Loaded Potato Soup (Creamy, Hearty, and Easy)
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My potato soup recipe has been made, tweaked, and perfected countless times in a real family kitchen. It delivers a rich, creamy texture without being heavy and uses simple ingredients that actually make sense for a busy weeknight. It is the kind of cozy, dependable soup that works just as well for a quick dinner as it does for leftovers the next day.
Easy Potato Soup
This loaded potato soup is the kind of recipe that earns a permanent spot in the dinner rotation. It is thick, creamy, and packed with classic baked potato flavor, using simple ingredients and a reliable method that works every time. Whether it is served as a cozy weeknight dinner or topped with bacon, cheese, and green onions for a more filling meal, this soup delivers comfort food results without unnecessary steps or guesswork.
Why My Easy Potato Soup is The Best
- Consistent Creamy Texture – This recipe has been developed to produce a smooth, rich soup every time without relying on heavy cream or complicated techniques that often lead to inconsistent results.
- Balanced, Restaurant-Quality Flavor – The seasoning and ingredient ratios are carefully tested so the soup tastes like a true loaded baked potato, not bland, overly salty, or one-note.
- Reliable for Home Kitchens – The method is straightforward and repeatable, making it dependable for busy weeknights, meal prep, or serving guests without last-minute adjustments.
Ingredients Needed for the Ultimate Potato Soup Recipe
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- bacon – adds smoky flavor and a little crunch to finish the soup
- butter – creates a rich base for sautéing the vegetables
- onion – adds savory depth and flavor
- minced garlic – brings warmth and classic soup flavor
- cubed potatoes – Russet potatoes work best for a creamy, hearty texture
- celery – adds subtle flavor and balance
- chicken broth – forms the savory base of the soup
- calt, pepper, and ground thyme – season the soup and enhance the flavors
- all-purpose flour – helps thicken the soup
- half and half – makes the soup creamy without being too heavy
- sour cream – adds tang and extra creaminess
- cheddar cheese – melts into the soup for a rich, cheesy finish
- green onions – add freshness and color for topping
How to Make My Loaded Potato Soup Recipe
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
Start by peeling some russet potatoes.
- In heavy pot over medium heat, cook bacon. Once bacon has been cooked, set it to the side and discard any remaining fat.
- Add in butter and melt.
- Add onions to melted butter and cook for 3-4 minutes, until translucent. Add garlic, and cook for an additional 30 seconds.1
- Add flour, and whisk for one minute, then slowly whisking in the half and half, and chicken broth.
- Once all ingredients are combined, add in the seasonings, potatoes, and celery.
- Bring soup to a simmer and cover halfway.
- Cook for 25 minutes, or until potatoes are tender.
- While potatoes are cooking, roughly chop the bacon, and keep to the side.
- Once potatoes are tender, lower heat to low and add in chopped bacon (leave some for the toppings), sour cream, and cheese. Gently stir, and wait 2-3 minutes for bacon to heat through and cheese to melt.
- Serve: Top with a dollop of sour cream, chopped green onions, some leftover bacon and cheese.
- Cut the potatoes into evenly sized pieces so they cook at the same rate and create a consistent texture throughout the soup.
- Don’t rush the simmer, letting the potatoes fully soften helps naturally thicken the soup without extra flour or cornstarch.
- Add toppings just before serving to keep the bacon crisp and the cheese from melting completely into the soup.
Frequently Asked Questions
Yes. You can substitute half-and-half with:
Milk + 1 Tbsp butter per cup
½ milk + ½ heavy cream (best match)
Whole milk (lighter, still good)
Heavy cream (richer; thin with broth if needed)
Evaporated milk (great pantry option)
You don’t need to pre-cook the potatoes in this recipe. Just make sure they are cut into bite-sized pieces (larger pieces take longer to soften while cooking.)
I recommend russet potatoes for this potato soup recipe. Yukon gold also hold their shape well.
Storage Instructions
- Refrigerate – Store cooled soup in an airtight container for up to 4 days.
- Freeze – Freeze in freezer-safe containers for up to 3 months. For best texture, freeze before adding dairy and add it when reheating.
- Reheat – Reheat gently on the stove over low heat, stirring often. Add a splash of milk or broth if needed. Microwave in short intervals, stirring between.
More Cozy Soup Recipes
- Chicken Noodle Soup
- Chicken and Rice Soup
- Lasagna Soup
- Corn Chowder (family favorite!)
Loaded Potato Soup (Easy and Comforting)
Ingredients
- 4 slices bacon
- 3 Tablespoons butter unsalted
- 1 ½ cups onion chopped
- 1 Tablespoon minced garlic 2-3 cloves
- 5 cups cubed potatoes about ½ inch chunks (4-5 larger Russet potatoes)
- 1 stalk celery finely chopped
- 32 ounces chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground thyme
- ½ cup all-purpose flour
- 1 ½ cups half and half
- ½ cup sour cream plus extra for garnish
- 2 cups cheddar cheese shredded
- green onions chopped for garnish
Instructions
- In heavy pot over medium heat, cook bacon. Once bacon has been cooked, set aside and discard any remaining fat.4 slices bacon
- Add in butter and melt.3 Tablespoons butter
- Add onions to melted butter and cook for 3-4 minutes, until translucent.1 ½ cups onion
- Add garlic, and cook for an additional 30 seconds.1 Tablespoon minced garlic
- Add flour, and whisk for one minute, then slowly whisking in the half and half, then chicken broth.½ cup all-purpose flour, 1 ½ cups half and half, 32 ounces chicken broth
- Once all ingredients are combined, add in the seasonings, potatoes, and celery.5 cups cubed potatoes, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon ground thyme, 1 stalk celery
- Bring soup to a simmer and cover halfway.
- Cook for 25 minutes, or until potatoes are tender.
- While potatoes are cooking, roughly chop the bacon, and keep to the side.
- Once potatoes are tender, lower heat to low and add in chopped bacon (leave some for the toppings), sour cream, and cheese. Gently stir, and wait 2-3 minutes for bacon to heat through and cheese to melt.½ cup sour cream, 2 cups cheddar cheese
- Serve. Top with a dollop of sour cream, chopped green onions, some leftover bacon and cheese.green onions
Nutrition
Did You Make This Recipe?
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