Loaded Potato Soup

Rich, creamy, and packed with all the flavors of a loaded baked potato—this hearty soup brings together tender potatoes, smoky bacon, sharp cheddar, tangy sour cream, and savory ham in a velvety broth that’s pure comfort. Perfect for chilly nights, game-day feasts, or anytime you want a bowl of warmth that feels like home.

Why You’ll Love This Recipe

This isn’t just potato soup—it’s a whole meal in a bowl. Inspired by the classic loaded baked potato, every spoonful delivers crispy bacon, melty cheese, creamy texture, and savory depth. Made with a roux-based sauce for richness and body, it’s restaurant-quality but easy enough for weeknights. Whether you're feeding a crowd or prepping meals for the week, this soup satisfies without the fuss.

Perfect for:

Cold-weather dinners

Game day spreads

Meal prep (tastes even better the next day!)

Freezing and batch cooking

🥔 "I served this at my Super Bowl party," said one home cook. "People thought I’d been cooking all day—but it was ready in under an hour!" 

Ingredients

For Cooking & Flavor Base

1 package (12 oz) thick-cut bacon, chopped

1½ cups (about 1 large) yellow onion, finely chopped

6 cups (1.4 L) chicken broth (low-sodium if preferred)

2 lb (900g) baking potatoes (Russet or Yukon Gold), peeled and cubed into ½-inch pieces

For the Creamy Roux Base

⅔ cup (1½ sticks / 150g) unsalted butter

¾ cup (90g) all-purpose flour

4 cups (950ml) whole milk (divided use)

For Seasoning & Finish

1 tsp salt, plus more to taste

1 tsp freshly ground black pepper

For the “Loaded” Mix-Ins

1 cup (150g) diced cooked ham (leftover holiday ham works great!)

1 (8 oz) container sour cream (full-fat recommended)

2½ cups (10 oz) shredded sharp Cheddar cheese, divided

¾ cup green onions, thinly sliced, divided

Reserved crumbled bacon (from above), divided

Step-by-Step Instructions

1. Cook Bacon & Sauté Onion

In a large skillet over medium heat:

Add chopped bacon and cook 6–7 minutes, stirring occasionally, until crisp.

Transfer to a paper towel-lined plate to drain. Crumble and set aside.

Reserve 2 tablespoons of bacon drippings in the skillet; discard the rest.

Add chopped onion to the skillet and sauté 5–6 minutes over medium-high heat until soft and translucent.

✅ Pro Tip: Don’t skip saving the drippings—they add deep flavor to the soup base. 

2. Simmer the Potatoes

In a 6-quart Dutch oven or large pot:

Combine cooked onion (with drippings), chicken broth, and cubed potatoes.

Bring to a boil, then reduce heat to medium-low.

Simmer 10–12 minutes, until potatoes are very tender when pierced with a fork.

3. Make the Roux

While potatoes simmer, in the same skillet (cleaned or wiped):

Melt butter over low heat.

Whisk in flour and cook 1 minute, stirring constantly—this removes raw flour taste.

Gradually whisk in 2 cups of milk, a little at a time, until smooth and slightly thickened (~3–4 mins).

4. Finish the Soup Base

Pour the milk-flour mixture into the pot with the potatoes.

Stir in the remaining 2 cups of milk, salt, and pepper.

Cook over medium heat, stirring frequently, until the soup thickens and just begins to bubble gently (~5–7 minutes).

❗ Do not boil rapidly—this can cause curdling. 

5. Add the Loaded Ingredients

Stir in:

Diced ham

Half of the crumbled bacon

Sour cream

2 cups of shredded Cheddar cheese

½ cup sliced green onions

Cook 2–3 minutes more, stirring gently, until cheese is fully melted and everything is heated through.

✅ Taste and adjust: Need more salt? Pepper? A splash of hot sauce? Now’s the time. 

6. Serve Hot & Topped High

Ladle into bowls and garnish each serving with:

Remaining crumbled bacon

Extra shredded Cheddar cheese

Fresh green onions

Serve immediately while hot and bubbly.

✅ Optional upgrades: Add a dollop of sour cream or drizzle of ranch dressing on top. 

You Must Know

Use real Cheddar —pre-shredded has anti-caking agents that make sauce grainy.

Don’t rush the roux —it’s what gives the soup its silky texture.

Reserve some toppings —garnishing at the end adds freshness and crunch.

Let it rest 5 minutes —flavors settle and thicken slightly.

Reheats beautifully —add a splash of milk when warming.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove (best texture). Microwave works but stir often.

Freeze before adding sour cream and cheese for best results: Cool, freeze up to 3 months. Thaw, reheat, then stir in dairy.

Ingredient Substitutions

Ham

Diced rotisserie chicken, turkey, or sausage

For different protein

Bacon

Pancetta, turkey bacon, or omit

Customize to taste or diet

Milk

Half-and-half or oat milk

Richer or dairy-free option

Chicken broth

Vegetable or beef broth

Same depth, different flavor

Green onions

Chives or red onion

For milder or sharper bite

Serving Suggestions

Serve with crusty bread, garlic toast, or cornbread.

Great for lunchboxes (reheat safely).

Double the batch and freeze half for future comfort.

Pair with a crisp green salad or coleslaw.

Cultural Context

Born from American diner culture and Midwestern comfort food traditions, loaded potato soup celebrates the beloved baked potato in liquid form. Found at church suppers, football parties, and family tables alike, it honors the idea that good food should be filling, flavorful, and shared.

Pro Tips

Double the recipe? Yes—perfect for crowds or freezing.

Make ahead: Prep ingredients the night before. Cook fresh the next day.

Want more veg? Stir in frozen peas, corn, or broccoli with the ham.

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use instant mashed potatoes?

A: Not recommended—texture won’t be the same. Stick to fresh cubed potatoes.

Q: Why did my soup curdle?

A: Likely due to high heat after adding dairy. Always simmer gently at the end.

Q: Is this gluten-free?

A: Only if using GF flour or cornstarch slurry (mix ¼ cup cornstarch + ½ cup cold water).

Q: Can I make it in a slow cooker?

A: Yes! Sauté bacon, onion, and make roux first, then transfer all ingredients (except sour cream and cheese) to crockpot. Cook on LOW 6–8 hours. Stir in dairy last 15 mins.

Q: Can I air fry the bacon?

A: Absolutely! Air fry at 375°F for 8–10 mins, shaking halfway.

Allergy Information

Contains: dairy (butter, milk, cheese, sour cream), eggs (in some bacon), wheat (flour).

Gluten-free option: Use GF flour.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on processed meats and pre-shredded cheese.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

Calories: 480

Fat: 30g

Saturated Fat: 17g

Carbohydrates: 32g

Fiber: 3g

Sugar: 7g

Protein: 22g

Sodium: 980mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: This soup doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a pot, a plan, and someone who says, “Let’s make it together.”