It is the middle of soup season, and recipes like this hearty Loaded Potato Soup have been in constant rotation in my kitchen. There's something incredibly satisfying about a soup that combines creamy potatoes, savory bacon and cheddar cheese all in one pot.
What I love about this creamy potato soup recipe is that it is incredibly easy to make, taking just 45 minutes from start to finish. It's also perfect for meal prep, especially if you're like me and love making a big pot of soup to enjoy for lunches throughout the week.
Table of contents
You might also like my Ham and Cheddar Potato Soup, Potato and Hamburger Soup, or my Sausage and Bean Soup!
Key Ingredients & Substitutions
- Potatoes: Russet potatoes or Yukon Gold potatoes are the best choices here because their natural starches break down to make the soup ultra-creamy. (Red potatoes can also be used if you prefer a chunkier soup with firmer potato bites).
- Bacon: Thick-cut smoky bacon provides the ultimate savory flavor. We'll cook it right in the pot and use the rendered bacon grease to sauté our aromatics!
- Chicken Stock & Milk: Use a good quality chicken stock combined with whole or 2% milk for a rich, well-balanced broth.
- Cheddar Cheese: Mild or sharp cheddar cheese melted directly into the soup adds incredible flavor and creaminess.
- Toppings: Sliced green onions, extra crisp bacon, and a dollop of sour cream are essential for that true "loaded" baked potato flavor!
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Easy Potato Soup Recipe (Stovetop)
This Loaded Potato Soup recipe features simple ingredients and comes together in just 45 minutes. Serve it alongside a warm, crusty bread to soak up every drop of its rich, comforting flavor!
STEP 1
In a large pot over medium heat, cook the bacon until it's crispy. Remove and set aside, reserving 2 tablespoons of the bacon grease in the pot.
STEP 2
Add the butter and onions to the pot and sauté until tender. Stir in the garlic and cook for an additional 30 seconds. Now whisk in the flour to make the roux. Once all of the flour has been incorporated whisk in the chicken stock and milk.
STEP 3
Add the potatoes, salt, and pepper to the soup. Bring it to a boil and cook for 10-15 minutes, or until the potatoes are tender, stirring frequently to prevent scorching.
STEP 4
Remove from the heat and stir in the cheese and half of the bacon. Garnish with reserved bacon, green onions and sour cream. Enjoy!
👉 Sky's Tips
- Cut Potatoes Evenly: Dice your potatoes into small, ½-inch cubes so they cook quickly and evenly without overcooking the rest of the soup base.
- Prevent Scorching: Milk and flour rouxs can settle at the bottom of the pot. Be sure to stir frequently while the potatoes are simmering to keep the bottom from catching or burning.
- Want an Extra Creamy Soup? Use an immersion blender (or a potato masher) to mash about one-third of the cooked potatoes right in the pot before adding the cheese!
Variations
- Ham & Potato: Swap half the bacon for diced leftover ham for a classic ham and potato combination.
- Make It Spicy: Use pepper jack cheese instead of cheddar and top with sliced jalapeños.
- Baked Potato Hack: Have leftover baked potatoes? Peel and cube them, add them to the soup base, and reduce the simmer time to just 5 minutes to warm them through!
Frequently Asked Questions
Russet potatoes are ideal for a thick, creamy soup because of their high starch content. As they simmer, their starches break down naturally into the broth. Yukon Gold potatoes are another great choice for a buttery, smooth texture.
Store leftover potato soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently over medium-low heat on the stovetop, adding a splash of milk or broth if needed to loosen it up.
No, peeling is completely optional! If you are using Russet potatoes, peeling them gives you the traditional ultra-smooth, creamy texture. However, if you are using Yukon Gold or red potatoes, their skins are thin and tender, so you can leave them on to save prep time and add extra texture, color, and nutrients to your soup (just be sure to scrub them well first!).
If you tried this Loaded Potato Soup recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
Easy Creamy Loaded Potato Soup Recipe
Ingredients
- 4 strips thick cut bacon diced
- 2 tablespoons butter
- 1 cup onions small diced
- 3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk
- 1 ½ pounds potatoes peeled and cut into ½-inch cubes
- 1 ½ teaspoons salt
- ½-1 teaspoon pepper
- 1 cup cheddar cheese shredded
- as needed green onions sliced
- as needed sour cream
Instructions
- In a large pot over medium heat, cook the bacon until it's crispy. Remove and set aside, reserving 2 tablespoons of the bacon grease in the pot.
- Add the butter and onions to the pot and sauté until tender. Stir in the garlic and cook for an additional 30 seconds.
- Now whisk in the flour to make the roux. Once all of the flour has been incorporated, continue whisking for 30 seconds. Now whisk in the chicken stock and milk.
- Add the potatoes, salt, and pepper to the soup. Bring it to a boil and cook for 10-15 minutes, or until the potatoes are tender, stirring frequently to prevent scorching.
- Remove from the heat and stir in the cheese and half of the bacon. Garnish with reserved bacon, green onions and sour cream. Enjoy!
Nutrition
Storage Tips
Store in an airtight container in the refrigerator up to 5 days. When reheating you may need to add a little milk or chicken stock.
Potato soup also freezes really well. Store in airtight freezer containers or freezer bags up to 3 months.
Anonymous says
This is so good. Will definitely have this again.
Julie says
This is my favorite potato soup recipe! I've made it so many times!
Travis says
Made this for lunch and it was so good!
Miranda says
The only way I will eat potato soup now! So yummy!
Shellie says
What happens with the 2 tbs of reserved bacon grease?
Sky Pilgreen says
Hi Shellie! The two tablespoons of bacon grease stay right in the pot and get mixed with the butter for sautéing the onions. It adds great flavor!
Sheila McIntosh says
Do you cook the flour, to make the roux , for how long? Thanks
Sky Pilgreen says
Hi Sheila. Yes, you cook the roux for about 30 seconds.
Faith says
It is so so good and flavorful.
Would definitely recommend!
Sky Pilgreen says
Happy to hear you liked it!
Anonymous says
We loved it and will be making it again. Passed it on to family. Thanks for including storage and freezing methods and time frame for keeping good.
Kim Morisseau says
We loved it. Will be making it again. Storage instructions are greatly appreciated, especially about freezing leftovers.
Sky Pilgreen says
So glad to hear you liked it!