Loaded Potato Soup Cheese

This loaded potato soup delivers the cozy, comforting flavor of a baked potato in every creamy, cheesy spoonful. It brings together tender russet potatoes, smoky bacon, and melty Colby cheese nestled in a rich broth, making it perfect for a satisfying family dinner or a meal you can reheat later when you need a little extra warmth. The subtle sweetness from sautéed onions and the smooth texture from a careful roux make every bite indulgent and full of flavor.

I first made this on a chilly evening when I wanted that warm baked potato taste without the fuss. Now it’s a favorite that even the pickiest eaters ask for seconds of without hesitation.

Ingredients

• Russet potatoes: peeled and diced to give the soup a hearty consistency and creamy texture when slightly mashed. Choose firm smooth potatoes to ensure they hold up during cooking.
• Cooked bacon: crumbled for a smoky richness and crunchy texture. Thick-cut bacon works best if you want extra crunch.
• Colby cheese: shredded because it melts smoothly and adds a mild cheesy layer. Shred it yourself from blocks for the best melt.
• Heavy whipping cream: brings a silky luxurious mouthfeel that thickens each spoonful perfectly. Fresh cream makes a big difference here.
• Butter: for the classic flavor base and to help the roux form smoothly. Using unsalted butter lets you control salt levels easily.
• Olive oil: used alongside butter to prevent burning while cooking the onions. Go for a mild-flavored oil to let the other ingredients shine.
• All purpose flour: to thicken the soup to just the right consistency. Fresh flour helps you avoid any lumps.
• Yellow onion: diced for natural sweetness and depth of flavor. Firm onions without soft spots give the best result.
• Chicken broth: builds a savory base richer than water alone. Low sodium helps you season to taste.
• Cream of chicken soup: adds extra creaminess and speeds up preparation. Pick a quality brand with minimal additives.
• Sour cream: adds a tangy finish and extra creamy texture. Full-fat sour cream blends best.
• Green onion: diced for a fresh flavor pop and bright color on top. Using the green tops gives a milder taste.

Instructions

Sauté the Aromatics:

Melt butter with olive oil in a large pot over medium-high heat. Add the diced onions and cook for about three to four minutes until softened and translucent. Stir frequently to avoid browning because gentle sweating releases the onions’ natural sweetness which layers flavor into the soup.

Form the Roux:

Turn heat down to medium-low then sprinkle in the flour. Stir continuously for two to three minutes. This cooks the flour and builds a smooth thickener essential to the soup’s velvety texture. Take your time to prevent a raw flour taste from developing.

Simmer the Soup Base:

Increase heat back to medium-high and slowly whisk in the chicken broth and cream of chicken soup. Keep whisking until the mixture is smooth with no lumps. Bring it to a gentle boil so everything emulsifies perfectly into the base of the soup.

Cook the Potatoes:

Add the diced potatoes to the simmering pot. Let them cook for fifteen to twenty minutes. Test by piercing with a fork — the potatoes should be soft but not falling apart. If you want the soup chunkier, cook for the lower end of the time range.

Finish and Serve:

Remove the soup from heat and allow it to cool just slightly. Stir in the crumbled bacon, shredded cheese, sour cream, and heavy cream. Mix until everything has melted and the soup becomes creamy. Serve hot with a sprinkle of diced green onions for a vibrant flavor and color boost.

My absolute favorite ingredient to splash in here is thick-cut crispy bacon. That smoky crunch in every bite makes it special. My daughter has a habit of fighting over the last sprinkle of green onions so I always double the amount and enjoy her little grin when she gets more.

Storage Tips

Let the soup cool fully before storing in airtight containers. Refrigerate for up to four days and warm gently on the stove adding a little broth or milk if the soup thickens too much. For freezing, keep portions without the green onion topping. Add fresh green onions when reheating to refresh the flavors and the crunch.

Ingredient Substitutions

You can swap russet potatoes for Yukon Gold for a slightly sweeter, buttery soup. If you don’t have Colby cheese cheddar works beautifully, and sharp cheddar will bring more flavor punch. For a vegetarian version, substitute vegetable broth and skip the bacon. Instead of cream of chicken soup, use extra cream and adjust seasoning to keep it rich.

Serving Suggestions

This soup shines served in large mugs with warm crusty bread or a crisp salad on the side. It also makes a fantastic appetizer for holiday dinners when topped with extra cheese and bacon crumbles. For fun entertaining, set out a toppings bar with extra cheese, green onions, and bacon so everyone can customize their bowl.

This loaded potato soup is simple to make and perfect for cozy nights. Customize toppings to make it your family’s favorite.

Common Recipe Questions

→ Can I use a different type of potato?

Yukon Gold or red potatoes can be substituted, though russets provide a creamier texture when cooked and blended.

→ How do I achieve a thicker soup consistency?

Simmer the soup uncovered for longer or add a bit more flour during the roux stage to thicken it up.

→ Is freezing leftovers recommended?

Freezing is possible, but some dairy components may separate. Thaw slowly and stir well before reheating.

→ What toppings work best with this dish?

Extra cheese, crispy bacon bits, sliced green onions, and a dollop of sour cream add great flavor and texture.

→ Can I omit bacon or use a substitute?

Yes, bacon can be left out or replaced with cooked ham or turkey for a different twist. Adjust cheese and seasoning accordingly.