There are few meals as universally comforting as a bowl of potato soup, but not all recipes are created equal. The Best Homemade Loaded Potato Soup Recipe for Dinner distinguishes itself by being impossibly creamy without relying on canned condensed soups or processed cheese blocks. This is the real deal: a rich, velvety base thickened with a roux and heavy cream, studded with tender chunks of gold potatoes, and finished with the “loaded” toppings we all crave—crispy bacon, sharp cheddar, and fresh chives. It eats like a meal, robust and satisfying enough to serve as the main event for a weeknight dinner. If you have been searching for a restaurant-quality potato soup that you can make in your own kitchen, your search ends here.
Why You’ll Love This Loaded Potato Soup
Texture is the primary reason this recipe stands out. Many homemade potato soups turn out gluey or thin, but this method uses a roux (butter and flour) to create a stable, silky consistency that coats the spoon perfectly. Additionally, we mash half of the potatoes while leaving the rest cubed, creating a dual-texture experience that is both smooth and chunky.
Better Than Panera
It is a bold claim, but this homemade version rivals the famous chain restaurant favorite. By using fresh aromatics like onion and garlic sautéed in bacon fat, we build layers of flavor that a mass-produced soup simply cannot achieve. You control the salt, the quality of the cheese, and the amount of bacon, resulting in a fresher, tastier bowl.
Ultimate Loaded Potato Soup
Equipment
- Dutch oven
- Potato Masher
Ingredients
- 6 slices bacon, chopped
- 1 onion yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2.5 lbs Yukon gold potatoes, cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1.5 cups cheddar cheese, shredded
- 1 tbsp chives, chopped
Instructions
- Cook chopped bacon in a Dutch oven until crispy. Remove bacon, keep 2 tbsp fat.
- Sauté onion in bacon fat until soft (5 mins). Add garlic.
- Stir in flour to make a roux. Cook 1 minute.
- Whisk in chicken broth. Add potatoes. Simmer covered 15-20 mins.
- Lower heat. Mash some potatoes. Stir in cream, sour cream, and half the cheese/bacon.
- Serve topped with remaining bacon, cheese, and chives.
Notes
Nutrition
A One-Pot Wonder
Despite its complex flavor, this entire meal comes together in a single Dutch oven. This means fewer dishes to wash at the end of the night. It is also an incredibly forgiving recipe; if you overcook the potatoes slightly, it just makes the soup creamier. It is stress-free cooking at its finest.
Ingredient Highlights & Substitutions
Quality dairy and the right potatoes are the pillars of this dish.
Essential Ingredients
Yukon Gold potatoes are superior to Russets for this soup because they have a natural buttery flavor and a waxy texture that holds up better to boiling, preventing the soup from becoming grainy. Sharp Cheddar cheese is essential for flavor impact; mild cheese often gets lost in the cream base. Heavy cream provides the luxurious finish, though half-and-half works for a lighter version. The secret weapon, however, is the bacon grease—saving the drippings to sauté the vegetables infuses a smoky depth into the entire pot.
Smart Substitutions
If you want to reduce the fat, use half-and-half instead of heavy cream and turkey bacon (sauté veggies in butter instead of bacon fat). For a vegetarian version, skip the bacon entirely and use vegetable broth. If you only have Russet potatoes, they will work, but be careful not to over-stir as they break down faster than Golds.
| Ingredient | Original | Substitute | Notes |
| Yukon Gold Potatoes | 3 lbs | Russet Potatoes | Peel russets; Golds can be unpeeled. |
| Heavy Cream | 1 cup | Half-and-Half | Lighter, slightly thinner soup. |
| Chicken Broth | 4 cups | Vegetable Broth | Makes it vegetarian (if no bacon). |
Step-by-Step Instructions
Building the soup in stages ensures every ingredient is cooked perfectly.
Prep Phase
Peel and dice your potatoes into 3/4-inch cubes. Chop the bacon into small pieces. Dice the onion and mince the garlic. Shred your cheddar cheese from a block—pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the soup.
Cooking Phase
In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of grease in the pot. Add the onions and cook until soft (5 minutes), then add the garlic for 1 minute. Sprinkle the flour over the onions and stir for 1-2 minutes to cook the roux. Slowly whisk in the chicken broth, smoothing out any lumps. Add the potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until potatoes are tender. reduce heat to low. Stir in the heavy cream and sour cream. Use a potato masher to mash about 1/3 of the potatoes directly in the pot to thicken the soup. finally, stir in half of the bacon and cheese.
Pro Tips for Perfect Results
Texture control is in your hands with these tips.
Technique Secrets
Do not let the soup boil once you add the dairy (cream and cheese). High heat can cause the dairy to curdle and separate, creating a grainy texture. Keep it on a gentle simmer. Also, taste as you go. Potatoes absorb a lot of salt, so you might need to season generously at the end to make the flavors pop.
Common Mistakes to Avoid
A common mistake is freezing this soup. Dairy-based soups with potatoes do not freeze well; the texture becomes mealy and separated upon reheating. It is best eaten fresh or stored in the fridge for up to 3 days. Another error is mashing all the potatoes—leave some chunks for texture!
Serving Ideas & Pairings
This soup is heavy, so sides should be light or crusty.
Presentation & Plating
Ladel the soup into deep bowls. Create a “toppings bar” station with the remaining crispy bacon, extra shredded cheese, chopped green onions, and sour cream so everyone can load their own bowl. A dash of hot sauce adds a nice vinegar contrast to the rich cream.
Pairing Suggestions
Serve with The Best Chicken Pot Pie Soup Recipe for Weeknights (Wait, that’s a soup… serve with crusty bread!). A crusty baguette or garlic bread is mandatory for soaking up the last drops. For a lighter side, a crisp Caesar salad or a green salad with vinaigrette cuts through the heaviness of the potato and cheese.
Frequently Asked Questions
Can I use an immersion blender?
Yes, if you prefer a completely smooth soup. However, most people prefer the “loaded” style with chunks of potato.
Why is my soup thin?
If the roux didn’t thicken it enough, you can make a slurry of 1 tablespoon cornstarch and 1 tablespoon water, then stir it into the simmering soup. It will thicken instantly.
Can I leave the skins on?
If using Yukon Golds or Red potatoes, yes! The skins add texture and nutrients. If using Russets, peel them as the skins are tough.
Conclusion
The Best Homemade Loaded Potato Soup Recipe for Dinner is a masterclass in comfort food. It takes humble ingredients and transforms them into a luxurious, satisfying meal that warms you from the inside out. Forget the canned stuff; once you taste the difference of fresh potatoes simmered in a bacon-infused cream base, you will never go back.
