cut potatoes uniformly. Aim for 1-inch pieces, no bigger. If your chunks are uneven, some will be mushy while others are still firm when the 10-minute cook time is up.
Tasty Variations
Make it vegetarian: Swap the bacon for smoked paprika and use vegetable broth instead of chicken broth. It won’t have the same smoky depth, but it’s still absolutely delicious. Add extra cheddar and a drizzle of olive oil on top.
Broccoli cheddar twist: Stir in a cup of steamed broccoli florets during the last 5 minutes of simmering. If you love that combination, you’ll definitely want to check out this creamy broccoli cheddar soup too — it’s another weeknight hero.
Make it spicier: Double the ancho chili powder or add a pinch of cayenne. You can also top with pickled jalapeños for extra kick.
Troubleshooting
Soup is too thin? Blend a larger portion of the soup — up to two-thirds — for a thicker, creamier result. Or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in while simmering.
Sour cream curdling? This happens when you add it to soup that’s too hot. Let the soup simmer (not boil!) before stirring in the sour cream, and you’ll be fine.
Potatoes too firm after 10 minutes? Cook a few minutes longer and check with a fork. Every stove and pot is different — just taste as you go.
Storage, Reheating & No-Waste Ideas
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Soup thickens as it cools — add a splash of broth when reheating |
| Freezer | Up to 3 months | Freeze without toppings; dairy-based soups can separate slightly but still taste great |
Reheating: Warm on the stovetop over low-medium heat, stirring frequently. Add a splash of chicken broth or milk to loosen it back up if it’s thickened. Microwave works too — heat in 1-minute bursts and stir between each one.
No-waste ideas: Leftover soup makes an amazing sauce for baked pasta or a filling for twice-baked potato casseroles. Speaking of, if you’re a fan of potato-based comfort food, this sweet potato casserole is another crowd-pleaser worth bookmarking.
Nutritional Information
Per serving, based on 8 servings. Toppings not included.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | ~380 kcal |
| Total Fat | 22g |
| Saturated Fat | 11g |
| Carbohydrates | 34g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 12g |
| Sodium | 780mg |
These are estimates and will vary based on specific ingredients and toppings used.
FAQs
Can I make this loaded potato soup ahead of time?
Yes, and it’s actually even better the next day! Store it in the fridge for up to 4 days and reheat gently on the stovetop with a splash of broth or milk. Just add the toppings fresh when serving — nobody wants soggy bacon.
Can I make this one-pot potato soup recipe in a slow cooker?
You can adapt it! Cook the bacon and sauté the onions on the stovetop first, then transfer everything to the slow cooker with the potatoes, broth, milk, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours. Add the heavy cream and sour cream in the last 30 minutes, and blend half just before serving.
What can I serve with this soup?
Crusty bread is the obvious and correct answer. But if you want to round out the meal with something sweet, these honey garlic roasted carrots make a surprisingly perfect side. For dessert? These churro bites with chocolate dip are a fun, crowd-pleasing finish.
Can I substitute the heavy cream?
Yes! If you want a lighter version, skip the heavy cream and use all milk instead. The soup will be a bit less rich but still totally delicious. For an extra decadent version, you can increase the heavy cream and cut back on the milk.
Why is my soup not as thick as expected?
The most likely reason is that not enough of the soup was blended. Try blending a larger portion next time — closer to two-thirds of the soup — for maximum creaminess. Also, make sure you let it simmer the full 15 minutes after adding the sour cream, since that’s when it really thickens up.
Go Make This Tonight
Honestly, if you’ve made it this far, you know you’re making this soup. And you should — it’s warm, it’s cozy, it’s a one-pot potato soup recipe that basically hugs you from the inside.
When you make it, I’d love to hear how it went! Leave a comment below with your favorite toppings, any fun variations you tried, or just to tell me you ate three bowls (no judgment here). And if you loved it, please save it to Pinterest so your fellow soup-obsessed friends can find it too — it takes two seconds and means the world.
Happy cooking!
Loaded Potato Soup
Equipment
- Dutch Oven or Large Soup Pot
- Blender or Immersion Blender
- Whisk
- Ladle
Ingredients
Protein
- 6 strips Bacon uncooked, cut into small pieces
Fat & Base
- 3 tablespoons Butter unsalted or salted
Aromatics
- 1 medium Yellow Onion chopped, about 1.5 cups / 200g
- 3 cloves Garlic large cloves, minced
Thickener
- ⅓ cup All-Purpose Flour 42g
The Star
- 2.5 lbs Gold Potatoes peeled and diced into pieces no larger than 1 inch; about 6 large potatoes / 1.15kg
Liquids
- 4 cups Chicken Broth 945ml
- 2 cups Milk 475ml
- ⅔ cup Heavy Cream 155ml
Seasoning
- 1.5 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- ¼ teaspoon Ancho Chili Powder use up to 1/2 teaspoon for more depth
Creaminess
- ⅔ cup Sour Cream 160g
Toppings (Optional)
- Shredded Cheddar Cheese to taste
- Chives to taste
- Sour Cream extra, for topping
- Bacon extra crispy pieces, for topping
Instructions
- Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until the bacon is crispy and browned. Your kitchen will smell incredible at this point — that’s a good sign.
- Remove the bacon pieces and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot. Don’t drain it — that fat is the flavor foundation for the whole soup.
- Add the butter and chopped onion to the pot. Cook over medium heat for 3–5 minutes until the onions are soft and translucent, stirring occasionally.
- Add the minced garlic and cook for about 30 seconds until fragrant. Stay close — garlic goes from perfectly golden to burnt very quickly.
- Sprinkle the flour over the ingredients in the pot and stir until smooth, using a whisk if needed. Cook for about 1 minute to remove the raw flour taste. This creates a quick roux that gives the soup its thick, creamy body.
- Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir well to combine everything. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Cut all potatoes uniformly to about 1 inch so they cook evenly.
- Reduce the heat to a simmer. Carefully ladle approximately half of the soup (about 5 cups) into a blender and puree until completely smooth. Be careful — the soup is very hot. If using a regular blender, remove the center cap and hold a folded kitchen towel over the opening to let steam escape. Alternatively, use an immersion blender directly in the pot and blend just half of the soup.
- Return the pureed soup to the pot. Add the sour cream and reserved bacon pieces, then stir well to combine. Make sure the soup is simmering (not boiling) before adding the sour cream to prevent curdling.
- Allow the soup to simmer for 15 minutes before serving. This step is important — it’s when the flavors meld, the soup thickens up, and everything comes together beautifully. Taste and adjust seasoning if needed.
- Ladle into bowls and top with shredded cheddar cheese, extra sour cream, crispy bacon pieces, and fresh chives as desired. Serve immediately with crusty bread.
