This Potato Soup recipe is the definition of a hug in a bowl. It’s rich, creamy, and loaded with all the comforting flavors that remind me of home. Whenever a chilly evening rolls around, this is the first recipe that comes to mind.

I have such a vivid memory of my mom making a big pot of soup on the stove, the windows fogging up from the steam. She never followed a strict recipe, but it always had potatoes, always had cream, and always made the house smell incredible. This version is my way of capturing that feeling.

This soup is not only incredibly hearty and satisfying, but it’s also wonderfully low-stress. My best tip? Prep all your toppings while the soup simmers, so everyone can build their own perfect bowl right at the table.

What You Need to Make This Recipe

This simple soup comes together with pantry staples you likely already have. The magic of this Potato Soup is in how everyday ingredients like potatoes, bacon, and onion create such a rich and satisfying flavor. The full ingredient list and measurements are waiting for you in the recipe card below!

How to Make Potato Soup

Making this soup is a cozy, three-step process that fills your kitchen with the best aromas. You’ll start by crisping bacon and sautéing your aromatics in the rendered fat for a deep flavor base. From there, you’ll build the creamy soup itself, letting the potatoes simmer until they’re perfectly tender. The final step is adding the cream and sour cream for that luxurious finish before serving it hot with all your favorite toppings.

A creamy bowl of loaded potato soup topped with shredded cheddar cheese, crispy bacon, and fresh chives, set on a white surface.

Creamy & Comforting Loaded Potato Soup

A rich and velvety potato soup, perfectly seasoned and ready to be loaded with your favorite toppings for the ultimate comfort food experience.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

For the Soup

6 slices bacon chopped
2 tbsp unsalted butter
1 large yellow onion diced
2 stalks celery diced
4 cloves garlic minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth or vegetable broth
2 lbs potatoes a mix of Yukon Gold and Russet, peeled and cut into 1/2-inch cubes
1 cup heavy cream room temperature
1/2 cup sour cream room temperature
1 tsp salt or to taste
1/2 tsp black pepper freshly ground
1/2 tsp smoked paprika

For the Toppings (Optional)

Reserved crispy bacon bits
1 cup shredded sharp cheddar cheese
1/4 cup sliced green onions or chives
Sour cream for dolloping

Equipment

Large Pot or Dutch Oven
Immersion blender or standard blender

Method

Cook Bacon and Sauté Aromatics

Place the chopped bacon in a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot. If you have excess, discard it. If you don't have enough, add butter to make up the difference.
Add the 2 tablespoons of butter to the bacon fat in the pot. Once melted, add the diced onion and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent it from burning.

Create the Soup Base

Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste, creating a roux. This will help thicken the soup.
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once all the broth is incorporated, add the cubed potatoes, salt, pepper, and smoked paprika. Stir to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

Finish and Serve

Turn off the heat. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. For a chunkier soup, pulse a few times. For a completely smooth soup, blend until velvety. (Alternatively, you can carefully transfer the soup in batches to a standard blender, then return it to the pot.)
Stir in the heavy cream and sour cream until well combined. Be sure they are at room temperature to prevent curdling. Gently heat the soup over low heat if needed, but do not let it boil.
Taste the soup and adjust seasonings with more salt and pepper if necessary.
Ladle the hot soup into bowls and serve immediately, garnished with the reserved crispy bacon, shredded cheddar cheese, green onions, and a dollop of sour cream.

Notes

Consistency Tip: For a thicker soup, you can mash some of the potatoes against the side of the pot with a spoon before blending. For a thinner soup, add a bit more broth or cream.
Vegetarian Option: Omit the bacon. Sauté the vegetables in 4 tablespoons of butter or olive oil. Use vegetable broth instead of chicken broth.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.

Pro Tips for Making This Potato Soup

Over the years, I’ve learned a few things that take this soup from good to great. Here are some of my go-to tips for making the perfect bowl every time.

Don’t Over-Blend: If you use an immersion blender, just pulse it a few times. You want to keep some nice chunks of potato for texture. Over-blending can make the potato soup gluey.
Use the Right Potatoes: I find that Yukon Gold potatoes give this soup the creamiest texture without falling apart completely. Their naturally buttery flavor is a perfect match for the other ingredients.
Warm Your Cream: To prevent the dairy from curdling, gently warm the heavy cream before adding it to the hot soup. You can do this in the microwave for 30 seconds or in a small saucepan over low heat.
My Secret Trick: After you crisp the bacon, use that same pot to sauté the onions and celery. Don’t wipe it out! Those browned bits of bacon on the bottom of the pot are pure flavor, and they’ll dissolve into your soup, adding a wonderful, smoky depth.

Fun Variations for Potato Soup

One of the best things about cooking is making a recipe your own! This soup is a fantastic canvas for creativity. If you love hearty, adaptable soups, you should also check out my Stuffed Pepper Soup.

Add Some Veggies: Stir in a cup of frozen corn or some sautéed mushrooms along with the potatoes for extra texture and flavor.
Make it Spicy: For a little kick, add a finely diced jalapeño along with the garlic or stir in a pinch of cayenne pepper with the smoked paprika.
Use Different Cheeses: While sharp cheddar is classic, smoked gouda or a spicy pepper jack would be delicious swaps to change up this potato soup.
Add a Protein Boost: Have leftover holiday ham or rotisserie chicken? Dice it up and stir it into the soup during the last few minutes of simmering.

What to Serve With Potato Soup

This soup is definitely a meal in itself, but a little something on the side never hurts! I love pairing this creamy potato soup with a side that can soak up every last drop.

Crusty Bread: A warm, crusty baguette or some buttery garlic bread is perfect for dipping.
A Simple Green Salad: A crisp salad with a light vinaigrette offers a fresh, bright contrast to the rich soup.
Gourmet Grilled Cheese: A classic grilled cheese sandwich made with sourdough and sharp cheddar makes this the ultimate comfort food pairing.

How to Store Potato Soup

This soup makes for fantastic leftovers! Here’s how I store it to enjoy later.

Refrigerating: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors will meld and be even better the next day!
Freezing: I generally don’t recommend freezing this potato soup because dairy-based soups can separate and become grainy upon reheating.
Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, as this can cause the cream to separate.

Nutritional Benefits

Potatoes are a wonderful source of energy and potassium, making this a truly hearty and satisfying meal. By using low-sodium broth and controlling the salt, you can create a wholesome potato soup that the whole family will feel good about eating.

FAQs

Can I make potato soup dairy-free?

Yes, you can! Use full-fat coconut milk in place of heavy cream and a dairy-free sour cream alternative. The final texture might be slightly different, but it will still be a delicious and creamy soup.

What are the best potatoes for soup?

I personally love Yukon Golds for this potato soup because they have a beautiful, buttery texture and hold their shape well. Russet potatoes also work, but they tend to break down more, which is perfect if you prefer an even thicker soup.

Can I make this soup in a slow cooker?

Absolutely! After you crisp the bacon and sauté the aromatics on the stovetop, transfer everything to your slow cooker and cook on low for 4-6 hours, or until the potatoes are tender. It’s a great hands-off method.

How can I thicken my potato soup?

If your soup isn’t as thick as you’d like, you can gently mash some of the potatoes against the side of the pot. Using an immersion blender for just a few quick pulses also works beautifully to thicken things up.

Conclusion

There’s a special kind of magic in a simple, well-made soup. This Loaded Potato Soup is more than just a recipe; it’s a bowlful of comfort that’s perfect for weeknight dinners, holiday gatherings, or any time you need a little warmth. It proves that delicious, family-pleasing meals don’t have to be complicated. For another light yet comforting option, you might love this Lemon Chicken Orzo Soup.

Potato Soup