Ultimate Loaded Potato Soup is the epitome of comfort food, a velvety, savory bowl full of hearty potatoes and adorned with all the toppings you’d find on your favorite loaded baked potato. This soup is designed to be warm, rich, and satisfying—perfect for chilly evenings, family gatherings, or when you’re craving indulgent goodness. The flavors are layered: crisp bacon notes, buttery onions and garlic, creamy potato broth, and melty cheese. It’s a one-pot marvel that’s easy to make yet impressive in every way. Plus, it reheats beautifully and can be customized to your taste—whether you’re going for extra heat, more cheese, vegetarian, or vegan adaptations.
Ingredients
Soup Base
- 6 slices thick-cut bacon, diced (reserve some for topping)
- 1 large yellow onion, chopped
- 2–4 cloves garlic, minced
- ½ cup (1 stick) unsalted butter or bacon drippings
- ⅓–½ cup all-purpose flour (for thickening)
- 2½ lbs russet or Yukon Gold potatoes, peeled and diced into ½–¾″ cubes
- 4–6 cups chicken broth (or as needed to cover)
- 1–2 cups milk, whole or 2%
- 1 cup heavy cream (optional boost)
Cheese & Sour
- 1–2 cups shredded sharp cheddar cheese
- ⅔ cup sour cream, plus more for garnish
Seasonings & Toppings
- Salt and pepper, to taste
- Chopped scallions or chives for freshness (plus.laurainthekitchen.com)
- Extra bacon bits, cheese, and sour cream for garnish (food.com)
Instructions
1. Crisp the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove most of the bacon bits and reserve them for topping, leaving about 4 tablespoons of bacon fat in the pot
2. Sauté the Aromatics
Add chopped onions to the hot bacon fat and cook until translucent, about 5 minutes. Stir in minced garlic and cook another 1 minute, until fragrant .
3. Create the Roux
Stir in butter (if needed for richness), then sprinkle the flour over the onions and garlic. Cook, stirring constantly, for ~1–2 minutes to cook out the raw flour taste, forming a lightly browned roux .
4. Build the Soup
Slowly whisk in the chicken broth and milk until smooth. Add diced potatoes and bring to a gentle boil, then reduce heat to simmer until the potatoes are tender (8–15 minutes, depending on cube size) .
5. Blend the Texture
For a thick, creamy texture, use an immersion blender to purée about half the soup. Leave some potato chunks for bite. Alternatively, mash a few pieces with a potato masher to your desired consistency
6. Enrich the Soup
Turn off the heat slightly, then stir in shredded cheddar, sour cream, and heavy cream if using. Season with salt and pepper to taste. Heat gently until cheese melts, then remove from heat .
7. Garnish & Serve
Ladle into bowls and top with reserved bacon bits, extra cheese, sour cream dollops, and chopped chives or scallions. Feel free to add a drizzle of hot sauce, sprinkle of white pepper, or handful of potato chips for crunch .
Tips & Variations
- Vegetarian: Skip bacon; sauté onions in olive oil and use vegetable broth. Garnish with fried mushrooms for savory crunch .
- Ultra-thick & cheesy: Add cream cheese or Boursin, as seen in crock-pot versions and Reddit favorites .
- Smoky/spicy adventure: Use smoked Gouda, chorizo, jalapeños, or chili crisp for bold flavor
- Make‑ahead: Soup stores well in the fridge up to 4 days. Reheat gently, adding extra milk if thickened. Freezing isn’t ideal due to dairy separation
Nutritional Estimate (per serving, 1 cf ≈1½ cups)
- Calories: ~400–600 kcal (depending on cream/cheese)
- Protein: 12–20g (from bacon, cheese, milk)
- Fat: 25–40g (with dairy and bacon)
- Carbohydrates: 25–40g (mainly from potatoes and milk)
For a lighter version, use low-fat milk, skip heavy cream, and reduce cheese—yet still enjoy full flavor.
This Ultimate Loaded Potato Soup is luxurious comfort in a bowl—rich, creamy, and loaded with all the best toppings. It’s perfect as a cozy weeknight dinner, a crowd-pleasing starter, or a potluck showstopper. Let me know if you’d like tips for a version adapted to dietary preferences or ingredient substitutions!