Loaded Potato Soup Creamy Cheese

This extra-creamy loaded potato soup delivers all the comfort of a baked potato in every bite. It is packed with smoky bacon salty cheese and pops of green onion making it a true cozy classic for cold weather or anytime you crave something indulgent. My family always gathers around the stove for an extra scoop so it never lasts long at our table.

I have served this on busy weeknights and watched even picky eaters come back for seconds. There is just something so satisfying about recreating those loaded baked potato flavors in soup form.

Ingredients

• Russet potatoes peeled and diced: make the soup hearty with a creamy texture when cooked and mashed slightly Select firm smooth potatoes for best results
• Cooked bacon crumbled: adds a smoky richness and depth I use thick-cut for extra crunch
• Colby cheese shredded: melts smoothly and brings an extra cheesy layer Look for blocks of cheese and shred at home for best melt
• Heavy whipping cream: gives a silky luxurious mouthfeel Use the freshest cream possible for richness
• Butter: provides a classic flavor base and helps the roux form Choose unsalted to control the salt level
• Olive oil: prevents the butter from burning while sautéing the onions Use a mild variety
• All purpose flour: thickens the soup to just the right consistency Make sure it is fresh to avoid lumps
• Yellow onion diced: brings a natural sweetness and depth to the base Always select firm onions with no soft spots
• Chicken broth: builds more flavor than water Use low sodium to adjust the seasoning yourself
• Cream of chicken soup: intensifies creaminess and makes the recipe truly quick Check for a high-quality brand with minimal additives
• Sour cream: blends in for a tangy finish and extra creamy texture Full-fat sour cream works best
• Green onion diced: adds a zippy finishing flavor and fresh color Use the green tops for the mildest taste

Step-by-Step Instructions

Sauté the Aromatics:

Melt the butter with olive oil in a large pot over medium-high heat Add the diced onions and cook for about three to four minutes until softened and translucent Stir often to prevent browning since gentle sweating brings sweetness

Form the Roux:

Lower the heat then sprinkle in the flour Stir constantly for two to three minutes This step cooks the flour and builds a smooth thickener for the soup base Do not rush to avoid a raw flour taste

Simmer the Soup Base:

Raise the heat to medium-high and whisk in the chicken broth and cream of chicken soup Whisk continuously until smooth and lump-free Bring to a gentle boil so everything emulsifies

Cook the Potatoes:

Add diced potatoes to the simmering pot Let them cook for fifteen to twenty minutes They should be tender when pierced with a fork but not mushy If you like a chunkier soup cook a minute less

Finish and Serve:

Take the soup off the heat and let it cool slightly Stir in crumbled bacon shredded cheese sour cream and heavy cream Mix until everything has melted and the soup is creamy Serve hot garnished with fresh green onions for color and flavor pop

Save

My favorite addition is crispy thick-cut bacon The smoky bite makes each spoonful special My daughter always fights for the last sprinkle of green onions so I double up for her and watch her grin

Storage Tips

Let the soup cool fully before transferring to airtight containers Refrigerate for up to four days and reheat gently on the stovetop adding a splash of broth or milk if too thick. For longer storage freeze portions without the green onion topping then add a fresh sprinkle on reheating to revive the flavors and add freshness

Save

Ingredient Substitutions

Try Yukon Gold potatoes for a slightly sweeter and buttery soup If you do not have Colby cheese cheddar works just as well and sharp versions bring a more intense flavor For a vegetarian version use vegetable broth and skip the bacon Replace the cream of chicken with extra cream and a pinch more seasoning

Serving Suggestions

Serve this soup in big mugs with warm crusty bread or a crisp side salad It is also great as an appetizer for holiday meals topped with extra cheese and bacon crumbles For a fun party twist set up a mini toppings bar so everyone can load up with their own favorites

Cultural Context

Loaded potato soup draws inspiration from the beloved American loaded baked potato tradition piling on toppings like cheese sour cream bacon and chives. It is the cousin of classic chowders and hearty enough for the main course For many families including mine this soup signals the start of cozy gatherings and helps everyone feel right at home

Recipe FAQs

→ Can I use a different type of potato?

Yes, Yukon Gold or red potatoes can also work, though russets yield a creamier texture when cooked and blended.

→ How do I make the soup thicker?

If you prefer a thicker consistency, let the soup simmer longer uncovered or add a bit more flour during the roux stage.

→ Is it possible to freeze leftovers?

Freezing works, but some dairy ingredients may separate. To reheat, thaw slowly and stir well for best results.

→ What toppings can I add?

Try extra cheese, crispy bacon bits, sliced green onions, or even a dollop of sour cream for added creaminess.

→ Can I make this without bacon?

Omit bacon or swap with cooked ham or turkey for a meatless or different twist. Add extra cheese or seasoning if desired.