Can I make Loaded Potato Soup ahead of time?

Yes, Loaded Potato Soup can be made ahead of time and stored in the refrigerator for up to three days. Reheat it gently on the stove over low heat, stirring occasionally. You may need to add a splash of milk or broth to restore its creamy consistency.

Can I freeze Loaded Potato Soup?

Loaded Potato Soup can be frozen, but keep in mind that dairy-based soups may slightly change texture after thawing. For best results, freeze the soup before adding the milk, cream, and cheese. Add those ingredients fresh when reheating for a smoother texture.

What are the best potatoes for Loaded Potato Soup?

Russet potatoes are the best choice for Loaded Potato Soup because they break down easily and create a naturally creamy texture. Yukon Gold potatoes can also be used for a slightly buttery flavor and smoother consistency.

How can I thicken Loaded Potato Soup?

If your Loaded Potato Soup is too thin, you can thicken it by simmering it longer to reduce the liquid. Alternatively, mix a small amount of cornstarch with water and stir it into the soup. Blending a portion of the soup also helps create a thicker texture.

Loaded Potato Soup Easy Creamy Recipe

Name: Loaded Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 6 slices bacon, diced; 1 medium onion, diced; 3 cloves garlic, minced; 4 large russet potatoes, peeled and cubed; 4 cups chicken broth; 2 cups whole milk; 1 cup heavy cream; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 2 tablespoons fresh chives, chopped (optional)

Description

This Loaded Potato Soup is a rich, creamy, and comforting dish made with tender russet potatoes, crispy bacon, cheddar cheese, and a velvety broth. Perfect for cozy dinners, this hearty soup delivers classic baked potato flavors in a warm, satisfying bowl.

Ingredients

Scale

6 slices bacon, diced
1 medium onion, diced
3 cloves garlic, minced
4 large russet potatoes, peeled and cubed
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons fresh chives, chopped (optional)

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Instructions

In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the diced onion to the pot and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for 1 more minute.
Add the cubed potatoes, salt, black pepper, and smoked paprika. Cook for 5 minutes, stirring occasionally.
Sprinkle the flour over the mixture and stir constantly for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes until potatoes are tender.
Use an immersion blender to partially blend the soup, leaving some chunks. Alternatively, blend half the soup and return it to the pot.
Stir in the milk, heavy cream, shredded cheddar cheese, and sour cream. Mix until smooth and creamy.
Taste and adjust seasoning with additional salt and pepper if needed. Simmer for a few more minutes.
Serve hot, topped with crispy bacon and chopped chives.

Notes

Use russet potatoes for the creamiest texture.
Do not over-blend to maintain a chunky, hearty consistency.
Add extra broth or milk if the soup becomes too thick.
For a lighter version, substitute half-and-half for heavy cream.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 70 mg