Loaded Potato Cheese Soup has been my ultimate comfort food for years, especially on those blustery evenings when all I crave is something warm and satisfying. I remember my mom making a version of this creamy potato cheese soup when I was little; the smell of simmering potatoes and bacon filling our kitchen always meant a cozy night in. This homemade loaded potato cheese soup is even better, packed with tender potatoes, savory bacon, and a rich, cheesy broth that’s simply irresistible. It’s the kind of dish that hugs you from the inside out. Let’s get cooking!
Why You’ll Love This Loaded Potato Cheese Soup
Get ready to fall in love with this incredible soup! It’s a true crowd-pleaser for so many reasons:
- Incredibly Hearty: This isn’t just soup; it’s a meal! Packed with potatoes, bacon, and cheese, it’s wonderfully filling.
- Ultimate Comfort Food: There’s nothing quite like a bowl of warm, cheesy soup to chase away the blues. This comfort food potato cheese soup is pure bliss.
- Easy to Make: Despite its rich flavor, this easy loaded potato soup comes together surprisingly quickly on the stovetop.
- Customizable Toppings: Load it up with your favorites! It’s perfect for picky eaters and adventurous foodies alike.
- Rich and Creamy Texture: The combination of cream, cheese, and tender potatoes creates a luxuriously smooth and satisfying bite.
- Savory Bacon Flavor: Crispy, crumbled bacon adds that irresistible smoky, salty kick that makes this soup truly special.
- Quick Weeknight Dinner: Ready in under an hour, this homemade loaded potato cheese soup is a lifesaver on busy nights.
Ingredients for Loaded Potato Cheese Soup
Gather these goodies to create your ultimate bowl of creamy goodness. This potato and cheese soup recipe relies on a few key players for its fantastic flavor and texture.
- 3 tablespoons unsalted butter – the base for our sautéed onions.
- 1 teaspoon olive oil – helps prevent the butter from burning.
- 1/2 cup yellow onion, diced – provides a sweet aromatic foundation.
- 1/4 cup all-purpose flour – this is what thickens our soup into a luscious chowder.
- 6 cups chicken broth – the liquid base for our soup.
- 10 ounces cream of chicken soup – adds a layer of creamy richness and savory depth.
- 4 large russet potatoes, peeled and diced – the star of the show, making this a hearty potato soup.
- 1 cup cooked bacon, crumbled – for that irresistible smoky, salty crunch that truly makes it “loaded.”
- 2 cups shredded Colby cheese – melts beautifully to create that signature cheesy pull.
- 1 cup heavy whipping cream – ensures a luxuriously thick and creamy texture.
- 1 cup sour cream – adds a delightful tang and extra creaminess to this cheesy baked potato soup recipe.
- 1/2 cup green onion, diced – for a fresh, bright garnish to finish.
How to Make Loaded Potato Cheese Soup
Get ready to whip up the most comforting bowl of soup you’ve ever tasted! This cheesy potato soup recipe comes together beautifully on the stovetop, filling your kitchen with amazing aromas.
- Step 1: In a large pot or Dutch oven over medium-high heat, melt the 3 tablespoons unsalted butter with the 1 teaspoon olive oil. Add the 1/2 cup diced yellow onion and sauté for about 3 to 4 minutes, until they become translucent and wonderfully soft, releasing their sweet fragrance.
- Step 2: Lower the heat to medium. Sprinkle in the 1/4 cup all-purpose flour. Stir constantly for 2 to 3 minutes, creating a smooth, golden-brown roux. This step is crucial for thickening our soup into a luscious, thick and creamy potato cheese soup.
- Step 3: Return the heat to medium-high. Gradually whisk in the 6 cups chicken broth and the 10 ounces cream of chicken soup until the mixture is completely smooth. Bring this base to a gentle boil, stirring occasionally.
- Step 4: Now, add the 4 large russet potatoes, peeled and diced, to the pot. Reduce the heat to a simmer, cover, and cook for 15 to 20 minutes, or until the potatoes are fork-tender. You’ll see them soften and absorb the savory broth, making this truly a hearty potato cheese soup.
- Step 5: Remove the pot from the heat. Gently stir in the 1 cup cooked bacon, crumbled, the 2 cups shredded Colby cheese, the 1 cup sour cream, and the 1 cup heavy whipping cream. Stir until the cheese is completely melted and the soup is wonderfully creamy and smooth. This is where the magic happens for this loaded baked potato soup!
- Step 6: Ladle this glorious potato and cheese soup recipe into warm bowls. Garnish generously with the 1/2 cup diced green onion for a burst of freshness and color. Enjoy immediately!
Pro Tips for the Best Loaded Potato Cheese Soup
To elevate your soup from good to absolutely unforgettable, try these little tricks. They make a world of difference in achieving that perfect flavor and texture for this homemade loaded potato cheese soup.
- Use good quality bacon; a thick-cut smoked variety adds the best flavor.
- Don’t overcook the potatoes; they should be tender but not mushy so they hold their shape.
- Shred your own cheese from a block – pre-shredded cheese often has anti-caking agents that can make the soup less smooth. For more on cheese properties, check out Food Network’s guide to cheese types.
- Taste and adjust seasoning before serving; a little extra salt or pepper can make all the difference.
What’s the secret to perfect Loaded Potato Cheese Soup?
The secret lies in building flavor layers: sautéing the onions well, making a proper roux, and using quality ingredients like good bacon and freshly shredded cheese. This creates a truly rich and satisfying creamy potato cheese soup.
Can I make Loaded Potato Cheese Soup ahead of time?
Yes! You can prepare the soup base (up to adding the cream and cheese) a day in advance. Store it covered in the refrigerator. Reheat gently, then stir in the cream, cheese, and bacon just before serving. For more on food storage, consult the FDA’s food safety guidelines.
How do I avoid common mistakes with Loaded Potato Cheese Soup?
A common pitfall is making the soup too thin. Ensure your roux is cooked for a couple of minutes and don’t rush the potato cooking time. Also, avoid boiling the soup after adding the cream and cheese, as this can cause it to break.
Best Ways to Serve Loaded Potato Cheese Soup
This hearty soup is a meal in itself, but it also pairs wonderfully with a few simple sides. For a truly satisfying experience that highlights its comfort food potato cheese soup nature, consider serving it with a crusty bread for dipping. A simple side salad with a light vinaigrette also offers a refreshing contrast to the rich, cheesy soup. Or, for an extra indulgent meal, serve this cheesy baked potato soup recipe alongside a half-sandwich of your favorite deli meat. You can find more serving suggestions on our latest recipes page.
Nutrition Facts for Loaded Potato Cheese Soup
This cheesy potato soup recipe is wonderfully satisfying, but it’s good to know what you’re enjoying. Here’s a breakdown of the approximate nutritional content per serving for this delicious potato and cheddar soup recipe.
- Calories: 350
- Fat: 22g
- Saturated Fat: 12g
- Protein: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional data, please see our privacy policy.
How to Store and Reheat Loaded Potato Cheese Soup
This delicious homemade loaded potato cheese soup is perfect for making ahead, which means you can enjoy its comforting flavors whenever the craving strikes. Once cooked, allow the soup to cool completely on the counter for about an hour. This is important to prevent condensation in your storage containers. For refrigeration, portion the soup into airtight containers. It will stay wonderfully fresh in the fridge for 3 to 4 days. If you want to keep this hearty potato cheese soup longer, it freezes beautifully for up to 3 months. Just make sure to use freezer-safe containers or heavy-duty freezer bags. If you have questions about food safety, you can check out our terms of use.
Reheating is simple! For refrigerated soup, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, thaw the soup overnight in the refrigerator first. Then, reheat as you would the refrigerated version. Avoid microwaving large batches at once, as it can lead to uneven heating. A slow, steady reheat ensures the best texture for your creamy potato cheese soup.
Frequently Asked Questions About Loaded Potato Cheese Soup
Can I use different types of cheese in this loaded potato cheese soup?
Absolutely! While Colby is fantastic, feel free to experiment. A sharp cheddar, Monterey Jack, or a blend of your favorites works wonderfully in this potato and cheese soup recipe. Just remember to shred your own cheese for the smoothest melt.
What potatoes are best for loaded baked potato soup?
Russet potatoes are my go-to for this creamy potato cheese soup because they have a fluffy texture that breaks down slightly, helping to thicken the soup naturally. Yukon Golds or red potatoes can also work, but they tend to hold their shape more, giving a slightly different texture.
How do I make this loaded potato soup with bacon more vegetarian-friendly?
To make this a vegetarian delight, simply omit the bacon! You can add a smoky flavor by sautéing the onions with a little smoked paprika or a dash of liquid smoke. This still gives you that delicious comfort food potato cheese soup vibe without the meat.
Can I make this easy loaded potato soup in a slow cooker?
Yes, you can! Combine the broth, onions, potatoes, and cream of chicken soup in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Stir in the cream, cheese, sour cream, and bacon during the last 30 minutes of cooking. It’s a fantastic way to achieve a “set it and forget it” hearty potato cheese soup.
Variations of Loaded Potato Cheese Soup You Can Try
This classic potato and cheese soup recipe is fantastic as is, but it’s also a wonderful canvas for creativity! If you’re looking to switch things up or cater to different dietary needs, here are a few ideas for delicious variations of this comfort food potato cheese soup.
- Vegetarian Loaded Potato Soup: Omit the bacon and chicken broth. Use vegetable broth instead, and sauté the onions with a pinch of smoked paprika or a dash of liquid smoke to mimic that savory depth. You’ll still get that amazing cheesy potato soup recipe flavor.
- Slow Cooker Cheesy Potato Chowder: For a hands-off approach, combine the broth, onions, potatoes, and cream of chicken soup in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Stir in the cream, cheese, sour cream, and bacon during the last 30 minutes. This makes for an incredibly easy hearty potato cheese soup.
- Spicy Loaded Baked Potato Soup: Kick up the heat by adding a minced jalapeño to the onions when sautéing, or stir in a teaspoon of your favorite hot sauce at the end. This adds a delightful warmth to the rich, creamy potato cheese soup.
- Low-Carb Cauliflower Cheese Soup: For a lighter take, replace half or all of the potatoes with cauliflower florets. The result is a creamy, cheesy soup with fewer carbs, proving you can still enjoy a satisfying potato and cheddar soup recipe.
Loaded Potato Cheese Soup: 3 Amazing Comfort Twists
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Comfort food
Description
A creamy and comforting loaded potato cheese soup featuring savory bacon, rich cheese, and tender potatoes. This hearty soup is perfect for a chilly evening or a quick weeknight dinner.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 cup cooked bacon, crumbled
- 2 cups shredded Colby cheese
- 1 cup heavy whipping cream
- 3 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1/4 cup all-purpose flour
- 1/2 cup yellow onion, diced
- 6 cups chicken broth
- 10 ounces cream of chicken soup
- 1 cup sour cream
- 1/2 cup green onion, diced
Instructions
- In a large pot over medium-high heat, melt butter with olive oil. Add diced yellow onions and sauté for 3 to 4 minutes until translucent and softened.
- Lower heat to medium. Sprinkle in all-purpose flour and stir constantly for 2 to 3 minutes to create a smooth roux.
- Return heat to medium-high and gradually whisk in chicken broth and cream of chicken soup until smooth. Bring mixture to a gentle boil.
- Add diced potatoes to the pot. Simmer for 15 to 20 minutes, or until potatoes are tender when pierced with a fork.
- Remove pot from heat. Stir in crumbled bacon, shredded Colby cheese, sour cream, and heavy whipping cream until fully incorporated and creamy.
- Ladle soup into bowls and top with diced green onions for a fresh, savory flavor boost.
Notes
- Substitute bacon with turkey bacon for a healthier option.
- Feel free to add additional toppings like chopped parsley or extra cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
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