This Best Homemade Loaded Potato Soup is the ultimate comfort food for a chilly evening. It is incredibly creamy, rich, and can be whipped up in less than 30 minutes, making it a perfect weeknight dinner for busy families.
Table of Contents
Why You Will Love This Recipe
You are going to love the Best Homemade Loaded Potato Soup because it combines the hearty flavors of a baked potato with a velvety, smooth base. This recipe uses a clever microwave trick to slash the cooking time, so you do not have to wait an hour for potatoes to bake. It is a family favorite that tastes like it spent all day simmering on the stove, yet it is ready in a flash.
Ingredients
- 4 large potatoes, scrubbed clean
- 8 slices of bacon
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives for garnish
Step-by-Step Instructions
- Prepare the potatoes by piercing them several times with a fork. Microwave them for 12 to 15 minutes or until they are tender. Let them cool, then halve them and scoop out the insides or cut them into chunks.
- While the potatoes cook, fry the bacon in a skillet over medium-high heat until it is crispy. Transfer to a paper towel-lined plate to drain, but reserve 1 tablespoon of the bacon fat from the pan. Crumble the bacon once cooled.
- In a large stockpot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2 to 3 minutes until the onion is tender.
- Slowly whisk the flour into the pan and stir for 1 to 2 minutes to create a smooth roux.
- Gradually whisk in the milk and half-and-half, ensuring the mixture remains smooth and free of lumps.
- Gradually add the chicken stock. Bring the mixture to a light simmer and whisk in the salt, garlic salt, and black pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.
- Stir in the shredded cheddar cheeses, the majority of the crumbled bacon (reserve some for garnish), and the sour cream. Remove the pot from the heat.
- Scoop the potato chunks into the pan. You can break them into small pieces or leave them chunky, depending on your preference.
- Serve hot, topped with your favorite garnishes like extra cheese, bacon, and fresh chives.
Expert Tips / Pro Tips
One of the best ways to enhance the texture of this Best Homemade Loaded Potato Soup is to leave some of the potato skins on. The skins add a rustic depth and extra nutrients to the dish. To ensure a perfectly smooth base, make sure to whisk the flour and milk slowly to avoid any lumps. If you prefer a thicker soup, let it simmer a few extra minutes before adding the cheese and sour cream, or mash some of the potatoes against the side of the pot.
Variations & Substitutions
If you want to customize your Best Homemade Loaded Potato Soup, try swapping the sharp cheddar for pepper jack cheese to add a little kick. For a lighter version, you can use turkey bacon and replace the half-and-half with additional low-fat milk, though the soup will be less creamy. If you are gluten-free, a 1:1 gluten-free all-purpose flour blend works well as a thickener for the roux.
Serving Suggestions
This hearty soup is a meal on its own, but it pairs beautifully with a crisp green salad or a side of crusty sourdough bread for dipping. For a true loaded experience, set out a topping bar with extra sour cream, sliced green onions, shredded cheese, and even some pickled jalapeños for those who like heat.
Storage, Freezing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, you may need to add a splash of milk or chicken stock, as the soup tends to thicken significantly as it cools. While you can freeze this soup, the texture of the potatoes and the dairy base may change slightly upon thawing; it is always best enjoyed fresh or within a few days of making it.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 502 kcal |
| Carbohydrates | 31g |
| Protein | 18g |
| Fat | 34g |
| Saturated Fat | 19g |
| Cholesterol | 90mg |
| Sodium | 962mg |
| Fiber | 3g |
| Sugar | 6g |
Best Homemade Loaded Potato Soup
Ingredients
Equipment
Method
- Prepare the potatoes by piercing them several times with a fork. Microwave them for 12 to 15 minutes or until they are tender. Let them cool, then halve them and scoop out the insides or cut them into chunks.4 large potatoes
- While the potatoes cook, fry the bacon in a skillet over medium-high heat until it is crispy. Transfer to a paper towel-lined plate to drain, but reserve 1 tablespoon of the bacon fat from the pan. Crumble the bacon once cooled.8 slices bacon
- In a large stockpot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2 to 3 minutes until the onion is tender.4 tablespoons unsalted butter, 2 garlic cloves, 1/4 cup yellow onion
- Slowly whisk the flour into the pan and stir for 1 to 2 minutes to create a smooth roux.1/3 cup all-purpose flour
- Gradually whisk in the milk and half-and-half, ensuring the mixture remains smooth and free of lumps.2 cups low-fat milk, 1 cup half and half
- Gradually add the chicken stock. Bring the mixture to a light simmer and whisk in the salt, garlic salt, and black pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.2 cups chicken stock, 1 teaspoon salt, 1/2 teaspoon garlic salt, 1/2 teaspoon black pepper
- Stir in the shredded cheddar cheeses, the majority of the crumbled bacon (reserve some for garnish), and the sour cream. Remove the pot from the heat.1 cup mild cheddar cheese, 1 cup sharp cheddar cheese, 1 cup sour cream
- Scoop the potato chunks into the pan. You can break them into small pieces or leave them chunky, depending on your preference.4 large potatoes
- Serve hot, topped with your favorite garnishes like extra cheese, bacon, and fresh chives.Fresh chives
Notes
FAQ
Can I use different types of potatoes for this soup?
Yes, while Russet potatoes are traditional for their starchy texture which helps thicken the soup, Yukon Gold potatoes also work wonderfully and provide a naturally buttery flavor and creamy consistency.
How do I make the soup thicker?
If you prefer a very thick soup, you can mash more of the potatoes directly into the broth with a potato masher or increase the flour amount slightly when making the roux at the beginning.
Can I bake the potatoes instead of microwaving them?
Absolutely. If you have more time, preheat your oven to 350 degrees F and bake the potatoes directly on the rack for about 45 minutes or until they are fork-tender before adding them to the soup.
Is this soup freezer-friendly?
Because this soup contains a high amount of dairy (milk, half-and-half, and sour cream), it may separate or become slightly grainy when frozen and thawed. If you do freeze it, reheat it slowly while whisking to help the ingredients emulsify again.