Homemade Loaded Potato Soup

Name: Homemade Loaded Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large russet potatoes, peeled and diced; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1 cup shredded cheddar cheese; 4 slices beef bacon, cooked and crumbled; 2 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; Optional toppings: sour cream, green onions, extra cheese

Author: Tessa

Published: April 12, 2025

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Nothing beats coming home to a steaming bowl of homemade loaded potato soup on a chilly evening. This recipe has been my go-to comfort food for years – it’s creamy, hearty, and packed with all the good stuff. I first made it during a snowstorm when the kids were little, and now it’s our family’s official “winter is here” tradition.

The magic happens when those russet potatoes break down just enough to create the perfect velvety base, while still leaving some satisfying chunks. And let’s be honest – it’s really all about the toppings! Crumbled beef bacon, a handful of sharp cheddar, maybe some green onions… that’s what takes this from simple soup to something truly special. My youngest always asks for “the soup with the sprinkles” (that’s the bacon to him) and licks the bowl clean every time.

The Best Homemade Loaded Potato Soup - detail 1

The Secret to My Loaded Potato Soup’s Magic Ingredients

You know what makes my potato soup so darn good? It’s not fancy techniques – it’s using just the right ingredients in just the right amounts. After years of tweaking, I’ve landed on this perfect combination that gives you creamy comfort in every spoonful.

Here’s what you’ll need to make magic happen:

4 large russet potatoes – peeled and diced (trust me, russets break down perfectly for that creamy texture)
1 medium onion – chopped (yellow onions work best here for their sweet flavor when cooked)
3 cloves garlic – minced (fresh is best – that jarred stuff just doesn’t compare)
4 cups chicken or vegetable broth (use homemade if you’ve got it, but store-bought works too)
1 cup heavy cream (this is where the luxurious texture comes from – don’t skimp!)
1 cup shredded cheddar cheese (sharp cheddar melts beautifully and adds great flavor)
4 slices beef bacon – cooked until crispy and crumbled (this gives that smoky crunch we all love)
2 tablespoons butter (for sautéing – it adds such rich flavor)
Seasonings: 1 tsp salt, ½ tsp black pepper, ½ tsp paprika (simple but perfect)

And for serving? Oh, the toppings are half the fun! Sour cream, green onions, extra cheese – go wild with whatever makes your taste buds happy. This is comfort food, after all!

The Best Homemade Loaded Potato Soup - detail 2

How to Make The Best Homemade Loaded Potato Soup

Okay, let’s get cooking! This is where the magic happens – turning those simple ingredients into a bowl of creamy, dreamy comfort. I’ve made this soup so many times I could do it with my eyes closed (though I don’t recommend that – hot soup is no joke!). Follow these steps and you’ll have perfect potato soup every time.

Sautéing the Base

First things first – grab your favorite big pot (I use my trusty Dutch oven) and melt that butter over medium heat. You’ll know it’s ready when it starts smelling all nutty and delicious. Now toss in those chopped onions – listen for that satisfying sizzle! Stir them around until they get soft and translucent, about 3-4 minutes. That’s when you add the garlic – just 30 seconds or so until you can smell it. Careful not to let it brown or it’ll turn bitter!

Cooking the Potatoes

Time for the potatoes! Dump them in along with the broth and seasonings. Bring everything to a nice gentle boil (you’ll see bubbles dancing across the surface), then turn it down to a simmer. This is where patience pays off – let it bubble away for about 15-20 minutes. The potatoes should be fork-tender but not mushy. I always test a few pieces – they should offer just a little resistance when pierced.

Blending and Finishing

Here’s my favorite trick: grab a potato masher or immersion blender and go to town – but not too much! You want to blend about half the soup so it gets creamy but still has those lovely potato chunks. Now stir in the heavy cream slowly – this is when the soup transforms into something truly special. Last but not least, sprinkle in the shredded cheese a little at a time, stirring until it’s all melty and perfect. The smell at this point? Absolute heaven!

And that’s it! Serve it up hot with all your favorite toppings. Watch how fast it disappears – this soup has never lasted more than one sitting in my house!

My Best Potato Soup Secrets (Learned the Hard Way!)

After countless pots of soup (and a few kitchen disasters), here are my foolproof tips for perfect loaded potato soup every time:

Texture troubles? Too thick? Add broth a splash at a time. Too thin? Mash more potatoes or simmer longer uncovered.
Cream safety first! Always stir in cold cream off the heat to prevent curdling. If reheating, do it gently over low heat.
Potato perfection: Cut them same-size so they cook evenly. Too big = crunchy spots, too small = mush city.
Make ahead magic: It thickens as it sits – just thin with broth when reheating. Tastes even better next day!
No immersion blender? Use a regular blender but vent the lid and pulse carefully – hot soup expands!

Topping Ideas for The Best Homemade Loaded Potato Soup

Oh, the toppings! This is where you can really make the soup your own. Of course, there’s the classic combo of crumbled beef bacon, shredded cheese, and green onions – my personal must-haves. But don’t stop there! Try roasted garlic for deep flavor, crispy fried shallots for crunch, or even a dollop of horseradish cream for a spicy kick. My neighbor swears by crumbling buttery crackers on top, and on really cold days, I’ll add an extra sprinkle of smoked paprika for warmth. The possibilities are endless – have fun with it!

Storing and Reheating The Best Homemade Loaded Potato Soup

Here’s the good news – this soup actually gets better after sitting overnight! Just let it cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 3 days, though it never lasts that long at my house. When you’re ready for round two, reheat it gently on the stove over low heat. Stir frequently and add a splash of broth if it’s thickened up too much. Whatever you do, don’t microwave it on high – that cream needs gentle warming to stay silky smooth!

Nutritional Information for The Best Homemade Loaded Potato Soup

Now, I’m no nutritionist, but I can tell you this soup packs plenty of comfort in every bowl! Keep in mind these numbers can change depending on your exact ingredients and how generous you are with toppings. The russet potatoes give you good fiber, while the dairy adds protein and calcium. Just remember – comfort food is about nourishment for the soul too!

FAQ About The Best Homemade Loaded Potato Soup

Can I use milk instead of heavy cream?
Oh honey, I’ve tried – and while milk works in a pinch, it just doesn’t give you that same luxurious texture. The cream is what makes this soup so velvety and rich. But if you must substitute, try half-and-half or even evaporated milk for better results than regular milk.

How do I make this vegetarian?
Easy peasy! Just swap the chicken broth for vegetable broth and skip the beef bacon (or use those yummy smoked mushrooms I told you about). The soup still comes out delicious – my vegetarian sister-in-law asks me to make this version whenever she visits.

Can I freeze this potato soup?
Here’s the thing – cream-based soups can get grainy when frozen. If you must freeze it, leave out the cream and cheese, then add them when reheating. Though honestly? It’s so good fresh I doubt you’ll have leftovers to freeze!

Why russet potatoes instead of other types?
Years of testing taught me russets break down perfectly for that ideal creamy-with-chunks texture. Waxy potatoes like reds hold their shape too well. But if that’s all you’ve got, just blend a bit more to compensate.

Why You’ll Love The Best Homemade Loaded Potato Soup

Let me count the ways this soup will become your new favorite:

Creamy dreamy texture – That perfect balance of velvety smoothness with hearty potato chunks makes every spoonful satisfying
Totally customizable – Make it your own with different toppings and mix-ins (I’ve seen everything from broccoli to blue cheese!)
Weeknight easy – From chopping to serving in under 40 minutes – faster than pizza delivery!
Comfort in a bowl – Warm, hearty, and nostalgic – it’s like a hug for your taste buds
Crowd pleaser – Kids, grandparents, picky eaters – everyone goes back for seconds

Trust me, once you try this version, you’ll never go back to canned soup again!