I made the Ultimate Potato Soup and I’m eating silky, cheesy spoonfuls crowned with crispy bacon that turn any night into an instant hit.

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I’m obsessed with this loaded potato soup because it hits every craving like a heavyweight. I love the way creamy broth hugs chunks of potato, the gooey sharp cheddar cheese pull, and the salty crunch of bacon on top.

It’s messy, loud comfort food that actually tastes like something worth stopping life for. And yes, it fits right into my stash of Winter Weather Recipes and Good Potato Soup Recipes I make when nothing else will do.

No pretending it’s light. It’s rich, cheesy, salty, and exactly what I want when dinner needs to shut up and feed me tonight.

Ingredients

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Bacon — salty crunch and savory bits you’ll crave.
Butter — silky fat that hugs the potatoes.
Yellow onion — sweet backbone, makes it cozy.
Celery — subtle crunch, keeps it from feeling heavy.
Garlic — punchy aroma, warms every spoonful.
Russet potatoes — creamy starchy base, thickens naturally.
Chicken broth — savory liquid that keeps it comforting.
Whole milk — light creaminess, keeps soup smooth.
Heavy cream — richer mouthfeel, like a warm hug.
Flour — a little thickener so it clings.
Cream cheese — tangy silkiness, makes it luxuriously smooth.
Sharp cheddar — cheesy zip, gooey melty goodness.
Sour cream — bright tang that cuts the richness.
Green onion whites — oniony punch right near the stove.
Green onion tops — fresh, oniony pop for topping.
Kosher salt — basic seasoner that brings it alive.
Black pepper — mild heat, little earthiness.
Paprika — smoky or sweet color punch, optional.
Chives or extra onion — fresh garnish that lifts each bowl.

Ingredient Quantities

6 slices bacon, chopped

4 tablespoons unsalted butter

1 medium yellow onion, diced

2 celery stalks, diced

3 garlic cloves, minced

4 pounds russet potatoes, peeled and diced (about 8 cups)

4 cups low sodium chicken broth

1 cup whole milk

1 cup heavy cream

3 tablespoons all purpose flour

4 ounces cream cheese, softened

1 1/2 cups sharp cheddar cheese, shredded (plus extra for topping)

1/2 cup sour cream

4 green onions, thinly sliced (white and green parts separated)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika or regular paprika, optional

Chopped chives or extra green onion for garnish, optional

How to Make this

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1. Cook the bacon in a large heavy pot over medium heat until crispy, about 8 to 10 minutes; remove with a slotted spoon, drain on paper towels and reserve 2 tablespoons of the bacon fat in the pot, plus the crispy bacon for topping.

2. Add the butter to the reserved bacon fat and melt over medium heat; stir in the diced onion and white parts of the green onions and the diced celery, cook until softened and slightly browned, 5 to 7 minutes, then add the minced garlic and cook 30 seconds until fragrant.

3. Sprinkle the flour over the softened vegetables, stir constantly for 1 minute to cook the raw flour flavor, then slowly whisk in the chicken broth to avoid lumps until smooth.

4. Add the diced potatoes, kosher salt, black pepper and paprika (if using); bring to a simmer, cover and cook until potatoes are tender, about 15 to 20 minutes.

5. Once potatoes are fork tender, use a potato masher or the back of a large spoon to mash about half the potatoes in the pot for a thicker, creamier texture while leaving the rest chunky.

6. Lower the heat and stir in the cream cheese until melted and incorporated, then add the whole milk and heavy cream, warming gently but do not boil.

7. Stir in the shredded cheddar, sour cream and most of the reserved crispy bacon, save a little cheddar and bacon for topping; heat until cheese is melted and soup is smooth, taste and adjust salt and pepper.

8. If soup seems too thick, thin with a splash more milk or broth to reach desired consistency; rewarm gently.

9. Serve bowls topped with extra shredded cheddar, the reserved crispy bacon, chopped chives or extra green onion slices and a dollop of sour cream if you like.

10. Leftovers keep well in the fridge for 3 to 4 days; reheat gently on the stove adding a little milk to loosen, and crisp extra bacon in the oven or skillet for best texture when serving.

Equipment Needed

1. Large heavy pot or Dutch oven, you’ll want a sturdy one for browning bacon and simmering
2. Slotted spoon for removing crispy bacon
3. Wooden spoon or heatproof spatula for stirring
4. Chef’s knife and a cutting board for chopping onions, celery and potatoes
5. Measuring cups and spoons for broth, dairy and flour
6. Potato masher or the back of a large spoon to smash some potatoes
7. Whisk to smooth out the flour and broth
8. Box grater for shredding the cheddar
9. Ladle for serving the soup
10. Paper towels and a small bowl or plate to drain the bacon fat and crispy bacon

FAQ

Q: Can I make this soup vegetarian or meat free?

A: Yep. Skip the bacon and use vegetable broth instead of chicken broth. For a little smoky flavor try a teaspoon of smoked paprika or a few drops of liquid smoke. You can also sauté mushrooms or smoked tofu for a meaty bite if you want.

Q: Can I use different potatoes like Yukon Gold or red potatoes?

A: You can, but russets give the creamiest, fluffiest texture because they break down more. Yukon Golds work fine and hold shape better, so you will get chunkier pieces. Red potatoes are firmer and less starchy so the soup wont be as velvety.

Q: How do I make the soup thicker or thinner?

A: To thicken, simmer longer uncovered until it reduces, or mash some of the potatoes against the pot edge, or stir in an extra tablespoon of flour mixed into milk first. To thin it, add more chicken broth or milk a little at a time until you like the consistency.

Q: Can I make this ahead and reheat it later?

A: Yes. Cool completely and store in the fridge for up to 3 days or freeze up to 3 months. When reheating, warm gently on low and stir often. If it looks grainy or separated, whisk in a splash of milk or cream and heat until smooth.

Q: What if I dont have cream cheese or want it lighter?

A: You can swap the cream cheese for an extra half cup of sour cream or use plain Greek yogurt stirred in off the heat. The texture will be slightly different but still rich. For a lighter soup use low fat milk and skip the heavy cream, but it wont be as decadent.

Q: How do I get the best cheesy flavor without it getting stringy or gritty?

A: Use freshly shredded sharp cheddar instead of pre-shredded, which has anti clumping additives that can make cheese grainy. Add the cheese off the heat or on very low heat and stir until melted. Don't boil after adding the cheese or it might separate.

The Best Homemade Loaded Potato Soup Recipe Substitutions and Variations

Bacon: try smoked turkey bacon, pancetta, diced ham, or thick-cut Canadian bacon if you want less grease or a different smoky flavor.
Russet potatoes: Yukon Golds work great for creaminess, red potatoes hold their shape better, or use a mix of russets and Yukon for best texture.
Whole milk / Heavy cream: swap for half-and-half for a lighter soup, or use whole milk plus 2 tablespoons melted butter per cup to mimic creaminess, or use evaporated milk in a pinch.
Cream cheese / Sour cream: mascarpone is a rich stand-in for cream cheese, plain Greek yogurt can replace sour cream for tang and fewer calories, or use crème fraîche for a luxury twist.

Pro Tips

1) Don’t overmix when you mash the potatoes. Mash about half like it says, but stop while there are still chunks. If you go too far it gets gluey and bland, and you lose that baked potato feel.

2) Save more bacon fat if you can. Two tablespoons is fine, but an extra spoon or two adds flavor when sautéing the onions and celery. Just skim the fat if there’s too much, you can always add milk later to balance it.

3) Temper the cream cheese and cheese slowly. Take the pot off the heat or lower it to the lowest setting before adding them, stir until smooth. If the soup boils or the heat is too high the dairy can separate or get grainy.

4) Make it ahead and boost flavor after reheating. The soup tastes even better the next day, but when you reheat add a splash of milk or broth and crisp fresh bacon in a skillet or oven to bring back texture. Add fresh green onions or chives at the end so they stay bright.

The Best Homemade Loaded Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made the Ultimate Potato Soup and I'm eating silky, cheesy spoonfuls crowned with crispy bacon that turn any night into an instant hit.

Servings

servings

Calories

531

kcal

Equipment: 1. Large heavy pot or Dutch oven, you’ll want a sturdy one for browning bacon and simmering
2. Slotted spoon for removing crispy bacon
3. Wooden spoon or heatproof spatula for stirring
4. Chef’s knife and a cutting board for chopping onions, celery and potatoes
5. Measuring cups and spoons for broth, dairy and flour
6. Potato masher or the back of a large spoon to smash some potatoes
7. Whisk to smooth out the flour and broth
8. Box grater for shredding the cheddar
9. Ladle for serving the soup
10. Paper towels and a small bowl or plate to drain the bacon fat and crispy bacon

Ingredients

6 slices bacon, chopped
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
4 pounds russet potatoes, peeled and diced (about 8 cups)
4 cups low sodium chicken broth
1 cup whole milk
1 cup heavy cream
3 tablespoons all purpose flour
4 ounces cream cheese, softened
1 1/2 cups sharp cheddar cheese, shredded (plus extra for topping)
1/2 cup sour cream
4 green onions, thinly sliced (white and green parts separated)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika or regular paprika, optional
Chopped chives or extra green onion for garnish, optional

Directions

Cook the bacon in a large heavy pot over medium heat until crispy, about 8 to 10 minutes; remove with a slotted spoon, drain on paper towels and reserve 2 tablespoons of the bacon fat in the pot, plus the crispy bacon for topping.
Add the butter to the reserved bacon fat and melt over medium heat; stir in the diced onion and white parts of the green onions and the diced celery, cook until softened and slightly browned, 5 to 7 minutes, then add the minced garlic and cook 30 seconds until fragrant.
Sprinkle the flour over the softened vegetables, stir constantly for 1 minute to cook the raw flour flavor, then slowly whisk in the chicken broth to avoid lumps until smooth.
Add the diced potatoes, kosher salt, black pepper and paprika (if using); bring to a simmer, cover and cook until potatoes are tender, about 15 to 20 minutes.
Once potatoes are fork tender, use a potato masher or the back of a large spoon to mash about half the potatoes in the pot for a thicker, creamier texture while leaving the rest chunky.
Lower the heat and stir in the cream cheese until melted and incorporated, then add the whole milk and heavy cream, warming gently but do not boil.
Stir in the shredded cheddar, sour cream and most of the reserved crispy bacon, save a little cheddar and bacon for topping; heat until cheese is melted and soup is smooth, taste and adjust salt and pepper.
If soup seems too thick, thin with a splash more milk or broth to reach desired consistency; rewarm gently.
Serve bowls topped with extra shredded cheddar, the reserved crispy bacon, chopped chives or extra green onion slices and a dollop of sour cream if you like.
Leftovers keep well in the fridge for 3 to 4 days; reheat gently on the stove adding a little milk to loosen, and crisp extra bacon in the oven or skillet for best texture when serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.