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Creamy & Comforting: Loaded Potato Soup Recipe Step by Step

When the weather cools down or you’re craving something rich and satisfying, nothing hits the spot quite like a bowl of loaded potato soup. This dish takes all the flavors you love from a baked potato—creamy potatoes, melted cheese, smoky bacon, and fresh toppings—and transforms them into a hearty soup that’s perfect for lunch or dinner.

The best part? It’s simple to prepare, and most of the work happens in one pot. Here’s how to make it step by step.

Ingredients You’ll Need

6 medium russet potatoes – peeled and diced
1 medium onion – finely chopped
3 cloves garlic – minced
4 cups chicken broth (or vegetable broth for a vegetarian version)
2 cups milk (whole milk or half-and-half for creaminess)
1 cup shredded cheddar cheese
6 slices bacon – cooked and crumbled
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup sour cream
Salt and black pepper – to taste
Optional toppings: green onions, extra cheese, chives, or a dollop of sour cream

Step-by-Step Instructions

Step 1: Cook the Bacon

Start by frying your bacon in a large soup pot or Dutch oven over medium heat until it’s crispy. Remove it and place on paper towels to drain. Leave about 2 tablespoons of bacon drippings in the pot for flavor, and set the rest of the bacon aside for garnish later.

Step 2: Sauté the Aromatics

Add the chopped onion to the pot with the bacon drippings. Cook for about 3–4 minutes until softened and translucent. Then stir in the garlic and cook for another 30 seconds, just until fragrant.

Step 3: Make the Roux

Push the onions to the side of the pot and add the butter. Once melted, sprinkle in the flour and whisk it into the butter to form a roux. Cook for 1–2 minutes, stirring constantly—this step removes the raw flour taste and helps thicken the soup later.

Step 4: Add Broth and Potatoes

Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes and bring everything to a gentle boil. Reduce the heat, cover the pot, and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 5: Blend for Creaminess

For that classic creamy potato soup texture, use an immersion blender to blend part of the soup directly in the pot. Blend about half of it, leaving some chunks of potato for texture. (If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree it, and return it to the pot.)

Step 6: Add Milk and Cheese

Pour in the milk and stir in the shredded cheddar cheese until melted and smooth. The soup should now be thick, creamy, and rich. Taste and season with salt and pepper.