There’s something truly special about a warm bowl of Loaded Potato Soup. It’s not just a meal; it’s a hug in a bowl, a delightful reminder of cozy nights with family and friends. The rich, creamy base, the crisp bacon, and the comforting taste of potatoes all come together to create a deep sense of warmth. This soup can turn a cold evening into a heartwarming gathering. So, grab your apron, and let’s dive into making this delicious Loaded Potato Soup together!
Why You’ll Love Making This Loaded Potato Soup
You’re going to love making this Loaded Potato Soup for a few reasons. First, it’s super simple, even for beginner cooks. The ingredients are straightforward, and the process is clear. Second, the combination of flavors is irresistible. You’ll enjoy the creaminess from the milk and heavy cream, paired with the sharp bite of cheddar and Colby Jack cheese. Lastly, it’s perfect for cozy nights or gatherings with friends. With just one pot and easy cleanup, it’s a win-win. Trust me; once you make this soup, it will become a staple in your home!
Step-by-Step: How to Make Loaded Potato Soup
Ingredients You’ll Need:
- 8-10 medium-sized russet potatoes
- 1 pack center cut bacon
- 1 medium yellow onion, diced
- 3 green onions, chopped (separate the green for garnish)
- 1/2 cup all-purpose flour
- 48 oz chicken broth
- 2 cups whole milk
- 2 cups heavy cream
- 8 oz cheddar cheese
- 8 oz Colby Jack cheese
- 1/2 cup sour cream
- 1 1/2 tsp garlic and herb seasoning
- 1 tsp lemon bae seasoning (blend of lemon pepper and Old Bay)
- Salt and pepper to taste
Directions: Cooking with Confidence
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until it becomes translucent, about 3-4 minutes.
- Sprinkle in the flour and stir for 1-2 minutes; you want it to cook a little without browning.
- Gradually whisk in the chicken broth. Then, add the diced potatoes and stir everything together.
- Bring it all to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the milk, heavy cream, cheddar cheese, and Colby Jack cheese until they melt and create a beautiful creamy texture.
- Add the sour cream, garlic and herb seasoning, lemon bae seasoning, and salt and pepper to taste. Give it a good stir.
- Serve hot, topped with the chopped green onions and crispy bacon for that perfect finishing touch.
How to Serve Loaded Potato Soup and Make It Shine
To really make your Loaded Potato Soup shine, serve it in a warm bowl with a sprinkle of freshly chopped green onions and a few pieces of crispy bacon on top. You can also add a side of crusty bread for dipping. This combination will elevate your meal and make for a wonderful presentation. Your friends and family will be asking for seconds!
How to Store Loaded Potato Soup for Later
If you have leftovers (which you probably will, because it makes a generous batch!), let the soup cool completely before transferring it to an airtight container. It will stay good in the refrigerator for about three days. You can also freeze it for up to three months. Simply thaw it in the refrigerator overnight before reheating. Remember to stir well and add a splash of milk if it seems too thick after being frozen.
Clara’s Tips for Success
- Chunky or Smooth: If you prefer a smoother soup, blend part of the soup before adding the cheese—they work beautifully together!
- Add More Veggies: Try adding carrots or celery along with the onions for extra flavor and texture.
- Cheese Lovers: Mix and match different cheeses according to your taste—Monterey Jack or Gouda can be delicious substitutes!
Simple Variations to Try
- Baked Loaded Potato Soup: After making the soup, top it with cheese and bake it for a few minutes until bubbly.
- Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños while cooking for extra heat.
- Herb Infusion: Toss in fresh herbs like thyme or rosemary for a fragrant twist!
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Loaded Potato Soup
Ingredients
Method
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until it becomes translucent, which should take about 3-4 minutes.
- Sprinkle in the flour and stir for 1-2 minutes; you want it to cook a little without browning.
- Gradually whisk in the chicken broth. Then, add the diced potatoes and stir everything together.
- Bring it all to a boil, then reduce the heat and let it simmer until the potatoes are tender, which takes about 15-20 minutes.
- Stir in the milk, heavy cream, cheddar cheese, and Colby Jack cheese until they melt and create a beautiful creamy texture.
- Add the sour cream, garlic and herb seasoning, lemon bae seasoning, and salt and pepper to taste. Give it a good stir.
- Serve hot, topped with the chopped green onions and crispy bacon for that perfect finishing touch.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Loaded Potato Soup
1. Can I make this soup vegetarian?
Absolutely! Replace the chicken broth with vegetable broth and omit the bacon. You can sauté some mushrooms for an added depth of flavor.
2. How do I thicken the soup?
To thicken your soup, mash a few of the potatoes against the side of the pot or whisk extra flour with a little broth and stir it in.
3. Can I use instant potatoes for this recipe?
While fresh potatoes provide the best texture and flavor, you can use instant potatoes in a pinch! Follow the package’s instructions, stirring in the prepared instant potatoes once your broth is ready.
Conclusion
I hope you enjoy making and sharing this Loaded Potato Soup as much as I do! Gather your loved ones around, and let the warm flavors fill your home.
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