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There’s something deeply comforting about a bowl of Cheesy Loaded Potato Soup—like your favorite baked potato decided to take a luxurious dip in a creamy, dreamy pool of cheddar and bacon. It’s hearty without being heavy, rich without being fussy, and endlessly customizable. Honestly, it’s the kind of soup that makes you want to curl up on the couch with a blanket and a spoon the size of your hand.
This isn’t just soup—it’s a full-on experience. Think smoky bacon, velvety potatoes, sharp cheddar melting into every bite, and a crown of cool sour cream, fresh scallions, and extra cheese. It’s the ultimate cold-weather hug in edible form.
What Makes This Soup So Irresistible?
It’s the layers. Not just flavor layers—though those are incredible—but texture layers too. Creamy base, tender potatoes, crispy bacon, soft cheese, and that bright pop of scallion. Every spoonful feels like a little celebration.
And let’s not forget the magic of the roux—flour and fat (in this case, glorious bacon grease) working together to give the soup its lush, spoon-coating body. It’s old-school technique with a modern, indulgent twist.
Ingredients Needed for the Recipe
- 12 oz Bacon, cut into small pieces
- 1 Yellow Onion, medium diced
- Kosher Salt
- Black Pepper
- 4 cloves Garlic, minced or grated
- ¼ cup All Purpose Flour
- 3 cups Whole Milk
- 1 cup Chicken Broth (or vegetable broth)
- 1 teaspoon Paprika
- 4 large Russet Potatoes (3½–4 lbs), cut into 1″ pieces
- 16 oz Cheddar Cheese, shredded & divided
- Sour Cream, for serving
- 6 Scallions, thinly sliced, for serving
Notice how every ingredient has a job? The bacon brings smoke and salt, the onion and garlic add depth, the milk and broth create the canvas, and the cheese? Oh, the cheese is the star that ties it all together.
And don’t skip the paprika—it’s subtle, but it adds a warm, earthy note that keeps the soup from tasting one-dimensional.
How to make Cheesy Loaded Potato Soup?
Cook the Bacon Low and Slow
Start with a cold Dutch oven or heavy-bottomed pot, toss in the chopped bacon, and turn the heat to medium-low. Let it render slowly—this isn’t a race. You want evenly crisp, golden-brown bits, not burnt shards or chewy strips. Once done, drain them on paper towels and set aside. That rendered fat? Pure gold. Don’t toss it.
Sauté the Aromatics
Right in that bacon grease, toss in the diced onion. Season with a pinch of salt and pepper—it helps draw out moisture and sweeten the onions faster. Cook until they’re soft and translucent, about 5 minutes. Then, stir in the garlic and let it sizzle for just 60 seconds. Any longer, and it’ll turn bitter.
Build the Roux
Sprinkle in the flour and whisk like you mean it. You’re coating every onion and garlic bit in a floury blanket, cooking off the raw taste. Once it smells nutty and looks smooth, slowly pour in the milk while whisking constantly. This is where patience pays off—no lumps, just silky thickness.
Add Broth, Spices, and Potatoes
Pour in the broth, stir in the paprika, salt, and pepper, then dump in those potato chunks. Give everything a good mix so the potatoes are nestled in the creamy liquid. Bring it to a gentle boil—watch it closely so it doesn’t bubble over.
Simmer Until Tender
Once boiling, dial it back to a simmer, partially cover the pot, and let it bubble away for 25–30 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when a fork slides through a potato piece like it’s warm butter.
Blend to Your Preferred Texture
Now comes the fun part: blending. Use an immersion blender right in the pot for ease and safety, or carefully transfer batches to a countertop blender (never fill it more than halfway with hot liquid!). Want it rustic? A potato masher works too—just leave some chunks for bite.
Season and Thin as Needed
Taste it. Really taste it. Most of the time, it’ll need another teaspoon of salt—broths vary wildly in sodium. If it’s too thick (it will thicken more as it cools), stir in extra broth, milk, or even water, a half-cup at a time, until it flows like a cozy dream.
Melt in the Cheese
Off the heat, stir in half the shredded cheddar—8 ounces—until it disappears into the soup in gooey, melty ribbons. Keep stirring until it’s fully incorporated and glossy. Don’t boil it after adding cheese; high heat can make it grainy or separate.
Serve with All the Toppings
Ladle into bowls and go wild: a dollop of sour cream, a generous sprinkle of crispy bacon, a flurry of scallions, and a final snowfall of sharp cheddar. Let everyone customize their bowl—it’s half the fun.
Best Time to Serve This Dish
Fall and winter are obvious choices—rainy Sundays, snowy evenings, post-hike recovery meals—but don’t box this soup into just cold months. Game day? Perfect. Potluck? A guaranteed hit. Even a “I need comfort right now” Tuesday works.
It’s especially magical when served with crusty bread or warm buttered rolls for dipping. The contrast of hot soup and cool toppings makes every bite dynamic and satisfying.
Tips
Shred your own cheese. Pre-shredded stuff has anti-caking agents that can make your soup slightly grainy. A block of sharp cheddar, freshly grated, melts smoother and tastes infinitely better.
If you’re blending with a regular blender, let the soup cool for 10 minutes first, and always hold the lid down with a kitchen towel. Hot soup expands—trust me, you don’t want a dairy explosion on your ceiling.
Don’t rush the bacon. Starting it cold ensures even cooking and maximizes flavor extraction. Plus, you get that perfect fat base for building the rest of the soup.
For extra creaminess without more cheese, stir in a spoonful of cream cheese or a splash of heavy cream at the end. It’s optional, but decadent.
And if you’re making this ahead, hold off on the final cheese melt and toppings until just before serving. Reheat gently, then finish it fresh—it makes all the difference.
Ingredient Substitutions
No bacon? No problem. Skip it entirely and sauté the onions in 2 tablespoons of butter or olive oil. For a smoky hint, add a pinch of smoked paprika along with the regular kind.
Dairy-free? Swap whole milk for unsweetened oat or cashew milk, use a plant-based cheddar (some melt surprisingly well!), and top with coconut yogurt instead of sour cream. The flavor changes slightly, but it’s still deeply satisfying.
Russet potatoes are ideal—they break down nicely and thicken the soup—but Yukon Golds work if you prefer a buttery, less starchy texture. Just know the soup may be slightly thinner, so you might need a touch more flour or a longer simmer.
How to Store and Reheat
This soup stores beautifully. Cool it completely, then stash it in an airtight container in the fridge for up to 4 days. It thickens dramatically when cold—almost like mashed potatoes—so don’t panic.
To reheat, go low and slow on the stovetop. Add broth, milk, or water gradually as it warms, stirring often, until it regains that luscious, pourable consistency. Microwaving works in a pinch, but you’ll likely need to add liquid afterward and stir well.
Freezing? Possible, but not ideal. Dairy-based soups can separate or become grainy after thawing. If you must, freeze without the cheese and sour cream, then stir those in fresh when reheating. Best enjoyed fresh or within a few days.
Cheesy Loaded Potato Soup Recipe
Description
Cheesy Loaded Potato Soup is everything you love about classic baked potato soup—but with the volume turned up! This rich, creamy soup is packed with smoky bacon, sharp cheddar cheese, and tender russet potatoes, then topped with sour cream, extra cheese, and fresh scallions for the ultimate comfort bowl.
ingredients
Instructions
-
Cook the bacon
Add bacon to a cold Dutch oven or large pot. Turn heat to medium-low and cook slowly until crispy, about 10–15 minutes. Remove bacon and drain on paper towels. Reserve bacon fat in the pot. -
Sauté onions
Add diced onion to the pot with bacon fat. Season with ½ tsp salt and ½ tsp black pepper. Cook for 5 minutes until soft and translucent. -
Add garlic
Stir in minced garlic and cook for 1 minute until fragrant. -
Make the roux
Sprinkle in flour and whisk until no dry flour remains. Gradually pour in milk while whisking constantly. Once smooth, add broth and continue whisking until slightly thickened. -
Add potatoes and seasonings
Stir in potatoes, remaining ½ tsp salt, ½ tsp black pepper, and paprika. Bring to a boil. -
Simmer until tender
Reduce heat to a simmer. Partially cover and cook for 25–30 minutes, stirring occasionally, until potatoes are fork-tender. -
Blend the soup
Remove from heat. Use an immersion blender to blend until creamy but still slightly chunky (or use a potato masher for a rustic texture). -
Adjust consistency and seasoning
Taste and add more salt if needed (usually ~1 tsp more). If too thick, stir in additional broth, ½ cup at a time. -
Add cheese
Stir in 8 oz (half) of the shredded cheddar until fully melted and smooth. -
Serve
Ladle into bowls and top with sour cream, crumbled bacon, sliced scallions, and remaining cheese.
Nutrition Facts
Servings 6
Serving Size 1.5 cups (approx.)
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 16g80%
- Trans Fat 0.5g
- Cholesterol 85mg29%
- Sodium 980mg41%
- Potassium 920mg27%
- Total Carbohydrate 36g12%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 22g44%
- Calcium 320 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it vegetarian: Skip the bacon, use butter or olive oil for the roux, and swap chicken broth for veggie broth.
- Reheating tip: This soup thickens when cooled. Reheat gently on the stove, adding broth or milk to reach desired consistency.
- Extra creamy? Stir in ¼ cup heavy cream or extra sour cream at the end.
- Make-ahead friendly: Store in the fridge for up to 4 days or freeze (without dairy toppings) for up to 3 months.
Frequently Asked Questions
Can I make this soup without a blender?
Yes! Use a potato masher to break down the potatoes for a rustic, chunky texture. You’ll still get a creamy base from the roux and cheese.
What kind of potatoes work best?
Russet potatoes are ideal because their high starch content creates a naturally thick, creamy texture. Yukon Golds also work well for a slightly buttery flavor.
Can I prep this ahead of time?
Absolutely. Make the soup through step 9, then cool and refrigerate. Reheat gently on the stove, adding broth if needed, and add fresh toppings just before serving.