Loaded Potato Soup is the epitome of comfort food—a creamy, cheesy delight that’s perfect for warming up on chilly nights. Imagine a bowl full of velvety potatoes, crispy bacon, and melty cheese, topped with fresh green onions and a dollop of sour cream. This recipe strikes the perfect balance between creamy richness and savory flavors, making it a crowd-pleaser for the whole family. Whether you’re looking for a satisfying weeknight dinner or something hearty to serve during a gathering, this Loaded Potato Soup will hit all the right notes. With simple ingredients and easy-to-follow steps, you can whip up this delicious dish without stress—even if you’re new to cooking!
Creamy Loaded Potato Soup
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Rate this RecipeEquipment
- Large Pot
- Wooden Spoon
- Potato Masher
- Measuring Cups
- Knife for chopping vegetables and bacon
Ingredients
- 8 ounce bacon 225 grams
- ½ yellow onion medium size, approximately 100 grams
- 4 tablespoon butter 56 grams
- 4 tablespoon all-purpose flour 30 grams
- 3 cup half and half 710 ml
- 4 cup chicken stock 950 ml
- 8 ounce cream cheese 225 grams
- 5 gold potatoes medium size, 700-800 grams
- 8 ounce monterey jack cheese shredded, 225 grams
- 8 ounce cheddar cheese shredded, 225 grams
- himalayan pink salt to taste
- green onions for topping, sliced
- sour cream for topping, optional
Step-by-Step Instructions
- Start by dicing up half a packet of bacon, which is about 8 ounces (225 grams). In a large pot over medium heat, sauté the diced bacon until it becomes crispy and releases its fat—this will take about 8-10 minutes. Leave the rendered bacon grease in the pot; it will add loads of flavor. Once the bacon is crispy, remove most of it to a plate, leaving a little behind in the pot for later. Next, dice half of a medium yellow onion (about 100 grams) and add it to the pot. Sauté the onion for about 5 minutes, stirring often, until it turns soft and translucent.
- Add 4 tablespoons (56 grams) of butter to the pot and let it melt. Then add 4 tablespoons (30 grams) of all-purpose flour. Stir well to create a roux—this is what will thicken your soup. Cook the mixture for about 5 minutes, ensuring it’s smooth and fragrant. Now is the time to add seasonings like a pinch of salt, pepper, and any of your favorite seasonings—garlic powder or onion powder work wonderfully here.
- Slowly pour in 3 cups (710 ml) of half and half, followed by 4 cups (950 ml) of chicken stock. Stir continuously to incorporate the roux without forming any lumps. Once the mixture is well combined, add an 8-ounce (225 grams) block of cream cheese. Let it melt into the soup, stirring frequently to prevent lumps—this will take about 5 minutes over medium heat.
- Dice up 5 medium-sized gold potatoes (around 700-800 grams) into even chunks. Add the potatoes to the pot and stir to combine. Cover the pot and let the soup simmer for about 30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
- Once the potatoes are tender, add 8 ounces (225 grams) of shredded Monterey Jack cheese and 8 ounces (225 grams) of shredded cheddar cheese to the pot. Keep the heat low to ensure the cheese melts smoothly without curdling. Stir the soup until all the cheese is fully melted, creating a thick and luscious texture. Add back the crispy bacon, saving a bit for garnish. Taste the soup and add more Himalayan pink salt or pepper if needed.
- Mash the soup gently with a potato masher—this will create a thicker texture while still leaving some chunks of potato for a nice bite. The soup is now ready to serve! Ladle it into bowls and top with reserved crispy bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if desired. This will elevate the flavors and add an extra layer of creaminess.
Notes
To prevent lumps when adding the cream cheese, make sure to stir frequently and keep the heat at medium temperature.
Modifications for Dietary Restrictions
Common Food Intolerances and Their Substitutions
| Ingredient | Potential Intolerance | Substitution |
|---|---|---|
| Dairy (Butter, Cream Cheese, Cheddar Cheese, Monterey Jack Cheese, Half and Half) | Lactose Intolerance | Use lactose-free dairy alternatives or plant-based cream and cheese. |
| Flour (All-Purpose Flour) | Gluten Sensitivity | Use gluten-free flour blend as a substitute for the roux. |
Conclusion and Final Thoughts
This Loaded Potato Soup is comfort food at its finest. The combination of crispy bacon, creamy potatoes, and melty cheese creates a hearty dish that’s perfect for any cold night. It’s easy enough to prepare for a weeknight dinner, yet delicious enough to serve when you have company. Plus, it can easily be made in larger batches for meal prep or gatherings. This is one of those recipes you’ll keep coming back to—each bowl is warm, filling, and just downright delicious. Give it a try and let it bring warmth to your dinner table!
FAQ’s
Can I Make This Loaded Potato Soup in Advance?
Yes, you can definitely make this soup in advance! It actually tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat, stirring occasionally to prevent curdling.
How Should I Store and Reheat the Leftovers?
To store leftovers, place the cooled soup in an airtight container and keep it in the fridge for up to 3 days. When reheating, add a little extra chicken stock or half and half to thin out the soup as it can thicken when chilled. Warm over medium-low heat, stirring frequently.
Can I Freeze Loaded Potato Soup?
This soup can be frozen, but there are a few things to note. Cream-based soups tend to change texture when frozen, so it may become grainy when reheated. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating, and be sure to reheat slowly while stirring well.
What Are Some Great Side Dishes to Serve with Loaded Potato Soup?
Loaded Potato Soup pairs beautifully with crusty bread, a fresh green salad, or garlic breadsticks. You could also serve it alongside roasted vegetables or a light coleslaw to balance the creaminess of the soup.
How Can I Make the Soup Thicker or Thinner?
To make the soup thicker, simply mash more of the potatoes while cooking, or add an extra tablespoon of flour when making the roux. If you prefer a thinner consistency, add an extra cup of chicken stock or half and half until it reaches your desired consistency.