Loaded Potato Soup
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This loaded potato soup hits all the comfort food buttons without turning your evening into a production. It is creamy, cheesy, and topped with bacon like it actually earned it. Plus it behaves like the kind of soup that forgives little kitchen sins. Wanna impress your couch? This is your weapon.
Why This Recipe is Awesome
- It is stupidly easy and practically forgiving. Burn the garlic? No biggie. Overcook the onions? Still fine. It forgives.
- It tastes like a loaded baked potato got cozy with a bowl of soup and they decided to never leave your dinner table.
- You can scale it up for a crowd or down for solo me-time. Bonus: leftovers reheat beautifully the next day.
- It uses pantry hero ingredients that you probably already have, or could grab in one breezy supermarket run.
- Want a slow cooker version someday? Check out this handy slow cooker take for inspo slow cooker version. FYI it is dangerously simple.
Ingredients You’ll Need
- 4 large potatoes, peeled and diced. Sturdy and starchy please, like russets.
- 1/2 cup chopped onion. White or yellow, both do the job.
- 4 cups chicken broth. Vegetable broth works too if you prefer.
- 1 cup heavy cream. This is where the soup stops being a sad salad.
- 1 cup shredded cheddar cheese. Sharp cheddar gives more personality.
- 1/2 cup crispy bacon, crumbled. Because toppings matter.
- 1/4 cup sour cream. For tang and drama.
- Salt and pepper to taste. Be bold, but not reckless.
- Chives for garnish. Or green onions if you are fancy.
Step-by-Step Instructions
- In a large pot, combine the diced potatoes, chopped onion, and chicken broth. Bring to a boil and then reduce to a simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher or an immersion blender to mash part of the potatoes for a creamy texture but still leave some chunks.
- Stir in the heavy cream, shredded cheddar cheese, and half of the crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot, topped with sour cream, remaining bacon, and chives.
Common Mistakes to Avoid
- Overblending the potatoes and turning the soup into glue. You still want texture. Mash some, leave some chunks.
- Skimping on salt because you are being "healthy." Salt brings out flavor. Add a little, taste, then add more if it needs it.
- Using low-quality cheese. Pre-shredded often has stabilizers that make the cheese melt weirdly. Grate your cheese if you can.
- Ignoring the bacon. Yes, the soup works without it. No, it does not taste as celebratory.
- Adding the cream to a super-hot pot without tempering. Dump carefully and stir so the cream does not break or scorch.
- Letting the soup sit on high heat after adding the dairy. Keep it on low to avoid curdling.
Alternatives & Substitutions
- No heavy cream? Use half-and-half or a mix of milk plus a tablespoon of butter per cup for richness. The texture will differ, but it will still comfort you.
- Want it vegetarian? Swap the chicken broth for vegetable broth and skip the bacon. Add roasted mushrooms for umami.
- Dairy free? Use canned coconut milk for creaminess and dairy-free cheese if you must. It will taste different, but not tragic.
- Cheese swap? Try Gruyere or smoked cheddar for a twist. Sharpness increases the wow factor.
- Crumbled bacon stand-in? Crispy shallots or seasoned breadcrumbs add crunch if you are avoiding pork.
- Low carb? Replace some potatoes with cauliflower florets. They give creaminess without the carb hit. IMO the texture changes but still satisfies.
FAQ (Frequently Asked Questions)
Q Why did my soup get gluey when I blended it?
A Did you overblend? Yup. Potatoes release starch and go gummy if you puree them too much. Mash gently and leave chunks.
Q Can I make this ahead of time?
A Absolutely. Make the soup, cool it, then refrigerate. Reheat gently on low and add a splash of cream or broth if it thickened. Toppings should be added fresh.
Q Can I freeze it?
A You can, but dairy can change texture after freezing. Freeze without the sour cream and chives, then stir in fresh toppings when reheating.
Q Can I use instant mashed potatoes to thicken it?
A You can in a pinch, but fresh potatoes give a far better texture. Instant makes the soup taste processed.
Q How do I make it spicier?
A Add a pinch of cayenne, some chopped jalapeno, or a swirl of hot sauce at the table. Controlled chaos is tasty.
Q Is this recipe gluten free?
A Yes if you stick to gluten free broth and toppings. Most ingredients here are naturally gluten free.
Q Can I omit the bacon?
A Yes, but it changes the vibe. Add smoked paprika or liquid smoke for a similar backstory without the pork.
Final Thoughts
You did it. You made something warm, cheesy, and comforting with minimal fuss. This soup is perfect for chilly nights, leftover rescue missions, or when you want to show off without actually trying hard. Remember to taste as you go and adjust salt and cheese levels. Have fun with toppings. Load it up like you mean it. Now go impress someone or yourself with your new comfort food skill. You earned it.
Conclusion
Want to compare techniques or get extra inspo from other cooks who obsess over creaminess and toppings? Check out this rich take on The Ultimate Creamy Potato Soup from Sugar Spun Run. If you like step by step photos and home cook flair give this Loaded Potato Soup at Simply Scratch Made a peek. For another glorious version that celebrates the loaded baked potato in soup form, visit Iowa Girl Eats. And if you want a classic tested recipe to compare notes with, check out The Kitchn.
Enjoy the soup, and don’t be shy about double baconing it.
Print
Loaded Potato Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Creamy, cheesy, and topped with bacon, this loaded potato soup is the ultimate comfort food that you can whip up in no time.
Ingredients
- 4 large potatoes, peeled and diced
- 1/2 cup chopped onion
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup crispy bacon, crumbled
- 1/4 cup sour cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large pot, combine the diced potatoes, chopped onion, and chicken broth. Bring to a boil and then reduce to a simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher or an immersion blender to mash part of the potatoes for a creamy texture, but still leave some chunks.
- Stir in the heavy cream, shredded cheddar cheese, and half of the crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot, topped with sour cream, remaining bacon, and chives.
Notes
Be careful not to overblend the potatoes; leave some for texture. Adjust the salt to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg
Keywords: soup, comfort food, creamy, potato soup, easy recipe
