Name: Homemade Loaded Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 slices bacon, chopped; 3 tablespoons unsalted butter; 1 cup yellow onion, finely chopped; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 4 cups low-sodium chicken broth; 2 cups whole milk; 1 cup heavy cream; 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 1 1/2 cups shredded sharp cheddar cheese, divided; 1/2 cup sour cream; 1/4 cup sliced green onions, plus more for serving

Homemade Loaded Potato Soup Recipe tastes like a cozy baked potato in a bowl, with creamy broth, smoky bacon, and melty cheese in every spoonful. It works perfectly for busy weeknights, game days, or chilly evenings and takes about 45–55 minutes from start to finish. I’ve made some version of this soup for over a decade, and my kids still ask for “the potato soup with all the toppings” at least once a week in winter.

Why Homemade Loaded Potato Soup Recipe Is Worth It

This soup delivers all the flavors of a loaded baked potato but in a creamy, spoonable form that feels like a hug in a bowl. You control the salt, the richness, and the toppings, so it tastes better than most restaurant versions and costs a fraction of the price.

You also cook everything in one pot, which means less cleanup and more time to actually enjoy dinner. Leftovers reheat beautifully, so you cook once and eat twice, which always feels like a small life victory.

“This Homemade Loaded Potato Soup Recipe tastes like a steakhouse baked potato bar turned into the coziest soup ever. ★★★★★”

Ingredients You Need

Potatoes

2 ½ pounds russet potatoes, peeled and cut into ½-inch cubes
- Russets give the creamiest texture and mild flavor.
- Yukon golds also work and give a slightly buttery flavor and golden color.

Soup base

6 slices thick-cut bacon, chopped
3 tablespoons unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
⅓ cup all-purpose flour
4 cups low-sodium chicken broth (or vegetable broth for a meatless base)
2 cups whole milk (or 2% in a pinch)
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika (adds a subtle smoky flavor without extra bacon)
½ teaspoon onion powder (boosts flavor if your onion tastes mild)

Cheesy goodness

2 cups sharp cheddar cheese, freshly shredded
- Use block cheese and shred it yourself so it melts smoothly.
- I like Tillamook or Cabot sharp cheddar for bold flavor.

Classic loaded toppings

½ cup sour cream (or plain Greek yogurt)
4 green onions, thinly sliced
Extra shredded cheddar cheese
Extra crispy bacon bits
Fresh chives, minced (optional)

Pantry shortcuts and notes

Use pre-cooked bacon pieces if you want to skip frying bacon; just warm them in a dry pan to crisp.
Use garlic powder (½ teaspoon) if you run out of fresh garlic.
Use boxed chicken stock or broth; I prefer low-sodium so I can season to taste.

Equipment list

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Sharp chef’s knife and cutting board
Vegetable peeler
Wooden spoon or silicone spatula
Ladle
Potato masher or immersion blender (for texture control)
Measuring cups and spoons

Quick Tips & substitutions

Cut potatoes into even cubes so they cook at the same rate.
Shred cheese from a block so it melts smoothly and doesn’t clump.
Use half-and-half instead of heavy cream for a lighter soup that still tastes rich.
Swap sour cream with plain Greek yogurt for extra protein and tang.
Use turkey bacon or chicken bacon if you want a leaner topping.
Use vegetable broth and skip bacon for a meatless version, then add smoked paprika for depth.
Mash only part of the potatoes so the soup stays thick but still has chunks.
Taste and season at the end; potatoes soak up salt, so adjust right before serving.

How to Make Homemade Loaded Potato Soup Recipe

Step 1: Prep the ingredients

Peel the potatoes and cut them into ½-inch cubes so they cook quickly and evenly. Dice the onion, mince the garlic, and slice the green onions for topping. Shred the cheddar cheese and keep it in the fridge so it stays firm until you add it.

Step 2: Cook the bacon

Place the chopped bacon in a large cold pot or Dutch oven. Turn the heat to medium and cook the bacon, stirring occasionally, until it turns crisp and brown, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, and leave about 3 tablespoons of bacon fat in the pot.

Step 3: Sauté the aromatics

Add the butter to the pot with the bacon fat and let it melt. Stir in the diced onion and cook over medium heat until it turns soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds to 1 minute, just until it smells fragrant and no longer raw.

Step 4: Build the roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1–2 minutes so the flour coats everything and turns lightly golden. This step cooks out the raw flour taste and sets up a thick, creamy soup later.

Step 5: Add broth and potatoes

Slowly pour in the chicken broth while you whisk or stir, and scrape up any browned bits from the bottom of the pot. Add the cubed potatoes, salt, pepper, smoked paprika, and onion powder. Stir everything together and bring the mixture to a gentle boil over medium-high heat.

Step 6: Simmer until potatoes turn tender

Once the soup reaches a boil, lower the heat to medium-low so it simmers. Cover the pot partially with a lid and cook 15–20 minutes, stirring occasionally, until the potatoes feel fork-tender. If the soup thickens too much during this time, add a splash of broth or water to loosen it.

Step 7: Add milk and cream

Pour in the milk and heavy cream and stir well. Keep the heat on low to medium-low and let the soup heat through for 5–7 minutes, but do not let it boil so the dairy stays smooth. Taste and adjust salt and pepper at this stage, since the potatoes will have absorbed some seasoning.

Step 8: Adjust the texture

Use a potato masher to mash some of the potatoes right in the pot until the soup reaches your desired thickness. Mash more for a smoother, thicker soup or less for a chunkier texture. You can also use an immersion blender in short bursts, but leave some chunks so it still feels like loaded potato soup, not baby food.

Step 9: Stir in cheese and sour cream

Turn the heat to low and add the shredded cheddar cheese a handful at a time. Stir after each addition until the cheese melts completely before you add more. Stir in the sour cream until the soup turns creamy and slightly tangy, then taste again and adjust seasoning.

Step 10: Serve with toppings

Ladle the soup into bowls while it stays hot and thick. Top each bowl with crispy bacon, extra shredded cheddar, sliced green onions, and chives. Add a small dollop of extra sour cream if you want that full “loaded baked potato” effect.

Recipe Variations

Gluten-free: Use a gluten-free all-purpose flour blend or skip the flour and thicken with a cornstarch slurry (2–3 tablespoons cornstarch mixed with cold milk).
Vegan: Use olive oil instead of bacon fat and butter, vegetable broth instead of chicken broth, plant-based milk and cream, vegan cheese, and coconut yogurt or cashew cream instead of sour cream.
Dairy-light: Use 2% milk and half-and-half, and reduce cheese to 1 cup; add extra smoked paprika and chives for flavor.
Low carb: Swap half the potatoes with cauliflower florets and mash them well; the soup still tastes creamy but with fewer carbs.
Extra protein: Stir in cooked shredded chicken or diced ham at the end and heat through.
Spicy: Add a pinch of cayenne, hot sauce, or diced jalapeños while the soup simmers.
Extra veggies: Stir in frozen corn, peas, or small broccoli florets during the last 5–7 minutes of simmering.

Ways to Serve Homemade Loaded Potato Soup Recipe

Serve with a crisp green salad with a tangy vinaigrette to balance the richness.
Pair with warm crusty bread, garlic bread, or soft dinner rolls for dipping.
Offer a toppings bar with bacon, cheese, scallions, chives, and extra sour cream so everyone customizes their bowl.
Serve in bread bowls for a fun, cozy dinner.
Ladle small portions into mugs for game-day snacks or casual gatherings.

Storage Success

Let the soup cool until it reaches room temperature, then transfer it to airtight containers. Store it in the fridge for up to 3–4 days, and stir in a splash of milk or broth when you reheat it on the stove over low to medium heat. The soup thickens in the fridge, so that extra liquid brings back the perfect creamy texture. Reheat only the amount you plan to eat so the soup keeps its best flavor and texture over several days.