Creamy Loaded Potato Soup Recipe Easy Homemade Comfort in 30 Minutes

Let me tell you, the scent of sizzling bacon and tender potatoes mingling with melted cheese is enough to make anyone’s mouth water. The first time I ladled this creamy loaded potato soup into my bowl, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make a version of this soup on chilly fall evenings, but honestly, this recipe has the perfect balance of richness and flavor that I wish I’d discovered years ago.

My family couldn’t stop sneaking spoonfuls off the stove while I was finishing up the prep (and I can’t really blame them). It’s dangerously easy to make, with pure, nostalgic comfort packed in every creamy bite. Whether you’re looking for a sweet treat for your kids after school or a cozy dish to brighten up your Pinterest cookie board, this creamy loaded potato soup recipe is just what the doctor ordered. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting in insulated containers to friends. Honestly, it feels like a warm hug in a bowl, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

I’m pretty picky when it comes to soups, but this creamy loaded potato soup recipe has won me over completely. It’s not just any potato soup—there’s a richness that’s comforting yet light, and the flavors hit all the right notes. Here’s why you’ll keep coming back for more:

• Quick & Easy: Ready in just 30 minutes, perfect for those busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry and fridge.
• Perfect for Cozy Nights: Whether it’s a chilly evening or you just need some soul food, this soup hits the spot.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and loaded toppings.
• Unbelievably Delicious: The combo of creamy potatoes, smoky bacon, sharp cheddar, and a hint of fresh chives is pure magic.

What makes this recipe stand out is the special twist I use: blending a portion of the potatoes smooth for an ultra-creamy texture and leaving some chunky for that satisfying bite. Plus, I toss in a splash of sour cream to add a gentle tang that balances the richness perfectly. This isn’t just another potato soup; it’s the best version you’ll find, and it’s bound to make you close your eyes after the first spoonful. Trust me, it turns simple comfort food into something memorable and stress-free to whip up for guests or a quiet night in.

What Ingredients You Will Need

This creamy loaded potato soup recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find in any grocery store. Here’s what you’ll need:

• Russet potatoes, peeled and diced (about 2 pounds / 900g) – they give the perfect fluffy texture when cooked
• Bacon strips, chopped (6 strips) – for that smoky, crispy goodness
• Yellow onion, finely chopped (1 medium) – adds a sweet, savory base
• Garlic cloves, minced (3 cloves) – because garlic makes everything better
• Chicken broth (4 cups / 960ml) – I recommend a low-sodium brand like Swanson to control saltiness
• Half-and-half or whole milk (1 cup / 240ml) – for creamy richness (use dairy-free milk if needed)
• Sour cream (1/2 cup / 120ml) – adds tang and smooth texture
• Sharp cheddar cheese, shredded (1 cup / 100g) – I prefer Cabot for its strong flavor
• Salt and freshly ground black pepper, to taste
• Chopped fresh chives, for garnish – brings a mild oniony freshness
• Butter (2 tablespoons / 28g), unsalted and softened – adds depth and silkiness

If you want a gluten-free version, just double-check your broth’s label. For a vegetarian twist, swap the chicken broth for vegetable broth and skip the bacon, or use smoked paprika for that smoky flavor. In summer, swapping fresh corn kernels in for some of the potatoes adds a fun seasonal spin.

Equipment Needed

• Large pot or Dutch oven – essential for sautéing and simmering the soup. I use a heavy-bottomed one to avoid scorching.
• Chef’s knife – for chopping onions, potatoes, and bacon. A sharp knife makes prep a breeze.
• Cutting board – sturdy and easy to clean.
• Wooden spoon or silicone spatula – for stirring without scratching your pot.
• Immersion blender (optional) – for blending part of the soup directly in the pot to get that creamy texture without extra dishes. If you don’t have one, a regular blender works just fine; just be careful with hot liquids!
• Measuring cups and spoons – for accuracy (I’m all about those exact measurements).

If you’re on a budget, a sturdy non-stick pot and a sharp chef’s knife can cover most of your needs. I’ve found that investing in a good immersion blender saves loads of time and cleanup. Just remember to clean all tools promptly, especially bacon grease remnants, to keep your kitchen tools in top shape.

Preparation Method

1. Cook the bacon: In your large pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Sauté onion and garlic: Add the butter to the bacon fat in the pot. Once melted, toss in the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant (watch out—it burns quickly!).
3. Add potatoes and broth: Pour in the diced potatoes and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
4. Blend part of the soup: Using an immersion blender, blend about half of the soup directly in the pot until smooth but still chunky. If using a regular blender, carefully transfer half the soup in batches, then return to the pot.
5. Stir in dairy: Lower the heat and stir in half-and-half and sour cream. Warm through gently, but don’t let it boil to avoid curdling (about 5 minutes).
6. Add cheese and bacon: Stir in shredded cheddar and half the cooked bacon until melted and combined. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and garnish with remaining bacon and chopped fresh chives for a pop of color and flavor.

Pro tip: If your soup gets too thick, just add a splash more broth or milk to reach your preferred consistency. The aroma at this stage should be rich, cheesy, and smoky—the kind that makes you want to grab a spoon right then and there!

Cooking Tips & Techniques

Making creamy loaded potato soup is all about balancing textures and flavors, and I’ve learned a few tricks that make this recipe foolproof. First, don’t rush cooking the potatoes—they need to be tender but not falling apart. You want some potato chunks for texture, so blending only half the soup is key.

When cooking the bacon, keep an eye on the heat to avoid burning; crispy but not charred is the goal. Also, always sauté onions and garlic in bacon fat plus a bit of butter for that deeply savory base. Trust me, skipping this step makes the soup feel flat.

Another tip: add dairy ingredients off the heat or on low to prevent curdling. I learned this the hard way after a batch turned grainy, and it’s saved me many times since. Lastly, seasoning is everything—taste as you go. Sometimes a pinch more salt or a crack of black pepper transforms the soup from good to “Wow, what’s in this?”

Variations & Adaptations

This creamy loaded potato soup is a real chameleon in the kitchen. Here are some ways you can switch it up:

• Vegetarian version: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke for that smoky hint.
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth, so no worries there.
• Extra veggies: Toss in diced carrots or celery with the onions for a heartier soup.
• Spicy kick: Add a pinch of cayenne pepper or chopped jalapeños when sautéing the onions for some heat.
• Dairy-free: Use coconut milk or almond milk instead of half-and-half and skip the cheese or use a dairy-free alternative.

One personal favorite variation I tried was adding roasted garlic instead of raw garlic for a sweeter, mellow flavor. It changed the soup’s character in a lovely way, perfect for a more subtle garlic touch.

Serving & Storage Suggestions

This creamy loaded potato soup is best served hot, straight from the pot, topped with crispy bacon and fresh chives. I like to serve it with crusty bread or a simple green salad to balance the richness. For drinks, a crisp white wine or a lightly hoppy beer pairs nicely.

If you have leftovers (though that rarely happens!), cool the soup completely before refrigerating in an airtight container. It keeps well for up to 3 days. To freeze, portion into freezer-safe containers and freeze for up to 2 months.

Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the texture. Flavors actually deepen overnight, so leftovers can be even better the next day—if you have any left, that is!

Nutritional Information & Benefits

This creamy loaded potato soup recipe clocks in at about 350 calories per serving, with a good balance of protein, carbs, and fats. Potatoes provide potassium and vitamin C, while the bacon and cheese add protein and calcium. Using half-and-half keeps it creamy without too much heaviness.

It’s naturally gluten-free and can be adapted for dairy-free or vegetarian diets, making it accessible for many. While it’s a comfort food treat, the wholesome ingredients and homemade nature make it a better choice than many canned or processed soups.

Conclusion

If you’re craving a bowl of comfort that’s both creamy and loaded with flavor, this creamy loaded potato soup recipe is your new best friend. It’s easy to make, made with simple ingredients, and packs a punch of cozy goodness that feels like home. I love how versatile it is—you can tweak it for your taste buds or dietary needs without losing that comforting soul.

Give it a try, share it with your family, and let me know how you customize it! I’m always excited to hear your twists and tweaks. So grab your pot, get those potatoes peeled, and let’s get cozy with a bowl of this irresistible soup.

Frequently Asked Questions

Can I make this creamy loaded potato soup ahead of time?

Absolutely! The soup actually tastes better the next day. Just store it in the fridge and reheat gently on the stove.

What can I use if I don’t have an immersion blender?

A regular blender works fine—just blend in batches and be cautious with hot liquids to avoid splatters.

Can I freeze this soup?

Yes! Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.

How can I make this soup dairy-free?

Swap half-and-half with coconut or almond milk, and use dairy-free sour cream and cheese alternatives or omit cheese.

Is this recipe suitable for a low-carb diet?

Potatoes are naturally higher in carbs, so for low-carb, try swapping potatoes for cauliflower florets for a similar texture.

Print