When the temperature drops and the days grow shorter, nothing provides comfort quite like a steaming bowl of the Best Homemade Loaded Potato Soup. This isn’t just a simple broth with vegetables; it is a rich, velvety masterpiece that mimics the flavors of a fully dressed baked potato. Designed to be a complete meal in itself, this soup combines the heartiness of russet potatoes with the smokiness of crispy bacon and the sharp tang of cheddar cheese. It is the ultimate “hug in a bowl” for cold winter nights or whenever you need a little extra soul-soothing nutrition.
Why You’ll Love This Recipe
Perfect for Winter Nights
This soup is thick, creamy, and incredibly filling. The combination of starchy potatoes and heavy cream creates a density that warms you from the inside out. It is the type of dinner that encourages family members to linger at the table, savoring every spoonful of its decadent texture.
Calcium & Protein Highlights
Thanks to the generous inclusion of whole milk, sharp cheddar cheese, and sour cream, this recipe is a powerhouse of calcium. When you add the protein from the crispy bacon bits, you have a balanced dinner that supports bone health and muscle maintenance, all while feeling like an indulgent treat.
Ingredients
- 3 lbs Russet Potatoes, peeled and diced
- 6 slices Thick-cut Bacon
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken Broth
- 2 cups Whole Milk
- 1 cup Sharp Cheddar Cheese, shredded
- 1/2 cup Sour Cream
Instructions
- Cook bacon in a large pot until crisp. Remove bacon and keep 2 tbsp of fat.
- Sauté onion in bacon fat until soft. Add garlic and cook for 1 minute.
- Add potatoes and broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Stir in milk. Mash or blend half of the soup to reach desired thickness.
- Remove from heat. Stir in cheese, sour cream, and half of the bacon. Serve with remaining bacon as garnish.
Ingredient Highlights & Substitutions
Essential Ingredients
To get that signature “loaded” flavor, you must start with high-quality russet potatoes—their high starch content is what makes the soup naturally thick. You will also need thick-cut bacon, yellow onions, garlic, chicken broth, and a blend of milk and heavy cream. Sharp cheddar cheese and sour cream provide the final layers of complexity.
Smart Substitutions
For a slightly different texture, you can use Yukon Gold potatoes, which hold their shape better if you prefer a chunkier soup. If you are watching your fat intake, you can substitute the heavy cream with half-and-half or evaporated milk, though the soup will be less silky. For a vegetarian version, simply omit the bacon and use vegetable broth, adding a touch of smoked paprika to replicate that missing smokiness.
Step-by-Step Instructions
Prep Phase
Begin by scrubbing, peeling, and dicing your potatoes into uniform half-inch cubes to ensure even cooking. Dice your bacon into small pieces and chop your onions and garlic finely. If you want a smoother soup, have your blender or immersion blender ready to go for later.
Cooking Phase
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels, but keep about two tablespoons of the rendered fat in the pot. Sauté the onions in the bacon fat until translucent, then add garlic and flour to create a roux. Slowly whisk in the chicken broth and milk to avoid lumps. Add the potatoes and simmer for 15 to 20 minutes until fork-tender.
Pro Tips for Perfect Results
Technique Secrets
The secret to the perfect consistency is blending only a portion of the soup. Once the potatoes are soft, use an immersion blender to puree about half of the mixture. This gives you a creamy base while still allowing for those satisfying chunks of potato in every bite. Additionally, always add your cheese and sour cream at the very end, off the heat, to prevent the dairy from curdling or becoming grainy.
Common Mistakes to Avoid
The biggest mistake is boiling the soup too vigorously once the milk has been added. High heat can cause the milk proteins to separate, resulting in a thin, watery broth. Maintain a gentle simmer throughout. Also, be careful with salt; between the bacon, the cheese, and the chicken broth, the soup can become overly salty very quickly. Always taste before adding additional seasoning.
Serving Ideas & Pairings
Presentation & Plating
The “loaded” part of the name comes from the toppings. Serve each bowl with a generous sprinkle of the reserved crispy bacon, extra shredded cheese, and a handful of fresh chives or sliced green onions. A dollop of sour cream on top adds a final touch of elegance and creaminess.
Pairing Suggestions
Since this soup is quite rich, it pairs beautifully with a simple, crisp side. A piece of crusty sourdough bread is perfect for dipping, or you can serve it alongside Smashburger Quesadillas for a fun, high-protein twist on the classic soup and sandwich combo.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Simply add the potatoes, broth, and aromatics to the crockpot and cook on low for 6-8 hours. Stir in the cream, cheese, and sour cream during the last 30 minutes of cooking.
How do I store leftovers?
This soup stores exceptionally well in the refrigerator for up to 4 days. Reheat it gently on the stovetop, adding a splash of milk if it has thickened too much in the fridge.
What are the best potatoes for soup?
Russets are best for creamy soups because they break down easily. Yukon Golds are better if you like distinct, firm potato chunks.
Conclusion
The Best Homemade Loaded Potato Soup is a timeless classic that never fails to satisfy. It transforms humble pantry staples into a restaurant-quality meal that is both comforting and impressive. By mastering the balance of textures—the creamy base, the soft potatoes, and the crunchy toppings—you create a dinner experience that your family will request again and again throughout the colder months.
| Ingredient | Purpose |
|---|---|
| Russet Potatoes | Thickener & Heartiness |
| Bacon Fat | Smoky Flavor Base |
| Sour Cream | Tangy Creaminess |
