Loaded Potato Soup – Easy Cozy Dinner Recipe: The Creamy, Cheesy Bowl That Fixes Your Whole Day

You know those nights when you need a win? This is that win—simple ingredients, big flavor, zero stress. Loaded potato soup is comfort food that actually performs: fast to prep, easy to scale, and guaranteed to make everyone at the table mysteriously nicer.

Think baked potato meets creamy chowder with a bacon-cheddar mic drop. If you can chop a potato and stir a pot, you can make this. And yes, it tastes like a hug.

Why You’ll Love This Recipe

• Ridiculously cozy: Silky, creamy, savory, and loaded with toppings.

  It’s a restaurant-level soup made on a Tuesday night.

• Weeknight-friendly: About 35–40 minutes start to finish. Minimal dishes. Maximum applause.
• Flexible: Works with russet, Yukon gold, or a mix.

  Bacon or no bacon. Cream or lighter swaps. It still slaps.

• Meal-prep approved: Reheats like a champ and thickens naturally in the fridge.

  Add a splash of broth to loosen as needed.

• Budget winner: Potatoes + pantry staples = low cost, big payoff.

What Goes Into This Recipe – Ingredients

• 6 slices thick-cut bacon, chopped (optional but highly recommended)
• 2 tablespoons unsalted butter (or use some bacon drippings)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour (for thickening)
• 4 cups low-sodium chicken broth (vegetable broth works too)
• 2 cups whole milk or half-and-half (for extra richness)
• 2 pounds potatoes, peeled and diced 1/2-inch (Yukon gold for creamy, russet for fluffier texture)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but adds depth)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar cheese, freshly shredded
• 2 green onions, thinly sliced
• Optional garnishes: extra cheddar, bacon crumbles, chives, hot sauce

Let’s Get Cooking – Instructions

1. Crisp the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Pour off all but 2 tablespoons of drippings.
2. Sauté aromatics: Add butter to the pot.

   Stir in onion and cook until soft and translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant. Don’t brown it—burnt garlic = regrets.

3. Make a quick roux: Sprinkle flour over the onions and stir for 1 minute to cook off the raw taste.

   It’ll look pasty—this is good.

4. Add liquids slowly: Whisk in broth gradually to avoid lumps. Add milk (or half-and-half). Bring to a gentle simmer.
5. Potatoes + seasoning: Stir in potatoes, salt, pepper, smoked paprika, and thyme.

   Cover partially and simmer on medium-low 15–20 minutes, stirring occasionally, until potatoes are tender.

6. Adjust the thickness: For extra creaminess, mash some potatoes against the pot with a spoon, or use an immersion blender for 5–10 seconds. Keep some chunks for texture.
7. Finish creamy: Reduce heat to low. Stir in sour cream and 1 cup cheddar until melted and smooth.

   Taste and adjust salt/pepper. If too thick, add a splash of broth or milk.

8. Serve loaded: Ladle into bowls and top with bacon, remaining cheddar, green onions, and optional chives or hot sauce. Prepare for compliments.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers up to 4 days.
• Freezer: Dairy-based soups can separate when frozen.

  If you must, freeze without the sour cream and cheese; add them after reheating. Freeze up to 2 months.

• Reheating: Warm gently on the stove over low heat, stirring often. Add a bit of milk or broth to loosen.

  Microwave in short bursts, stirring between intervals.

Why This is Good for You

• Potatoes = potassium + fiber: Especially if you leave some peel on (Yukons are great for that). Potassium supports healthy blood pressure.
• Satiating macros: Carbs from potatoes plus fat and protein from dairy and bacon keep you full longer—no snack panic an hour later.
• Customizable nutrition: Swap in Greek yogurt for sour cream, use reduced-fat milk, or go heavy on green onions and chives for a fresh boost. Small tweaks, big impact.

Common Mistakes to Avoid

• Scorching the dairy: High heat after adding milk or sour cream can curdle or split the soup.

  Keep it low and gentle.

• Over-blending: You want body, not baby food. Blend partially or mash lightly to keep some texture.
• Greasy soup: Don’t skip draining excess bacon fat; 1–2 tablespoons is plenty for flavor without oil slicks.
• Gritty cheese: Use freshly shredded cheddar and add it off-heat. Pre-shredded has anti-caking agents that don’t melt as smoothly, IMO.
• Under-seasoning: Potatoes are bland heroes.

  Taste and adjust salt and pepper at the end.

Alternatives

• Vegetarian: Skip bacon; start with butter or olive oil. Add a smoked paprika pinch or a few drops of liquid smoke for depth.
• Lighter version: Use 2% milk, Greek yogurt instead of sour cream, and reduce cheese to 3/4 cup. Still cozy, just lighter.
• Gluten-free: Swap flour for 2 tablespoons cornstarch mixed with cold milk or broth; whisk in during simmer until thickened.
• Dairy-free: Use oat milk or unsweetened almond milk and dairy-free cheddar.

  Finish with a spoon of cashew cream for silkiness.

• Protein boost: Stir in cooked shredded chicken or turkey at the end. Bacon + chicken? Don’t threaten me with a good time.
• Herb twist: Add chopped rosemary or parsley at the end.

  A squeeze of lemon perks it up if you like a brighter finish.

• Spicy: Add a pinch of cayenne or top with jalapeños and hot sauce. Cozy doesn’t have to mean boring, FYI.

FAQ

Can I make this in a slow cooker?

Yes. Sauté bacon, onion, and garlic on the stove first for flavor, then add to the slow cooker with potatoes, broth, and seasonings.

Cook on low 6–7 hours or high 3–4 until tender. Stir in dairy and cheese in the last 20–30 minutes.

What potatoes are best?

Yukon golds give a naturally creamy texture and hold shape well. Russets break down more, creating a fluffier, thicker soup.

A 50/50 mix is the sweet spot.

How do I thicken the soup without flour?

Mash a portion of the cooked potatoes in the pot, or blend a cup of soup and stir it back in. You can also use a cornstarch slurry (2 teaspoons cornstarch + 2 tablespoons cold milk).

Can I make it ahead?

Absolutely. Make it up to 2 days ahead.

Reheat gently and add a splash of broth or milk to loosen. Add toppings fresh when serving.

What cheese melts best?

Sharp cheddar delivers bold flavor and smooth melt if freshly grated. You can mix in Monterey Jack or Gouda for extra silkiness.

Is there a bacon substitute?

Try smoked turkey bacon, diced ham, or a sprinkle of smoked almonds for crunch.

For vegetarian smoke, use smoked paprika or a dash of liquid smoke.

Why did my soup curdle?

Likely too-high heat or adding dairy while boiling. Reduce heat before adding sour cream and cheese, and stir gently until melted.

Final Thoughts

Loaded potato soup is the reliable friend who shows up with snacks and good news. It’s quick, forgiving, and customizable, and it tastes like you worked way harder than you did.

Keep potatoes, broth, and cheese on hand, and you’re never far from a top-tier comfort dinner. Make it once, and it’ll live in your weeknight rotation rent-free. Now grab a spoon and let the bowl do the heavy lifting.