When the evening air turns crisp and you’re craving something warm and deeply satisfying, a cozy bowl of Loaded Potato Soup is hard to beat. This version gives you all the classic baked-potato flavors—fluffy potatoes, sharp cheddar, cool sour cream, and a sprinkle of green onions—finished with a crave-worthy crunch of crispy turkey bacon. It’s the kind of creamy potato soup that makes the kitchen smell like home and brings everyone to the table quickly.
This soup is thick, velvety, and surprisingly simple. We build flavor with sautéed onions and garlic, then simmer Russet potatoes in milk and broth until tender and mash-able. A little flour helps thicken things, while a final swirl of sour cream and melty cheddar adds that luscious, spoon-coating finish we all love. It’s a one-pot, easy weeknight dinner you’ll want to pin and keep handy all season long.
Why You’ll Love It
- All the baked-potato vibes: Think cheddar, sour cream, scallions, and crispy turkey bacon—pure cozy comfort in a bowl.
- One pot & minimal fuss: Everything simmers together for an easy, family-friendly, weeknight-ready meal.
- Thick and creamy without heavy cream: Whole milk and a touch of flour make a silky base with lighter ingredients.
- Perfect for meal prep: This creamy potato soup reheats beautifully with a splash of broth for quick lunches.
- Budget-friendly pantry staples: Russet potatoes, onion, garlic, milk, and broth—simple ingredients, big comfort.
- Customizable: Adjust the texture (chunky or smooth), the cheese, and the heat for your perfect bowl.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
Ingredients
- 6 strips turkey bacon, chopped
- 1/2 medium sweet onion, finely chopped
- 4 large Russet potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup low-sodium chicken broth
- 1 clove garlic, minced
- 3/4 cup sharp cheddar cheese, grated (plus extra for topping)
- 3/4 cup sour cream (plus extra for serving)
- 2–3 tablespoons sliced green onions (scallions), for topping
- Kosher salt & freshly ground black pepper, to taste
Step-by-Step Instructions
- Crisp the turkey bacon Add chopped turkey bacon to a large soup pot or Dutch oven over medium-high heat. Cook until deep golden and crisp. Transfer to a paper towel–lined plate. Leave about 2 tablespoons of the rendered fat in the pot for flavor.
- Sauté and make a quick roux Add the onion and sauté until soft and translucent, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute to remove the raw taste.
- Build the creamy base Slowly whisk in the milk until smooth and no lumps remain. Pour in the chicken broth and add the garlic. Bring just to a gentle simmer.
- Simmer the potatoes Add the diced Russets. Reduce heat to maintain a steady simmer, partially cover, and cook for 20 minutes, stirring occasionally to prevent sticking.
- Mash to your perfect texture When the potatoes are fall-apart tender, use a potato masher right in the pot to mash some of them, leaving a few soft chunks for a hearty feel.
- Finish with the “loaded” toppings Stir in the sour cream and most of the cheddar and turkey bacon (reserve some for garnish). Taste and season generously with salt and black pepper. Ladle into bowls and top with a dollop of sour cream, extra cheddar, remaining bacon, and a scatter of scallions.
Variations to Try
- Extra-Cheesy: Swap part of the cheddar for smoked gouda or white cheddar for deeper, savory notes.
- Veggie-Boost: Stir in sautéed leeks, diced carrots, or a handful of baby spinach right at the end.
- Spice It Up: Add a pinch of cayenne or crushed red pepper for gentle heat in every spoonful.
- Chunky vs. Smooth: Blend a portion of the soup with an immersion blender for ultra-silky texture, or leave it rustic and chunky.
Tips from Chef Emma
- Season generously: Potatoes love salt—proper seasoning makes the flavors pop.
- Stir often: Creamy soups can thicken as they simmer; keep the bottom from catching by stirring and keeping heat moderate.
- Reheat gently: Add a splash of broth or milk to loosen the soup to silky perfection the next day.
- Grate your cheese: Freshly grated cheddar melts smoother and tastes richer than pre-shredded.
Nutrition Info per Serving
- Serving Size: 1 cup
- Calories: 430
- Carbohydrates: 44g
- Sugars: 8g
- Fat: 17g
- Protein: 22g
- Sodium: 980mg
Frequently Asked Questions
- Can I make this ahead for meal prep?
Absolutely. This creamy potato soup keeps for 3–4 days in the fridge. Reheat on low with a splash of broth or milk to restore that silky texture. - Can I use different potatoes?
Russets thicken the soup beautifully, but Yukon Golds work in a pinch and give a naturally buttery finish. - How do I make it even creamier without heavy cream?
Whisk a little extra sour cream in at the end, or blend a cup of the soup and stir it back for added body. - Can I swap the turkey bacon?
Yes—try smoked turkey, beef bacon, or skip it and add a little smoked paprika for that savory, cozy depth. - Is this good for easy weeknight dinners?
Yes! It’s a true one-pot dinner with simple steps and minimal cleanup—perfect for busy weeknights and cold-weather comfort.
Final Thoughts
This Loaded Potato Soup wraps everything you love about a classic baked potato into a creamy, spoonable, weeknight-friendly bowl. It’s cozy, cheesy, and endlessly satisfying—just the kind of meal that turns a regular evening into something special. Save this recipe to your soup board so it’s ready the next time a creamy potato soup craving strikes!
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Loaded Potato Soup – Creamy, Cheesy & Comforting One-Pot Dinner
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Loaded Potato Soup is thick, silky, and comforting—packed with fluffy Russet potatoes, melty sharp cheddar, cool sour cream, and crispy turkey bacon. It’s a one-pot, weeknight-friendly baked potato soup that reheats beautifully for cozy lunches and dinners.
Ingredients
- 6 strips turkey bacon, chopped
- 1/2 medium sweet onion, finely chopped
- 4 large Russet potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup low-sodium chicken broth
- 1 clove garlic, minced
- 3/4 cup sharp cheddar cheese, grated (plus extra for topping)
- 3/4 cup sour cream (plus extra for serving)
- 2–3 tablespoons sliced green onions (scallions), for topping
- Kosher salt & freshly ground black pepper, to taste
Instructions
Crisp the turkey bacon
Cook chopped turkey bacon in a soup pot until crisp. Transfer to a paper towel–lined plate, leaving about 2 tablespoons of fat in the pot.
Sauté & roux
Add onion and cook until soft. Sprinkle in flour and cook 1 minute, stirring.
Creamy base
Slowly whisk in milk until smooth. Add broth and garlic; bring to a gentle simmer.
Simmer potatoes
Add diced Russets. Simmer partially covered for 20 minutes, stirring occasionally.
Mash & finish
Mash some potatoes in the pot. Stir in sour cream, most of the cheddar, and most of the turkey bacon. Season with salt and pepper.
Serve
Ladle into bowls and top with remaining cheddar, bacon, and scallions. Add a dollop of sour cream if desired.
Notes
Season generously—potatoes need salt. Reheat gently with a splash of broth or milk to keep the soup silky. Freshly grated cheddar melts best. Adjust texture by mashing more or less of the potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 8g
- Sodium: 980mg
- Fat: 17g
- Carbohydrates: 44g
- Protein: 22g
Keywords: loaded potato soup, baked potato soup, creamy potato soup, one pot dinner, easy weeknight dinners