Creamy Loaded Potato Soup (Easy One Pot Recipe)

This creamy loaded potato soup is like a baked potato in a bowl. Tender chunks of potato in a thick, velvety broth, finished with cheddar and topped with crispy bacon, sour cream and green onions. It is my most requested soup every winter, and it is made in one pot with cheap, simple ingredients. On cold nights, I serve it with crusty bread and everyone goes back for seconds.

Quick answer: To make potato soup, cook chopped bacon in a large pot, then soften onion, celery and garlic in the fat. Add 3 lb (1.4 kg) of diced Yukon Gold potatoes and 4 cups (950 ml) of chicken broth and simmer for 15 to 20 minutes until tender. Mash some of the potatoes to thicken the soup, then stir in 1 cup (240 ml) of heavy cream or milk and 1½ cups (170g) of shredded cheddar. Top with bacon, sour cream and green onions.

The recipe makes about 6 big bowls and takes about 45 minutes.

Why You Will Love This Potato Soup

• It is thick and creamy. Mashing some of the potatoes right in the pot makes it naturally thick, with no flour paste needed.
• It tastes like a loaded baked potato. Bacon, cheddar, sour cream and green onions in every spoonful.
• It is budget friendly. Potatoes, onion and broth are some of the cheapest ingredients around.
• One pot. Even the bacon cooks in the same pot.
• It reheats well. Leftovers make a cozy lunch the next day.

Ingredients

This makes about 6 servings.

For the soup

• 6 slices bacon, chopped
• 2 tbsp butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 lb (1.4 kg) Yukon Gold or russet potatoes, peeled and diced into ¾ inch (2 cm) cubes
• 4 cups (950 ml) low sodium chicken broth
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 cup (240 ml) heavy cream (double cream), half and half or whole milk
• 1½ cups (170g) shredded sharp cheddar

For the toppings

• Crispy bacon (from above)
• Sour cream
• Sliced green onions or chives
• Extra shredded cheddar

A few notes on the ingredients

Potatoes: Yukon Gold potatoes are naturally buttery and creamy and hold their shape well. Russets (Maris Piper or King Edward in the UK) break down more and make an extra thick soup. I often use half and half.

Cream or milk: Heavy cream makes the richest soup. Half and half is a nice middle ground, and whole milk makes a lighter soup that is still creamy thanks to the mashed potatoes.

Cheese: Shred your own cheddar. Pre shredded cheese has coatings that can make the soup grainy.

Broth: Low sodium broth lets you control the salt, since bacon and cheese are already salty.

How to Make Potato Soup (Step by Step)

Cook the bacon. In a large pot or Dutch oven, cook the chopped bacon over medium heat for 6 to 8 minutes until crispy. Lift it out with a slotted spoon onto a paper towel. Leave about 1 tbsp of fat in the pot.

Cook the vegetables. Add the butter, onion and celery to the pot. Cook for 5 to 6 minutes until soft. Stir in the garlic for 1 minute.

Add the potatoes and broth. Add the diced potatoes, broth, salt, pepper and thyme. The liquid should almost cover the potatoes. Bring to a boil.

Simmer. Lower the heat, cover partly, and simmer for 15 to 20 minutes until the potatoes are very tender when pierced with a fork.

Thicken. Use a potato masher to mash about half the potatoes right in the pot. For a smoother soup, blend about 2 cups of soup and stir it back in.

Add the cream and cheese. Lower the heat to low. Stir in the cream, then the cheddar a handful at a time until melted. Do not let it boil.

Taste and serve. Add more salt and pepper if needed. Ladle into bowls and top with bacon, sour cream, cheese and green onions.

Crockpot Potato Soup

Want to come home to dinner? Cook the bacon on the stove and refrigerate it. Add the onion, celery, garlic, potatoes, broth and seasonings to a slow cooker. Cook on low for 7 to 8 hours or high for 4 hours until the potatoes are very soft. Mash half the potatoes, then stir in the cream and cheese and cook on low for 15 more minutes. Top with the bacon and serve.

Instant Pot: Sauté the bacon and vegetables, add the potatoes, broth and seasonings, and pressure cook on high for 8 minutes with a 10 minute natural release. Mash, then stir in the cream and cheese on the warm setting.

Easy Variations

• Broccoli potato soup. Add 2 cups of small broccoli florets for the last 8 minutes of simmering. If you love cozy soups, try my chicken noodle soup.
• Ham and potato soup. Skip the bacon and add 2 cups (300g) diced ham. A great way to use leftover holiday ham.
• Potato leek soup. Swap the onion for 2 sliced leeks, skip the cheese and blend until smooth.
• Lighter potato soup. Use milk instead of cream, less cheese and top with Greek yogurt instead of sour cream.
• Vegetarian potato soup. Skip the bacon, use vegetable broth and add smoked paprika for a smoky flavor.
• Chicken potato soup. Stir in 2 cups shredded rotisserie chicken with the cream.

What to Serve With Potato Soup?

• Crusty bread, garlic bread or warm dinner rolls
• A crisp green salad with a tangy dressing
• Grilled cheese sandwiches for dipping
• Roasted broccoli or green beans

If you are planning a cozy soup week, my classic chicken noodle soup and one pot lasagna soup are two more family favorites.

For another creamy one-pot option, try this chicken soup on a busy weeknight.

My Tips for the Best Potato Soup

• Cut the potatoes evenly. Even cubes cook at the same speed.
• Mash, do not blend all of it. Keeping some chunks gives the soup a hearty texture.
• Add dairy off the heat or on low. Boiling cream and cheese can make them split or turn grainy.
• Season at the end. Bacon, broth and cheese all add salt, so taste first.
• Thin it as needed. Potato soup thickens as it sits. Add a splash of broth or milk when reheating.

Common Mistakes

• Using waxy potatoes only. Red potatoes stay firm and do not thicken the soup as well.
• Undercooking the potatoes. They must be very soft to mash and thicken.
• Boiling after adding cheese. It makes the cheese clump and the soup oily.
• Too much liquid. Start with just enough broth to cover the potatoes. You can always add more.

How to Store and Reheat

Fridge: Keep in an airtight container for up to 4 days. Store toppings separately.

Reheat: Warm gently on the stove over medium low heat, stirring often, with a splash of milk or broth to loosen it.

Freezer: Potato soups with dairy can turn a little grainy after freezing. For the best results, freeze the soup before adding the cream and cheese for up to 3 months, then add them when reheating.

Potato Soup FAQs

What are the best potatoes for potato soup?

Yukon Gold potatoes are the best all round choice for a creamy soup that still has some texture. Russets make an even thicker soup.

How do I thicken potato soup?

Mash some of the potatoes in the pot, blend a few cups and stir them back in, or simmer uncovered for 10 more minutes. You can also add a little cream cheese.

Can I make potato soup without cream?

Yes. Use whole milk or extra broth. Mashing the potatoes keeps it creamy even without cream.

Can I make potato soup ahead of time?

Yes. It tastes even better the next day. Reheat gently and add a splash of milk because it thickens in the fridge.

Why is my potato soup gluey?

Over blending potatoes, especially starchy russets, can make the soup gluey. Mash by hand or blend only part of the soup.

Final Thoughts

This loaded potato soup is pure comfort in a bowl. It is cheap, filling and so easy to make in one pot. Make a big batch on the next cold night, set out all the toppings, and let everyone load up their own bowl.