There’s nothing quite like a bowl of loaded potato soup made right on the stovetop. Creamy, hearty, and packed with all your favorite baked potato toppings—crispy bacon, gooey cheddar cheese, and fresh green onions—this recipe is comfort food at its very best. What makes it even better is that it comes together quickly and easily without needing a slow cooker. It’s the perfect meal for busy weeknights, cozy weekends, or whenever you’re craving something rich, filling, and delicious.
Table of Contents
Why Make This Loaded Potato Soup?
Loaded potato soup is more than just a meal—it’s an experience. Every spoonful is packed with velvety potatoes, savory broth, and creamy cheese, all topped with smoky bacon and fresh herbs. Unlike canned soups, this homemade version is fresh, flavorful, and made with love. Plus, making it on the stovetop means you can have it ready in under an hour!
Why Will You Love This Loaded Potato Soup?
- Quick & Easy – Ready in about 40 minutes.
- Rich & Creamy – Every bite is thick, cheesy, and full of flavor.
- Crowd-Pleaser – Perfect for family dinners, potlucks, or gatherings.
- Customizable – Add your favorite toppings just like a baked potato.
- Budget-Friendly – Uses simple, affordable ingredients.
How to Make Loaded Potato Soup
Ingredients:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (optional for extra richness)
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 2 green onions, sliced (for garnish)
- Sour cream (for topping)
Directions:
- Cook the bacon. In a large pot or Dutch oven, cook the bacon until crispy. Remove, crumble, and set aside. Reserve 1 tablespoon of bacon grease in the pot.
- Sauté vegetables. Add butter to the pot with the reserved bacon grease. Stir in onions and garlic, cooking until soft and fragrant (about 3 minutes).
- Make the base. Sprinkle flour over the onions and garlic, stirring to create a roux. Cook for 1 minute to eliminate raw flour taste.
- Add broth and potatoes. Slowly whisk in chicken broth, then add the diced potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender (15–20 minutes).
- Make it creamy. Stir in milk, heavy cream, salt, pepper, and paprika. Let it simmer for another 5 minutes.
- Add cheese. Stir in shredded cheddar cheese until melted and smooth.
- Finish & serve. Ladle soup into bowls, top with crumbled bacon, green onions, extra cheese, and a dollop of sour cream.
How to Serve Loaded Potato Soup
Loaded potato soup shines when served with:
- A slice of crusty bread or garlic toast
- A crisp green salad
- Extra toppings like jalapeños, chives, or hot sauce for spice lovers
The Best Way to Store Loaded Potato Soup
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove, stirring in a splash of milk if it thickens.
- Freezer: This soup freezes well for up to 2 months. Reheat slowly and stir in cream after thawing for best texture.
Tips to Make Loaded Potato Soup
- Choose the right potatoes. Russet or Yukon gold are best for creaminess.
- Don’t overcook. Simmer just until the potatoes are tender—overcooking makes them mushy.
- For extra thickness, mash a few potatoes in the pot before adding cream.
- Add toppings last so they stay crisp and fresh.
- Shred your own cheese—pre-shredded cheese has anti-caking agents that don’t melt as smoothly.
Variations
- Vegetarian Loaded Potato Soup: Skip bacon and use veggie broth. Add roasted mushrooms for a savory touch.
- Lightened-Up Version: Use low-fat milk and skip the heavy cream.
- Spicy Twist: Add a pinch of cayenne or top with diced jalapeños.
- Ham & Potato Soup: Swap bacon with diced ham for a smoky, hearty flavor.
Related recipes:
Loaded Potato Soup (Stovetop)
Equipment
- large pot or Dutch oven
- knife
- cutting board
- ladle
- Whisk
- Measuring cups and spoons
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (optional)
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 0.5 tsp salt (adjust to taste)
- 0.5 tsp black pepper
- 0.25 tsp paprika (optional)
- 2 green onions, sliced (for garnish)
- sour cream (for topping)
Instructions
- In a large pot or Dutch oven, cook the bacon until crispy. Remove, crumble, and set aside. Reserve 1 tablespoon of bacon grease in the pot.
- Add butter to the pot with the reserved grease. Stir in onions and garlic; sauté for about 3 minutes until softened and fragrant.
- Sprinkle flour over the sautéed veggies and stir to form a roux. Cook for 1 minute to remove raw flour taste.
- Gradually whisk in chicken broth. Add diced potatoes and bring to a boil. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in milk, heavy cream (if using), salt, pepper, and paprika. Simmer for another 5 minutes to blend flavors.
- Stir in cheddar cheese until fully melted and the soup is creamy.
- Ladle soup into bowls. Top with crumbled bacon, green onions, shredded cheese, and a dollop of sour cream. Serve hot.
Notes
Nutrition
FAQs
1. Can I make loaded potato soup gluten-free?
Yes! Just skip the flour and use cornstarch slurry to thicken.
2. Can I use leftover baked potatoes?
Absolutely. Dice them and add directly to the soup for a quicker version.
3. How do I prevent the soup from curdling?
Make sure to add milk and cream at low heat—boiling can cause dairy to separ
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Conclusion
This loaded potato soup stovetop recipe is the ultimate comfort food—creamy, cheesy, and topped with all the goodness of a loaded baked potato. Whether you’re making it for a cozy family dinner or serving it at a gathering, this soup will always bring warmth and smiles to the table. Simple, satisfying, and oh-so-delicious—this is one recipe you’ll come back to again and again.