the only loaded potato soup recipe that actually delivers
most loaded potato soup recipes fail because they’re built on shortcuts. watery broth with some potato chunks floating around. cheese that breaks into grainy clumps. bland base that tastes like it came from a can. you get either a gluey paste or thin broth pretending to be soup.
this soup is different. after analyzing over twenty of the highest rated potato soup recipes online, including restaurant copycat versions and five star grandma specials, this version isolates what actually works.
its thick without being heavy, creamy without being gluey, and has enough chunks to remind you its real food, not pureed baby lunch. this isnt comfort food that whispers. this one growls.
Table of Contents
- the foundation that separates great from mediocre
- why russet potatoes matter more than you think
- the technique that guarantees perfect texture
- how to fix every common loaded potato soup problem
- the toppings strategy for loaded potato soup
- what to serve with loaded potato soup
- making loaded potato soup work for your diet
- the truth about storing and reheating potato soup
- what youre about to make
- recipe
the foundation that separates great from mediocre
every top rated loaded potato soup recipe agrees on one thing: start with bacon, not butter or oil. fry it till crisp, pull it out, and use that rendered fat to cook your aromatics. this is liquid gold. that smoky, savory base becomes the backbone of your entire soup.
skip this step and youre already halfway to bland city.
russet potatoes are non negotiable. we tested waxy potatoes like red and yukon gold. they stay firm and just float around like they dont belong. russets break down, release their starch, and thicken the broth naturally.
they’re what give you that creamy body without dumping in cornstarch like youre patching drywall. this is the potato that does double duty: flavor and function.
the dual thickening method is the secret. fancy name, simple execution. first, you build a roux from butter and flour. cook it till it smells nutty, not raw. this gives you the smooth, velvety base that coats your spoon.
then you mash some of the cooked potatoes right in the pot, just enough to thicken it while keeping some chunks intact. this combination is what separates restaurant quality from home mediocre.
you get creamy texture without losing that hearty, substantial feel.
the finish makes it loaded. off the heat, you stir in heavy cream, sour cream, and shredded sharp cheddar till it all melts into one silky, rich base. critical point: dont add cheese while the soup is boiling unless you like grainy sadness.
cheese proteins seize up at high heat and turn grainy. take it off heat, let it cool for a minute, then stir in your dairy and cheese slowly. youll get that glossy finish that looks like you knew what you were doing.
why russet potatoes matter more than you think
the potato choice isnt just preference, its chemistry. russet potatoes are high starch, low moisture. when they cook, they break down and release that starch into the liquid, naturally thickening your soup base. this is free thickening power built into the ingredient.
waxy potatoes like red or yukon gold are low starch, high moisture. they hold their shape when cooked, which is great for potato salad but terrible for soup. they just sit there in chunks, contributing nothing to the texture of the broth around them.
you end up having to add flour or cornstarch to thicken, which creates that gluey, artificial mouthfeel.
russets give you the best of both worlds: chunks that have actually flavored the broth, plus natural creaminess. this is why every serious potato soup recipe specifies russets. listen to them.
the technique that guarantees perfect texture
brown your bacon properly. dont rush this. cook it over medium heat until its crispy and the fat is fully rendered. if you crank the heat too high, the bacon burns before the fat renders out.
you want that fat for cooking your aromatics, and you want the bacon crispy for topping. this takes 8 to 10 minutes. be patient.
sweat your aromatics in bacon fat. onion and celery go in next. cook them in that bacon fat until theyre soft and translucent, about 5 to 7 minutes. this is where youre building layers.
the vegetables absorb the smoky bacon flavor and start to caramelize. garlic goes in last for just a minute because it burns fast and burnt garlic tastes like poison.
cook your roux properly. after your aromatics are soft, add butter and let it melt. whisk in flour and cook for 2 to 3 minutes, stirring constantly. youre cooking out the raw flour taste and developing a nutty aroma. this step cannot be rushed. raw roux makes your soup taste like paste.
properly cooked roux adds depth and a smooth, silky texture.
add liquid slowly and whisk constantly. this is where most people mess up. if you dump all your chicken broth and milk in at once, youll get lumps. add it gradually, whisking constantly so the roux incorporates smoothly.
start with about a cup, whisk till smooth, then add the rest. this creates that velvety base texture.
simmer potatoes till fork tender. add your peeled and diced russets to the pot. bring to a simmer and cook for 15 to 20 minutes until they’re soft enough to mash easily with a fork.
dont boil aggressively or they’ll break down too much too fast. gentle simmer is the move.
mash strategically. use a potato masher or the back of a spoon to mash about a third of the potatoes right in the pot. this releases their starch and thickens the soup naturally while leaving enough chunks for texture. this is your second thickening agent working with the roux.
together they create that perfect consistency: thick enough to coat a spoon but not paste.
how to fix every common loaded potato soup problem
its too thin. you either didnt use enough flour in your roux, or you didnt mash enough potatoes. solution: make a small slurry of 2 tablespoons flour mixed with quarter cup cold milk, whisk it smooth, then stir it into the simmering soup. or mash more potatoes in the pot.
its too thick. you mashed too many potatoes or reduced it too much. solution: thin it out with more chicken broth or milk, adding quarter cup at a time until you hit the right consistency. dont add water, it dilutes flavor.
the cheese is grainy and broken. you added cheese while the soup was too hot. cheese proteins seize and separate at high heat. solution: take the pot off the heat, let it cool for 2 to 3 minutes, then stir in your cheese slowly. it should melt smooth and glossy.
its bland. you under salted or didnt build enough flavor in the base. bacon fat, properly cooked aromatics, and a good chicken broth are non negotiable.
if your soups done and tastes flat, add salt quarter teaspoon at a time until flavors pop. a splash of hot sauce or worcestershire can also add missing depth.
potatoes are mushy. you overcooked them or boiled too aggressively. russets break down fast once theyre tender. keep it at a gentle simmer and test them with a fork after 15 minutes.
pull them off heat as soon as they’re fork tender.
the toppings strategy for loaded potato soup
toppings arent decoration, theyre functional contrasts that make every bite different.
crispy and salty: crumbled bacon is non negotiable. this is what makes it loaded. add sharp cheddar cheese for extra richness and salt.
cool and tangy: sour cream or greek yogurt adds cooling contrast and tangy bite that cuts through the richness. this is especially important if your soup is very thick and creamy.
fresh and sharp: chopped chives or sliced scallions add brightness and a slight onion bite. fresh herbs make the soup feel lighter and less heavy.
heat and spice: hot sauce, red pepper flakes, or a dash of cayenne if you want some kick. the creaminess can handle heat really well.
textural contrast: oyster crackers or croutons add crunch. steamed broccoli florets if you want to pretend its healthier.
build your bowl strategically: bacon, cheddar, sour cream, and chives is the classic combo for a reason. it hits every contrast point.
what to serve with loaded potato soup
this soup is substantial enough to be a meal, but pairing it right makes it even better.
crusty bread for dunking: a warm baguette, sourdough, or crusty artisan loaf is perfect for soaking up every drop. this is non negotiable soup eating strategy.
grilled cheese for dipping: make a sharp cheddar grilled cheese and use it to dip into the soup. this is the ultimate comfort food combination.
simple salad for balance: a crisp green salad with sharp vinaigrette cuts through the richness and makes the meal feel less heavy. arugula or mixed greens with lemon dressing work well.
cornbread: if youre leaning into the comfort food angle hard, a slice of sweet cornbread alongside this soup is perfection. the sweetness balances the smoky, savory soup.
making loaded potato soup work for your diet
lighter version: use milk instead of heavy cream, reduce or skip the sour cream, and use reduced fat cheddar. youll lose some richness but the bacon fat base still gives you plenty of flavor.
use turkey bacon if you want to cut more fat.
vegetarian version: skip the bacon entirely. use butter or olive oil to saute your aromatics. add smoked paprika (1 to 2 teaspoons) to get some of that smoky depth back. use vegetable broth instead of chicken.
consider adding nutritional yeast with the cheese for extra savory flavor.
dairy free: this ones tough because dairy is central to loaded potato soup. use plant based butter, unsweetened coconut milk or cashew cream instead of dairy cream, and dairy free sour cream and cheese. the texture wont be identical but itll still be thick and satisfying.
gluten free: replace the flour in your roux with an equal amount of cornstarch mixed into cold liquid before adding (slurry method), or use a gluten free flour blend. ensure your chicken broth is certified gluten free.
the truth about storing and reheating potato soup
potato soup is one of those dishes that can get weird in storage if you dont do it right.
storage: let the soup cool completely, then store in an airtight container in the refrigerator for 3 to 4 days. the soup will thicken considerably as it sits because the starches continue to absorb liquid.
reheating: reheat gently over medium low heat on the stovetop, stirring frequently. add chicken broth or milk to thin it out as needed, starting with quarter cup at a time.
dont microwave at full power or the dairy can separate and get grainy. if microwaving, use 50 percent power and stir every minute.
freezing reality check: potato soup doesnt freeze well. the potatoes get grainy and watery when thawed, and the dairy can separate.
if you must freeze it, freeze only the base before adding cream, sour cream, and cheese. then add those when you reheat. it will keep frozen for 2 to 3 months.
what youre about to make
this isnt just loaded potato soup. this is the version that ruins every other potato soup for you. thick enough to stand a spoon in, smoky from bacon fat, creamy from the dual thickening method, and rich from real cream and sharp cheddar.
people will ask how you made it taste like restaurant quality. your secret is simple: you started with bacon fat not shortcuts, you used russets not waxy potatoes, you built a proper roux, and you didnt add cheese to boiling liquid like an amateur.
the soup below is built on the same foundation as the highest rated potato soup recipes online, just executed better.
no life story about winter memories, no scrolling past seventeen photos of spoons. just the best loaded potato soup youll make all year.
recipe
the best loaded potato soup (creamy & easy)
Ingredients
Equipment
Method
- cook the bacon: place the chopped bacon in a large dutch oven or heavy-bottomed pot over medium heat. cook, stirring occasionally, until crisp, about 8-10 minutes. use a slotted spoon to transfer the bacon to a paper towel-lined plate. reserve about 2 tablespoons of the bacon fat in the pot.
- sauté aromatics: add the diced onion and celery to the bacon fat in the pot. cook, stirring, until softened, about 5-6 minutes. add the minced garlic and cook for 1 more minute until fragrant.
- make the roux: melt the 4 tablespoons of butter into the pot. once melted, whisk in the ¼ cup of flour and cook for 1-2 minutes, stirring constantly. this cooks out the raw flour taste.
- build the soup: slowly pour in the chicken broth while whisking constantly to prevent lumps. once smooth, whisk in the milk. add the diced russet potatoes and season with salt and pepper.
- simmer: bring the soup to a simmer, then reduce the heat to medium-low. cover and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- thicken and mash: reduce the heat to low. use a potato masher to mash about half of the potatoes directly in the pot. this will thicken the soup while still leaving plenty of hearty potato chunks. for a smoother soup, you can use an immersion blender for just a few quick pulses. do not over-blend.
- load it up (off heat): remove the pot from the heat. stir in the heavy cream and sour cream until combined. slowly add the shredded cheddar cheese, stirring until it is completely melted and the soup is smooth.
- serve: stir in half of the reserved crispy bacon. taste and adjust seasoning with more salt and pepper if needed. ladle the soup into bowls and garnish with the remaining bacon, extra cheddar cheese, and fresh green onions or chives.
Nutrition
nutrition disclaimer: nutrition is an estimate based on ingredients and serving size. values may vary due to substitutions, brands, and kitchen tools. when in doubt, run your own numbers.
Notes
- potatoes are key: for the best thick and fluffy texture, you must use high-starch russet potatoes. waxy potatoes like red or yukon gold will not break down properly and will result in a thinner soup.
- add cheese off the heat: this is the secret to a smooth, non-grainy cheese soup. adding cheese to a liquid that is too hot can cause it to break and become oily.
- don’t over-mash: be careful not to mash or blend all of the potatoes. the best texture comes from a mix of a creamy base and tender potato chunks.
- storage: store leftovers in an airtight container in the refrigerator for up to 4 days. the soup will thicken as it cools.
- freezing: dairy-based soups can sometimes separate upon thawing. for best results, let the soup cool completely before freezing. thaw in the refrigerator and reheat gently on the stove, stirring often. a quick whisk can help bring it back together.
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davin is the researcher and photographer behind just the best, not the world’s greatest chef, just the guy who finds the world’s greatest recipes. he uses tech to compare ratings, methods, and spot patterns fast, then rolls up his sleeves to dig through the data and test the finalists if there's not a clear winner. adhd is his secret weapon: hyperfocus + data + real world tests = better meals. if you don’t want to bounce between 10 recipes for “the one,” davin’s here so you don’t have to.