There’s something undeniably cozy about a steaming bowl of loaded potato soup that wraps you up like a warm blanket on a chilly evening. This creamy wonder brings together hearty russet potatoes, sharp cheddar, and a swirl of sour cream, all anchored by savory chicken broth. As the bacon sizzles in the pot and releases its smoky fat, you know you’re in for a treat—each bite is a delightful dance of textures, from the tender potato chunks to the silky soup base. Whether you’re winding down after a busy day or hosting friends for a casual lunch, this soup hits all the right comfort notes.
Every spoonful feels like a hug from the inside, with layers of flavor that keep you coming back for more. It’s the kind of recipe that makes your kitchen smell so inviting that neighbors might just stop by unannounced! But don’t worry—you’ve got plenty. With a balance of creamy milk, rich cream, and a hint of smoked paprika, this soup is anything but ordinary. Ready in just over an hour including prep and cooking time, it’s an intermediate-level recipe that’s perfect for home cooks looking to up their comfort-food game. Grab your ladle, because this loaded potato soup is ready to warm your soul.
KEY INGREDIENTS IN HOMEMADE LOADED POTATO SOUP
Before we dive into the cooking process, let’s meet the stars of the show. Each ingredient brings its own personality and purpose, working together to create that velvety texture and robust flavor you crave. From the crisp bacon pieces to the fresh chives on top, every element has a role in making this soup unforgettable.
- Bacon
Brings a smoky, salty crunch that contrasts beautifully with the creamy base. The rendered fat also provides a flavorful cooking medium for your aromatics.
- Onion
Acts as the sweet, aromatic foundation. When sautéed until translucent, it lends depth and subtle sweetness that balances the richness of the dairy.
- Garlic
Delivers a pungent kick and complexity. Just a quick sauté releases its fragrance without overpowering the dish.
- Russet Potatoes
Provide the hearty body and creamy mouthfeel. Their starchy nature helps thicken the soup as they break down slightly during cooking.
- Chicken Broth
Forms the savory backbone of the soup. It infuses every spoonful with warm, umami-rich goodness.
- Whole Milk
Adds smoothness and a mild creaminess, blending seamlessly with the heavier dairy components.
- Heavy Cream
Boosts the soup’s luxurious texture and richness, making every bite feel indulgent.
- Sour Cream
Introduces a tangy brightness that cuts through the heaviness, rounding out the flavor profile.
- Sharp Cheddar Cheese
Melts into gooey pockets of savory bliss, amplifying the cheesy character of the soup.
- Salt and Pepper
Essential for seasoning. They elevate all the other flavors and ensure a well-balanced final dish.
- Unsalted Butter
Combines with flour to create the roux, contributing to the soup’s silky consistency.
- Olive Oil
Works in tandem with butter to form the roux and adds a subtle fruity note.
- All-Purpose Flour
Thickens the milk mixture into a velvety base that binds everything together.
- Smoked Paprika
Sprinkles in a gentle, smoky warmth that complements the bacon’s flavor.
- Chives
Offer a fresh, oniony finish and a pop of color when sprinkled on top just before serving.
HOW TO MAKE HOMEMADE LOADED POTATO SOUP
Let’s roll up our sleeves and transform these simple ingredients into a soul-warming sensation. Follow these steps to achieve a perfectly creamy, flavor-packed soup that’s guaranteed to delight.
1. In a large pot over medium heat, add the chopped bacon and cook until crispy, stirring occasionally for even browning. Use a slotted spoon to remove the bacon and transfer it to a paper towel–lined plate, leaving about two tablespoons of bacon grease in the pot for maximum flavor.
2. Add the chopped onion to the reserved bacon fat and sauté until the pieces turn translucent and begin to soften, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to let it brown too much.
3. Stir the diced potatoes into the pot, then pour in the chicken broth. Increase the heat to bring the mixture to a rolling boil, then reduce to a gentle simmer. Cook, partially covered, until the potatoes are fork-tender—about 15 to 20 minutes.
4. While the potatoes simmer, prepare your milk base in a separate saucepan. Warm the olive oil and butter over medium heat. Sprinkle in the flour and whisk continuously for one minute to form a roux. Gradually whisk in the whole milk, continuing until the mixture thickens into a smooth, creamy sauce.
5. Pour the milk mixture into the pot with the tender potatoes. Reduce the heat to low, then stir in the heavy cream, sour cream, and shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup reaches a silky consistency.
6. Season the soup with salt, pepper, and smoked paprika to taste. Let it simmer on low for another 5–10 minutes, allowing the flavors to marry and the soup to thicken slightly.
7. Ladle the hot soup into bowls, then top each serving with the reserved crispy bacon bits, chopped chives, and a sprinkle of extra shredded cheese. Serve immediately and savor the richness!
SERVING SUGGESTIONS FOR HOMEMADE LOADED POTATO SOUP
When it comes to serving this soupy masterpiece, a few thoughtful touches can turn dinner into an unforgettable experience. From texture contrasts to flavor complements, here are some of my favorite ways to present this soup and make every bowl feel extra special.
- Crusty Bread on the Side
A warm, crusty baguette or sourdough loaf is perfect for dipping. The crunchy exterior and chewy interior soak up the creamy soup without turning to mush too quickly.
- Bright Green Salad
A simple leafy salad with a light vinaigrette offers a refreshing counterpoint. The acidity and crispness cleanse the palate between spoonfuls of rich soup.
- DIY Topping Bar
Set out small bowls of additional bacon bits, shredded cheddar, extra sour cream, and chopped chives. Let guests personalize their bowls and make every bite just the way they like it.
- Preheated Soup Bowls
Warm your bowls in the oven or microwave before ladling in the soup. This little trick keeps the soup hotter, longer, creating a snug dining experience.
HOW TO STORE HOMEMADE LOADED POTATO SOUP
Leftover loaded potato soup is definitely a blessing, but proper storage is key to maintaining that fresh-from-the-stove quality. Whether you’re planning lunches for the week or saving a few servings for later, here’s how to keep your soup tasting its best.
- Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.
- Freezing: For longer-term storage, portion the cooled soup into freezer-safe containers, leaving about one inch of space for expansion. Seal tightly and freeze for up to three months. Thaw overnight in the fridge before reheating.
- Gentle Reheating: Whether from fridge or freezer, reheat the soup on the stove over medium-low heat. Stir frequently and add a splash of milk or broth if it becomes too thick.
- Reviving Creaminess: Sometimes refrigerated soup can seem a bit dense—just whisk in a small amount of milk, cream, or broth as you reheat to bring back its original silky texture.
CONCLUSION
We’ve journeyed together from the very first sizzle of bacon to the final sprinkle of fresh chives, crafting a bowl of homemade loaded potato soup that’s rich, comforting, and utterly satisfying. With an easy-to-follow process, you’ve learned how to build depth of flavor with simple ingredients—crispy bacon, tender potatoes, savory broth, and creamy dairy—while adding personality through smoked paprika and sharp cheddar. Whether you serve it for a hearty lunch, a cozy dinner, or a weekend gathering, this soup delivers warmth and happiness with each spoonful. Don’t forget, you can print this article and save it in your recipe binder for quick reference whenever you need a dose of comfort food magic.
Feel free to scroll down and find a FAQ section below to answer any lingering questions you might have about substitutions, reheating, or customizing spice levels. I’d love to hear from you—if you decide to give this recipe a whirl, drop a comment with your favorite tweaks or any tips you’ve discovered along the way. Questions, feedback, or just a quick note on how it turned out are all welcome. Happy cooking, and here’s to many cozy nights filled with creamy loaded potato soup!
Homemade Loaded Potato Soup
Description
Savor each spoonful of this rich, creamy potato soup, brimming with crispy bacon, sharp cheddar, and topped with fresh chives for a cozy bowl of comfort!
Ingredients
Instructions
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In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
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Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
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Stir in the diced potatoes, chicken broth, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
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In a separate saucepan, heat olive oil and butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in whole milk until thickened.
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Add the milk mixture to the pot with potatoes. Stir in heavy cream, sour cream, and shredded cheddar cheese, stirring continuously until cheese is melted and soup is creamy.
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Season with salt, pepper, and smoked paprika. Let the soup simmer for an additional 5-10 minutes until it reaches the desired consistency.
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Garnish with crispy bacon bits, chopped chives, and extra cheese before serving.
Note
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Adding a dollop of sour cream or extra chives on top enhances the flavor.
- You can control the thickness by adjusting the amount of chicken broth or adding more flour to the roux.
- This soup pairs well with crusty bread or a fresh salad on the side.
