What ingredients make loaded potato soup “loaded”?

Loaded potato soup gets its name from all the delicious toppings and mix-ins that mimic a classic loaded baked potato. You’ll find crispy bacon, sharp cheddar cheese, and sour cream all stirred in or piled on top. Chopped chives or scallions add a little fresh bite, and a sprinkle of extra cheese never hurts. The combination of savory, creamy, and crunchy elements makes every spoonful feel hearty and satisfying—just like the best part of a baked potato night.

How long should I boil potatoes for loaded potato soup?

For this soup, you’ll want your potatoes to be tender but not falling apart, so they blend smoothly or hold their shape if you like it chunky. After adding the diced potatoes to the simmering broth and milk, they usually take 8 to 10 minutes to cook through. Test them with a fork: if it slides in easily, they’re ready. Overcooking can make the soup gluey, so keep an eye on them as they simmer.

Can I make loaded potato soup ahead of time?

Absolutely! Loaded potato soup is a great make-ahead meal. Prepare the soup as directed, but wait to add the toppings—like bacon, cheese, and chives—until just before serving. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often, and add a splash of milk if it’s too thick.

What are good substitutions for bacon or dairy in loaded potato soup?

If you’d like to make your loaded potato soup vegetarian, swap the bacon for sautéed mushrooms or smoked paprika for a touch of smokiness. For dairy-free versions, use your favorite non-dairy milk (like oat or almond) and vegan cheese shreds. Coconut cream or plain, unsweetened yogurt can replace sour cream for creaminess. Just remember to adjust the seasonings, since non-dairy options can change the flavor profile a bit.

Loaded Potato Soup Recipe: Creamy, Hearty Comfort Food

Description

Creamy, hearty, and topped with all the fixings—this loaded baked potato soup is pure comfort in a bowl.

Ingredients

Scale

4 slices turkey bacon (not thick-cut), halved crosswise

1 medium yellow onion, finely chopped (about 1 1/2 cups)

1 cup low-sodium chicken broth

4 cups whole milk

1 3/4 teaspoons kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

2 pounds large russet potatoes, peeled and cut into 3/4-inch pieces (about 5 cups)

4 ounces shredded sharp cheddar cheese (about 1 cup), plus more for serving

1/4 cup sour cream

Finely chopped fresh chives or thinly sliced scallions, for serving

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Instructions

1. Cook the turkey bacon in a Dutch oven or large pot over medium heat, flipping halfway, until browned and crisp, about 8 to 10 minutes. Transfer turkey bacon to a paper towel-lined plate.

2. Add the chopped onion to the turkey bacon fat in the pot. Cook, stirring occasionally, until softened, about 5 minutes.

3. Increase heat to high. Add chicken broth and scrape up any browned bits from the bottom.

4. Stir in the milk, kosher salt, and black pepper. Bring to a boil.

5. Add the potatoes. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 8 to 10 minutes.

6. Crumble the turkey bacon into small pieces while the potatoes cook.

7. Turn off the heat. For a smooth soup, purée in batches in a blender or use an immersion blender. For a chunky texture, mash some of the potatoes with a masher.

8. Return soup to low heat. Stir in shredded cheddar cheese until melted.

9. Turn off the heat. Stir in sour cream. Taste and season with more salt and pepper as needed.

10. Serve hot, garnished with crumbled turkey bacon, more cheddar, and chives or scallions.

Notes

For a vegetarian version, omit turkey bacon and use vegetable broth.

If soup thickens upon standing, add a splash of milk to loosen when reheating.

Prep Time: 20
Cook Time: 40
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/3 cups
Calories: 340 kcal
Sugar: 8 g
Sodium: 830 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 45 mg