Thick, creamy, and loaded with flavor! This easy one-pot Loaded Potato Soup is a cozy classic, with all your favorite toppings to make it extra special for chilly days.
This Loaded Potato Soup recipe is a rich and hearty comfort food that’s perfect for chilly days or when you’re craving something warm and filling. Made with tender chunks of potato simmered in a creamy broth, it’s enhanced with flavors like garlic, onion, and a touch of butter. What makes it “loaded” are the toppings—crispy bacon, sharp cheddar cheese, fresh green onions, and a dollop of sour cream. Everyone will love this hearty soup!
For more classic soup recipes you have to check out my Chicken Noodle Soup, Minestrone Soup, and Tortilla Soup.
Table of Contents
Why I Love This Potato Soup
- Like the best soups, Loaded Potato Soup only gets better the next day. Great for meal prepping or easy lunches.
- Minimal fuss and fewer dishes! This one-pot recipe keeps things simple and stress-free.
- With everyday pantry staples, you can whip up a satisfying meal without extra trips to the store.
Recipe Ingredients
Garlic – Mellow and fragrant when sautéed, garlic adds a savory depth to the soup.
Russet Potatoes – These starchy potatoes give the soup its thick, hearty texture.
Cheddar Cheese – Sharp and creamy, cheddar melts into the soup, creating a velvety, cheesy layer.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Butter Alternative – Instead of using butter, try sautéing the garlic and potatoes in bacon grease. It adds extra flavor and richness to the soup, giving it a subtle smoky taste.
Potato Varieties – Yukon Gold potatoes offer a creamier texture, while red potatoes hold their shape better. Sweet potatoes add natural sweetness, and fingerling potatoes bring a fun texture. Just be sure to cut them evenly to avoid biting into a crisp, raw-inside chunk of potato!
How to Make Loaded Potato Soup
Step 1: In a large pot (or Dutch oven) set over medium-low heat, and add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, and season with salt, pepper, paprika, and cayenne.
Step 2: Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes, or until the potatoes are tender and begin to break down.
Step 3: Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.
Step 4: Ladle the soup into bowls and top with additional chives, bacon, sour cream, and cheese.
Expert Tips
Add a Roux for Extra Creaminess – For a thicker consistency, whisk together a bit of all-purpose flour and butter to create a roux before adding the broth. This gives the soup a velvety texture and helps achieve your desired consistency.
Use a Hand Blender for Texture Control – To make this soup creamy, puree about half of the soup using an immersion blender or by transferring a portion to a regular blender. Then stir the pureed soup back into the pot. This gives the soup a creamier texture while still leaving some chunks of potatoes for texture.
FAQs
Yes! To make this recipe in a slow cooker, follow the instructions up to the point where the mixture simmers. Then, transfer everything to your slow cooker and cook on HIGH for 2 hours or LOW for 4 hours. After that, continue the recipe by adding the milk, chives, and cheese. Cook for an additional hour before serving.
Some of the best sides to serve with Loaded Potato Soup include cornbread, dinner rolls, or bread to soak up all the goodness. And don’t worry—if you have leftovers, they reheat perfectly the next day, making it even better!
You’ll know they’re done when they’re “fork tender”—meaning a fork easily pierces through with no resistance. This way, they’re soft enough to blend in but still hold some texture for the perfect balance in the soup.
Storage Info
To STORE leftovers of Loaded Potato Soup, let them cool completely and transfer them to an airtight container. It will keep in the fridge for up to 3-4 days. If freezing, the soup lasts up to 3 months, but note that dairy-based soups can sometimes change texture when frozen.
REHEAT gently on the stovetop over medium heat, stirring occasionally, or microwave in intervals, stirring halfway through. Add a little broth or milk to restore creaminess if needed.
More Delicious Recipes to Try
Loaded Potato Soup Recipe
Ingredients
- 2 tbsp butter
- 4 cloves garlic - minced
- 4 russet potatoes - peeled and cubed into 1/2-inch chunks
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/4 teaspoon paprika
- pinch cayenne pepper
- 4 cup low-sodium chicken broth
- 1 1/2 cup whole milk
- 1 tbsp chives - finely chopped
- 1/2 cup cheddar cheese - grated
Toppings
- 2 tbsp chopped chives
- 5 slices chopped bacon
- 1/4 cup sour cream
- 1/4 cup cheddar cheese - grated
Instructions
- In a large pot (or Dutch oven) set over medium-low heat, and add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, and season with salt, pepper, paprika, and cayenne.
- Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes, or until the potatoes are tender and begin to break down.
- Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.
- Ladle the soup into bowls and top with additional chives, bacon, sour cream, and cheese.
This turned out absolutely fantastic! Added some other cheeses to mine, but aside from that followed recipe exactly and it was SO good. My partner really enjoyed it as well, thanks for the recipe!
Very good Potato Soup! Husband not a big fan of soup, but he went for a second bowl! It was delicious!