Loaded Potato Soup is super creamy and made in just one pot. Ultimate comfort food that's delicious, filling and so easy to make, and is packed with tender chunks of potatoes, some veggies, bacon, and cheese!
Why this recipe works
This loaded potato soup uses simple ingredients and super hearty w loaded baked potato! This is one of my favorite soups and is perfect for a weeknight meal like my Broccoli Cheese Soup and Chicken Pot Pie Soup!
- Bacon: I like to use smoky bacon.
- Potatoes: I use Russet for a creamier soup but Yukon Gold or red potatoes also works it just tends to be chunkier.
- Flour: All-purpose flour is fine it helps to thicken up the base of this soup.
- Chicken stock: Vegetable broth also works.
- Milk: Whole milk or low-fat works great.
- Cream cheese: Full-fat or low-fat will work
- Cheese: I use pepper jack and sharp cheddar cheese.
How do you make potato soup from scratch?
- Step 1: Heat a large pot on medium-high heat and add the bacon cook until crispy and remove to a paper towel. Remove all but 1 tablespoon of bacon fat.
- Step 2: In the same pot add the carrots, celery, and onion and cook until soft. Add in the butter, garlic, and flour and stir.
- Step 3: Pour the chicken broth, milk, and cream cheese into the veggie mixture.
- Step 4: Add in the diced potatoes and simmer cooked potatoes until fork tender. Then add in the shredded cheese, salt, and pepper to taste and serve!
What do I serve with loaded potato soup?
Tips for making loaded potato soup
- Cut your potatoes into bite-size pieces, so they cook at the same time.
- Make sure you drain the bacon grease out of the pot after you remove the bacon.
- I use russet potatoes, but you can use Yukon Gold Potatoes if desired.
- I love using an Enameled Cast Iron Dutch Oven or Lodge Cast Iron Dutch Oven to make this soup, keeps it nice and warm for a long time.
- Don't skip the bacon and cheese for toppings. I sometimes also add jalapenos for a little kick!
- Avoid using bagged pre-shredded cheese as it contained cellulose which keeps it from melting smoothly.
I prefer to use russet potatoes for this soup. They tend to mash easily and be more starchy which helps the soup to thicken. But if you prefer a more chunky soup you can use Yukon Gold potatoes.
Technically yes, but the texture will change a bit. Freeze in an airtight container for up to 3 months.
Loaded Potato Soup
- ½ lb Bacon cut into bit sized pieces I used a smoked cherrywood bacon
- 2 large carrots diced
- 3 celery stalks diced
- 1 medium onion diced
- ⅓ cup butter
- 4 garlic cloves minced
- ⅓ cup flour
- 3 cups chicken stock
- 4 cups milk
- 8 ounces cream cheese cut into cubes
- 5 large Russet potatoes cut into small cubes
- 1 cup shredded cheddar cheese plus more for garnish
- salt and pepper to taste
- green onions
- In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
- In the same pot toss all but 1 tablespoon of bacon grease and add carrots, onions, and celery and cook for 5 minutes or just until softened.
- Add butter and garlic and melt on low heat, add flour and cook for 1 minute whisking constantly to cook the flour just a bit.
- Stir in the chicken stock, milk, and cream cheese, and add the diced potatoes. Bring to a low simmer and cook for 30 minutes or until potatoes are tender.
- Add in the cheddar cheese, and add more salt for taste if needed.
- Serve hot and top with more cheese, bacon, and green onions.