Loaded potato soup is the ultimate comfort food that brings back memories of my grandmother’s kitchen. This easy stovetop recipe transforms simple ingredients into a creamy, hearty bowl of goodness that’s perfect for chilly evenings. The combination of tender cubed potatoes, savory bacon, and melted cheese creates a restaurant-quality dish that rivals even the famous Outback potato soup. Whether you’re a cooking novice or a seasoned home chef, this potato soup recipe delivers warmth and satisfaction in every spoonful. Let me show you how to create this creamy, crowd-pleasing soup that my family requests weekly.

Why You’ll Love This Loaded Potato Soup

Perfect Comfort Food for Any Season

There’s something undeniably comforting about a bowl of homemade potato soup. This recipe hits all the right notes – it’s creamy without being too heavy, substantial enough to serve as a main dish, and versatile enough to enjoy year-round. On cold winter evenings, it warms you from the inside out, while during milder seasons, it pairs perfectly with a light salad for a balanced meal. 

Quick and Simple Preparation

One of the best features of this loaded potato soup recipe is how effortlessly it comes together. Unlike many hearty soups that require hours of simmering, this stovetop recipe is ready in just 30 minutes from start to finish. The straightforward cooking process makes it perfect for busy weeknights when you need something satisfying without spending hours in the kitchen. The simple ingredients are likely already in your pantry, eliminating the need for a special shopping trip. 

Ingredients for Perfect Loaded Potato Soup

Base Ingredients

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 pounds russet potatoes (about 6 medium), peeled and cut into 1/2-inch cubes
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

Toppings and Variations

• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup crumbled bacon (additional to the base)
• 2 tablespoons sour cream
• Optional: 1/4 teaspoon cayenne pepper for heat
• Optional: 1/2 cup corn kernels for sweetness and texture
• Optional: 1/2 cup diced carrots for added color and nutrition

How to Make Loaded Potato Soup

Preparing the Base

• Step 1: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the fat in the pot.
• Step 2: Add the diced onion to the bacon fat and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
• Step 3: Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes to create a roux. This will help thicken your soup.
• Step 4: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot for maximum flavor.

Cooking and Finishing

• Step 5: Add the cubed potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 12-15 minutes.
• Step 6: When potatoes are tender, use a potato masher to partially mash some of the potatoes directly in the pot. This creates a thicker texture while still leaving chunks for that classic loaded potato soup experience. 
• Step 7: Stir in the heavy cream and butter, simmering gently for an additional 5 minutes to allow flavors to meld.
• Step 8: Taste and adjust seasonings as needed. Ladle soup into bowls and top with shredded cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.

Storage & Reheating Tips

Proper Storage Methods

This loaded potato soup recipe yields generous portions, making it perfect for meal prep or leftovers. To properly store your soup, allow it to cool completely before transferring to airtight containers. The soup will keep in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months, though be aware that cream-based soups may separate slightly upon thawing. To prevent this, consider freezing the soup before adding the cream, then adding fresh cream when reheating. 

Best Reheating Practices

When reheating this potato soup, slow and gentle is the key to maintaining its creamy texture. For stovetop reheating, place the soup in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk or cream if the soup seems too thick after refrigeration. For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals at 70% power, stirring between each interval. The soup is ready when it reaches 165°F throughout. 

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FAQs 

Can I make this loaded potato soup recipe vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You’ll still get a delicious soup, though you might want to add a bit more butter or a dash of smoked paprika to make up for the lost bacon flavor.

What’s the best potato variety for soup?
Russet potatoes are ideal for this recipe because they break down nicely, helping to thicken the soup naturally. 

Can I make this in a slow cooker?
Yes! Cook the bacon and onions as directed, then transfer to a slow cooker with the remaining ingredients except cream and butter. Cook on low for 6-8 hours, then add cream and butter in the final 30 minutes.

How can I make this loaded potato soup healthier?
Substitute half-and-half for heavy cream, use turkey bacon instead of regular bacon, and increase the vegetable content by adding carrots and celery. You could also use part cauliflower with the potatoes to reduce carbs.