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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
Servings 6
Serving Size 1.5 cups (approx.)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.