Introduction

Do you remember those days in late autumn when the chill just sinks into your bones, and no amount of wool or hot chocolate seems to shake it loose? Here in Bend, Oregon, those days stretch right through winter, painting the high desert mountains white and making the thought of leaving the house seem utterly exhausting. That’s when the craving hits, the primal urge for comfort, for a bowl so substantial and warming it practically tucks you in for the night. For me, that craving is always answered by a bowl of Homemade Loaded Potato Soup. Ethan, bless his photographer heart, always knows when I’ve started chopping the onions; the savory smell of butter melting and bacon sizzling is his personal dinner bell. This isn’t just any loaded potato soup, this is the kind of recipe that makes memories.

I realized recently that the perfect loaded baked potato soup isn’t actually about the specific measurements, though those certainly help. It’s about balance. We need that velvety smooth, deeply savory base, followed by the satisfying chunks of perfectly cooked russet potatoes, and finally, the glorious, over the top additions that turn soup into a meal. We’re talking copious amounts of crispy bacon, melt-in-your-mouth sharp cheddar, and a dollop of cool sour cream to cut through the richness. It’s what transforms a simple bowl into a hearty potato soup experience.

I first tried perfecting this recipe back when Olivia was barely tall enough to see over the counter, and James was still insisting that all vegetables were actually covert spies. I wanted something filling, something easy, and something that felt like a hug in a bowl. After a few lukewarm attempts, I finally cracked the code, realizing the secret lay in properly developing the base and then adding just enough creamy texture at the end. This meticulous process yields the ultimate potato soup recipe. Forget the thin, watery diner versions, this is restaurant quality comfort, delivered right to your kitchen table.

We’ve been through a lot of recipes on MisterRecipes.com, looking for that sweet spot between quick weeknight dinner and weekend indulgence. While I usually reach for the slow cooker for things like the coziest easy creamy crockpot chicken recipe, this potato soup really shines on the stovetop. It keeps an eye on you, demanding a presence that feels deeply nurturing. This quick loaded potato soup stovetop method is faster than you might think, making it accessible even on a busy Tuesday. And let me tell you, when you serve up the best loaded potato soup with bacon and cheese, the entire family suddenly forgets that they have homework or chores. They just gather, spoons in hand, ready for that first glorious bite.

Why You’ll Love This Homemade Loaded Potato Soup

• Ultimate Comfort Food: It perfectly captures the essence of a loaded baked potato, transferred into a velvety, drinkable format.
• Deeply Flavorful Foundation: We use real bacon fat and sautéed aromatics (onion and garlic) to build a robust flavor base, moving far beyond simple boiled potato taste.
• Customizable: The “loaded” aspect means everyone can customize their bowl to their liking, making dinner less of a fight and more of a fun event.
• Feeds a Crowd: This hearty potato soup recipe scales beautifully and is perfect for potlucks, game days, or feeding a hungry family.
• Flexible Cooking Method: While this version is optimized for the stovetop, it offers excellent instructions for becoming a crockpot loaded potato soup if preferred (see the Pro Tips section!).

Ingredients for Homemade Loaded Potato Soup

The magic starts with high-quality ingredients. For the best body and starch content, I always rely on russet potatoes, their fluffy white interior being ideal for a creamy mash, but I’ve included notes on substitutions below.

• The Foundation:
• 1 pound thick-cut bacon, diced (Use high-quality pork for rendering fat)
• 3 tablespoons unsalted butter (or rendered bacon fat if you’re feeling bold!)
• 1 medium yellow onion, finely diced
• 3-4 cloves garlic, minced (don’t skimp on the garlic!)
• 1/2 cup all-purpose flour (for the roux)
• The Core:
• 4 cups chicken broth (or vegetable broth for a lighter flavor)
• 4 large russet potatoes (about 3 pounds), peeled and diced into 1/2-inch cubes
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional, but adds depth)
• The Cream & Load:
• 2 cups whole milk (or half-and-half for extra richness)
• 1 cup sharp cheddar cheese, freshly shredded (freshly shredded melts best!)
• 1/2 cup sour cream (full fat, please) or heavy cream
• Toppings (The “Loaded” Part):
• Reserved crispy bacon bits
• Extra shredded cheddar cheese
• Fresh chives or green onions, thinly sliced

How to Make Homemade Loaded Potato Soup

This easy potato soup process is done in three main stages: the Sauté, the Simmer, and the Swirl. It is the perfect weekend ritual for a cozy evening.

Step-by-Step Instructions for Homemade Loaded Potato Soup

1. Prepare the Bacon and Aromatics: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon until perfectly crispy. Remove the bacon bits with a slotted spoon and reserve them, leaving about 3 tablespoons of bacon fat (lard) in the pot. If you don’t have 3 tablespoons, supplement with butter. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
2. Create the Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light blonde roux. This is our key thickener for the creamy potato soup.
3. Whisk in the Broth: Slowly pour in the chicken broth, whisking constantly to ensure no lumps form. The mixture will quickly thicken. Bring it to a simmer.
4. Cook the Potatoes: Add the peeled and diced russet potatoes, salt, pepper, and smoked paprika (if using). The potatoes should be fully submerged; if not, add a little water or broth. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
5. Achieve Creaminess (The Swirl): This step determines the final texture of your best loaded potato soup. Using a potato masher or immersion blender, gently mash about half of the potatoes against the side of the pot. We want a mixture of smooth creaminess and hearty chunks. If using an immersion blender, pulse only a few times; do not fully purée.
6. Finish and Enrich: Reduce the heat to low. Stir in the whole milk and the shredded sharp cheddar cheese. Continue to stir until the cheese is fully melted and incorporated. Off the heat, gently stir in the sour cream (or heavy cream). Taste and adjust seasonings. If the soup is too thick, add a little more milk or broth until you reach a perfect, pourable consistency.
7. Serve Loaded: Ladle the hot, homemade loaded baked potato soup recipe into bowls. Top generously with the reserved crispy bacon bits, a sprinkle of extra cheddar, and fresh chives or green onions. Serve immediately.

Pro Tips & Variations of Homemade Loaded Potato Soup

Optimal Potato Choice

While russet potatoes are traditional for their high starch content, which helps thicken the soup naturally, I sometimes substitute Yukon Gold potatoes. Yukon golds offer a lovely, buttery flavor that works well, though they require less mashing since they tend to break down easier during cooking.

Crockpot Variation (Niche Keyword Focus)

To make this a true crockpot loaded potato soup: Sauté the bacon and aromatics on the stove first, then transfer them to the slow cooker along with the potatoes, broth, and seasonings (but skip the roux/flour). Cook on Low for 6-8 hours or High for 3-4 hours. In the last 30 minutes, mash some potatoes directly in the cooker and then stir in the milk, cheese, and sour cream. This makes a wonderfully easy one-pot meal, much like our favorite easy cheesy crockpot ground beef delight.

Gluten Free Loaded Potato Soup

This modification is so simple! Use a gluten-free all-purpose flour blend (one designed for thickening works best) to make the roux in Step 2. Alternatively, you can use 2 tablespoons of cornstarch mixed with 1/4 cup of cold water, stirred in slowly during the enrichment stage (Step 6), instead of the flour roux. This yields a perfect gluten free loaded potato soup without compromising texture.

Make it Healthier

For a slightly better nutritional profile, you can create a healthy loaded potato soup by swapping the whole milk for 2% milk and using Greek yogurt instead of sour cream. Reduce the bacon quantity by half, or use smoked turkey bacon. You won’t lose the comfort, just some of the calories. For more ways to make comforting favorites lighter, check out Farmhouse on Boone for inspiration on simpler living and cooking.

Homemade Loaded Potato Soup Serving Suggestions

Soup can be a meal, but even the perfect, thick loaded potato soup needs a sidekick. Because this soup is so rich and luxurious, I lean toward light, fresh, or crunchy accompaniments.

• Bread: A crusty sourdough loaf or simple garlic and herb pull-apart bread is essential for dipping.
• Salad: A crisp green salad with a light vinaigrette (think lemon and olive oil) offers a necessary bright contrast to cut through the richness of the bacon and cheese.
• Sandwich Pairing: Half of a simple grilled cheese or a toasted ham and cheese sandwich is the classic pairing that elevates this meal to true diner status.

Homemade Loaded Potato Soup Storage & Reheating

This creamy potato soup stores quite well, making it ideal for meal prepping, allowing you to enjoy a quick bowl of baked potato soup even faster during the week.

• Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Note: The potatoes may absorb some liquid and swell slightly, making the soup very thick upon cooling.
• Reheating (Stovetop Best): To reheat, place the soup in a pot over medium-low heat. Stir frequently. If it’s too thick (which it almost certainly will be), whisk in milk or chicken broth, about 1/4 cup at a time, until it reaches the desired consistency. Do not boil, simply heat through gently.
• Freezing: Due to the dairy content (milk and sour cream), the soup can sometimes separate or become grainy after thawing. If you plan to freeze this, I recommend preparing the potato base (steps 1–5) and freezing that portion before adding the milk, cheese, and sour cream. Add the dairy components after thawing and reheating the base. Freeze in an airtight container for up to 3 months.

FAQ about Homemade Loaded Potato Soup

Q: Can I use different types of potatoes besides Russet?

A: Yes, but keep the texture in mind. You can use Yukon gold potatoes, which provide excellent flavor and creaminess but break down faster. Avoid waxy potatoes like reds, as they hold their shape too well and won’t contribute the starch needed to naturally thicken the soup.

Q: How do I ensure my soup is thick and creamy and not watery?

A: Three factors prevent a watery soup. First, ensure you make a proper roux with the flour and fat (Step 2). Second, the starch released by mashing some of the russet potatoes into the broth (Step 5) is crucial. Finally, don’t allow the soup to come to a hard boil after the milk and cheese have been added, as that can sometimes break the emulsion and thin the soup.

Q: How can I make this the best loaded potato soup with bacon and cheese for a party?

A: Make the soup base (without the toppings) up to 2 days ahead. Reheat gently, adding milk as needed. To serve at a party, use a slow cooker set to ‘Keep Warm’ and set up a topping bar with bacon, cheese, chives, sour cream, and even some steamed broccoli or shredded chicken. Everyone loves a build-your-own-bowl option!

Q: Is this homemade loaded baked potato soup recipe time-consuming?

A: While maybe not as quick as a simple dump-and-go crockpot meal, this recipe only requires about 30 minutes of active prep time. The simmering portion (20 minutes) is passive, perfect for emptying the dishwasher or setting the table.

Final Thoughts

There’s a beautiful simplicity to the profound comfort found in a bowl of loaded potato soup. It’s what happens when humble ingredients give everything they have to create something truly spectacular. Here in Bend, as the sun sets early and the cold settles over the Deschutes River, this soup is our anchor. It brings Olivia and James out of their rooms, and it brings Ethan in from the cold. It reminds us that no matter how busy the week gets, there is always time for a good meal and a shared moment of warmth.

I don’t chase perfection in food; I chase connection. This recipe delivers both. Give it a try this week, and let me know your favorite topping below.

Pin this for later, sweet friends!