Loaded Potato Soup Recipe

Craving something rich, creamy, and utterly satisfying? Look no further than this Loaded Potato Soup recipe. Packed with tender potatoes, crispy bacon, gooey cheese, and savory toppings, this hearty soup is the ultimate comfort food that will have everyone coming back for seconds. Whether you're cooking for a crowd or just want a cozy meal on a chilly evening, this soup is the perfect solution. Read on to learn how to make this delicious dish step-by-step, along with some helpful tips, variations, and common mistakes to avoid!

this Recipe

What is Loaded Potato Soup?

Loaded Potato Soup is a thick and creamy soup made primarily from potatoes, cream, and cheese, then topped with all the classic baked potato fixings like crispy bacon, green onions, sour cream, and extra cheese. It’s rich, indulgent, and filling—essentially everything you love about a loaded baked potato, but in soup form. This dish is ideal for cold nights, lazy weekends, or when you need something comforting and satisfying. With minimal ingredients and easy steps, you can whip up a pot of loaded potato soup in no time!

Ingredients List for Loaded Potato Soup

Here’s what you’ll need to create a big, hearty pot of this decadent soup:

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled and diced (about 4 medium potatoes)
• 3 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream
• 1 cup milk (whole or 2%)
• ¼ cup sour cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (optional)
• ½ teaspoon cayenne pepper (optional for a spicy kick)
• ¼ cup green onions, chopped (for garnish)
• Extra shredded cheese, sour cream, and bacon bits (for garnish)

Ingredients List for Loaded Potato Soup (Vegetarian Option)

For those looking to make a vegetarian version of Loaded Potato Soup, here are the ingredient adjustments:

• 2 tablespoons olive oil (to replace bacon fat)
• 4 cups russet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup heavy cream or coconut milk for a vegan option
• 1 cup milk (use plant-based milk for a dairy-free version)
• ¼ cup vegan sour cream (or regular sour cream if not vegan)
• 2 cups shredded dairy-free cheese
• 2 tablespoons butter or plant-based butter
• 2 tablespoons all-purpose flour or gluten-free flour
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (optional)
• ¼ cup green onions, chopped (for garnish)
• Vegan cheese, plant-based bacon bits, and dairy-free sour cream for garnish

Substitutions and Variations

There are endless ways to modify Loaded Potato Soup to suit your taste preferences or dietary restrictions. Here are some great substitutions and variations:

• Cheese Varieties: While sharp cheddar is the classic choice, you can swap it for Gruyère, Monterey Jack, or even smoked gouda for different flavor profiles.
• Cream Alternatives: For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. For dairy-free, opt for coconut milk or cashew cream.
• Bacon Alternatives: If you prefer to avoid bacon, turkey bacon works well as a leaner option. For vegetarians, use smoked tempeh or crispy chickpeas to mimic the crunch.
• Extra Veggies: Add carrots, celery, or even cauliflower to bulk up the soup with more vegetables. You can puree them along with the potatoes for a thicker consistency.
• Spicy Twist: Add chopped jalapeños, crushed red pepper flakes, or cayenne pepper to give your soup a spicy kick.
• Loaded Sweet Potato Soup: Swap out russet potatoes for sweet potatoes for a healthier, slightly sweeter variation of this classic soup.

Step-by-Step Cooking Instructions

Let’s dive into the cooking process! Follow these simple steps to make the best Loaded Potato Soup at home.

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 1-2 tablespoons of bacon fat in the pot for extra flavor (if you're using olive oil, heat it at this point).
2. Sauté the Aromatics: Add the diced onions to the bacon fat (or olive oil) and sauté for about 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Make the Roux: Melt the butter into the onions and garlic, then sprinkle the flour over the mixture. Stir continuously for about 1-2 minutes to cook out the raw flour taste and form a roux, which will help thicken the soup.
4. Add Potatoes and Broth: Pour in the chicken (or vegetable) broth, whisking to dissolve the roux. Add the diced potatoes and bring the mixture to a boil. Once it boils, reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
5. Blend the Soup: For a smoother consistency, use an immersion blender directly in the pot to blend the soup until creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot. If you prefer a chunkier texture, only blend part of the soup and leave some potato chunks.
6. Stir in Dairy and Cheese: Reduce the heat to low and slowly stir in the heavy cream, milk, sour cream, and shredded cheese. Stir constantly until the cheese has melted and the soup is rich and creamy. Taste and adjust seasoning with salt, pepper, and paprika. If you like it spicy, now is the time to add cayenne pepper or crushed red pepper flakes.
7. Serve: Ladle the soup into bowls and garnish with crispy bacon, chopped green onions, extra shredded cheese, and a dollop of sour cream.

How to Cook Loaded Potato Soup: A Step-by-Step Guide

Cooking Loaded Potato Soup is simple and involves classic soup techniques like making a roux, simmering ingredients, and blending for a velvety texture. The key is to take your time when sautéing the onions and garlic and to stir in the cheese slowly to avoid clumping. Whether you like your soup chunky or smooth, blending some or all of the potatoes ensures a thick and creamy consistency that’s characteristic of this dish.

Common Mistakes to Avoid

• Not Cooking the Potatoes Enough: Make sure the potatoes are fully cooked and tender before blending. Undercooked potatoes will lead to a gritty texture.
• Overcooking the Bacon: Keep an eye on your bacon to avoid burning it. You want it crispy but not overly crunchy.
• Clumping Cheese: Don’t rush the cheese! Make sure to stir it in slowly and at low heat to ensure it melts smoothly without clumping.
• Too Much Flour in the Roux: Using too much flour in the roux can make the soup too thick or give it a starchy taste. Stick to the 2 tablespoons for just the right thickness.

Serving and Presentation Tips

To elevate your Loaded Potato Soup, consider these tips for serving and presentation:

• Top it Like a Baked Potato: Pile on the garnishes! Bacon bits, extra cheese, green onions, and sour cream are non-negotiable.
• Bread on the Side: Serve the soup with a side of warm, crusty bread or garlic bread for dipping.
• Serve in Bread Bowls: For an even more indulgent presentation, serve the soup in hollowed-out bread bowls.

How to Serve Loaded Potato Soup

This soup is versatile enough to be served as a starter, main course, or even a side dish. Serve it as a comforting dinner on its own or alongside a salad or sandwich for a complete meal. It’s also an excellent option for lunch meal prep because it reheats wonderfully.

Presentation Ideas for Loaded Potato Soup

• Bread Bowls: Hollow out a round sourdough loaf and fill it with soup for a fun and indulgent presentation.
• Mason Jars: For a unique twist, serve the soup in mason jars, topped with layers of cheese, bacon, and green onions for a grab-and-go meal.
• Garnish Towers: Stack your toppings high for an Instagram-worthy bowl—pile up crispy bacon, fresh green onions, and a cheese mountain.

Loaded Potato Soup Recipe Tips

• Make It Ahead: This soup tastes even better the next day, so feel free to make it ahead and reheat when ready to serve.
• Freezer-Friendly: You can freeze the soup in airtight containers for up to 3 months. Just reheat on the stove over low heat, stirring occasionally.
• Adjust Thickness: If your soup is too thick after blending, add a little more broth or milk to thin it out.

Frequently Asked Questions (FAQs)

Can I use red potatoes instead of russet potatoes?
Yes, red

potatoes work well too, but they may not give you as creamy a texture because they have less starch.

Can I make this soup gluten-free?
Absolutely! Substitute the all-purpose flour with gluten-free flour or cornstarch.

How long will Loaded Potato Soup last in the fridge?
Stored in an airtight container, this soup will last for up to 4 days in the fridge.

Can I make this soup dairy-free?
Yes! Use coconut cream, dairy-free cheese, and almond or soy milk to make this recipe dairy-free.

How can I make this soup healthier?
You can reduce the cheese, use milk instead of cream, and replace bacon with turkey bacon or a plant-based alternative.

Conclusion

There’s nothing quite like a big bowl of Loaded Potato Soup to warm you up and fill your belly. With its rich, creamy base, hearty potatoes, and savory toppings, this soup is the epitome of comfort food. Whether you follow the classic recipe or experiment with some of the suggested variations, you're sure to end up with a dish that will satisfy and delight. Happy cooking, and enjoy this delicious bowl of loaded goodness!

Print