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Close-up of creamy loaded cheesy potato soup with melted cheese and bacon

Loaded Cheesy Potato Soup Recipe

This Loaded Cheesy Potato Soup is the ultimate comfort food — rich, creamy, and packed with hearty flavor! Tender potatoes are simmered in a velvety cheese broth, then topped with crispy bacon, green onions, and extra cheddar for a cozy, satisfying bowl. Perfect for cold nights, this easy soup is pure comfort in every spoonful!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 410 kcal

Ingredients
  

For the Soup Base

  • 4 large Russet or Yukon Gold potatoes peeled and diced
  • 1 small onion chopped
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil

For Flavor and Texture

  • 2 cups shredded sharp cheddar cheese
  • 4 slices cooked bacon crumbled
  • 2 green onions chopped
  • ½ cup sour cream
  • Salt and black pepper to taste

Instructions  

Step 1: Cook the Bacon

  • Place the bacon in a large pot and cook over medium heat. When crispy, remove it and place it on a paper towel. Leave about one tablespoon of bacon grease in the pot it adds flavor.

Step 2: Sauté the Vegetables

  • Add butter and olive oil to the pot. Toss in chopped onions and minced garlic. Stir for 2–3 minutes until soft and fragrant.

Step 3: Cook the Potatoes

  • Add diced potatoes to the pot. Pour in chicken broth. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes, or until the potatoes are tender.

Step 4: Blend for Creaminess

  • You can blend half the soup with an immersion blender or regular blender. This makes it thick and smooth but still keeps some chunks of potato for texture.

Step 5: Add Milk and Cream

  • Pour in the milk and cream. Stir gently and let it simmer for 5 minutes on low heat.

Step 6: Add Cheese and Seasoning

  • Stir in shredded cheddar cheese until melted. Don’t boil it after adding the cheese just warm enough to melt evenly. Season with salt and pepper to taste.

Step 7: Add Toppings and Serve

  • Ladle the soup into bowls. Add crumbled bacon, green onions, extra cheese, and a spoon of sour cream on top. Serve hot with crusty bread or a side salad.

Video

Notes

📝 Notes

  • Use starchy potatoes like Russets for a creamy texture.
  • Substitute part of the cream with milk or half-and-half to lighten it up.
  • Cook bacon until crisp before adding for deeper flavor.
  • Blend part of the soup for a smooth base, then stir in chunks for texture.
  • Use shredded cheddar or a mix of cheeses for rich flavor.
  • Add chopped green onions or chives for color and freshness.
  • Store leftovers in the fridge up to 3 days; reheat gently to avoid curdling.
  • Freeze without cheese or sour cream, then add fresh when reheating.

🍽️ Nutrition Facts (Per Serving)

Calories: 410
Carbohydrates: 35g
Fiber: 3g
Sugars: 5g
Protein: 15g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 850mg
Potassium: 950mg
Calcium: 220mg
Iron: 1.8mg
Keyword Loaded Cheesy Potato Soup Recipe