Craving a bowl of comfort that tastes just like a loaded baked potato? This creamy loaded potato soup delivers smoky bacon, sharp cheddar, tender potatoes, and tangy sour cream in every spoonful. Ready in 30 minutes on the stovetop or hands-off in the crockpot, it serves 6-8 with about 420 calories per serving.
Why You’ll Love This Recipe
This soup captures all the indulgent flavors of a steakhouse baked potato without the long bake time. Choose chunky texture for hearty bites or blend smooth for velvet creaminess. It reheats beautifully for meal prep and freezes well for busy weeks ahead.
- Perfect balance of creamy, cheesy, and savory.
- Family-friendly and customizable for dietary needs.
- Quick prep with everyday ingredients.
Ingredients
Gather these simple staples for rich, restaurant-quality results. See the table below for exact amounts and tips.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-cut bacon | 6-8 strips, diced | Smoky base; use turkey bacon for lighter option |
| Unsalted butter | 3 tablespoons | For roux; substitute oil if dairy-free |
| Yellow onion | 1 medium, diced (1 cup) | Sweet aroma foundation |
| Garlic cloves | 3, minced | Fresh for best flavor |
| All-purpose flour | 1/3 cup | Thickens without lumps |
| Chicken broth | 3 cups | Low-sodium preferred |
| Whole milk | 3 cups | 2% works; half-and-half for extra creaminess |
| Russet or red potatoes | 2 pounds, peeled and 3/4-inch diced (5 cups) | Skin on for texture if desired |
| Kosher salt | 1 1/2 teaspoons | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Sharp cheddar cheese | 2 cups shredded (8 oz) | Plus extra for topping |
| Sour cream | 1/2 cup | Full-fat for tang |
| Chives or green onions | 1/4 cup sliced | Garnish essential |
How to Make Loaded Potato Soup: Stovetop Method
Follow these numbered steps for foolproof results. Total time: 30 minutes.
- Cook the bacon: In a large pot or Dutch oven over medium heat, cook diced bacon until crispy, 8-10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Leave 2 tablespoons bacon fat in pot; discard excess.
- Sauté aromatics: Add butter, onion, and garlic to pot. Cook until onion softens, 4-5 minutes, stirring often.
- Make the roux: Sprinkle in flour. Whisk constantly for 1-2 minutes until golden and bubbly. This prevents a raw flour taste.
- Add liquids: Slowly whisk in broth and milk. Bring to a gentle boil over medium-high heat, whisking to smooth.
- Simmer potatoes: Add potatoes, salt, and pepper. Reduce heat to medium-low; simmer 12-15 minutes until potatoes are fork-tender, stirring occasionally to avoid sticking.
- Finish the soup: Remove from heat. Stir in 1 1/2 cups cheese and sour cream until melted. Mash some potatoes lightly for thickness or use immersion blender for partial smoothness. Stir in half the bacon. Taste and adjust seasoning.
- Serve: Ladle into bowls. Top with remaining cheese, bacon, sour cream, and chives. Pair with crusty bread.
Crockpot Loaded Potato Soup Variation
For set-it-and-forget-it ease: Layer raw potatoes, onion, garlic, broth, milk, salt, pepper, and uncooked bacon in crockpot. Cook low 6-8 hours or high 3-4 hours until tender. Stir in cheese and sour cream off-heat. Thickens naturally. Prep time: 10 minutes.
Tips for Perfect Results
Whisk roux vigorously off lumps. For speed, microwave diced potatoes 5 minutes before adding. Prevent curdling by adding cheese off-heat. Too thick? Thin with extra broth. Make ahead: Flavors deepen overnight.
Variations and Substitutions
- Vegetarian: Omit bacon; sauté in olive oil. Use veggie broth.
- Spicy: Add diced jalapeños or pepperjack cheese.
- Ham-loaded: Swap half bacon for diced ham.
- Lighter: Use evaporated milk and reduced-fat cheese.
- Vegan: Coconut milk, dairy-free cheese, plant-based bacon bits.
Storage, Freezing, and Reheating
Fridge: Airtight container up to 5 days. Freezer: Portion in bags up to 3 months (thaw overnight). Reheat on stovetop over low, stirring in milk or broth for creaminess. Do not boil.
Nutrition Information (Per Serving, 1 Cup)
Approximate values based on 8 servings:
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 24g |
| Saturated Fat | 13g |
| Carbohydrates | 35g |
| Protein | 16g |
| Sodium | 850mg |
| Fiber | 3g |
| Sugars | 6g |
Serving Suggestions
- Crusty sourdough or cornbread for dipping.
- Side salad with ranch dressing.
- Roasted broccoli or green beans.
- Warm dinner rolls.
Frequently Asked Questions
Can I use baked potatoes?
Yes! Dice 4-5 leftover baked potatoes and reduce simmer to 5 minutes for a 20-minute soup.
Is this gluten-free?
Swap flour for 2 tablespoons cornstarch slurry. Check broth label.
Dairy-free version?
Use coconut milk, vegan cheese, and cashew sour cream alternative.
Why blend part of the soup?
It thickens naturally without cream cheese or extra fat.
Tried this loaded potato soup? Share your tweaks in the comments below. Pin for later and enjoy cozy meals all season!
PrintLoaded Potato Soup Recipe (Stovetop or Crockpot) – Creamy, Easy & Ready in 30 Minutes
Craving a bowl of comfort that tastes just like a loaded baked potato? This creamy loaded potato soup delivers rich, cheesy flavor with crispy bacon and tender potatoes in under 30 minutes on the stovetop. Make it in the crockpot or Instant Pot for easy meal prep that feeds a crowd all week.
- Prep Time: PT15M
- Cook Time: PT15M
- Total Time: PT30M
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
6–8 strips thick-cut bacon, diced
2 tablespoons unsalted butter
1 medium yellow onion, finely diced (about 1 1/2 cups)
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups whole milk
2 cups chicken broth (low-sodium preferred)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
2 cups shredded sharp cheddar cheese, divided
Sliced green onions or chives, for serving
Sour cream, for serving
Extra crumbled bacon, for serving
Extra shredded cheese, for serving
Instructions
1. Cook bacon: In a large Dutch oven over medium heat, cook diced bacon until crispy, 6-8 minutes. Remove to paper towel-lined plate, leaving 2 tablespoons drippings.
2. Sauté aromatics: Add butter, onion, and garlic. Cook until softened, 4-5 minutes.
3. Make roux: Sprinkle flour over onions and whisk 1-2 minutes until golden. Slowly pour in milk and broth while whisking. Season with salt and pepper.
4. Simmer potatoes: Add potatoes. Bring to boil, then simmer 12-15 minutes until fork-tender.
5. Blend and finish: Mash lightly for chunky or use immersion blender for creamy. Off heat, stir in 1 1/2 cups cheese and half the bacon.
6. Serve: Garnish with remaining cheese, bacon, sour cream, and chives.
Notes
Stovetop: 25-30 minutes total
Crockpot: 4-6 hours low
Instant Pot: 25 minutes total
Texture Tips:
– Chunky: Mash 1/3 of potatoes
– Creamy: Blend 70% smooth
Storage: Fridge 5 days, freezer 3 months
Dairy-free: Use oat milk + vegan cheese
Vegetarian: Omit bacon, use olive oil + veggie broth
Nutrition (per 1 cup serving): 380 calories, 15g protein, 32g carbs, 22g fat
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
