Creamy Loaded Potato Soup: A Rich, Cozy Bowl with Bacon and Cheese

Creamy Loaded Potato Soup is the kind of comfort food that feels warm, filling, and homemade from the first spoonful. It is thick, smooth, and creamy, with tender potatoes, melted cheese, crispy bacon pieces, garlic, onion, and a buttery base. Every bite has the flavor of a loaded baked potato, but in the form of a rich and satisfying soup.

This soup is perfect for cold evenings, family dinners, weekend meals, or whenever you want something simple but hearty. It uses basic ingredients, but the result tastes creamy, savory, and restaurant-style.

Ingredients

For the Soup

• 6 medium potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• 2 tablespoons chopped green onions or parsley, optional

Optional Toppings

• Extra crispy bacon
• Shredded cheddar cheese
• Sour cream
• Chopped parsley
• Green onions
• Cracked black pepper

Step 1: Prepare the Potatoes

Start by washing, peeling, and dicing the potatoes into small cubes. Try to cut them evenly so they cook at the same speed.

Russet potatoes are a great choice because they break down nicely and make the soup thick and creamy. Yukon gold potatoes also work well if you want a naturally buttery flavor.

After cutting the potatoes, place them in a bowl of cold water while you prepare the other ingredients. This helps prevent them from turning brown.

Step 2: Cook the Bacon

Place the chopped bacon in a large soup pot over medium heat.

Cook until the bacon becomes crispy and golden. Stir occasionally so it cooks evenly.

Once cooked, remove the bacon pieces with a slotted spoon and place them on a paper towel-lined plate.

Leave about 2 tablespoons of bacon grease in the pot. This will add deep smoky flavor to the soup. If there is too much grease, remove some before continuing.

Step 3: Sauté the Onion and Garlic

Add the butter to the same pot with the bacon drippings.

Once the butter melts, add the diced onion. Cook for 3 to 4 minutes until the onion becomes soft and slightly translucent.

Add the minced garlic and cook for another 30 seconds. Stir constantly so the garlic does not burn.

This step creates the flavor base of the soup. The onion gives sweetness, the garlic gives warmth, and the bacon drippings add smoky richness.

Step 4: Make the Roux

Sprinkle the flour over the onion and garlic mixture.

Stir continuously for about 1 to 2 minutes. The flour will absorb the butter and bacon fat, creating a thick paste.

This mixture is called a roux. It helps thicken the soup and gives it a smooth, creamy texture.

Do not skip this step, because it prevents the soup from becoming watery.

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