Name: Loaded Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large potatoes, peeled and diced; 1 cup cream cheese, softened; 1 cup sour cream; 4 cups chicken broth (or vegetable stock); 1 cup shredded cheddar cheese; 1/2 cup bacon bits (or real bacon); 2 green onions, sliced; Salt and pepper to taste

Jump to Recipe·Print Recipe

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 that sweet spot between cozy comfort and zero drama. It is creamy, cheesy, and topped with bacon and green onions like it actually cares about presentation. Want to try a slightly different take or compare techniques? I liked how another version paces the creaminess over time loaded potato soup variations.

This recipe behaves like your reliable friend who always shows up with a casserole and a smile. No fuss, big payoff, and everyone leaves happier. Ready to make a pot that will charm your socks off?

Why This Recipe is Awesome

It is stupidly simple. If you can dice potatoes and press a spoon into cream cheese, you are officially a chef.
It uses pantry-friendly stuff. No weird ingredients, no single-origin salt, no drama.
It is ultra customizable. Want it cheesier, baconier, or greener? Go wild.
It reheats like a dream, so leftovers become lunch heroes. FYI this lasts well in the fridge.

Also, if you want another cozy twist that leans more rustic, I dug up a different spin on loaded potatoes that I liked creamy comfort food version. Try both and declare a winner at dinner.

Ingredients You’ll Need

4 large potatoes, peeled and diced. Chunky or small as you like.
1 cup cream cheese, softened. Let it sit a bit so it melts easy.
1 cup sour cream. Adds tang and silk.
4 cups chicken broth. Veg stock works too if you prefer.
1 cup shredded cheddar cheese. Sharp cheddar = big flavor.
1/2 cup bacon bits. Real bacon if you have time and dignity.
2 green onions, sliced. Scallions for a fresh finish.
Salt and pepper to taste. Taste before you go crazy.

Step-by-Step Instructions

In a large pot, combine diced potatoes and chicken broth. Bring to a boil and cook until potatoes are tender. This usually takes about 10 to 15 minutes. Keep an eye on the pot so it does not boil over.
Reduce heat and stir in cream cheese and sour cream until well blended. Use a whisk or sturdy spoon to smooth lumps. Keep heat low so dairy does not split.
Add shredded cheddar cheese and stir until melted. Move fast and stir constantly for a glossy soup. If it gets too thick, loosen with a splash of broth.
Season with salt and pepper to taste. Start with a little, then taste. You can always add more but you cannot take it away.
Serve hot, topped with bacon bits and green onions. Grab a big bowl and pretend you made the exact right life choices.

Common Mistakes to Avoid

Overcooking the potatoes so they turn into mush. Yes you want tender, not mashy. Keep an eye on boil times.
Throwing in all the cheese at once on high heat. Slow and steady melts the cheese smooth and keeps the texture velvety.
Skipping the taste test. I cannot stress this enough. Salt, pepper, taste, repeat.
Using cold cream cheese straight from the fridge. It clumps and looks sad. Let it soften or the mixing will be awkward.
Assuming bacon bits are the same as real bacon. They are not. Both are valid choices but know which vibe you want.

Alternatives & Substitutions

Want to remix this recipe? I got ideas.

Dairy swaps: Use Greek yogurt instead of sour cream if you want more tang and less richness. Or try a lactose free cream cheese for a milder profile.
Cheese swaps: Colby jack or Monterey jack melts beautifully. If you love sharp, use extra sharp cheddar.
Broth swaps: Use vegetable broth to make it vegetarian friendly. For a deeper flavor, use a low sodium chicken stock.
Bacon swaps: For a smoky veggie option, add smoked paprika and roasted mushrooms. If you want a meaty upgrade, check out this other take on loaded potato soup with more protein meaty upgrade.
Thicker soup: Mash some of the potatoes in the pot with a fork or potato masher. For thinner, add more broth while stirring.

My hot take: do not skimp on the green onions. They make the whole bowl feel awake and intentional.

FAQ (Frequently Asked Questions)

Q. Can I use red potatoes or Yukon Golds instead of russets?
A. Sure. Want softer texture go Yukon. Want fluffier go russet. Either will work fine.

Q. Can I make this vegan?
A. Yes. Swap cream cheese and sour cream for vegan versions, use plant based cheese or nutritional yeast, and use vegetable broth. It will be different but still comforting.

Q. Can I freeze this soup?
A. You can, but dairy changes texture after freezing. Freeze without toppings and with a little extra broth. Thaw slowly and reheat gently.

Q. Can I skip the bacon bits?
A. Totally. Sprinkle smoked paprika or add roasted chickpeas for crunch. No bacon, no problem.

Q. How long does this keep in the fridge?
A. Store in an airtight container for 3 to 4 days. Reheat on the stove, not the microwave if you want the best texture.

Q. Want it chunkier or smoother? Which is better?
A. Both are fine. Pulse with a hand blender for a smooth feel. Leave whole chunks for a hearty bowl. Your call.

Q. Can I add other veggies?
A. Yes. Carrots, celery, or corn can join the party. Sauté them first to bring out flavor.

Final Thoughts

This loaded potato soup is your shortcut to comfort without sacrificing flavor. It takes about 30 minutes, uses easy ingredients, and makes you look like you care. Leftovers taste even better the next day, so plan revenge lunches accordingly. Want some bragging rights? Top with extra cheese and a handful of crispy bacon and someone will ask for the recipe.

Go forth and ladle generously. You have earned every spoonful. IMO this is the kind of meal that fixes bad days and celebrates good ones.

Conclusion

If you want another absolutely creamy guide to compare techniques or to inspire more tweaks, check out this excellent recipe called The Ultimate Creamy Potato Soup – Sugar Spun Run.