Homestyle loaded potato soup brings all the cozy flavors of a classic baked potato into a warm, creamy bowl. This recipe blends tender potatoes, melted cheddar, and a velvety dairy base with bacon, sour cream, and chives to create a hearty, satisfying dish. It’s easy enough for weeknights, comforting enough for weekends, and always a hit with home cooks who appreciate simple, dependable meals.
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Why You’ll Love This Homestyle Loaded Potato Soup
This loaded potato soup strikes the ideal balance of creamy, cheesy, and savory. The base is smooth and rich without feeling heavy, thanks to the combination of milk, broth, and half-and-half. Chunks of soft potatoes add a rustic quality, while cheddar melts into every spoonful for that signature baked-potato flavor. Finished with crispy bacon and fresh chives, it’s a bowl filled with warmth and familiar comfort.
You’ll also love how approachable this recipe is. Most of the ingredients are pantry staples, the steps are simple, and the whole soup comes together in about 35 minutes. Whether you’re feeding a family or making cozy leftovers for the week, this soup always delivers.
Ingredients for Homestyle Loaded Potato Soup
Soup Ingredients
- 4 medium russet potatoes, scrubbed
- 6 slices bacon, cooked and crumbled
- 3 tbsp unsalted butter
- 1 tbsp reserved bacon fat (optional but recommended)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 2 cups half-and-half
- 2 cups chicken broth
- 1 tsp kosher salt
- 1 tsp garlic salt
- 1/2 tsp black pepper
Cheese & Creaminess
- 1 cup mild cheddar cheese, freshly shredded
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 cup sour cream
Toppings
- Extra shredded cheddar
- Crispy crumbled bacon
- Fresh chives, sliced
Ingredient Notes (Helpful Substitutions & Healthy Options)
Potatoes:
Russet potatoes create the creamiest texture once cooked, but Yukon Gold potatoes are a great substitute if you enjoy a slightly buttery flavor.
Bacon Alternatives:
If you prefer not to use pork, turkey bacon or chicken bacon works beautifully. For a vegetarian option, sautéed mushrooms provide savory depth.
Dairy Options:
Use whole milk for extra richness or replace half-and-half with additional milk for a lighter soup. Unsweetened almond or oat milk can be used, though the texture will be slightly thinner.
Cheese Choices:
Freshly shredded cheddar melts much smoother than bagged, pre-shredded cheese. Monterey Jack or Colby also melt well and can be mixed into the recipe.
Sour Cream Substitution:
Plain Greek yogurt adds similar tang with more protein and slightly less fat.
Broth Base:
Chicken broth adds savory flavor, but vegetable broth performs well if you’re adapting the soup for non-meat eaters.
Step-by-Step Instructions
Step 1 – Cook and Prepare the Potatoes
Microwave the potatoes for 8–10 minutes, turning halfway through, until completely tender. Let them cool slightly, then peel if desired and cut into bite-sized chunks. Leaving a few bigger pieces helps create a homestyle texture.
Step 2 – Cook the Bacon
While the potatoes cool, cook the bacon in a skillet until crisp. Transfer to paper towels and crumble when cool. Reserve 1 tablespoon of bacon fat for the soup base.
Step 3 – Start the Soup Base
In a large pot, melt 3 tablespoons butter with the reserved bacon fat. Add the diced onion and garlic and sauté until soft and fragrant, about 2–3 minutes.
Whisk in 1/4 cup flour and cook for 1–2 minutes to form a roux.
Step 4 – Add Milk, Half-and-Half & Broth
Slowly whisk in the milk and half-and-half until smooth, then pour in the chicken broth. Continue whisking and allow the mixture to thicken slightly as it simmers.
Season with kosher salt, garlic salt, and pepper.
Let the soup simmer for 5–7 minutes to thicken.
Step 5 – Stir in Cheese, Sour Cream & Potatoes
Reduce the heat and stir in both shredded cheddars until fully melted.
Add the sour cream and mix until smooth.
Fold in the potato chunks. Mash a few pieces against the pot’s side if you prefer a thicker, creamier consistency.
Step 6 – Serve with Toppings
Ladle the soup into bowls and top with extra cheese, bacon, and chives. Serve immediately while warm and velvety.
Pro Tips for Success
- Freshly shred your cheese for the smoothest melt—pre-shredded blends tend to clump.
- Simmer gently, never boil, once dairy is added to prevent curdling.
- Leave some chunkiness in your potatoes for that rustic, homestyle feel.
- Adjust thickness easily: add broth to thin; mash potatoes to thicken.
- Taste before serving—potatoes absorb seasoning quickly.
- Warm your bowls if serving guests so the soup stays creamy and hot longer.
Flavor Variations to Try
1. Spicy Loaded Potato Soup
Add diced jalapeños, hot sauce, or chili flakes for a kick.
2. Broccoli Cheddar Twist
Stir in 1–2 cups of steamed broccoli florets.
3. Herb Garden Potato Soup
Mix in thyme, rosemary, or parsley for an aromatic, earthy touch.
4. Southwestern Style
Add corn, green chilies, cumin, and pepper jack cheese.
5. Vegetarian Version
Use vegetable broth and replace the bacon with sautéed mushrooms.
Serving Suggestions
- Serve with crusty bread, garlic toast, or homemade biscuits.
- Pair with a simple green salad for contrast.
- Add a side of roasted vegetables or grilled chicken for a heartier meal.
- Offer toppings buffet-style for family dinners.
Storage and Freezing Instructions
Refrigeration:
Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
Freezing:
This soup freezes fairly well despite the dairy. Cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and whisk in extra broth or milk when reheating.
Reheating Tip:
Use low heat and stir often to maintain a smooth, creamy texture.
Homestyle Loaded Potato Soup—Rich, Creamy & Packed with Toppings
- Total Time: 35 minutes
- Yield: 4 servings
Description
A rich, creamy, comforting homestyle loaded potato soup packed with tender potatoes, melted cheddar, smoky bacon, and velvety dairy for the perfect cozy bowl.
Ingredients
- 4 medium russet potatoes, scrubbed and cooked
- 6 slices bacon, cooked and crumbled
- 3 tbsp unsalted butter
- 1 tbsp reserved bacon fat (optional)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 2 cups half-and-half
- 2 cups chicken broth
- 1 tsp kosher salt
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1 cup mild cheddar cheese, freshly shredded
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 cup sour cream
- Extra shredded cheddar (topping)
- Crispy crumbled bacon (topping)
- Fresh chives, sliced (topping)
Instructions
- Microwave potatoes for 8–10 minutes until tender, then cool and cut into bite-sized chunks.
- Cook bacon until crisp, crumble, and reserve 1 tbsp bacon fat.
- Melt butter with bacon fat in a large pot, then sauté onion and garlic until softened.
- Whisk in flour to create a roux, then slowly add milk, half-and-half, and chicken broth. Season and simmer 5–7 minutes.
- Stir in both cheddars until melted, then add sour cream and fold in the potatoes.
- Mash a few potatoes to thicken if desired, then serve topped with cheddar, bacon, and chives.
Notes
Freshly shredded cheese melts best. Keep heat low after adding dairy. Mash potatoes to thicken or add broth to thin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | ~14g |
| Carbs | ~32g |
| Fat | ~20g |
| Fiber | ~2g |
| Sodium | ~720mg |
Other Recipes You Might Enjoy
- Easy Crispy Garlic Chicken Noodles—Quick Dinner Delight
- Buffalo Chicken Stuffed Shells
- Simple Easy Balsamic Chicken for Weeknight Dinners
FAQ About Homestyle Loaded Potato Soup
Can I make this soup ahead of time?
Yes. This soup reheats beautifully and can be made 1–2 days ahead. Store in the fridge, then reheat slowly while stirring to maintain that creamy consistency.
How can I thicken the soup naturally?
Mash a few of the potato chunks directly into the soup, or let it simmer uncovered for several minutes to evaporate excess liquid.
Can I make this recipe vegetarian?
Absolutely. Swap chicken broth for vegetable broth and replace bacon with mushrooms or vegetarian bacon pieces.
Why did my soup become grainy?
This happens if the dairy mixture is boiled or if pre-shredded cheese is used. Keep the heat low and always choose freshly shredded cheese.
What other cheeses melt well in potato soup?
Havarti, Monterey Jack, Colby, and Gouda are excellent options and blend beautifully with the potato base.
Final Thoughts
Homestyle Loaded Potato Soup is everything comforting food should be—creamy, flavorful, and deeply warming. With tender potatoes, rich cheddar, smoky bacon, and a velvety broth, it transforms simple ingredients into an unforgettable bowl of comfort. Whether you’re serving a family dinner, prepping meals for the week, or craving a cozy one-pot dish, this recipe is dependable, delicious, and easy to customize.For more inspiration, check out this Easy Cajun Steak Tips Rigatoni or explore more on Pinterest for your next meal idea!