Loaded Potato Soup Recipe

🧀 Crispy, Creamy, & Loaded with Comfort: The Best Loaded Potato Soup You’ll Make This Winter 🥔🔥

1. Introduction

There’s something deeply satisfying about a steaming bowl of loaded potato soup on a cold evening—creamy, chunky, and topped with all the classics: crispy bacon, sharp cheddar, green onions, and a dollop of sour cream. This isn’t just any soup; it’s the kind that makes your kitchen smell like a cozy mountain cabin and turns dinner into a moment of pure comfort. We’ve refined this easy weeknight potato soup using tested techniques to ensure perfect texture, rich flavor, and no bland spots—just hearty, toothsome goodness in every spoonful.

2. Why You’ll Love This Recipe

• ✅ Ready in under 40 minutes—faster than delivery, tastier than takeout
• ✅ One Pot, Big Flavor—fewer dishes, more satisfaction
• ✅ Bacon-Infused Base— rendered bacon fat builds deep umami layered with garlic and thyme
• ✅ Customizable & Crowd-Pleasing— great for meal prep, game day, or cozy family nights
• ✅ Freezer-Friendly— reheat for quick lunches all week

3. Ingredient Notes

Attention to quality here makes all the difference. Don’t rush the sourcing—it transforms your creamy potato soup with bacon from good to unforgettable.

• Bacon: Thick-cut, uncured bacon (like Applewood-smoked) adds smoky richness without overly salty bitterness. Render slowly—it’s the foundation of flavor.
• Yukon Gold Potatoes: Their naturally buttery texture and thin skin mean no peeling needed, and they hold shape in the broth without turning mushy.
• Heavy Cream & Milk Combo: Use whole milk for balance and heavy cream forthat signature velvety mouthfeel. Half-and-half works in a pinch, but avoids skim—it’ll curdle and lack lushness.
• Chicken Broth (Low-Sodium): Brands vary wildly. We recommend low-sodium to control salt levels—especially since bacon and cheese add sodium naturally.
• Dry Thyme & Bay Leaf: These aromatics simmer just long enough to perfume the soup without becoming bitter.
• sharp Cheddar & Sour Cream: Pre shredded cheese often contains anti-caking agents that can make your soup grainy. Grate it fresh for silky melting.

4. Kitchen Tools You Need

While this recipe works in any heavy pot, a few smart tools help you achieve consistent, restaurant-level results—especially whenscaling up for a crowd:

The T-fal 14-Piece Hard Anodized Nonstick Cookware Set is a game-changer for soups—the thick, even-heating base prevents scorching when you’re building that bacon-fat foundation. For faster prep, the Fullstar Ultimate Veggie Prep Master slices, dices, and juliences onions and green onions in seconds (hello, consistent toppings!).

Want to meal-prep leftovers? The JoyJolt Airtight Glass Food Storage Set keeps soup fresh for up to 5 days—and looks beautiful reheated directly in the microwave.

5. How to Make Loaded Potato Soup

Phase 1: Render & Build the Base

Begin by cooking 6 oz thick-cut bacon in a large Dutch oven or heavy pot over medium heat. Cook undisturbed until crisp (5–6 minutes), then flip and cook 3–4 more minutes. Transfer to a paper towel-lined plate. Save every drop of that amber-gold fat! It’s liquid gold for flavor.

Once the bacon renders, add 1 large yellow onion (fine dice) and 3 cloves garlic (minced) to the bacon fat. Sauté until golden (3 minutes), stirring constantly to avoid burning. Add 1 tsp dried thyme and 1 bay leaf—stir 30 seconds until fragrant.

Phase 2: Simmer the Potatoes

Pour in 4 cups low-sodium chicken broth and bring to a boil. Add 2 lbs Yukon Gold potatoes (cut into ½-inch cubes—uniform pieces ensure even cooking). Reduce heat, cover, and simmer for 12–14 minutes, or until potatoes are fork-tender but not falling apart.

Phase 3: Creamify & Thicken

Remove the bay leaf. For ultra-creamy texture without flour: use an immersion blender to purée one-third of the soup directly in the pot. Or, carefully transfer 2 cups to a blender, then return to the pot. This creates body while leaving chunks for texture.

Reduce heat to low. Stir in 1½ cups whole milk and 1 cup heavy cream. Let heat through (do not boil—gentle warmth is key). Season with salt and black pepper to taste (remember: bacon and cheese are salty!).

Phase 4: Load It Up!

Sprinkle in 1½ cups sharp cheddar and stir until melted and smooth—about 2 minutes. Taste and adjust seasoning.

To serve: Ladle into bowls, top with crumbled bacon, extra cheese, chopped green onions, and a generous dollop of sour cream. A drizzle of hot sauce or fresh thyme is optional—but recommended.

6. Expert Tips for Success

• 🚫 Avoid Grainy Cheese Soup: Add cheese off the heat. High heat or over-stirring can cause fat separation.
• 🔥 Don’t Brown the Bacon Too Fast: High heat makes it chewy and bitter. Low-and-slow = crisp, savory bites.
• 🥄 Texture Tip: If you prefer ultra-creamy (not chunky), purée half the potatoes separately, then stir in. If you like rustic chunks, leave all whole.
• 🧂 Salt Smartly: Taste before adding salt. Many bacon and broth combos are already quite salty.
• 🥛 Temper the Cream: Bring milk and cream to warm (not hot) before adding. Cold dairy in hot broth can shock the potatoes and cause separation.

7. Variations & Substitutions

• Vegetarian? Skip bacon—use 2 tbsp butter + 1 tsp smoked paprika + ¼ cup nutritional yeast for depth. Swap chicken broth for roasted veggie stock.
• Lighter Version? Use half-and-half instead of cream, and fat-free Greek yogurt instead of sour cream. Skip extra cheese garnish (keep a little for flavor!).
• Spicy Twist? Add 1 finely diced jalapeño with the onions or stir in 1 tsp cayenne with the thyme.
• Gluten-Free? This recipe is inherently GF—just double-check your broth and bacon labels.
• Slow Cooker Hack? Use the Crock-Pot Family-Size Slow Cooker: Sear bacon and sauté veggies in a skillet, then transfer to slow cooker. Cook on LOW 4 hrs (add potatoes after 2 hrs). Stir in cream/cheese at the end.

8. Storage & Reheating

Cool completely before storing. Keep in airtight containers in the fridge for 3–4 days. Tip: Store toppings separately—sour cream and bacon soften when combined.

Reheating: microwave in 1-minute intervals, stirring between each. Or reheat gently on the stovetop over low heat with a splash of milk to restore creaminess. Do not boil—it may break the emulsion.

Freezing? Yes—but best without sour cream. Freeze soup alone for up to 2 months. Thaw overnight in the fridge, reheat, and add fresh cream/sour cream and toppings right before serving.

9. FAQ

Q: Can I use sweet potatoes instead?
A: Absolutely! Swap half the Yukon Golds for sweet potatoes (peel them—they’re thicker-skinned). They caramelize slightly, adding natural sweetness and a beautiful orange streak.

Q: My soup turned out too thick. How do I thin it?
A: Add reserved broth, milk, or water, ¼ cup at a time, while reheating. Cream-based soups thicken as they cool—so aim for slightly runnier than your ideal when first cooking.

Q: Can I make this in an Instant Pot?
A: Yes! Sauté bacon and onions in “Sauté” mode. Add broth, potatoes, thyme, and bay leaf. Pressure cook on HIGH for 4 minutes.Natural release 10 minutes. Stir in dairy and cheese off-heat.

Q: Why did my soup get grainy?
A> Most likely from cheese added too quickly or heat too high. Always add cheese off direct heat, stirring constantly until just melted.

10. Conclusion

This loaded potato soup is more than a recipe—it’s a huddle around the stove, a pot of warmth for chilly nights, and the kind of dish people beg for the recipe. With its rich texture, smoky bacon base, and bold toppings, it proves comfort food doesn’t have to be complicated—or slow. Pair it with a crisp salad or crusty bread, and then grab a cozy spot. You’ve earned it.

Missed one of our crowd-lovers? Try the Easy Slow Cooker Chicken Stew or Hearty Honey BBQ Chicken Mac & Cheese for your next comfort-food night.

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