Name: Homemade Loaded Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 slices bacon, chopped; 4 tablespoons unsalted butter; 1 cup yellow onion, finely chopped; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 4 cups chicken broth; 2 cups whole milk; 1 cup heavy cream; 2 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1 cup shredded sharp cheddar cheese; 1/2 cup sour cream; 1/4 cup green onions, thinly sliced

Homemade Loaded Potato Soup Recipe tastes like a cozy baked potato in a bowl, packed with creamy richness, smoky bacon, and sharp cheddar in every spoonful. It works perfectly for busy weeknights or lazy weekends, since you can get it on the table in about 45 minutes. I first made a version of this in a tiny apartment kitchen with one wobbly burner, so you can absolutely pull this off at home too.

Why Choose This Homemade Loaded Potato Soup Recipe

This Homemade Loaded Potato Soup Recipe gives you thick, creamy soup without fuss or fancy ingredients. You use simple pantry staples, a handful of fresh toppings, and one pot, so cleanup stays easy.

You control the texture, salt, and toppings, so it beats most restaurant versions. It also reheats beautifully, which makes it perfect for meal prep and next day lunches.

“This Homemade Loaded Potato Soup Recipe tastes like a loaded baked potato from your favorite diner, only creamier and cozier. ★★★★★”

Ingredients You’ll Need

Potatoes and base

2 ½ pounds russet potatoes, peeled and cut into ½ inch cubes
- Russets give a fluffy, starchy texture that thickens the soup nicely.
- Yukon Golds also work and give a slightly buttery flavor.
4 slices thick-cut bacon, chopped
- Use your favorite brand; applewood smoked bacon adds extra flavor.
3 tablespoons unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups low sodium chicken broth
- Use vegetable broth for a vegetarian version and skip the bacon or swap in smoked paprika.
1 ½ cups whole milk
1 cup heavy cream
- You can swap half-and-half for the milk and cream combo in a pinch.

Cheese and seasonings

2 cups shredded sharp cheddar cheese, divided
- Pre-shredded works, but freshly shredded melts smoother and tastes richer.
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ to 1 teaspoon kosher salt, to taste
½ teaspoon black pepper, plus more to taste

Toppings

Mix and match these to load up your bowl:

Cooked bacon crumbles
Extra shredded cheddar cheese
Sliced green onions or chives
A dollop of sour cream or plain Greek yogurt
Cracked black pepper
A sprinkle of smoked paprika or hot sauce for a little kick

Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon or silicone spatula
Ladle
Sharp knife and cutting board
Potato masher or immersion blender
Measuring cups and spoons

Tips & Tricks

Cut potatoes into even cubes so they cook at the same rate and give a consistent texture.
Use low sodium broth so you control the salt level and avoid an overly salty soup.
Shred cheese from a block so it melts smoothly and does not clump from anti-caking powders.
Cook bacon low and slow so it crisps evenly and leaves plenty of flavorful drippings.
Sauté onion in the bacon fat plus butter for maximum flavor in the base.
Add milk and cream after the broth simmers so dairy does not scorch.
Mash some of the potatoes in the pot and leave some chunks so the soup feels hearty, not gluey.
Keep the heat at a gentle simmer after adding dairy so the soup stays creamy.
Taste and season at the end, after the cheese melts, since cheese adds salt.
Cool leftovers before chilling so condensation does not water down the soup.

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 or chives for topping. Shred the cheddar cheese and set aside ½ cup for garnish.

Step 2: Cook the bacon

Place the chopped bacon in a large cold pot. Turn the heat to medium and cook, stirring occasionally, until the bacon turns crisp and brown, about 7 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, and leave about 2 tablespoons of bacon fat in the pot.

Step 3: Build the flavor base

Add the butter to the pot with the bacon fat and let it melt over medium heat. Stir in the diced onion and cook until it softens and turns translucent, about 4 to 5 minutes. Add the minced garlic and cook 30 seconds, just until it smells fragrant and toasty.

Step 4: Make the roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 to 2 minutes so the flour cooks and turns slightly golden. Scrape the bottom of the pot as you stir so nothing sticks.

Step 5: Add broth and potatoes

Slowly pour in the chicken broth while you whisk or stir, and break up any flour lumps. Add the cubed potatoes, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Stir everything together and bring the mixture to a gentle boil over medium high heat.

Step 6: Simmer until tender

Lower the heat to maintain a steady simmer. Cook the potatoes uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes feel very tender when you pierce them with a fork. Adjust the heat as needed so the soup simmers and does not boil aggressively.

Step 7: Add milk, cream, and cheese

Pour in the milk and heavy cream and stir well. Let the soup heat again until it barely simmers, about 3 to 5 minutes. Stir in 1 ½ cups of the shredded cheddar cheese until it melts completely and the soup turns thick and creamy.

Step 8: Adjust texture

Use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture. If you prefer a smoother soup, blend a portion with an immersion blender, then stir it back in. If the soup feels too thick, add a splash of milk or broth until it reaches your preferred consistency.

Step 9: Taste and season

Taste the soup and adjust salt and pepper as needed. Add a pinch more smoked paprika if you want a stronger smoky note. Turn off the heat so the soup does not overcook or thicken too much.

Step 10: Load up and serve

Ladle the Homemade Loaded Potato Soup into bowls. Top each bowl with bacon crumbles, extra cheddar cheese, green onions or chives, and a spoonful of sour cream. Add a little hot sauce or extra black pepper if you like some heat.

What to Serve with Homemade Loaded Potato Soup Recipe

This Homemade Loaded Potato Soup Recipe pairs perfectly with a crisp green salad, like a simple romaine salad with cucumbers and a bright vinaigrette. Warm crusty bread, garlic toast, or soft dinner rolls make great sides to soak up every last bit of creamy soup. You can also serve it with roasted vegetables such as broccoli or carrots to balance the richness. If you want a lighter meal, serve smaller bowls alongside a big veggie-packed salad or a fruit salad.

Storage Options

Store leftover Homemade Loaded Potato Soup in an airtight container in the fridge for up to 3 to 4 days.
Chill the soup completely before freezing, then freeze in freezer-safe containers for up to 2 months.
Thaw frozen soup overnight in the fridge so it reheats evenly and keeps a nice texture.
Reheat gently on the stove over low to medium heat, and stir often; add a splash of milk or broth to loosen the soup if it thickened in the fridge.