Name: Loaded Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 4 medium russet potatoes, peeled and diced (about 2 lbs); 1 cup heavy cream; 1 ½ cups shredded sharp cheddar cheese; ½ cup sour cream; 1 tsp salt; ½ tsp black pepper; 6 slices bacon, cooked and crumbled; ¼ cup chopped fresh green onions; Extra cheese, bacon, and sour cream for topping

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Creamy Loaded Potato Soup That’s Ready in Under 30 Minutes! 🥔🧈🥓

1. Introduction

There’s something deeply comforting about a steaming bowl of loaded potato soup—especially on a chilly weeknight when you want rich, creamy goodness without spending hours in the kitchen. This version is a crave-worthy blend of tender potatoes, smoky bacon, sharp cheddar, green onions, and a velvety broth that clings just right to every spoonful. Unlike heavy, dairy-laden restaurant versions, ours is balanced, flavor-packed, and surprisingly quick thanks to a few smart shortcuts. Whether you’re calling it a “weeknight potato soup” or a “quick creamy soup” forimpromptu dinner guests, it delivers total comfort in every bite.

2. Why You’ll Love This Recipe

Ready in under 30 minutes—ideal for busy weeknights when comfort can’t wait.

One-pot cooking = fewer dishes and deeper flavor development in the same pot.
Highly customizable—add protein, swap dairy, or make it vegetarian with ease.
Comfort food meets efficiency without sacrificing texture or depth.
Perfect for meal prep—tastes even better the next day, reheated with a splash of cream or broth.

3. Ingredient Notes

The magic of this loaded potato soup lies in how thoughtfully each ingredient earns its place:

Bacon: Use thick-cut, naturally smoked bacon for maximum crunch and smokiness. Pro tip: Reserve 2 tbsp of the bacon fat to sauté the aromatics—it adds rich, savory depth you can’t get from scratch.
Yukon Gold potatoes: Their buttery texture and natural waxy structure hold up beautifully in soup without turning mushy. Avoid russets—they absorb too much liquid and fall apart.

Half-and-half: A sweet spot between heavy cream and whole milk. It gives the soup a luxuriously creamy mouthfeel without being overly rich. If you prefer, whole milk works, but the texture won’t be quite as indulgent.
sharp white cheddar: It melts smoothly and brings a bold, tangy note that cuts through the creaminess. Pre-shredded cheese includes anti-caking agents that can make soup grainy—shred your own for best results.
Chicken broth (preferably low-sodium): Lets you control the salt level, especially important when adding bacon and cheese. For a vegetarian version, swap in robust vegetable broth + 1 tsp smoked paprika.

4. Kitchen Tools You Need

You don’t need a ton of gadgets—but the right ones make all the difference. Here are a couple of our go-to picks that help streamline this recipe and countless others:

The Compact 6-in-1 Digital Air Fryer by Amazon Basics is perfect for crisping bacon ahead of time without heating up your kitchen—just set it at 400°F for 10–12 minutes and walk away.
A heavy-bottomed Dutch oven ensures even heat distribution and prevents scorching. Our T-fal 14-Piece Hard Anodized Nonstick Cookware Set includes this essential pot, plus great lids and Utensils for the full prep-to-table workflow.

Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo doubles as a rapid bacon toaster and grill for crispy toppings. Perfect if you want to amp up texture without extra oil.
For storage, the JoyJolt Airtight Glass Food Storage Set keeps leftovers fresh for up to 4 days—and looks beautiful in the fridge.

5. How to Make Loaded Potato Soup

Phase 1: Crisp & Convert

Start by cooking 6 oz thick-cut bacon in a large Dutch oven over medium heat until crisp (about 6–8 minutes). Transfer to a paper towel-lined plate with a fork—don’t drain the fat yet. Use a slotted spoon, leaving 2 tbsp in the pot. This step builds flavor from the bottom up.

Phase 2: Sauté Aromatics & Infuse

Add 1 diced yellow onion and 2 minced garlic cloves to the hot bacon fat. Sauté until fragrant and golden—about 3 minutes. Stir in 1 tsp dried thyme (or 1 tbsp fresh) and ½ tsp smoked paprika for layered warmth. This is where your kitchen will start to smell *indecently* good.

Phase 3: Simmer Potatoes

Stir in 1½ lbs Yukon Gold potatoes, cubed into ½-inch pieces, and 4 cups low-sodium chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 12–15 minutes—or until potatoes are fork-tender but still intact. Don’t rush this; undercooked potatoes will turn mealy, overcooked ones will disintegrate.

Phase 4: Cream, Cheese & Finish

Lower the heat to low. Pour in 1½ cups half-and-half and 1¼ cups freshly grated sharp white cheddar. Stir gently until melted and smooth—don’t boil after adding dairy or it may curdle. Season with salt (just a pinch—bacon and cheese are salty!) and black pepper to taste.

Then, stir in 2 sliced green onions (reserving some for garnish) and fold in half the crispy bacon. Give it one final taste—adjusting for seasoning—and you’re ready to serve.

6. Expert Tips for Success

Don’t skip the bacon fat. It’s more than a cooking oil—it’s flavor insurance. If you’re doing a vegetarian swap, use 2 tbsp olive oil + ½ tsp onion powder for sizzle.
Shred cheese yourself—pre-shredded cheese often contains cellulose, which can cause graininess in sauces and soups.

Cold dairy = risk of curdling. Warm the half-and-half in the microwave for 30 seconds before adding it to the pot.
Acid to brighten: A squeeze of fresh lemon juice (½ tsp) at the end cuts through richness and makes the cheese pop without tasting citrusy.
Serving tip: Ladle into wide bowls so the toppings shine—layered soup looks as good as it tastes.

7. Variations & Substitutions

Vegan loaded potato soup: Use coconut cream instead of half-and-half, vegan cheddar (like Violife), and roasted mushrooms + smoked tofu for “bacon” texture.
Quick 20-minute version: Use frozen diced potatoes (thawed) + canned low-sodium broth. Reduce simmer time to 8 minutes.
Dairy-light version: Swap half-and-half for whole milk + 2 tbsp cornstarch slurry stirred in at the end to thicken.

Spicy twist: Add ¼ tsp cayenne with the garlic, or top with pickled jalapeños and a drizzle of chipotle crema.
Protein boost: Stir in 1 cup cooked, shredded chicken or plant-based crumbles after simmering.

8. Storage & Reheating

Cool completely before storing in the JoyJolt Airtight Glass Food Storage Set for up to 4 days. The soup will thicken as it chills—stir in a splash of milk or broth while reheating. For best texture, add fresh cheese and toppings *after* reheating. Avoid freezing—the dairy may separate, though it’s still safe to eat. If you do freeze (for up to 2 months), do so before adding cream/cheese.

9. FAQ

Can I make this in a slow cooker?

Yes! Sauté bacon and aromatics in a skillet first, then add everything *except* dairy and cheese to the slow cooker. Cook on low 4–5 hours or high 2–3. Stir in cream and cheese at the end—don’t let it boil.

Why did my soup curdle?

Curdling usually happens if the dairy got too hot too quickly or if cold dairy was added to a boiling pot. Always temper: slowly stir a bit of hot soup into the cool dairy before adding it back to the pot, and keep heat at a bare simmer after adding.

How do I make this less carb-heavy?

Replace half the potatoes with equal parts cauliflower or celery root. They absorb flavor beautifully and maintain creaminess with fewer carbs.

Can I use potato soup mix for faster prep?

In a pinch—yes. Just skip the salt and broth (adjust seasoning to taste). But homemade flavors always win because you control sodium and freshness.

10. Conclusion

This creamy, crave-worthy loaded potato soup proves that comfort food doesn’t need hours—and that weeknight meals can still feel like a celebration. With its crispy bacon crunch, melty cheese swirls, and tender potatoes, every spoonful hits like nostalgia with a modern twist. Serve it alongside a crusty sourdough slice or enjoy it solo—and thank yourself later. Ready to make it tonight?

Loaded Potato Soup Recipe