This Creamy Loaded Potato Soup brings everything people love about a loaded baked potato into one warm, comforting bowl: tender potatoes, a rich creamy broth, sharp cheddar cheese, crispy bacon, and fresh green onions.
The main combination is simple:
Tender Potatoes • Creamy Broth • Melted Cheddar
Then the classic loaded-potato toppings take it over the top.
It’s perfect for chilly evenings, family dinners, game day, meal prep, or whenever you want a filling homemade soup that pairs beautifully with crusty bread.
Why You’ll Love This Potato Soup
- Thick and creamy
- Loaded with tender potatoes
- Rich cheddar flavor
- Crispy bacon topping
- Easy everyday ingredients
- Family-friendly
- Excellent for meal prep
- Easy to customize
- Works as a main dish
- Even better with warm bread
Ingredients
For the Soup
- 2½ pounds russet potatoes, peeled and cut into ¾-inch cubes
- 6 slices bacon
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
For the Cheese
- 2 cups freshly shredded sharp cheddar cheese
Loaded Toppings
- Crispy bacon
- Extra cheddar
- Sour cream
- Sliced green onions
- Fresh parsley
- Cracked black pepper
Best Potatoes for Creamy Potato Soup
Russet potatoes are excellent for this recipe because their high starch content naturally helps thicken the soup.
As they cook, some of their edges begin breaking down into the broth, creating a creamy texture.
Yukon Gold potatoes also work beautifully if you prefer a slightly firmer potato with a buttery flavor.
For an especially good texture, you can even combine the two.
Step 1: Prepare the Potatoes
Peel the potatoes.
Cut them into approximately ¾-inch cubes.
Try to keep the pieces relatively uniform so they cook at the same rate.
Set aside.
Step 2: Cook the Bacon
Place the bacon in a large Dutch oven or heavy soup pot.
Cook over medium heat until crisp.
Transfer the bacon to a paper-towel-lined plate.
Once cool, crumble it.
Reserve it for serving.
Step 3: Keep a Little Bacon Flavor
Remove most of the bacon grease from the pot, leaving approximately 1 tablespoon behind.
This gives the soup subtle smoky flavor without making it excessively greasy.
Step 4: Cook the Onion
Add the butter.
Add the diced onion.
Cook over medium heat for approximately 4–5 minutes, until softened.
Step 5: Add Garlic
Stir in the minced garlic.
Cook for approximately 30 seconds.
Garlic burns quickly, so don’t walk away from the pot.
Step 6: Make the Roux
Sprinkle the flour over the onions.
Stir continuously for approximately 1–2 minutes.
The flour combines with the fat to create a roux, which will help thicken the soup.
Step 7: Add Chicken Broth
Slowly pour in the chicken broth while whisking or stirring.
Scrape the bottom of the pot to incorporate all the flavorful browned bits.
Add:
- Garlic powder
- Onion powder
- Smoked paprika
- Black pepper
Step 8: Add Potatoes
Add the cubed potatoes.
Bring the soup to a gentle simmer.
Don’t use an aggressive rolling boil.
Step 9: Cook Until Tender
Simmer approximately 15–20 minutes, depending on potato size.
The potatoes should be easily pierced with a fork.
Step 10: Create the Creamy Texture
Once the potatoes are tender, use a potato masher to gently mash some of them directly in the pot.
Don’t mash everything.
Leaving plenty of potato chunks creates the ideal combination of:
Creamy soup + tender potato pieces.
Step 11: Add Milk and Cream
Reduce the heat.
Stir in:
- Whole milk
- Heavy cream
Heat gently.
Avoid aggressively boiling the soup once the dairy has been added.
Step 12: Add Cheddar
Turn the heat to low.
Add freshly shredded cheddar gradually, stirring between additions.
Continue until melted and smooth.
Why Add Cheese at the End?
Cheese doesn’t need prolonged high heat.
Excessive heat can cause cheddar to become:
- Grainy
- Oily
- Separated
Low heat and gradual addition produce a smoother soup.
Step 13: Taste Before Salting
Bacon, chicken broth, and cheddar all contain sodium.
Taste the finished soup before adding extra salt.
Adjust as needed.
Step 14: Let It Rest
Remove from direct heat.
Let the soup sit for approximately 5 minutes.
It will thicken slightly as it rests.
Step 15: Load It Up
Spoon the soup into bowls.
Top generously with:
Cheddar • Bacon • Sour Cream • Green Onions
Finish with cracked black pepper.
What Makes Loaded Potato Soup So Creamy?
The best creamy potato soup doesn’t depend on one ingredient.
Several elements work together.
Potato starch naturally thickens the broth.
Flour and butter create a roux.
Milk provides creaminess without making everything excessively heavy.
Heavy cream contributes richness.
Cheddar adds body and flavor.
Finally, partially mashing the cooked potatoes gives the soup a thick texture without turning it completely smooth.
Russet vs. Yukon Gold Potatoes
| Potato | Texture | Starch Level | Best Result |
| Russet | Soft & fluffy | High | Thickest soup |
| Yukon Gold | Creamy & buttery | Medium | Chunkier soup |
| Red potatoes | Firm | Lower | Holds shape |
| Russet + Yukon | Balanced | Mixed | Excellent combination |
For a traditional thick loaded potato soup, russets are difficult to beat.
Should You Peel the Potatoes?
That’s largely personal preference.
Russet skins can be relatively thick, so I generally peel them for creamy soup.
Yukon Gold skins are thinner and can be left on for a more rustic version.
Don’t Cut the Potatoes Too Large
Large chunks take considerably longer to cook.
Aim for pieces around ¾ inch.
Smaller uniform cubes also make the soup easier to eat.
Why Cook the Bacon First?
Cooking bacon in the same pot provides two benefits.
First, you get crispy bacon for topping.
Second, a small amount of bacon fat remains behind and becomes part of the soup’s flavor foundation.
Keep the Bacon Crispy
Don’t put all the bacon into the soup at the beginning.
It will soften.
Instead, reserve most of it for serving.
That gives you an important texture contrast:
Creamy soup + soft potatoes + crispy bacon.
The Importance of the Roux
A roux is simply flour cooked in fat.
For this recipe, it helps stabilize and thicken the broth.
Cook the flour for a minute or two before adding liquid.
This prevents the finished soup from tasting strongly of raw flour.
Why Add Broth Gradually?
Dumping all the broth into the roux at once can create lumps.
Add it gradually while whisking.
Once the mixture becomes smooth, you can add the remaining broth more quickly.
Chicken Broth vs. Vegetable Broth
Low-sodium chicken broth provides a classic savory base.
Vegetable broth can be used for a meatless variation if you also leave out the bacon.
Beef broth is generally too assertive for the classic creamy version.
Why Low-Sodium Broth Is Better
Cheddar and bacon already provide plenty of saltiness.
Starting with low-sodium broth lets you control the final seasoning.
Heavy Cream vs. Whole Milk
Using both gives you a good balance.
| Dairy | Richness | Texture | Best Use |
| Whole milk | Medium | Creamy | Main liquid |
| Half-and-half | Rich | Creamier | Easy alternative |
| Heavy cream | Very rich | Luxurious | Finishing |
| Evaporated milk | Medium | Smooth | Pantry alternative |
Using only heavy cream can make the soup unnecessarily heavy.
Can You Use Half-and-Half?
Yes.
Replace some or all of the milk and cream combination with half-and-half.
It’s a convenient middle ground.
Why Freshly Shredded Cheddar Is Better
Pre-shredded cheese is convenient, but many products contain anti-caking ingredients.
For the smoothest melting, buy a block of sharp cheddar and shred it yourself.
A box grater works perfectly.
Sharp vs. Mild Cheddar
Sharp cheddar gives you more cheese flavor.
Because loaded potato soup already contains milk, cream, and potatoes, a stronger cheese helps prevent the cheddar flavor from disappearing.
Cheese Combinations
Try:
Sharp Cheddar + Monterey Jack
for an extra-creamy melt.
Or:
Cheddar + Pepper Jack
for a spicy variation.
You can also experiment with:
- Gouda
- Colby Jack
- White cheddar
Why Did My Cheese Become Grainy?
Usually because the soup was too hot.
Reduce the heat before adding cheese.
Add it gradually.
Don’t let the soup aggressively boil afterward.
How to Make Potato Soup Thicker
You have several options.
Mash More Potatoes
This is the easiest method.
Simmer Longer
Allow some excess liquid to evaporate before adding dairy and cheese.
Use a Small Slurry
Mix cornstarch with cold water and add gradually if necessary.
However, the potatoes and roux usually provide enough thickening.
How to Thin Potato Soup
Potato soup becomes thicker as it sits.
Add a splash of:
- Chicken broth
- Milk
- Half-and-half
Stir until it reaches your preferred consistency.
Don’t Overblend the Potatoes
Potatoes contain substantial starch.
Aggressively processing cooked potatoes in a blender can create a gluey texture.
A potato masher is safer.
Mash only part of the potatoes.
Chunky vs. Smooth Potato Soup
For chunky soup, mash only a small portion.
For a creamier version, mash roughly half.
For an almost-smooth soup, an immersion blender can be used very briefly, but don’t overprocess it.
Ultimate Loaded Potato Soup
For the fully loaded version, top each bowl with:
- Extra sharp cheddar
- Crispy bacon
- Sour cream
- Green onions
- Black pepper
This gives you the complete baked-potato experience.
Bacon Cheddar Potato Soup
Increase the bacon slightly.
Stir a small portion into the finished soup and reserve the rest for topping.
Add extra cheddar just before serving.
Broccoli Cheddar Potato Soup
Add small broccoli florets during the final several minutes of potato cooking.
Once tender, finish with cheddar.
This creates a cross between potato soup and broccoli-cheddar soup.
Ham and Potato Soup
Replace the bacon with diced cooked ham.
Add the ham toward the end so it heats through without becoming dry.
This is especially useful for leftover holiday ham.
Sausage Potato Soup
Brown smoked sausage or properly cooked sausage separately.
Drain excess grease.
Add it to the soup after the potatoes become tender.
It turns the soup into a particularly hearty main dish.
Chicken Potato Soup
Add cooked shredded chicken near the end.
Rotisserie chicken is an easy shortcut.
The soup becomes a filling chicken-and-potato dinner.
Garlic Parmesan Potato Soup
Reduce the cheddar.
Add freshly grated Parmesan along with extra garlic.
Finish with parsley and black pepper.
Spicy Loaded Potato Soup
Add:
- Pepper Jack
- Jalapeño
- Crushed red pepper
- Smoked paprika
Finish with bacon and green onions.
Ranch Loaded Potato Soup
Add a modest amount of ranch seasoning.
Finish with cheddar, bacon, sour cream, and green onions.
Be careful with salt because ranch seasoning, bacon, cheese, and broth can all contain substantial sodium.
Slow Cooker Creamy Loaded Potato Soup
This recipe can also be adapted to the slow cooker.
Add potatoes, onion, garlic, broth, and seasonings.
Cook until the potatoes are completely tender.
Slow-cooker times vary by appliance and potato size, but a general range is:
LOW: approximately 6–8 hours
HIGH: approximately 3–4 hours
Once tender, mash some of the potatoes.
Prepare the creamy components and add them toward the end.
Add cheese only after the potatoes are tender and avoid prolonged high heat after adding it.
Why Dairy Is Better Added Later in a Slow Cooker
Milk, cream, and cheese generally don’t need hours of slow cooking.
Adding them toward the end helps maintain a smoother texture and reduces the chance of separation.
Crockpot Bacon Tip
Cook bacon separately.
Don’t put raw bacon into the slow cooker and expect it to become crispy.
Add cooked bacon as a topping just before serving.
Instant Pot Variation
Pressure cooking can make potatoes tender quickly, but exact liquid requirements and timing depend on the appliance and model.
Follow your pressure cooker’s manufacturer guidance for minimum liquid and safe pressure release.
Then add dairy and cheese after pressure cooking rather than before.
Loaded Potato Soup Without Bacon
Simply leave it out.
Increase flavor with:
- Smoked paprika
- Caramelized onions
- Chives
- Roasted garlic
- Extra cheddar
Use vegetable broth if you want a meatless soup.
Lighter Potato Soup
Replace the heavy cream with additional whole milk or half-and-half.
Reduce the cheese slightly.
Keep the loaded toppings moderate.
You’ll still have a creamy soup because the potatoes provide natural body.
Extra-Rich Restaurant-Style Version
For a richer version:
- Use Yukon Gold and russet potatoes together
- Finish with heavy cream
- Use sharp cheddar
- Add a small knob of butter at the end
Serve in warm bowls with plenty of toppings.
What to Serve with Loaded Potato Soup
Because the soup is rich and filling, simple sides work best.
Excellent choices include:
- Crusty bread
- Garlic bread
- Dinner rolls
- Green salad
- Caesar salad
- Roasted broccoli
- Steamed green beans
Bread Bowls
For a fun restaurant-style presentation, serve the soup inside hollowed-out bread bowls.
Use sturdy round loaves.
Don’t fill them until immediately before serving, or the bread can become excessively soft.
Grilled Cheese
Potato soup and grilled cheese make an especially comforting combination.
Use sharp cheddar or a cheddar-Monterey Jack blend.
Soup Topping Bar
For game day or a casual gathering, put the soup in a large serving pot and offer toppings separately:
Bacon • Cheddar • Sour Cream • Green Onions • Jalapeños
Everyone can build their own loaded bowl.
Make-Ahead Instructions
Potato soup can be prepared ahead, although it will become thicker as it cools.
Prepare normally.
Cool promptly.
Refrigerate in an airtight container.
When reheating, add milk or broth as needed.
Storing Leftovers
Refrigerate leftovers promptly in airtight containers.
For best quality, enjoy within approximately 3–4 days.
How to Reheat Potato Soup
Stovetop
Place the soup in a saucepan.
Add a splash of milk or broth.
Warm over low to medium-low heat while stirring frequently.
Avoid aggressively boiling it.
Microwave
Heat individual portions in short intervals.
Stir between each interval.
Add a small amount of milk if necessary.
Can You Freeze Creamy Potato Soup?
You can, but it’s not the ideal soup for freezing.
Potatoes may become grainy after thawing, and dairy sauces can separate.
For the best texture, enjoy this soup fresh or refrigerated.
If you’re planning specifically for the freezer, consider freezing the potato-and-broth base before adding dairy and cheese, then finish the soup after thawing and reheating.
Meal Prep
Divide the soup into individual containers.
Store toppings separately.
This is particularly important for bacon and green onions.
If you put crispy bacon into the soup for several days, it loses its texture.
How to Reheat Without Breaking the Sauce
Use gentle heat.
Add a little milk.
Stir regularly.
High heat isn’t your friend with cheese-based soup.
Large-Batch Serving
For parties, a heavy stockpot or large Dutch oven works well.
If keeping soup warm in a slow cooker after it’s fully cooked, follow the appliance manufacturer’s guidance and use the warm setting appropriately rather than continuing to cook it for hours.
Useful Kitchen Equipment
Helpful tools include:
- Large Dutch oven
- Chef’s knife
- Cutting board
- Potato peeler
- Potato masher
- Whisk
- Wooden spoon
- Box grater
- Measuring cups and spoons
- Soup ladle
- Airtight storage containers
A heavy-bottomed Dutch oven is especially useful because it distributes heat evenly and reduces scorching.
Common Mistakes to Avoid
Cutting Potatoes Unevenly
Some will become mushy while others remain firm.
Not Cooking Flour Long Enough
The soup may taste floury.
Adding Broth Too Quickly
This can create lumps.
Boiling Dairy Aggressively
The texture can suffer.
Adding Cheese Over High Heat
Cheese can become grainy or oily.
Overblending Potatoes
The soup can become gluey.
Salting Too Early
Bacon, broth, and cheese already contain salt.
Adding Bacon Too Soon
It loses its crispness.
Making the Soup Too Thick Initially
Remember that it thickens further as it cools.
Frequently Asked Questions
What are the three main ingredients?
The core combination is potatoes, creamy broth, and cheddar cheese, with bacon and green onions creating the classic loaded-potato finish.
Which potatoes are best?
Russets make the thickest soup. Yukon Golds provide a buttery, creamier bite.
Can I leave the potato skins on?
Yes, especially with Yukon Gold or red potatoes.
How do I thicken potato soup?
Mash some of the potatoes directly in the pot. The natural starch thickens the soup beautifully.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheddar generally melts more smoothly.
Why is my soup grainy?
The cheese or dairy may have been overheated, or the potatoes may have been overprocessed.
Can I make it without heavy cream?
Yes. Use additional whole milk or half-and-half.
Can I make it in a slow cooker?
Yes. Cook the potatoes in the broth first, then add dairy and cheese toward the end.
Can I add broccoli?
Absolutely. Broccoli and cheddar work beautifully with potatoes.
Can I add sausage?
Yes. Brown it first and drain excess grease before adding it.
What toppings are best?
Crispy bacon, sharp cheddar, sour cream, green onions, and cracked black pepper.
How long do leftovers keep?
For best quality, refrigerate promptly and enjoy within approximately 3–4 days.
Final Thoughts
This Creamy Loaded Potato Soup takes everything comforting about a loaded baked potato and turns it into a rich, spoonable dinner.
The winning combination is simple:
Tender Potatoes • Creamy Broth • Sharp Cheddar • Crispy Bacon
For the best result, use starchy potatoes, cook them until fork-tender, mash only part of them, keep the dairy over gentle heat, and add freshly shredded cheddar at the end instead of boiling it.
Then comes the best part: load every bowl with extra cheddar, crispy bacon, a spoonful of sour cream, sliced green onions, and plenty of cracked black pepper.
Add warm crusty bread on the side, and you’ve got classic creamy comfort food that’s substantial enough to be dinner on its own.