Loaded Potato Soup Cheese

This loaded potato soup offers all the indulgent flavors of your favorite baked potato in a comforting, creamy bowl perfect for chilly nights. Crisp bacon, melty Colby cheese, and tender potatoes meld together with sautéed onions and a velvety roux to create a rich and satisfying meal. A splash of cream and a dollop of sour cream add lusciousness while green onions brighten the finish. This recipe is straightforward enough for weeknight dinners yet tasty enough to impress a crowd or meal prep for later.

I remember making this during a hectic week and watching even my pickiest eater ask for seconds. The way it brings all the comforting elements of a loaded baked potato into soup form always hits the spot for my family.

Ingredients

• Russet potatoes: Peeled and diced bring a creamy texture when cooked and are best selected firm and smooth for ease of cooking
• Cooked bacon: Crumbled adds smoky richness and depth. Thickcut pieces provide great crunch
• Colby cheese: Shredded melts smoothly for creamy cheesy layers. Shredding blocks at home yields the best texture
• Heavy whipping cream: Contributes a silky mouthfeel. Opt for fresh cream with high fat content
• Butter: Provides a classic flavor base and helps create a smooth roux. Unsalted butter lets you control seasonings
• Olive oil: Prevents butter from burning during sautéing. A mild variety works best
• All purpose flour: Thickens the soup. Use fresh flour to avoid lumps in the base
• Yellow onion: Diced imparts natural sweetness and depth. Choose firm onions without soft spots
• Chicken broth: Adds more flavor than water. Low sodium versions allow for seasoning adjustments
• Cream of chicken soup: Intensifies creaminess and speeds up preparation. Look for quality brands with minimal additives
• Sour cream: Gives tang and extra creaminess. Full fat sour cream produces the richest result
• Green onions: Diced add a zesty finishing flavor and fresh color. Green tops are mildest to taste

Instructions

Sauté the Aromatics:

Melt the butter with olive oil in a large pot over mediumhigh heat. Add the diced onions and cook for about three to four minutes until softened and translucent. Stir often to prevent browning as the gentle sweating of onions releases sweetness that forms a flavorful base.

Form the Roux:

Lower the heat to mediumlow then sprinkle in the flour. Stir constantly for two to three minutes to cook the flour fully. This step builds a smooth thickener essential to the soup's creamy texture. Avoid rushing to prevent a raw flour taste.

Simmer the Soup Base:

Raise the heat to mediumhigh and whisk in the chicken broth and cream of chicken soup. Whisk continuously until the mixture is smooth and lumpfree. Bring to a gentle boil allowing everything to emulsify and develop flavor.

Cook the Potatoes:

Add the diced potatoes to the simmering pot. Cook for fifteen to twenty minutes until tender when pierced with a fork but still holding shape. For chunkier soup texture cook a minute less.

Finish and Serve:

Remove the soup from heat and allow to cool slightly. Stir in crumbled bacon, shredded cheese, sour cream, and heavy cream until fully melted and creamy. Serve hot garnished with fresh green onions to add color and a zippy flavor boost.

My favorite part is the smoky thickcut bacon which adds a perfect bite throughout. One memory that sticks with me is my daughter eagerly competing for the last sprinkle of green onions each time I make this. It’s those little touches that make the recipe feel special.

Storage Tips

Let the soup cool completely before storing in airtight containers. Refrigerate for up to four days and reheat gently on the stove with a splash of broth or milk if the soup thickens too much. For freezing omit the green onions and add fresh ones when reheating to restore brightness and texture.

Ingredient Substitutions

Yukon Gold potatoes provide a slightly sweeter, buttery flavor for a different take. Cheddar cheese substitutes well for Colby, with sharper varieties offering a more intense flavor. For a vegetarian or healthier option swap the chicken broth for vegetable broth and omit the bacon. Cream of chicken soup can be replaced with extra cream and added seasoning to keep richness.

Serving Suggestions

This soup shines served in big mugs alongside warm crusty bread or a crisp green salad. It also works beautifully as a starter for holiday meals topped with extra cheese and crispy bacon crumbles. Consider setting up a mini toppings bar with sour cream, chives, extra bacon, and cheese for a fun, interactive meal experience.

Serve hot and enjoy the comforting flavors. Leftovers often taste even better.

FAQs About This Recipe

→ Can I use a different potato variety?

Yes, Yukon Gold or red potatoes work well, though russets create a creamier texture when cooked and blended.

→ How can I thicken the soup further?

Simmer the soup uncovered longer or add extra flour while making the roux to achieve a thicker consistency.

→ Is freezing leftovers recommended?

Leftovers freeze well; however, some dairy may separate. Thaw slowly and stir thoroughly when reheating for best results.

→ What toppings enhance this dish?

Extra cheese, crispy bacon bits, sliced green onions, or sour cream add flavor and creaminess as finishing touches.

→ Can this be made without bacon?

Omitting bacon is possible; consider substituting with cooked ham or turkey for a different twist while maintaining richness.