Loaded Potato Soup: The Ultimate Comfort Food Recipe

Let me ask you this—what’s better than a cozy, creamy, and hearty soup on a chilly day? Not much, right? Loaded Potato Soup is one of those dishes that wraps you up like a warm blanket and satisfies you from the very first bite. It’s rich, it’s comforting, and it’s downright irresistible. Whether you’re cooking for your family, hosting a get-together, or simply craving something that feels like a hug in a bowl, this recipe has got your back.

Loaded with tender potatoes, sharp cheddar cheese, smoky bacon, and a touch of cream, this soup is more than a meal—it’s an experience. So grab a spoon, and let’s dive into this bowl of perfection.

Imagine sitting at the dinner table with the aroma of creamy potatoes, melted cheese, and crispy bacon wafting through the air. This soup doesn’t just fill you up—it feeds your soul. It’s easy to make, budget-friendly, and versatile enough to adapt to whatever ingredients you have on hand. Plus, it’s a surefire hit with kids and adults alike.

This recipe brings together simple, humble ingredients and turns them into something magical. The best part? It’s a one-pot wonder when made in a crockpot, which means less cleanup and more time to enjoy the good stuff.

Ingredients

Here’s everything you’ll need to whip up a batch of Loaded Potato Soup:

• 6 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup cooked bacon, crumbled
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Step-by-Step Guide to Making Loaded Potato Soup

1. Prep Your Ingredients:
   Start by peeling and dicing the potatoes into bite-sized chunks. Chop the onion finely, and have your chicken broth ready to go.

1. Set Up the Crockpot:
   Add the potatoes, onion, and chicken broth to your crockpot. Stir everything together to ensure the ingredients are evenly distributed.

1. Cook Low and Slow:
   Cover the crockpot and set it to low. Let it cook for 6 hours. During this time, the potatoes will soften and absorb all the delicious flavors of the broth and onion.
2. Mash for Texture:
   Once the potatoes are tender, use a potato masher or the back of a large spoon to mash them slightly. Leave some chunks if you like a little texture in your soup.

1. Add Cream and Cheese:
   Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is fully melted and incorporated into the soup. Cover and cook for an additional 30 minutes on low.
2. Season and Finish:
   Add salt and pepper to taste. Don’t skip this step—seasoning is key to bringing out all the flavors.
3. Serve and Garnish:
   Ladle the soup into bowls and top each serving with crispy bacon bits and chopped green onions.

Expert Tips and Tricks

• Pick the Right Potatoes: Russet potatoes work best for this soup because they break down beautifully, creating a creamy texture.
• Don’t Over-Mash: If you mash too much, the soup can become gummy. Aim for a mix of smooth and chunky.
• Cheese Matters: Use freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese can sometimes have a grainy texture.
• Thicken it Up: If you want a thicker soup, mix a tablespoon of cornstarch with a bit of water and stir it in during the last 30 minutes.
• Keep it Fresh: Add the bacon and green onions just before serving to keep them crisp and vibrant.

15 Variations to Try

1. Add diced ham instead of bacon.
2. Stir in cooked, shredded chicken for extra protein.
3. Swap cheddar for smoked gouda or Monterey Jack cheese.
4. Use sweet potatoes for a unique twist.
5. Add a dash of hot sauce or cayenne pepper for some heat.
6. Toss in some cooked corn kernels for a pop of sweetness.
7. Mix in chopped broccoli for a Loaded Broccoli Potato Soup.
8. Use vegetable broth to make it vegetarian-friendly (just skip the bacon).
9. Add sour cream for an extra tangy flavor.
10. Stir in some diced jalapeños for a spicy kick.
11. Top with crushed tortilla chips for added crunch.
12. Make it heartier by adding cooked ground beef or sausage.
13. Sprinkle with fresh parsley or dill for a herbal note.
14. Stir in cream cheese for extra creaminess.
15. Use smoked bacon to add a deeper, richer flavor.

What to Serve with Loaded Potato Soup

This soup is a meal on its own, but pairing it with the right sides takes it to another level. Here are 15 options:

1. Crusty French bread
2. Garlic breadsticks
3. A simple garden salad
4. Caesar salad
5. Grilled cheese sandwiches
6. Cornbread
7. Roasted vegetables
8. A side of coleslaw
9. Biscuits
10. Cheddar and chive scones
11. Stuffed mushrooms
12. Deviled eggs
13. A bowl of mixed olives
14. Sweet potato fries
15. A fruit salad for a light and fresh contrast

Storage Tips

• In the Fridge: Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• In the Freezer: Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge before reheating. Note that the texture may change slightly due to the cream.

How Much Should I Make for Family Gatherings?

For a family gathering, plan on about 1½ cups of soup per person. For example, if you’re serving 10 people, you’ll need at least 15 cups of soup. This recipe serves six, so double or triple it as needed.

How Far in Advance Can I Make Loaded Potato Soup?

You can make this soup up to 2 days in advance. Store it in the fridge, then reheat it slowly on the stovetop when you’re ready to serve. Wait to add the bacon and green onions until just before serving to keep them fresh and crispy.

Loaded Potato Soup: The Ultimate Comfort Food Recipe

Author: Aaron Brown

Difficulty:BeginnerPrep time: 10 minutesCook time:6 hours Rest time: 10 minutesTotal time:6 hours 20 minutesServings:6 servingsCalories: kcal Best Season:Available

Ingredients

• 6 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup cooked bacon, crumbled
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions

1. Start by peeling and dicing the potatoes into bite-sized chunks. Chop the onion finely, and have your chicken broth ready to go.
2. Add the potatoes, onion, and chicken broth to your crockpot. Stir everything together to ensure the ingredients are evenly distributed.
3. Cover the crockpot and set it to low. Let it cook for 6 hours. During this time, the potatoes will soften and absorb all the delicious flavors of the broth and onion.
4. Once the potatoes are tender, use a potato masher or the back of a large spoon to mash them slightly. Leave some chunks if you like a little texture in your soup.
5. Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is fully melted and incorporated into the soup. Cover and cook for an additional 30 minutes on low.
6. Add salt and pepper to taste. Don’t skip this step—seasoning is key to bringing out all the flavors.
7. Ladle the soup into bowls and top each serving with crispy bacon bits and chopped green onions.