Delicious bowl of loaded potato soup topped with cheese, bacon, and green onions

Loaded Potato Soup

BySavannah Brooks
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Why Make This Recipe

Loaded Potato Soup is the perfect comfort food for any occasion. It’s creamy, hearty, and packed with flavor. This soup is not only delicious but also easy to prepare, making it a great choice for busy weeknights or chilly days. With simple ingredients, you can create a warm and satisfying meal that your family and friends will love.

How to Make Loaded Potato Soup

Ingredients

  • 4 large potatoes, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Green onions for garnish
  • Bacon bits for garnish

Directions

  1. In a large pot, sauté the onions and garlic until softened.
  2. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  3. Mash some of the potatoes for a thicker consistency, if desired.
  4. Stir in the heavy cream and shredded cheese until melted and creamy.
  5. Season with salt and pepper.
  6. Serve hot, garnished with green onions and bacon bits.

How to Serve Loaded Potato Soup

Serve Loaded Potato Soup hot, topped with green onions and crispy bacon bits. It pairs well with warm bread or a fresh salad to complete your meal. Enjoy it as a starter or as a main dish for lunch or dinner.

How to Store Loaded Potato Soup

Store any leftover Loaded Potato Soup in an airtight container in the refrigerator. It should keep well for about 3 to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You may want to add a splash of broth or cream to loosen the soup if it thickens in the fridge.

Tips to Make Loaded Potato Soup

  • For extra flavor, you can use smoked bacon or add some spices like paprika or cayenne pepper.
  • If you prefer a smoother soup, blend all the ingredients after cooking instead of mashing some potatoes.
  • Feel free to add more toppings like sour cream or additional cheese if desired.

Variation

You can customize Loaded Potato Soup by adding vegetables like broccoli or corn for added nutrition. If you’re looking for a lighter version, substitute half-and-half for the heavy cream.

FAQs

1. Can I make Loaded Potato Soup ahead of time?
Yes, you can prepare this soup ahead of time and store it in the refrigerator. It can be reheated easily when you’re ready to serve.

2. Is this soup gluten-free?
Yes, Loaded Potato Soup can be gluten-free if you use gluten-free broth and check your cheese for gluten content.

3. Can I freeze Loaded Potato Soup?
While you can freeze the soup, the texture may change once thawed. It’s best to consume it fresh, but freezing is possible if needed. Just ensure it cools completely before placing it in a freezer-safe container.

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Loaded Potato Soup

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian (if using vegetable broth and omitting bacon)
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Description

A creamy, hearty soup that’s perfect for chilly days, packed with flavor and easy to prepare.

Ingredients

  • 4 large potatoes, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Green onions for garnish
  • Bacon bits for garnish

Instructions

  1. In a large pot, sauté the onions and garlic until softened.
  2. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  3. Mash some of the potatoes for a thicker consistency, if desired.
  4. Stir in the heavy cream and shredded cheese until melted and creamy.
  5. Season with salt and pepper.
  6. Serve hot, garnished with green onions and bacon bits.

Notes

For extra flavor, consider using smoked bacon or additional spices like paprika. You can also blend the soup for a smoother texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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