Easy loaded potato soup is a one pot dinner that brings together tender potatoes, sweet onion, garlic, sharp cheddar, and crumbled bacon in about 40 minutes. It tastes like a baked potato with all the toppings, only warm, creamy, and ready to ladle into bowls.
The method is simple. You soften the onion and garlic, simmer cubed potatoes in broth, mash a few of them right in the pot, and finish with milk and cheese. That mashing step gives the soup body without flour, cornstarch, or a blender, so cleanup stays easy and the potatoes still taste like potatoes.
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Why This Easy Loaded Potato Soup Recipe Works
Russet potatoes are starchy, so they break down a little as they simmer and thicken the broth on their own. Mashing only part of them leaves plenty of soft chunks, which gives every spoonful both a creamy base and something to bite into.
Bacon and cheddar bring the salt and richness, so the soup needs very little added seasoning. Using low sodium broth keeps the final bowl balanced, and you can always add a pinch more salt at the end after tasting.
Ingredients for Easy Loaded Potato Soup
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 large russet potatoes (about 2 1/2 pounds), peeled and cut into 3/4 inch cubes
- 4 cups low sodium chicken broth (vegetable broth also works)
- 1 cup milk (half and half makes it richer)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste
- Chopped chives or green onions, for serving
How to Make Easy Loaded Potato Soup
1. Soften the onion and garlic.
Melt the butter in a large pot over medium heat. Add the chopped onion and cook, stirring now and then, until it is soft and translucent. Stir in the garlic and cook just until it smells fragrant, so it does not turn bitter.
2. Simmer the potatoes.
Add the cubed potatoes and the broth. Bring the pot to a boil, then lower the heat so it simmers gently. Cook for about 15 minutes, until a fork slides into the potatoes with no resistance.
3. Mash some of the potatoes.
Turn off the heat and use a potato masher to crush some of the potatoes against the side of the pot. Leave the rest whole. If you prefer a smoother soup, mash a little more.
4. Add the milk and cheese.
Set the heat to low and stir in the milk. Add the cheddar a handful at a time, stirring until each addition melts before adding the next. Keep the soup below a boil from this point on, because high heat can make dairy soups look grainy.
5. Finish and season.
Stir in most of the bacon, then taste and add salt and pepper as needed. Warm the soup through for a minute or two, then ladle it into bowls.
6. Top and serve.
Finish each bowl with the remaining bacon, a little extra cheddar if you like, and a sprinkle of chives or green onions.
How to Serve Easy Loaded Potato Soup
A bowl of this soup is filling enough to be dinner on its own, and it pairs well with something crisp on the side. A sandwich such as this crispy fried chicken sandwich turns it into a big comfort meal.
If you love potato flavors, serve a small scoop of loaded baked potato salad alongside for a cold and creamy contrast. For more soup ideas to rotate through the week, try this cheesy potato soup or the hands off crockpot potato soup.
How to Store and Reheat Easy Loaded Potato Soup
Let the soup cool slightly, then refrigerate it within two hours of cooking. The University of Wisconsin Extension suggests cooling leftovers in containers less than 3 inches deep and eating soups within 3 to 4 days, which matches the usual food safety advice. You can read their guide on how to store leftovers.
Reheat the soup over low heat, stirring often, until it is steaming hot and reaches 165 degrees F. Add a splash of milk or broth if it has thickened in the fridge. To freeze, use a sealed container and thaw the soup in the refrigerator overnight, and expect the potatoes to be a little softer after thawing.
Tips and Variations for Easy Loaded Potato Soup
Cut the potatoes into even cubes so they finish cooking at the same time. Peeling is optional, but peeled potatoes give a smoother texture. Shred the cheese from a block instead of using a bagged blend, because it melts more smoothly.
For a creamier result, use half and half in place of the milk. Add more cheese if you want a cheesier bowl, or stir in a spoonful of sour cream at the table. A pinch of smoked paprika or a little garlic powder adds depth without extra work.
Frequently Asked Questions About Easy Loaded Potato Soup
Can I make Easy Loaded Potato Soup ahead of time?
Yes. Cook the soup through the mashing step, cool it, and refrigerate it. Reheat gently, then stir in the milk, cheese, and bacon just before serving so the dairy stays smooth.
What are the best potatoes for Easy Loaded Potato Soup?
Russet potatoes work best because they are starchy and mash easily. Yukon Gold potatoes also work and give a slightly buttery flavor, though the soup will be a little less thick.
How do I thicken the soup without flour?
Mash more of the cooked potatoes in the pot. The released starch thickens the broth naturally, and you can adjust the texture to your liking.
Can I use other cheeses in Easy Loaded Potato Soup?
Absolutely. Monterey Jack, pepper jack, or a mix of cheddar and Gouda all melt well. Choose a block cheese and shred it yourself for the smoothest result.
Can I leave out the bacon?
You can. Skip the bacon and use vegetable broth for a vegetarian bowl, then add a pinch of smoked paprika for a savory note.
Easy Loaded Potato Soup
Ingredients
Main Ingredients
- 1 tbsp butter
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 large russet potatoes (about 2 1/2 lb) peeled and cut into 3/4 inch cubes
- 4 cup low sodium chicken broth vegetable broth also works
- 1 cup milk half and half makes it richer
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked bacon crumbled
- ½ tsp salt or to taste
- ¼ tsp black pepper
- chopped chives or green onions for serving
Instructions
Cooking
- Melt the butter in a large pot over medium heat. Cook the onion until soft, then stir in the garlic until fragrant.
- Add the potatoes and broth, bring to a boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender.
- Turn off the heat and mash some of the potatoes in the pot with a potato masher, leaving the rest in chunks.
- Set the heat to low and stir in the milk. Add the cheddar a handful at a time, stirring until melted. Do not let the soup boil.
- Stir in most of the bacon, then season with salt and pepper. Warm through briefly.
- Ladle into bowls and top with the remaining bacon, extra cheddar if you like, and chives or green onions.
