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image of realistic top down mise en place shot showing the fresh ingredients for homemade loaded potato soup arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight russet potatoes sliced bacon onion garlic butter flour chicken broth milk sharp cheddar cheese sour cream chives
katya bou

Homemade Loaded Potato Soup

A hearty, creamy loaded potato soup packed with flavor and topped with crispy bacon, melted cheese, and fresh chives. Perfect for cold nights or as a filling meal any day.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Foundation
  • 1 pound thick-cut bacon diced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 3-4 cloves garlic minced
  • 1/2 cup all-purpose flour
The Core
  • 4 cups chicken broth
  • 4 large russet potatoes peeled and diced into 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika optional
The Cream & Load
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/2 cup sour cream full fat
Toppings (The "Loaded" Part)
  • reserved crispy bacon bits
  • extra shredded cheddar cheese
  • fresh chives or green onions thinly sliced

Equipment

  • Slow Cooker
  • large Dutch oven
  • Wooden spoon
  • Immersion Blender
  • Mixing bowl

Method
 

Prepare Ingredients
  1. Prep the potatoes by peeling and dicing into 1/2 inch cubes.
Create the Base
  1. In a large Dutch oven, cook the diced bacon on medium heat until perfectly crispy.
  2. Remove the bacon with a slotted spoon and reserve, keeping about 3 tablespoons of bacon fat in the pot.
  3. Add the diced onion and cook until softened and translucent—about 5-7 minutes.
  4. Stir in minced garlic and cook for another minute until fragrant.
Build the Roux
  1. Sprinkle in the flour, stirring constantly for 1-2 minutes to remove raw flour taste and form a light blonde roux.
Simmer the Soup
  1. Slowly pour in the chicken broth while whisking to avoid lumps.
  2. Bring the mixture to a simmer and add the diced russet potatoes, salt, pepper, and smoked paprika (if using).
  3. Let the soup come to a light boil then reduce heat, cover, and simmer for 15-20 minutes until potatoes are fork tender.
Thicken and Finish
  1. Using a potato masher or immersion blender, gently mash about half of the potatoes against the side of the pot to achieve smoothness with chunks.
  2. Reduce heat to low and stir in milk and shredded cheddar cheese until melted and fully blended.
  3. Off the heat, carefully stir in the sour cream and taste for seasoning adjustments.
Serve
  1. Ladle soup into bowls and top generously with reserved crispy bacon bits, extra shredded cheddar, and fresh chives or green onions.

Nutrition

Calories: 380kcalCarbohydrates: 32gProtein: 18gFat: 22g

Notes

To make this a true crockpot loaded potato soup: Sauté the bacon and aromatics on the stove first, then transfer to the slow cooker along with 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 milk, cheese, and sour cream. Refrigerate or freeze after cooling. Reheat gently, adjusting thickness with milk or broth.
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