The Loaded Potato Soup My Family Obsesses Over

When the weather cools down, this creamy potato soup is one of my favorite things to have simmering on the stove! It’s an easy, one-pot meal that combines everything you love about a loaded baked potato in cozy soup form.

Loaded potato soup in a bowl. — *Photo: Gayle McLeod*

This post may contain affiliate links. See my disclosure policy.

Why You’ll Love My Potato Soup Recipe

It’s extra creamy without any flour. Russet potatoes are naturally starchy, so a quick blend creates a naturally creamy soup without the need for a roux. That also means it’s naturally gluten-free!
It has texture and layers of flavor. In all honesty, I find many potato soups a bit boring and bland. But mine has hearty potato chunks, mirepoix veggies, crispy bacon, smoky paprika, and tangy sour cream. And that’s all before you even add the “loaded” toppings that take it to the next level!
It’s made with everyday ingredients. Which means it’s easy AND budget-friendly. Hooray!
It freezes and reheats beautifully. Make a big batch of this so you can reheat it on a night when you don’t want to cook. It’s just as tasty when reheated.

Unlike many potato soup recipes, this one doesn’t taste like a mashed potato smoothie. 😂 I find that a lot of Russet potato soups are blended until completely smooth, which leaves you with a bowl that’s one-note and surprisingly bland. So, my goal with this recipe was to create a restaurant-worthy potato soup that was creamy, yet textured and layered with flavor. And I’m happy to report—goal achieved!

Of course, not every potato soup needs to be chunky. If you’re craving something elegant and velvety, my potato leek soup is one of my longtime favorites. But the leeks really elevate that delicate flavor. And my sweet potato soup is another cozy favorite that’s naturally creamy with a hint of sweetness and warming spices.

But on cold, rainy days, there’s just something comforting about this hearty and slightly chunky potato soup that’s garnished with your favorite baked potato toppings. It eats like a full meal, and it really does taste unmistakably similar to a loaded baked potato. But maybe that’s because I put extra cheese, a dollop of sour cream, crispy bacon, and sliced green onion on mine!

Potato Soup Ingredients

Bacon: Thick-cut bacon adds rich, smoky flavor and creates the savory base for the soup. You’ll stir some crispy bacon into the soup and reserve some for topping individual portions. Just try not to eat it all before finishing the recipe. 😉
Onion, Carrots, and Celery: This mirepoix mix adds subtle sweetness and aromatic depth (aka this is what ensures the soup isn’t one-note!).
Seasoning: Several cloves of garlic, salt, pepper, and smoked paprika add warmth, color, and balance to the potatoes.
Russet Potatoes: Russets are my preferred choice for this soup because their high starch content creates a naturally creamy consistency when partially blended. They’re also what’s traditionally used for loaded baked potatoes.
Vegetable Broth: I’m using vegetable broth, but you could also swap in chicken broth.
Whole Milk: I like using whole milk rather than heavy cream as it keeps the soup lighter. But if you want it extra creamy, you could always use half and half.
Sour Cream: This is the humble star ingredient! Sour cream gives the soup its signature tangy finish and creamy texture, just like a loaded baked potato.
Toppings: Choose your classic loaded baked potato toppings. My favorites are freshly grated sharp cheddar cheese (it melts beautifully into the hot soup), an extra dollop of sour cream, green onions for that vibrant pop of green (though you could use chives as well), and of course, extra crispy bacon!

How To Make This Potato Soup

First, cook the bacon until crispy, about 6 to 8 minutes. Then, use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave the bacon grease in the pot! It adds great flavor to the sauteed veggies!

Next, sauté the onion, carrots, and celery for 4 to 5 minutes, until softened. Then, add the garlic, salt, paprika, and pepper, and stir for another 30 seconds. I always love how good my kitchen smells at this point.

Third, add the potatoes, vegetable broth, and milk to the pot, and stir together. Bring the mixture to a boil, then reduce the heat to a gentle simmer, and cook for about 15 minutes. The potatoes should be fork-tender by the end.

Fourth, here’s how I make it creamy! Transfer about half the soup to a blender and blend until creamy. Then, add that portion back to the pot and give it a good stir. Alternatively, you can use an immersion blender to spot blend the soup until it’s creamy, but still slightly chunky. This is a great option if you’re on a time crunch!

Lastly, stir in the sour cream and about ⅓ of the crispy bacon. Let it simmer for another 5 minutes to let the flavors meld. You can also taste and adjust the seasoning as desired at this point.

Don’t forget to add all the tasty toppings before serving! I like to add a sprinkle of grated sharp cheddar cheese, a dollop of sour cream, sliced green onions, and the remaining crispy bacon.

Lisa’s cheese tip: While I know it’s convenient to buy that pre-shredded cheddar cheese at the market, freshly shredded cheese melts SO much better into the soup. That’s because brands add anti-caking agents to store-bought pre-shredded cheese, which adds a coating to the cheese and prevents it from melting as nicely.

Ways I Store This Soup

Storing in the fridge: Leftovers can be stored in the fridge for 4 to 5 days just fine. If you’re making the whole pot ahead of time for an event, warm it back up on the stovetop over low heat for the best results!
Freezing tip: Since this soup has a lot of dairy in it, I don’t think the texture is quite as good as fresh. Soups with dairy can separate a bit after thawing. But if you’re okay with that, yes, you could still freeze it for up to 3 months if you’d like.

Frequently Asked Questions

Is there a way to make this a dairy-free potato soup?

In all honesty, I don’t think this soup would taste the same without whole milk and sour cream. They give it that rich and creamy flavor! But you can always try swapping regular milk for non-dairy milk (like oat milk), and sour cream for vegan sour cream or cashew cream.

Can this be made in a Crockpot?

While many of my soup recipes can be made in a slow cooker or Crockpot, I do think this one is best cooked on the stove. Each step helps to build out the flavor in the final soup.

Can I use a different type of potato?

While Russets are my favorite for the most similar flavor to a classic baked potato, Yukon Gold potatoes also work well. But they do have a naturally waxier texture, so don’t break down quite as easily (aka they’re a little less creamy).