Classic Loaded Potato Soup: Creamy Comfort in a Bowl

Classic Loaded Potato Soup brings together everything you love about a loaded baked potato in a warm, comforting bowl of creamy goodness. This hearty soup features tender chunks of potato swimming in a velvety broth, topped with crispy bacon, melty cheese, and fresh green onions. As the temperatures drop, there’s nothing quite like wrapping your hands around a steaming bowl of homemade potato soup. This recipe has been in my family for generations, reminding me of those Sunday afternoons in my grandmother’s kitchen where the aroma of simmering potatoes would fill the air, promising comfort with every spoonful.

Why You’ll Love This Classic Loaded Potato Soup

Perfect Comfort Food for Any Season

There’s something undeniably comforting about potato soup that makes it a perfect meal year-round. In winter, it warms you from the inside out, while in cooler summer evenings, it provides satisfying nourishment without being too heavy. The combination of creamy texture and savory flavors creates a bowl of comfort that feels like a warm hug at the end of a long day.

The beauty of this potato soup recipe lies in its versatility. You can adjust the consistency to your preference – make it chunky by mashing fewer potatoes or silky smooth by blending more. Either way, you’ll have a delicious base for all those tempting toppings that make loaded potato soup such a crowd-pleaser.

Quick and Easy Weeknight Dinner Solution

One of the best things about this loaded potato soup is how quickly it comes together, making it perfect for busy weeknights when you need something satisfying without spending hours in the kitchen. From start to finish, you can have this soup on the table in under 45 minutes, which is impressive for something that tastes like it’s been simmering all day.

Ingredients for Classic Loaded Potato Soup

Core 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 4-5 medium), peeled and diced into 1/2-inch cubes
• 1 cup whole milk or half-and-half
• 1/2 cup sour cream
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Toppings and Garnishes

• 1 cup shredded cheddar cheese
• Reserved crispy bacon bits
• 1/4 cup chopped green onions or chives
• Extra sour cream for serving
• Oyster crackers or croutons (optional)

How to Make Classic Loaded Potato Soup

Preparing the Base

1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove about 1/3 of the bacon and set aside for topping.
2. Add the diced onion to the pot with the remaining bacon and bacon fat. Cook until the onion is translucent, about 4-5 minutes.
3. Add minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
5. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.

Building the Soup

1. Add the diced potatoes, salt, pepper, and dried thyme to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer.
2. Cover and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
3. Using a potato masher, partially mash some of the potatoes in the pot to thicken the soup while leaving plenty of chunks for texture. For a smoother soup, blend about 1/3 of the soup with an immersion blender.
4. Reduce heat to low and stir in the milk or half-and-half and sour cream. Heat through without boiling.
5. Taste and adjust seasoning as needed.
6. Ladle the hot soup into bowls and top with shredded cheddar cheese, reserved bacon bits, chopped green onions, and a dollop of sour cream.

Storage & Reheating Tips

Proper Storage for Leftovers

Loaded potato soup stores beautifully, which makes it perfect for meal prep or enjoying leftovers. Once completely cooled, transfer any remaining soup to airtight containers and refrigerate for up to 3-4 days. The flavors often deepen and improve overnight, making the next day’s soup even more delicious.

For longer storage, you can freeze this creamy potato soup, though with a few precautions. Dairy-based soups can sometimes separate when frozen and reheated. To minimize this, cool the soup completely before freezing in freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 2 months. For best results, freeze the soup base without the dairy components and add fresh cream, milk, and toppings when reheating.

Best Practices for Reheating

Reheating potato soup requires gentle handling to maintain its creamy texture. The best method is to reheat it slowly on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk or broth if the soup has thickened too much in storage.

If you’re using a microwave for convenience, reheat in 1-minute intervals at 70% power, stirring between each interval until the desired temperature is reached. This gradual approach helps prevent the dairy from separating.

For frozen soup, thaw overnight in the refrigerator before reheating. If you’re in a hurry, you can reheat from frozen using a heavy-bottomed pot over low heat with frequent stirring, but the texture may not be quite as smooth. 

FAQs and Conclusion

Frequently Asked Questions

Can I make this potato soup in a slow cooker?
Absolutely! Cook the bacon and onions as directed, then transfer everything except the dairy products to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Mash some potatoes, then stir in the dairy during the last 30 minutes of cooking.

How can I make this loaded potato soup vegetarian?
Skip the bacon and use 2 tablespoons of butter or olive oil to sauté the onions. Replace the chicken broth with vegetable broth. You’ll still get a delicious creamy potato soup, just without the meat component.

My soup is too thin. How can I thicken it?
The easiest way to thicken potato soup is to mash more of the potatoes that are already in the soup. Alternatively, you can make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir this into the simmering soup until it reaches your desired consistency.

Can I use other types of potatoes?
While russet potatoes are ideal for their starch content that helps thicken the soup, you can use Yukon Gold potatoes for a buttery flavor or red potatoes if you want the potato chunks to hold their shape better. Each variety will give a slightly different texture and flavor profile.

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Conclusion and Call to Action

Classic Loaded Potato Soup is the ultimate comfort food that combines creamy potato goodness with all your favorite loaded baked potato toppings. With its rich flavor and hearty texture, this soup is sure to become a staple in your weeknight meal rotation. The balance of creamy base and crispy, cheesy toppings makes each spoonful a perfect bite.