The Best Loaded Potato Soup for Cold Nights

Okay, so I’ve made loaded potato soup approximately seventeen times this winter, and I’m still not sick of it. Which is saying something because I usually get bored after making the same thing twice.

Look, I’m gonna be honest with you—my first attempt at this was basically wallpaper paste with potatoes floating in it. Thick doesn’t even begin to describe it. My husband took one bite and just… looked at me. You know that look. The “I love you but what is this” look.

But here’s the thing about loaded potato soup: once you figure it out, it’s basically foolproof. And way better than the version from that chain restaurant everyone loves. (Don’t @ me, I said what I said.)

Why This Loaded Potato Soup Recipe Actually Works

Most loaded potato soup recipes online are either complicated with a million steps or they’re so simplified that you end up with potato water. This version? It’s right in that sweet spot of easy but still tastes like you tried.

I think I originally got this recipe from my aunt Linda… or maybe it was a Pinterest rabbit hole at 2am? Honestly can’t remember anymore. But I’ve tweaked it so many times that it’s basically mine now. Version 1.0 was the paste incident. Version 2.0 was too thin. Version 3.0 I forgot the bacon entirely—can you imagine? Loaded potato soup without bacon is just sad potato soup.

Now we’re on Version 4.0 and it’s PERFECT. Well, perfect for me. You might want more cheese. My neighbor Sarah uses like double the amount I use and swears it’s better that way.

What Makes It “Loaded” Anyway?

So basically, loaded means all the good stuff you’d put on a baked potato. Bacon, cheese, sour cream, green onions, maybe some chives if you’re feeling fancy.

My 8-year-old refuses to eat anything green, but somehow she devours this soup. I think it’s because I blend some of the potatoes so she doesn’t notice the texture? Kids are weird.

Loaded Potato Soup Ingredients (And My Shopping Disasters)

Here’s what you need. Fair warning—good luck finding decent bacon this time of year. I swear every store near me only has the sad, thin kind.

The Basics:

• 6 medium russet potatoes (don’t use those red ones, trust me)
• 4 cups chicken broth (or vegetable if you want)
• 1 cup heavy cream (half and half works too, just not as rich)
• 8 oz cream cheese, softened (this is the SECRET)
• 1 lb bacon (thick cut is better but regular works fine)
• 1 medium onion, diced
• 3 cloves garlic (I use 5 because I’m obsessed with garlic)
• Salt and pepper (sea salt if you’re fancy, regular salt if you’re normal like me)

The Loaded Part:

• 2 cups shredded cheddar cheese (don’t buy pre-shredded, it’s gross and doesn’t melt right)
• Sour cream for topping
• Green onions, chopped
• Extra bacon crumbles because why not

One time I tried using Greek yogurt instead of sour cream when I ran out. Worked fine, actually. Little tangier but not bad.

How to Make This Loaded Potato Soup Recipe Easy

Okay, here we go. I usually make this in my regular pot but I’ve also done a loaded potato soup crockpot version that I’ll mention later.

Step 1: Deal With the Bacon

Cook your bacon first. I know some people bake it but I just use a big skillet. Medium heat, flip it a few times, try not to eat half of it before it makes it into the soup. (This is harder than it sounds.)

Save about 2 tablespoons of the bacon grease. I know, I know, but it makes everything taste better. Set the bacon aside on paper towels.

Step 2: The Potato Situation

Peel and cube your potatoes. I do about 1-inch cubes because they cook faster. Last Tuesday I left them too big and they took FOREVER.

Now here’s where people mess up—you gotta rinse the starch off. Just run them under cold water for a minute. Otherwise your soup gets gummy. Learned this the hard way.

Step 3: Start Building Flavor

In a large pot (I use my Dutch oven), add that bacon grease over medium heat. Throw in your diced onion. Cook until it’s soft and smells amazing, maybe 5 minutes.

Add the garlic. Set a timer for exactly 1 minute because burnt garlic is the worst. Actually happened to me once when my neighbor knocked on the door asking about a package. Came back to smoke and sadness.

Step 4: Add Everything Else

Toss in your potatoes and chicken broth. Bring it to a boil, then turn it down to medium-low. Let it simmer for about 15-20 minutes until the potatoes are fork-tender.

Here’s the key—oh wait, I forgot to mention—you need to season this NOW. Add salt and pepper while it’s cooking. If you wait until the end, it never tastes right.

Step 5: The Magic Happens

This is where the cream cheese comes in. I discovered this by accident when I was trying to make the soup thicker without adding flour. Cut your cream cheese into chunks so it melts easier.

Take about half the soup (potatoes and liquid) and blend it. You can use an immersion blender right in the pot (easier) or pour it into a regular blender (more dishes but works fine). Don’t blend everything—you want some chunky potato pieces.

Step 6: Make It Loaded

Pour the blended stuff back into the pot. Stir in the heavy cream and cream cheese chunks. Keep stirring until the cream cheese melts completely. It’ll look weird at first, kinda lumpy and separated, but that’s normal. Just keep stirring.

Add most of your shredded cheddar (save some for topping). Stir until melted. Crumble in most of the bacon.

Taste it. Does it need more salt? Probably. More cheese? Always.

Loaded Potato Soup Crockpot Version (For Lazy Days)

Okay, so if you want to make loaded potato soup crockpot style, here’s what I do differently:

Throw everything except the cream cheese, heavy cream, and cheese into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The potatoes should be falling apart.

About 30 minutes before serving, blend half like I mentioned before, then stir in the cream cheese, heavy cream, and shredded cheese. Let it hang out on low until everything’s melted and happy.

I’ve also done a loaded potato soup instant pot version but honestly? The crockpot is easier for this. The Instant Pot gets weird with dairy sometimes.

What to Serve With This

I usually just make grilled cheese on the side. My kids dip the grilled cheese IN the soup which seems wrong but they love it.

Crusty bread works too. Or those Hawaiian rolls from the grocery store—don’t judge me, they’re delicious.

Tips From My Kitchen Disasters:

• If you burn the bottom (been there), just scrape off the worst of it and transfer everything to a new pot. Don’t stir the burnt bits in, it’ll make everything taste like sadness.
• Too thick? Add more broth. Too thin? Simmer longer with the lid off, or blend more of the potatoes.
• Found out by accident that adding a splash of white wine with the onions makes everything better. Not necessary but fancy.
• Don’t use a whisk for this. Trust me. Spoon works better. The potatoes get caught in the whisk and it’s annoying.
• Leftovers get thicker in the fridge. Just add a splash of milk or broth when reheating.

Making It Your Own

Some people add corn. Some add diced jalapeños. My friend Maria puts in a can of green chiles and swears it’s life-changing. Haven’t tried that yet but it’s on my list.

You can also make this loaded potato soup with hashbrowns if you’re really feeling lazy. Just use a bag of frozen hashbrowns instead of peeling and cubing potatoes. Cook them in the broth until soft, then proceed as normal. Takes like 10 minutes off the prep time.

Storage and Reheating

This keeps in the fridge for about 4 days. Sometimes 5 if I’m being honest and it still smells fine.

You can freeze it but the texture gets a little weird with all the dairy. Still edible, just not as creamy. If you’re gonna freeze it, maybe leave out the sour cream topping until after you reheat.

Reheat on the stove over medium-low heat, stirring frequently. Microwave works too but stir it every minute or it gets hot spots.

The Verdict

Is this the absolute best loaded potato soup recipe easy enough for a weeknight but impressive enough for company? Yeah, I think so.

People keep asking me for the recipe, so I guess I did something right. It’s not fancy, but it’s good and that’s what matters. Plus it makes your house smell AMAZING while it’s cooking.

Last week I made this for my husband’s coworkers and three of them asked for seconds. One guy literally said “this is better than Panera” which might be the best compliment I’ve ever received?

Anyway, try this and let me know how yours turns out! Seriously, drop a comment because I’m always looking for ways to make it even better.

Now I’m craving this again. Thanks a lot, brain.

Happy cooking! (And may your smoke alarms stay quiet.)