There is no comfort food quite like a bowl of the Best Homemade Loaded Potato Soup. This recipe takes the humble potato and elevates it into a rich, creamy masterpiece that rivals any restaurant version. It is essentially a fully loaded baked potato in spoonable form. With a base of savory chicken broth and cream, tender chunks of Russet potatoes, and a topping bar’s worth of bacon, cheddar, and chives, this soup is a guaranteed crowd-pleaser for dinner.
This recipe is designed to be thick, hearty, and satisfying. It skips the watery broth found in lighter soups and goes straight for luxury. The key is in the technique of mashing some of the potatoes to thicken the base naturally, creating a velvety texture that coats the spoon. It is the perfect meal for a cold winter night or whenever you need a warm hug in a bowl.
Why You’ll Love This Recipe
Restaurant Quality at Home
You don’t need to go to a steakhouse to get this level of flavor. By using simple, quality ingredients like real butter, heavy cream, and sharp cheddar, you can create a soup that is richer and fresher than anything you can buy.
Customizable Toppings
Part of the fun of loaded potato soup is the “loaded” part. You can set up a topping station and let everyone customize their bowl. If you enjoy spicy twists on classic soups, check out the Spicy Cajun Potato Soup for a zestier version of this favorite.
Ingredients
- 6 slices bacon, chopped
- 4 cups Russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1.5 cups cheddar cheese, shredded
Instructions
- Fry bacon in a large pot until crispy. Remove bacon, keep fat.
- Sauté onion in bacon fat until soft. Add garlic and cook 1 min. Stir in flour.
- Whisk in broth and cream. Add potatoes. Simmer 15-20 mins until tender.
- Mash half the potatoes to thicken. Stir in sour cream and half the cheese.
- Serve topped with remaining bacon, cheese, and chives.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Russet potatoes are the best choice here because their high starch content helps thicken the soup. Bacon (cooked crispy) provides the smoky, salty crunch. Sharp cheddar cheese adds a bold flavor that cuts through the cream. Sour cream is stirred in at the end for tanginess. Chicken broth and heavy cream form the liquid base.
Smart Substitutions
You can use Yukon Gold potatoes for a creamier, waxy texture, though you may need a bit more flour to thicken it. If you want a vegetarian version, use vegetable broth and omit the bacon (smoked paprika can add that smoky flavor). Half-and-half can be used instead of heavy cream for a slightly lighter soup.
Step-by-Step Instructions
Prep Phase
Peel and dice the potatoes into uniform 1-inch cubes. Chop the bacon into small pieces. Dice the onion and mince the garlic. Grate your cheese—pre-shredded cheese has anti-caking agents that don’t melt as well.
Cooking Phase
In a large pot or Dutch oven, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pot. Add the diced onion to the fat and cook until soft. Stir in the garlic and cook for 1 minute. Sprinkle flour over the onions and stir for 1-2 minutes to create a roux. Gradually whisk in the chicken broth and milk. Add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender. Stir in the sour cream and half the cheese and bacon.
Pro Tips for Perfect Results
Technique Secrets
Use a potato masher to mash about 1/3 to 1/2 of the potatoes directly in the pot. This is the secret to a thick, chowder-like consistency without adding too much extra flour or cornstarch. Also, do not let the soup boil once you add the dairy (cream and sour cream), or it may curdle.
Common Mistakes to Avoid
Under-seasoning is the biggest mistake. Potatoes need a lot of salt to bring out their flavor. Taste frequently! Also, don’t rush the onion cooking step; softening them properly builds the savory foundation of the soup.
Serving Ideas & Pairings
Presentation & Plating
Serve in large bowls. Top generously with the reserved crispy bacon, the rest of the shredded cheese, and fresh green onions or chives. A dollop of extra sour cream looks beautiful on top.
Pairing Suggestions
This soup is heavy, so serve it with a crisp green salad or a simple piece of crusty French bread for dipping.
Frequently Asked Questions
Q1? Can I freeze this soup?
Soups with a lot of dairy and potatoes can become grainy when frozen and reheated. It keeps well in the fridge for 3-4 days but is best eaten fresh.
Q2? Can I add ham?
Yes! Diced ham is a wonderful addition, especially if you have leftovers from a holiday meal.
Q3? How do I make it gluten-free?
Substitute the flour with a gluten-free all-purpose flour blend or use cornstarch (dissolved in water) added at the end to thicken.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Total Fat | 28g |
| Saturated Fat | 15g |
| Cholesterol | 80mg |
| Sodium | 950mg |
| Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Protein | 14g |
Conclusion
The Best Homemade Loaded Potato Soup Recipe for Dinner is the ultimate comfort meal. It warms you from the inside out and is guaranteed to become a family favorite request.
