Loaded Potato Soup Recipe

This Loaded Potato Soup is a creamy, comforting dish filled with rich flavors and hearty ingredients. Topped with bacon, chives, and plenty of cheese, this soup is sure to be a hit during the cold months or anytime you crave a comforting meal. Here’s how to make it:


  • 8 slices bacon, chopped
  • 1/4 cup unsalted butter
  • 4 large Russet or Yukon Gold potatoes, peeled and cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ⅛ teaspoon cayenne pepper
  • ¼ cup all-purpose flour
  • 2 ½ cups low sodium chicken or vegetable broth
  • 2 ½ cups whole or 2% milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded white cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped chives
  • Salt and pepper to taste


  1. Cook the Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon fat in the pot, discarding any excess.
  2. Sauté Vegetables:
    • Add the butter to the bacon fat in the pot. Once melted, add the finely chopped onion and cook until translucent, about 3-5 minutes.
    • Add the minced garlic and cayenne pepper, cooking for an additional minute until fragrant.
  3. Make the Roux:
    • Sprinkle the flour over the onion and garlic mixture, stirring to coat the vegetables. Cook for about 2 minutes to remove the raw flour taste, making sure to stir constantly.
  4. Add Liquids and Potatoes:
    • Gradually add the chicken or vegetable broth, stirring constantly to incorporate the flour mixture smoothly into the liquid without lumps.
    • Add the milk and cubed potatoes. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
  5. Blend the Soup (Optional):
    • For a smoother texture, use an immersion blender to partially or fully puree the soup in the pot, based on your texture preference. Alternatively, you can mash the potatoes lightly with a potato masher for a chunkier soup.
  6. Add Cheese and Sour Cream:
    • Remove the pot from the heat. Stir in the shredded sharp cheddar, white cheddar, and sour cream until the cheese is melted and the soup is creamy.
  7. Season and Serve:
    • Season the soup with salt and pepper to taste. Serve hot, garnished with the crisp bacon, chopped chives, and extra cheese if desired.


  • Consistency Adjustments: If the soup is too thick, you can thin it by adding a bit more milk or broth until you reach your desired consistency.
  • Serving Suggestions: This soup pairs well with a crusty bread or a simple green salad for a complete meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a little milk if the soup has thickened upon cooling.


Loaded Potato Soup is a classic comfort food that’s perfect for warming up on a chilly day. With its rich flavors and satisfying ingredients, it’s a family favorite that offers both warmth and heartiness. Enjoy crafting this delicious soup that’s sure to become a staple in your home cooking repertoire!