This flavor-packed Loaded Potato Soup is the perfect comfort food. And the best part is there's no peeling, baking, or even draining required! It's made with red potatoes (skins on!), melted cheese, and plenty of bacon, plus it's rustic, hearty, and incredibly easy to make. When it's chilly outside and you just need a bowl of something warm and satisfying, this recipe has you covered.
Why You'll Love This Recipe
- There's no peeling, baking, or draining required: This loaded potato soup recipe uses red potatoes, so there's no need to peel them. Their thin skins add a nice texture (and bonus nutrients), and skipping that step saves a lot of time. Some loaded potato soup recipes have you baking the potatoes first or boiling them in water, then draining them and adding them back to the pot. For this recipe, you'll simmer the potatoes right in chicken stock and mash them straight in the pot. Easy, flavorful, and much less cleanup!
- It uses simple, pantry-friendly ingredients: You don't need anything fancy here. A few red potatoes, some broth, cheese, milk, bacon, and maybe an onion or two, and you're in business. It's the kind of meal you can whip up without a special trip to the store.
- It's fast and easy: This isn't one of those all-day soups. It comes together quickly on the stovetop, making it perfect for weeknights when you're short on time but still craving something cozy and satisfying.
- It's creamy, cheesy comfort in a bowl: Loaded potato soup is the definition of comfort food. It's thick and creamy, with plenty of melted cheddar and a smoky finish from the bacon. Every spoonful is warm, hearty, and just plain delicious!
- It's totally customizable: This recipe is more of a blueprint because it's really easy to make it your own. If you want to add some heat, toss in some jalapeños or adobo sauce. If you need to use up leftovers, stir in some chopped ham, shredded chicken, or even roasted veggies. Then top it with your favorites: sour cream, green onions, blue cheese, or more bacon (always more bacon!). The possibilities are endless.
- It's gotten rave reviews: Stephanie said "This is my go to recipe for potato soup. Utterly delicious and filling. So easy to make." And Laura said "This soup is so gooood! I just made it and I can't stop eating. 😀 It's so creamy and yummy, and the bacon gives it a delicious taste. I'm so glad I found this recipe through Pinterest!"
Loaded Potato Soup Ingredients
- ½ pound bacon, sliced into large pieces
- ½ medium sweet onion, chopped
- 3 tablespoons flour
- 4 cups (32 oz) low-sodium chicken broth
- 3 pounds red potatoes, quartered (no need to peel!)
- 1 ½ cups shredded cheddar cheese
- 2 cups whole milk (or almond milk)
- Kosher salt and freshly ground black pepper, to taste
- Optional Toppings: extra shredded cheddar cheese, sour cream, chopped green onions or chives, crumbled bacon, minced fresh jalapeños, a drizzle of adobo sauce
Step-by-Step Instructions
- Cook the bacon: In a large stockpot over medium-high heat, cook the bacon until it's crisp. Remove it with a slotted spoon and drain it on paper towels, leaving the drippings in the pot.
- Sauté the onions: Reduce the heat to medium, then add the chopped onions to the bacon grease. Cook until they're translucent, about 5 minutes.
- Make the roux: Sprinkle the flour over the onions. Stir constantly for 1 minute to cook out the raw flour taste.
- Add the broth and potatoes: Slowly whisk in the chicken broth until it's smooth. Add the quartered potatoes and bring it to a boil. Reduce it to a simmer and cook for 15-30 minutes, until the potatoes are very soft.
- Mash the potatoes: Use a potato masher directly in the pot to mash the potatoes. Leave some chunks for texture.
- Add the cheese and milk: Stir in the shredded cheese until it's melted and smooth. Add the milk and return the soup to a simmer. Cook it for about another 10 minutes until it's very hot.
- Add toppings and serve: Ladle the soup into bowls and add your favorite toppings.
If you're a chowder fan like I am, you need to check out these favorites. This quick new england clam chowder is a fast, flavorful classic that tastes like it simmered all day, but it's on the table in no time. For something a little heartier, try the hearty fish and shrimp chowder, packed with seafood in a rich, creamy broth. And for a lighter option that still hits the spot, don't miss the no-cream corn chowder - you won't believe the secret ingredient! Each one is cozy, delicious, and perfect for soup season.
Variations
- Spicy: If you're a spice lover, try stirring in a spoonful of adobo sauce from a can of chipotle peppers or mince up one of the peppers for even more heat. You can also add diced jalapeños or a dash or two of cayenne. This is a great way to balance out the richness of the soup with a little fiery depth. Here's a recipe for spicy potato soup with chipotle and fresh corn!
- Meaty: This soup is already hearty, but you can make it even more filling by tossing in some chopped leftover ham, shredded rotisserie chicken, or chopped steak. It's a smart way to repurpose leftovers and turn this into a full-blown dinner that'll stick to your ribs!
- Vegetarian: To make this soup vegetarian, simply skip the bacon and swap the chicken broth for vegetable broth. To take in a step further, top it with roasted vegetables like broccoli, cauliflower, or mushrooms!
- Extra Creamy: This soup is already really creamy, but if you want to take it up a notch, stir in a splash of heavy cream or a big dollop of sour cream right before serving. It gives the soup an even silkier texture and boosts its richness in the best way possible. A swirl of cream on top also makes for a pretty presentation if you're serving guests.
Quick Tips
- Red or white potatoes work best with this method, but russets are fine as long as you peel them first.
- Use leftover baked potatoes for a shortcut!
- Mash just enough of the potatoes to thicken the soup while keeping some texture.
- Simmer but don't boil it after adding the cheese and milk to prevent curdling.
- Prep the toppings in advance so they're ready to go when the soup is done.
Frequently Asked Questions
- Can I use a different type of potato? While I love the rustic flavor and texture of red potatoes (and not having to peel them is a huge bonus), you can absolutely use russet potatoes or Yukon gold if that's what you have on hand. Just be sure to peel russets first since their skin can be a bit tough in soup. Yukon golds have a buttery flavor and thin skin, so peeling is optional.
- Can I make this loaded potato soup vegetarian? Yes, just skip the bacon and use vegetable broth instead of chicken broth. To keep that "loaded" feel, you can still top it with shredded cheese, green onions, and a dollop of sour cream. You could even add some sautéed mushrooms or roasted corn for more veggies!
- Is this recipe gluten-free? As written, the recipe includes flour to help thicken the soup. To make it gluten-free, you can substitute the flour with a gluten-free flour blend or use cornstarch (mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in after the potatoes are mashed).
- Can I make this ahead of time? This soup stores really well in the refrigerator for 3-4 days. In fact, the flavor gets even better the next day! Reheat it gently on the stove or in the microwave, adding a little more milk or broth if it's too thick.
- Can I freeze loaded potato soup? Technically yes, but I don't really recommend it. The potatoes can get grainy or mushy after thawing, and the dairy may separate slightly. If you must freeze it, do so before adding the milk and cheese, then stir those in after reheating.
- How do I make the soup thicker? The mashed potatoes do a great job of naturally thickening the soup. But if you want it even thicker, try letting it simmer uncovered a bit longer after mashing. Or make it a day in advance as it thickens up significantly after a night in the fridge.
- Can I make this in the Instant Pot? I love using my Instant Pot for this soup, especially in the warmer months when I don't want to heat up the kitchen. You'll follow most of the same steps, but sauté the bacon and onion using the "Sauté" function, then pressure cook the potatoes in broth for 8 minutes before mashing and adding the cheese and milk. (There's a full Instant Pot version here if you'd like step-by-step instructions.)
- Is loaded potato soup healthy? It's definitely on the indulgent side, especially with ingredients like bacon, cheese, and whole milk, but it can absolutely be part of a balanced meal. Red potatoes add fiber, vitamins, and minerals, and leaving the skins on boosts the nutritional value. If you're looking to lighten it up a bit, you can use reduced-fat cheese, swap in turkey bacon, or use almond or reduced-fat milk instead of whole milk. You can also add some chopped fresh vegetables to the soup for even more nutrition.
- What goes with loaded potato soup? This soup is hearty enough to stand on its own, but it's also great paired with a few simple sides. A crusty loaf of bread (think sourdough or a warm baguette) is a must and perfect for dunking. I like to serve a crisp green salad or roasted veggies like broccoli or Brussels sprouts. If you're serving it as part of a bigger meal, grilled chicken or a light sandwich for lunch can round things out nicely!
Loaded Potato Soup
Yield:
8 servings
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
No boiling or baking your potatoes ahead of time! This loaded potato soup is simple with loads of flavor.
Ingredients
- ½ pound bacon, sliced into large pieces
- ½ medium-sized sweet onion, chopped
- 3 tablespoons flour
- 1 32- ounce container low-sodium chicken broth, 4 cups
- 3 pounds red potatoes, quartered or halved depending on size
- 1 ½ cups shredded cheddar cheese
- 2 cups whole milk, almond milk works, too
- kosher salt and freshly ground black pepper
- toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, minced fresh jalapeno, a drizzle of adobo sauce
Instructions
- Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
- Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about a minute (this will remove the "raw" flour taste).
- Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
- Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until very hot.
- Ladle soup into bowls and top each as desired.
Notes
Note: Nutritional information does not account for toppings.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 58mgSodium: 819mgCarbohydrates: 42gNet Carbohydrates: 38gFiber: 4gSugar: 6gProtein: 24g
This data was provided and calculated by Nutritionix.
Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.
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glenda says
I have made this original soup before and it is sooo good! But I did not have on hand enough of what was needed so I improvized. Since I had about 2 lbs of potatoes, I took a can of small, whole potatoes and smashed them, adding them to the broth, along with the juices of the can. I crumpled the bacon IN with the broth and added chopped up carrots. I used chicken bone broth, added half a block of cream cheese, 1/4 cup half&half, 4 tbl butter and a 1/2 cup of sour cream. I just dumped in the whole milk without measuring, but probably 2 cups. I then added shredded Italian style cheese and let it summer. Finally I added garlic powder, some celery salt, some cayenne, paprica, a small amount of cumin and dry mustard. Truff brand hot sauce on top and dinner done 🙂
Diana J Swanson says
If substituting Almond Milk in the loaded potato soup recipe, should it be regular or sweetened almond milk
Kristy Bernardo says
Hi Diana, it would be unsweetened.
Mimi says
Yum. I love red potatoes, and I love their skins! From my experience, I prefer to cook russets separately, or else they can make a soup “gloppy.” Which isn’t a good texture. Love all of the ingredients in this soup!
Kristy Bernardo says
Thanks so much, Chef Mimi!
Kristina says
If I'm doing this in the crockpot, how do I do it? Only cook it on the stove partway, or cook it completely before transferring it over?
Michelle says
Delicious! Made this for the first time today and it was 85 degrees outside, it can be 100 and I still love a good soup. People were telling me I was crazy making soup on a hot day. My husband just had a total knee replacement less than a week ago. He has had no appetite and I was so excited he wanted another small bowl, thanks for the recipe you made my day! This is a keeper,
Kristy says
I'm so glad to hear this!! I just made a version of this using cauliflower from my parent's garden. It turned out really well so I'll be posting that one soon. I looove soup and I'm also crazy so I make it in the summer, too. 🙂 I hope your husband is recuperating nicely!
Crystal says
Delicious!! I added extra bacon and green Chile for heat! I absolutely LOVE this recipe! (Green Chile is a New Mexican thing)
Kristy says
Hi Crystal! Green chili is a fantastic idea! I'm a HUGE fan of New Mexico. I had a travel assignment there a few years ago and toured the Hatch Valley (which I chose because of my love for hatch chiles), some local farms, restaurants, etc. It remains my favorite "work" trip ever! I made some dear friends while there on assignment. Loved the people, the culture, the food, the vibe. So I'll definitely be giving your chile twist a try. Thanks! - Kristy
Stephanie says
This is my go to recipe for potato soup. Utterly delicious and filling. So easy to make. Sometimes I make a batch of corn bread in an iron skillet and serve it along side the wonderful recipe.
Kristy Bernardo says
Love it!! Corn bread would be delicious with it, will have to try. Thanks, Stephanie!
Barbara says
Just made this and it was wonderful. I had this recipe on a a card, you know the ones back in the day when everyone had a recipe file...I like that you used a Jalapeño to spice things up back in the day it was the red .
Thank you for posting, it was delicious
Kristy Bernardo says
Hi Barbara! I'm so happy to hear you enjoyed this so much! It's one of my favorite recipes, not only for flavor but how simple it is to make, so I love hearing that you loved it, too. I hope you had a nice Thanksgiving! Cheers 🙂
Dereka says
Hi this looks delicious. Can you use or add half and half instead of milk?
Kristy Bernardo says
Hi Dereka, I'm sure you can! It will be richer but should be just fine. Hope you enjoy!
Andrea says
Add carrots and jalapeño oh awesome
Cheryl says
Amazing soup! I love potato soup. This one has the best flavor. Thanks for sharing this recipe.
Kristy Bernardo says
I'm so glad!! I love this one 🙂 Cheers, Cheryl!
Laura says
This soup is so gooood! I just made it and I can't stop eating. 😀 It's so creamy and yummy, and the bacon gives it a delicious taste. I'm so glad I found this recipe through PInterest!
Kristy Bernardo says
I love it!! I'm glad you found it, too, it's one of my favorites! Thanks, Laura 🙂
Jessica says
I made this for lunch for my family...delicious!!! Everyone enjoyed it, thanks for sharing!!!
Kristy Bernardo says
So glad you loved it!!
Erin says
Hi there! We are not big onion fans in our household, so we typically just use onion powder. Would that change anything with the amount of flour or how to "cook" it when added? Thanks so much!
Kristy Bernardo says
I wouldn't change anything and onion powder should work just fine 🙂
Brittany says
Hi, I am planning on making this tonight and was wondering if you could tell me how many people this recipe serves?
Kristy Bernardo says
Hi Brittany, I apologize for my late reply; I found your comment in my spam folder just now. It will serve 4-6 as a main dish. Hope that helps!
Heather says
Can you use a vidalia onion instead?
Kristy Bernardo says
Absolutely!
Kaptain cargo says
I'm boiling the spuds at mo. Half way... Smells delish. can't wait to get stuck in.. Will post results... Ty
Alissa says
Going to put on the menu for this week! How many people would you say this serves?
plasterer bristol says
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Kristy Bernardo says
My pleasure!
Laura says
This is amazing. My husband's friends ask him when I will be making this again so they can stop over!!
Kristy Bernardo says
BEST comment ever!! Thanks, Laura, I'm so glad!!
Rita Lee says
I made the potato soup this afternoon since we are having heavy rain... OH MY GOSH! FANTASTIC! I even threw in the better part of bagged kale to use it up and add something green - delish!!
Kristy Bernardo says
Yummy idea to throw in some greens! I had just finished making this soup when your comment came in; my daughter requested it for her birthday dinner 🙂 So glad you enjoyed it so much!
Jon says
I scaled your recipe up for 50 servings - and WOW!
Every single person who has tried it has told me at least three times (today alone) how good this is. One didn't even wait until she finished her bowl - she took two mouthfuls and ran over to me saying how "really good" this is.
I separated out a smaller stock pot of this and added some chipotles in adobo sauce which I blended in my mixer with some of the soup first. I lucked out - didn't put too much in.. that would've canceled out that great cheese flavor.
BTW, I did some serious research on sharp cheddar first, before I even made my shopping list. Nearly every great review, comment, or suggestion referred me to Cabot Seriously Sharp Premium Naturally Aged. I picked up 4 8oz pkgs and man..! Great sharp cheddar flavor! Makes the dish.
With all that cheese and (even) low-sodium stock, I added no additional salt. Tastes great!
I thank you so much for posting this recipe. This is exactly what I was looking for.
Kristy Bernardo says
Jon - thank you SO MUCH for sharing both your wonderful experience and the suggestions on the cheese! I will have to try it with some Cabot. Scaled up to 50 servings - WOW. Your friends must love you 🙂
Susan | LunaCafe says
Whoa! This really is over-the-top fabulous. You had me at "potato soup." but then all that cheese and bacon really cinched it. I could eat this daily. 😉
Kristy Bernardo says
Ah, you and me both, Susan!
Kristen says
I love how much better fresh picked fruit and vegetables taste, but I never thought about potatoes. They are one veggie I have never put into a garden. I don't think they'd do too well here in Florida. However, that being said, That Soup! Oh man! That Soup! It looks and sounds wonderful.
Kristy Bernardo says
They really are sooo good, Kristen. But then anything fresh from the ground is going to be better!
Laura @MotherWouldKnow says
In my house, it's considered practically blasphemy to have a meal without potatoes. I'm in love with this soup as the essence of comfort on a cold night. And the fact that my husband would be pleased at punch that I added another potato-laden recipe to my repertoire is just a bonus.
Kristy Bernardo says
Too funny, Laura!
Melanie | Melanie Makes says
Where has this soup been all my life?! Absolutely love the addition of jalapeno - sounds amazing!
Kristy Bernardo says
Thanks, Melanie! xo
Miranda @ Cookie Dough & Oven Mitt says
Oh yes. This soup is shouting my name. I can never get enough of a loaded potato soup and this cold weather has me ready for any kind of soup. The amount of cheese is a plus. Love me some cheese!
Kristy Bernardo says
Oh yeah, I love me some cheese, too, Miranda!
heather @french press says
this looks infinitely better than any potato soup I have ever eaten - and minus the bacon (although we love our bacon) perfect for lent
Kristy Bernardo says
Thanks so much, heather!
Terri Steffes says
this looks amazing!! I cannot wait to try this combination. Thanks for sharing.
Kristy Bernardo says
My pleasure, Terri!
Danielle says
I featured you today on Blissful and Domestic! Check it out! 🙂
Kristy Bernardo says
Thanks so much, Danielle! I'll check it out!
Brian says
Almost perfect except you forgot a step.
When do you return the cooked bacon back into the soup? I returned about 2/3 of the bacon when I added the whole milk and used the last 1/3 as garnish.
I also broiled the extra cheese, bacon, and green onion stalks to get a lovely cheese crust on top, then added a dollop of sour cream as the finish.
Aside from the missing bacon excellent recipe perfect on a freezing cold night after a long day on the ice in February up here in Canada.
Kristy Bernardo says
Hi Brian,
I actually didn't miss it; the bacon is to be used as a topping as stated at the very end of the recipe. It serves two purposes, really: the grease flavors the soup and the bacon itself added to the top. Of course, if you choose to add it in to the entire pot it will still be delicious! I just prefer its crunch and find that adding it back in softens it too much for my personal tastes.
Having said that, I'm so glad you enjoyed it! And I love your idea of broiling the cheese an other toppings!
Cheers and stay warm up there in Canada!
Kristy
marisa says
I am trying to keep track of my nutrition. Would you say a bowl of this is usually a cup or two? I only had a small bowl so I have to figure out how much it was and then go from there and compare to this serving size what the nutrition is.
Kristy Bernardo says
Hi marisa, I would say that a bowl is about two cups for a main course and one for an appetizer-type serving. Hope that helps!
kelly says
This soup is amazing! Best potato soup I've ever had!
Kristy Bernardo says
I'm so glad you liked it so much, kelly! Thanks for letting me know! Happy New Year 🙂
Jerry says
If I were to substitute cauliflower for the potatoes, how much lower would the carohydrate count be? Can't wait to make this.
Kristy Bernardo says
Hi Jerry! I did a quick recalc using the nutrition calculator and, surprisingly, it came out about the same. It didn't seem right so I did a google search and used the carb amounts given for cauliflower and, lo and behold, it still came out the same! I'm NO expert in nutrition calculations so please don't rely solely on me for the information but that is what I found when I checked. By the way, I LOVE the idea of making this soup with cauliflower and I may just be doing that myself!! Thanks for the inspiration and I hope you enjoy the soup. Cheers 🙂
Adriana Acevedo says
I just made this and it is DELICIOUS! This is my first ever attempt at potato soup (which happens to be my favorite soup of all kind) & it was definitely a success! I do have one question though. Can the soup be frozen? And if so, how would you go about defrosting and heating up again?
Kristy Bernardo says
That is so awesome, Adriana! Potato soup is one of my favorites, too - so creamy and comforting. I haven't frozen it myself but I see no reason why it couldn't be. Just be sure that when freezing you fill up the container, leaving as little space as you can (it will expand slightly) so that you reduce the chance for freezer burn. Then, when you want to reheat, I would just put the whole thing in a pot and heat on low until it's hot. You can also freeze in smaller containers (like 1 or 2 size servings) and reheat on low in the microwave, too. Let me know if you have any more questions! Cheers 🙂
ps. By "the whole thing" I mean to defrost enough to just put the soup in the pot, without the container! I know that was probably obvious but in re-reading I was afraid it could be misconstrued. You never know, right? 🙂
Bakari says
Thank you so much for this. It came out good for me, and I'm not really much of a cook. I ate it with rustic french bread, salad, and ice tea. The soup was so delicious, and I'll be eating for the next few days.
Kristy Bernardo says
I'm so happy to hear that, Bakari!
jada says
I made this for dinner tonight and I've got to say this is AWESOME!!!!
Kristy Bernardo says
yay, that's awesome, jada! Thanks so much for letting me know...cheers 🙂
Michelle @ Healthy Recipe Ecstasy says
This soup is killing me! Every time I see a picture I am just dying to stick my face in a big bowl of creaminess!
the wicked noodle says
haha!!! Thanks, Michelle 🙂
Christine at Cook the Story says
That's a crazy awesome bowl full of deliciousness right there!
the wicked noodle says
Thanks, Christine!
Karen @ The Food Charlatan says
This looks so delicious Kristy! I'm ready for fall!
the wicked noodle says
I clearly am too, Karen! 🙂
Lisa @ Garnish with Lemon says
I love,love,love this easy soup! Perfect for back to school time. Pinned!
the wicked noodle says
Thank you so much, Lisa!
Beth @ The First Year says
You nailed it, I want to face plant into that bowl Kristy!
the wicked noodle says
Thanks, Beth 🙂
Sues says
Prettiest potato soup ever!! I could definitely eat a bowl or two of this 🙂
the wicked noodle says
Thanks so much, Sues!
Joyti says
Wow, the soup looks amazing. So decadent and delicious. And that melty cheesy top? I think I died a little, it looks SO INCREDIBLE.
the wicked noodle says
Thank you so much, Joyti! I just read and commented on your tea cake post - beautiful is an understatement!
Me says
This is by far my favorite soup ever. I've only made it twice. Yoday will be number three. I add the bacon when I add the milk and I use diced jalapeños. I cook my bacon in the oven too. It cooks the fat out better. I'm picky. But this is my go to recipe for soup. Thanks so much for sharing.
Kristy Bernardo says
Love this!! The jalapeños make it sooo good, don't they? So glad you love it so much. Thank you for taking the time to let me know! xo
Doreen Pendgracs says
This recipe sounds sinfully delicious! Thx for sharing.
the wicked noodle says
Thanks so much, Doreen!
Matt Robinson says
This is so being added to our to-make list. Sounds so comforting and delicious. Can't wait!
the wicked noodle says
Thanks so much, Matt!
Tim says
Love this recipe. Doing it in a crockpot with chillies and cumin. Smells so yummy. Thanks for sharing. Keep up the great work. 🙂
Oshawa, Ontario, Canada
Kristy Bernardo says
Hi Tim! Chiles and cumin sound awesome! Thanks for the awesome comment! Cheers 🙂
Ashley says
Does anyone know how many servings this makes?