Cheddar Loaded Potato Soup – One Pot Comfort Meal That Smashes Hunger and Wins Hearts

You want a meal that shuts down cravings, warms your soul, and doesn’t take three hours or 14 pans? This is it. Cheddar Loaded Potato Soup is the food equivalent of a weighted blanket and a high-five.

Creamy, thick, cheesy, and loaded with smoky toppings—this bowl turns a Tuesday night into an event. Grab one pot, a handful of pantry heroes, and watch your kitchen turn into your favorite diner booth.

The Secret Behind This Recipe

The magic is in the layering. First, you render bacon to get that savory fat—aka liquid gold—for sautéing onions and garlic.

Then you build a quick roux to thicken the soup without lumps. Add starchy potatoes and simmer them right in the broth so they release just enough starch for a silky finish. Finally, stir in sharp cheddar off the heat so it melts cleanly without breaking.

The result? Thick, spoon-coating creaminess with smoky, cheesy depth, all from one pot and simple techniques.

What Goes Into This Recipe – Ingredients

• 6 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour (for roux)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 pounds Yukon Gold potatoes, peeled and diced 1/2-inch
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper, plus more to taste
• 1 to 1 1/4 teaspoons kosher salt, to taste
• 2 green onions, thinly sliced (for garnish)
• Sour cream, for topping
• Optional: hot sauce, chives, extra bacon, or shredded cheese for serving

Instructions

1. Crisp the bacon: In a large heavy pot or Dutch oven, cook chopped bacon over medium heat until browned and crisp, 6–8 minutes. Transfer bacon to a paper-towel-lined plate. Leave 2 tablespoons of bacon fat in the pot; discard the rest.
2. Sweat aromatics: Add butter to the pot.

   When melted, sauté onion with a pinch of salt until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.

3. Make the roux: Sprinkle in flour and cook, stirring, for 1–2 minutes to remove raw flour taste. It should look like a paste.
4. Add liquid and potatoes: Slowly whisk in chicken broth to avoid lumps.

   Add potatoes, smoked paprika, thyme, pepper, and 1 teaspoon salt. Bring to a gentle boil, then reduce to a lively simmer.

5. Simmer to tender: Cook uncovered 12–15 minutes, stirring occasionally, until potatoes are fork-tender. If the soup thickens too much, splash in more broth.
6. Adjust texture: For extra creaminess, use a potato masher to gently mash some potatoes in the pot, leaving plenty of chunks.

   Prefer totally smooth? Use an immersion blender, but go easy—over-blending can make it gluey.

7. Add dairy: Reduce heat to low. Stir in milk and cream; warm gently without boiling.
8. Melt the cheese: Remove pot from heat.

   Stir in cheddar a handful at a time until fully melted and silky. Taste and adjust salt and pepper.

9. Serve: Ladle into bowls and top with bacon, green onions, a dollop of sour cream, and extra cheese. Add a dash of hot sauce if you like it zippy.

Storage Tips

• Fridge: Cool completely, then store in an airtight container for 3–4 days.

  It thickens as it chills—loosen with broth or milk when reheating.

• Reheat: Warm gently on the stove over low heat, stirring, until steamy. Avoid boiling to prevent the cheese from separating.
• Freezer: Dairy-heavy soups can separate when frozen. If you must freeze, do it before adding cheese and cream.

  Thaw overnight, reheat, then add dairy and cheese fresh.

Why This is Good for You

• Potatoes deliver potassium, fiber, and vitamin C—yes, from a soup that tastes like a cozy cheat meal.
• Cheddar brings protein and calcium. Freshly grated melts cleaner and means fewer additives—win-win.
• Aromatics and spices like onion, garlic, paprika, and thyme boost flavor without relying on heavy salt.
• Satiety factor: The combo of carbs, fat, and protein keeps you full and satisfied, reducing snack raids later. FYI: fullness is a feature, not a bug.

Common Mistakes to Avoid

• Using pre-shredded cheese: It has anti-caking agents that can cause grainy soup.

  Grate your own for a silky finish.

• Boiling after adding cheese: Heat + cheese + boil = oily separation. Keep it low and slow.
• Over-blending the potatoes: Excess blending releases too much starch and makes the texture gummy. Mash lightly for creaminess.
• Under-seasoning: Potatoes are sponges.

  Taste, then season again at the end.

• Skipping the roux: It’s your insurance policy for body and texture. Don’t wing it with only cream.

Different Ways to Make This

• Lighter version: Swap half-and-half for heavy cream, use turkey bacon, and go 1 cup cheese instead of 2. Still delicious, just a bit leaner.
• Vegetarian: Skip bacon; start with butter or olive oil.

  Add smoked paprika and a splash of liquid smoke or smoked salt for that savory depth.

• Gluten-free: Use a 1:1 gluten-free flour blend for the roux, or thicken with cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) added near the end.
• Loaded baked potato vibes: Stir in chopped chives, add a dollop of sour cream, and top with extra cheddar and bacon crumbs.
• Protein boost: Fold in shredded rotisserie chicken or sautéed kielbasa slices at the end.
• Heat level up: Add minced jalapeño with the onions, or finish with hot sauce and a pinch of cayenne.
• Herb twist: Swap thyme for rosemary or add a bay leaf during simmering (remove before serving).

FAQ

What are the best potatoes for this soup?

Yukon Golds are ideal because they’re creamy and hold their shape. Russets work too and will break down more for a thicker, more rustic texture.

Can I make this in a slow cooker?

Yes. Sauté bacon, onions, and garlic on the stove; transfer to the slow cooker with potatoes, broth, and seasonings.

Cook on Low 6–7 hours or High 3–4. Stir in milk, cream, and cheese at the end on Warm until melted.

Why did my cheese turn grainy?

Likely pre-shredded cheese or overheating. Use freshly grated sharp cheddar and melt it off the heat.

Don’t let the soup boil after adding dairy.

Can I leave the skins on the potatoes?

Absolutely. Scrub well and dice. Skins add nutrients and a pleasant, rustic texture.

IMO, Yukon skins are especially nice.

How do I fix soup that’s too thick?

Whisk in warm broth or milk, a little at a time, until it hits your ideal texture. Re-taste and re-season afterward.

How spicy is this?

As written, it’s mild and kid-friendly. Add hot sauce, cayenne, or jalapeños if you want a kick.

Can I make it ahead?

Yes.

It reheats well within 2–3 days. Rewarm gently and thin with milk or broth if needed. Add a fresh sprinkle of cheese and green onions to bring it back to life.

My Take

This Cheddar Loaded Potato Soup is the culinary version of a mic drop: one pot, massive flavor, minimal cleanup.

It’s hearty without being heavy, flexible enough for weeknights, and flashy enough for company. Keep the technique tight—freshly grated cheese, low heat when finishing, and a quick mash for body—and it’ll deliver every time. Bonus points if you serve it with crusty bread for dunking.

Because frankly, why would you leave any of that goodness in the bowl?