Loaded Potato Soup: A Creamy Classic That Warms the Soul

There’s something comforting about a bowl of Loaded Potato Soup—it’s creamy, cheesy, and layered with savory flavors. This article will walk you through everything you need to make the perfect bowl, from selecting the best potatoes to loading it up with bacon, cheese, and sour cream. I’ll share a personal memory tied to this recipe, break down each cooking step clearly, and answer some of the most asked questions about making potato soup easy and delicious. Whether you’re a first-timer or a soup-seasoned cook, this guide is your go-to for a satisfying, homemade soup recipe you’ll want on repeat.

A Midwestern Memory Turned Southern Staple

Growing up in small-town Indiana, I’d spend countless winter afternoons watching my grandma stir a pot of thick, hearty soup. She never measured, just trusted her hands. That’s where I first felt the magic of the kitchen—the quiet rhythm of care, smell, and soul. Fast forward to now, tucked away in the cozy folds of North Carolina’s Blue Ridge Mountains, that magic is still with me. These days, it takes shape in my loaded potato soup.

This dish isn’t just a cold-weather classic; it’s my go-to when I want to feed people well—simple, rich, and endlessly satisfying. I developed this version after years in professional kitchens, where precision ruled. But here? Here, it’s about taste, trust, and maybe a little bacon grease. Whether it’s the first soup of the season or a regular feature in your comfort food rotation, loaded baked potato soup brings everyone to the table.

And the beauty is—it’s easy. We’re talking one pot, real ingredients, and no fancy steps. Want to make it a little more rustic? Leave the skins on your russets. Feeling indulgent? Add an extra handful of sharp cheddar. Soup like this doesn’t follow strict rules—it follows your cravings.

This version strikes a balance between homemade soup recipe charm and restaurant-worthy flavor. The potatoes break down just enough to thicken the broth naturally. The sour cream and cheddar give it richness without turning it too heavy. And the bacon? Well, it speaks for itself.

Before we dive into the full baked potato soup recipe, let’s talk ingredients. Keep scrolling—you’re only a few steps away from your new favorite cozy meal.

Slow Comfort: Potato Soup Crock Pot Style

Why Crock Pot Potato Soup Works

There’s something magical about tossing ingredients into a slow cooker, walking away, and returning to the scent of something wonderful. If you’re short on time (or just short on energy), this potato soup crock pot method gives you all the comfort with barely any effort. And trust me, the result still delivers that thick, creamy, loaded texture we crave.

Crock pot versions of loaded potato soup are perfect for busy weekdays, potlucks, or snowy weekends where you want to stay wrapped in a blanket and let the food take care of itself. The starches in the russet potatoes release slowly, naturally thickening the broth as they cook. No babysitting needed.

Here’s the twist: you’ll still want to crisp your bacon and sauté your onion separately—this builds essential depth. You can do this the night before and store it in the fridge. Then, in the morning, just dump everything in the slow cooker (except dairy and cheese, which you’ll add at the end). That’s it.

If you’re looking for another cold-weather favorite with a similar make-ahead ease, check out my version of this creamy chicken soup with wild rice that’s also slow-cooker approved.

Step-by-Step Crock Pot Adaptation

Let’s break down how to turn the stovetop version into a crock pot hit:

1. Prep & Pre-cook: Start by chopping the onion and bacon. Crisp the bacon in a skillet, then sauté the onion in a bit of the leftover fat for 5 minutes.
2. Layer in the Cooker: Add diced russet potatoes, sautéed onions, garlic, and just enough chicken broth to cover. Skip the flour at this point; you don’t need a roux base here.
3. Slow Simmer: Cook on low for 7–8 hours or high for 4–5 hours until the potatoes are fork-tender and beginning to fall apart.
4. Finish Creamy: Stir in warmed milk, cheddar, and sour cream during the last 30 minutes. Don’t add them earlier—they can curdle.
5. Mash or Blend: For a smooth texture, use a potato masher or immersion blender right in the pot. Or leave it chunky if that’s your style.

Don’t forget your toppings! That final sprinkle of bacon, cheese, and scallions makes this soup feel like something special—even when it practically cooked itself.

Looking for a similar spoonable comfort dish? You might love my twist on easy baked mac and cheese with protein—perfect for slow cooker lovers, too.

Better Than the Diner: Baked Potato Soup Recipe Secrets

Building Big Flavor with Simple Ingredients

A good baked potato soup recipe doesn’t need much. The magic is in how you treat each ingredient. When I developed this version, I thought about the kind of soup I used to order from Midwest diners—thick, creamy, salty, and comforting in the best way. But I wanted more control. Less sodium, more real ingredients, and a better texture. That’s where the layering begins.

It starts with bacon—those crispy bits at the bottom of the pan add way more than crunch. They create a base for the onions to caramelize and add fat for the flour to cling to when forming a quick roux. This is what gives our soup that diner-level thickness without using heavy cream.

Your potatoes matter. I stick with russets because they’re starchy and fall apart just enough to give this potato soup easy richness without needing an extra thickener. You can mash them lightly or keep them chunky—totally up to you.

And don’t skip the sour cream. That tang cuts through the richness like a dream. Want to go full “loaded”? Stir in more cheddar than feels responsible. Top it all off with scallions for freshness and a bit of crunch.

If this kind of cozy layering excites you, you’ll love my homemade chili and cornbread bake—another dinner that tastes like you’ve been cooking all day, even if you haven’t.

How This Baked Potato Soup Stands Out

Here’s the breakdown of what makes this one special compared to other baked potato soup recipes:

Element	What Makes It Better
Milk, Not Cream	Lighter but still creamy
Real Cheddar	Sharp, not processed
Bacon-Infused Base	Boosts every bite with depth
Optional Chunky Texture	Mash to your liking

This soup doesn’t just check the comfort food box—it gives you flexibility. Want it vegetarian? Skip the bacon and add sautéed mushrooms. Need to stretch it? Add extra broth and serve with crusty bread.

And for anyone keeping it light but flavorful, check out my low-calorie sweet potato and carrot soup—a creamy alternative that still satisfies.

From Rustic to Global: Sopa De Papa Inspiration

A Spanish Twist on Loaded Baked Potato Soup

You might know it as loaded baked potato soup, but in many kitchens—especially across Latin American homes—it goes by another name: sopa de papa. This humble potato soup carries the same comfort, just with different accents. It might include cilantro instead of scallions, or use crema in place of sour cream. Some families blend it smooth, while others keep the potatoes hearty and whole. In all its forms, it’s beloved.

When I first tried sopa de papa in a tiny café in Santa Fe, I was struck by its simplicity. No cheddar or bacon in sight—just soft potatoes, broth, and a hint of spice. That experience reminded me that good food doesn’t need to be fussy—it just needs to be made with love and attention.

So, this section is a little nod to versatility. Want to add a twist to your homemade soup recipe? Add a pinch of smoked paprika or a spoonful of salsa verde before serving. Swap cheddar for cotija, or stir in a touch of cumin during the onion sauté step. These subtle changes layer flavor without altering the soul of the dish.

If you like experimenting with classics, check out my Latin-inspired corn chowder with poblano cream—it uses the same base logic as this baked potato soup, but with a zesty kick.

Making the Recipe Work for You

Here’s the full breakdown of ingredients and step-by-step instructions so you can make this loaded potato soup your own:

Ingredients

• 6 strips bacon
• 1/2 medium onion, chopped
• 4 large Russet potatoes, diced
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 3/4 cup grated cheddar cheese (or more to taste)
• Chopped scallions to taste
• 3/4 cup sour cream (or more to taste)
• Salt & pepper to taste

Instructions

1. Cut up bacon and add to a soup pot. Fry over medium-high heat until crispy (about 10 minutes).
2. Meanwhile, prep your onion and potatoes. You can peel or leave the skins on.
3. Remove bacon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
4. Sauté onion in the bacon fat for 5 minutes.
5. Stir in flour and cook for 1 minute.
6. Slowly whisk in milk until flour is fully dissolved.
7. Add chicken broth, garlic, and potatoes. Turn heat to high.
8. Once nearly boiling, reduce heat, cover slightly, and simmer for 20 minutes.
9. When potatoes are tender, mash slightly with a potato masher (or leave chunky).
10. Stir in sour cream, most of the cheese, and most of the bacon. Season with salt & pepper.
11. Top each bowl with reserved cheese, bacon, and chopped scallions.

This soup proves that something so simple—just potatoes, broth, and a few fridge staples—can taste absolutely amazing when made with attention.

And if you want to build on your soup night, serve this with my no-knead rosemary bread, which soaks up every last bit.

Conclusion: Soup That Feeds More Than Just Hunger

This loaded potato soup isn’t just a recipe—it’s a memory, a comfort, a dish that brings people together. Whether you simmer it on the stove or let it bubble away in your crock pot, you’re creating more than food. You’re creating connection, just like I did back in my grandma’s kitchen in Indiana or today in my barn kitchen in North Carolina.

Every spoonful is warm, creamy, and layered with love. And best of all? You don’t need fancy skills or a ton of time. Just trust your senses, respect the ingredients, and don’t be afraid to make it your own.

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Frequently Asked Questions