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Loaded Potato Soup Recipe

This easy creamy loaded Potato Soup recipe is so good! Learn how to make the best cheesy potato soup with bacon in a creamy base (without heavy cream). A quick, 30-minute recipe that is total comfort food.

We love easy creamy soups all year long, like fresh Corn Chowder, New England Style Clam Chowder and this Potato Soup. They are hearty enough to serve as the main course, paired with crusty French Bread

Loaded Potato soup in a bowl topped with cheese, sour cream and cheese.

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Hey, hey! Valentina with Valentina’s Corner sharing our Potato Soup recipe.

The BEST Potato Soup Recipe!

Homemade potato soup is so easy to make from scratch and beats any restaurant soup. The base is so creamy, hearty and filling. It’s like a delicious loaded baked potato with all your favorite toppings but as a soup, yes, please!

The soup uses ingredients you most likely already have at home and can be made so quickly, great for busy evenings.

What Ingredients go into Potato Soup?

  • Meat – We used bacon in this recipe, you can substitute bacon for cubed ham, if desired.
  • Potatoes – you can use Russet, Idaho or Yukon gold potatoes. NOTE: If you’re using Yukon potatoes, the skin may be left on.
  • Veggies – Though we only added onion and garlic, you can add cubed carrots and celery to the soup.
  • No Cream Required! Instead of using heavy whipping cream. Make a roux to thicken the soup with butter, flour, broth and milk
  • Cheese – Mild cheddar or sharp cheddar is great.

Potato soup made with potatoes, bacon and cheese in a Dutch oven with a ladle and topped with greens and cheese.

How to Make Creamy Potato Soup:

  1. Place potatoes in a pot, cover with water, season with salt and cook until tender then drain.
  2. In a separate dutch oven, saute bacon until crispy, remove and set aside, reserving 1 Tbsp bacon grease.
  3. Add onions and butter and sautee until soft. Add garlic, cooking until fragrant.
  4. Whisk in flour, milk and broth until smooth.
  5. Add drained potatoes, season with salt and pepper and bring to a soft boil.
  6. Stir in sour cream, cheese and bacon. Bring to a boil then remove from heat. 

Serve the creamy potato soup with your favorite toppings!

Step-by-step collage how to make loaded potato soup.

What Toppings are Good for Potato Bacon Soup?

You can top the creamy with your favorite toppings to make it a truly loaded soup! Here are some options:

  • Bacon bits
  • Shredded cheese
  • Sour cream
  • Diced avocado
  • Cooked corn kernels
  • Croutons
  • Green onion or chives

Two bowls of soup topped with a spoon and potato soup toppings.

Loaded potato soup is comfort food at its finest. You’re going to love the combination of flavors in the soup. Every bite is loaded with creamy soup with chunks of potatoes, bacon, and cheese.

More Easy Dinner Recipes You’ll Love:

Loaded Potato Soup

4.96 from 24 votes
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Potato Soup garnished with cheese, chives, bacon and sour cream in a pot

Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $6-$10
Keyword: potato soup
Cuisine: American
Course: Lunch, Soup
Calories: 428 kcal
Servings: 6 servings


  • 4 large potatoes peeled and cubed
  • ½ tsp salt
  • 8 oz bacon bite-sized pieces
  • 4 Tbsp butter
  • ½ med onion finely chopped
  • 2 garlic cloves minced
  • ¼ cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 1/2 cups chicken broth
  • 1 cup mild or sharp cheddar cheese shredded
  • ¾ cup sour cream
  • 1 tsp salt or to taste
  • ¼ tsp pepper or to taste
  • green onions to serve


  1. Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain. 

  2. Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease. 

  3. Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant. 

  4. Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil. 

  5. Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste. 

  6. Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings. 

Nutrition Facts
Loaded Potato Soup
Amount Per Serving
Calories 428 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 65mg22%
Sodium 1632mg71%
Potassium 877mg25%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 6g7%
Protein 22g44%
Vitamin A 770IU15%
Vitamin C 17.4mg21%
Calcium 335mg34%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Deborah
    March 29, 2020

    Can I possibly use almond milk for this recipe!? It’s all I have right now. Reply

    • Natasha's Kitchen
      March 29, 2020

      Hello Deborah, I haven’t personally tried using almond milk for this recipe yet but I imagine that should also work. If you do an experiment and try please share with us how it goes! Reply

  • Nancy Westfall
    March 28, 2020

    I use frozen hash brown potatoes with skins. Microwave 8 minutes. Really fast and easy! Reply

    • Natashas Kitchen
      March 28, 2020

      That’s a great tip! Thank you for sharing that with me. Reply

  • Patty
    March 18, 2020

    Can the potato soup be frozen? Reply

    • Natashas Kitchen
      March 18, 2020

      Hi Patty, I haven’t tried but I think that would work fine to freeze. Reply

  • cindy Hoeffel
    March 16, 2020

    I have everything except whole milk. Can I user 1%? Can I add half n half? If so how much? Thank you Reply

    • Natashas Kitchen
      March 16, 2020

      Hi Cindy, I have not tried it with 1% but it will work well with 2% milk. Here’s what one of our readers wrote that may be helpful: “This was fabulous! I didn’t have whole milk so I used 3 parts 2% and 1 part half and half and used the Instant Pot stirring in the sour cream and cheese after 10 minutes cook time. Can’t wait to try it as a Clam Chowder!” Reply

      • Cindy and Eric Hoeffel
        March 16, 2020

        Thank you so much. This will be the 3rd night in a row I have made your recipes. Love them and you for posting all these wonderful easy recipes. My husband is making them with me..Good couple time. Reply

        • Natashas Kitchen
          March 16, 2020

          That’s so great! Reply

  • Daniella
    March 7, 2020

    Haven’t made it yet but want to. Which potatoes work best. I get so confused here in USA where there are multiple types. In South Africa where I grew up a potato was a potato! Reply

    • Natashas Kitchen
      March 7, 2020

      Hi Danielle, please see this note in the recipe “Potatoes – you can use Russet, Idaho or Yukon gold potatoes. NOTE: If you’re using Yukon potatoes, the skin may be left on.” I hope this helps. Reply

  • Deb willms
    March 3, 2020

    I’ve made this and it’s excellent. On really cold blustery days I add a finely chopped roasted red pepper and some cayenne powder to give it a kick. The family loves it. They love it like this too. My most asked for soup. Reply

    • Natashas Kitchen
      March 3, 2020

      That’s so great! It sounds like you have a new favorite Deb! Reply

  • Janet Oresick
    February 28, 2020

    This soup looks amazing…but that sodium level is really high! Reply

    • Natashas Kitchen
      February 28, 2020

      Thank you for that feedback, Janet. Reply

  • Virginija
    February 26, 2020

    When I am get confused and not clear what comes after what, recipe is not detailed enough then I know that must be not Natasha’s recipe…😒. Natasha please, if you put it on your page, please check that directions are at your level of standards. Thank you! Love your stuff! Reply

    • Natasha's Kitchen
      February 26, 2020

      Sure Virginija I always do. Don’t forget to click also on “Jump to recipe” to easily see the ingredients and the steps. Reply

  • Susie Zabala
    February 9, 2020

    I made your Clam Chowder soup tonight for my hubby and I. We loved it. Delicious
    Thank you so much.. Reply

    • Natasha's Kitchen
      February 10, 2020

      Thank you so much for sharing Susie. I am so happy to know that you both loved this recipe! Reply

  • Olena
    January 19, 2020

    I followed the recipe to a T. It is so good, so hearty, and so much flavor. Love it!! Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Olena! Reply

  • Destiny
    January 14, 2020

    I doubled the recipe. One problem I encountered was the soup turned out grainy in appearance. I wonder if this is because of the sour cream being cold going into the hot pot? Just trying to troubleshoot what I did wrong. Reply

    • Natashas Kitchen
      January 14, 2020

      Hi Destiny, I have not had that experience but I am happy to troubleshoot. The sour cream itself should not be grainy after being added to the soup. It is best to give it a good mix to let it mix well. I’ wondering if it has anything to do with the type of potatoes? Was anything altered in the recipe? Reply

      • Linda
        January 21, 2020

        try to add the sour cream w/ some of the soup cooled for a few minutes like you would thicken a gravy… Reply

    • Janet Oresick
      February 28, 2020

      That happens to me sometimes when I put 1/2 & 1/2 coffee creamer into my coffee–if the creamer is close to the expiration date. Was your sour cream close to out-dating? Reply

  • Lisa Gilly
    January 3, 2020

    Natasha, this is the potato soup I’ve been searching for! The search has now ended. Exactly the way I want a potato soup to be! Perfection!
    I seriously have been making one of your recipes every night for the last two weeks! Not a bad one yet.  Reply

    • Natashas Kitchen
      January 3, 2020

      Hi Lisa, That’s so great! It sounds like you have a new favorite! Reply

  • shelley
    December 22, 2019

    Does it work well if doubling the recipe? Reply

    • Natasha
      December 22, 2019

      Hi Shelley, that should work fine, just keep in mind the heating times would be a little longer since a double portion would take longer to heat up and cook. Reply

  • Donna Carone
    December 10, 2019

    Excellent. Devine. I was raised on potato soup, as were my kids, but Mom’s was never this delicious! Made exactly as written. Fried extra bacon bits as that’s how we roll.

    Natasha has not disappointed with any of my attempts at her recipes. Reply

    • Natashas Kitchen
      December 10, 2019

      Isn’t that the best when kids eat what we moms make? That’s so great! Reply

  • Marissa
    December 9, 2019

    So excited to try this! All I have is 2% milk. Do you think I will have to add anything extra to make it more creamy in lieu of whole milk? Reply

  • Linda Sharp
    December 5, 2019

    Yum! I have tried many potato soup recipes, this is the best! Reply

    • Natashas Kitchen
      December 5, 2019

      I’m so glad to hear it, Linda! Thank you for that wonderful feedback. Reply

      • Lesly
        December 18, 2019

        I have to make a mirepoix, I need the “holy food trinity” in soups like this. I also added some cayenne pepper to give it a bit more kick. Then I just “rough” mashed the potatoes in with the cheese. Came out thick, rich and very flavourful. Will be making this again for sure! Reply

        • Natashas Kitchen
          December 18, 2019

          That’s so great, Lesly!! Thank you for that awesome review! Reply

  • CK
    November 30, 2019

    This was fabulous! I didn’t have whole milk so I used 3 parts 2% and 1 part half and half and used the Instant Pot stirring in the sour cream and cheese after 10 minutes cook time. Can’t wait to try it as a Clam Chowder! Reply

    • Natashas Kitchen
      December 1, 2019

      I’m so glad that worked out for you, Ck! That’s so great. Reply

    • Haley
      December 11, 2019

      How many cups is a serving ? Reply

      • Natashas Kitchen
        December 11, 2019

        Hi Haley, I wish I had measured it that way. I imagine it would be a cup to a cup and a half per serving. Reply

  • A
    November 23, 2019

    I don’t have sour cream on hand. Was wondering if it will make a big difference if not used? Reply

  • Pearl
    November 20, 2019

    Nice on a cool weather evening. Reply

    • Natashas Kitchen
      November 20, 2019

      It sure is Pearl! I hope you give this recipe a try soon! Reply

  • Paula Lord
    November 17, 2019

    Followed the recipe exactly as written, and it came out delicious! It was my first time having/cooking potato soup.Thanks for the recipe. Reply

    • Natashas Kitchen
      November 18, 2019

      Thank you for that wonderful review, Paula! I’m so glad you enjoyed this recipe! Reply

  • Gloria
    November 13, 2019

    Delicious and easy! Makes a great cream soup when I blended the potatoes in it with an immersion blender. By picky child loved seeing the bacon and cheese on top and ate a whole bowl! We enjoyed as dinner with warm bread  Reply

    • Natashas Kitchen
      November 13, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jennifer Lamontagne
    November 10, 2019

    Can you use frozen potatoes to make this? Such as diced frozen potatoes? Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Jennifer, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Katie
    October 30, 2019

    Would you be able to cook this in the crockpot? Reply

    • Natashas Kitchen
      October 31, 2019

      Hi Katie, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe Reply

  • Greg Pavich
    October 20, 2019

    Just made it and it was awesome. Thanks again for providing another outstanding recipe. They never fail  Reply

    • Natashas Kitchen
      October 20, 2019

      I’m so glad you enjoyed it, Greg! Reply

  • Natalya S.
    October 14, 2019

    This will definitely be on rotation for cold season soups. Loved it! Both me and hubby got seconds and i almost licked the bowl afterwards!! And our 2 year old did not complain one bit, but all his soup and said it was good Reply

    • Natashas Kitchen
      October 15, 2019

      That is the best when kids love what we moms make. That’s so great! Reply

  • Felicia
    October 10, 2019

    What is the reserved bacon grease for? (PS- I love you and all of your videos!!) Reply

    • Natasha
      October 11, 2019

      Hi Felicia, you want to keep 1 Tbsp of bacon grease in the pot to continue cooking with and discard an excess grease. You can keep all of it in the pot if you prefer a richer potato soup. Reply

  • Cindy
    October 7, 2019

    Would I be able to use white potatoes? Reply

    • Natashas Kitchen
      October 7, 2019

      I haven’t tested that but I imagine it should work. Reply

  • lisa
    October 6, 2019

    how many lbs of potatoes do you use? Reply

  • Kat Campbell
    September 30, 2019

    Modified to add tons of frozen vegetables, chicken and fresh spinach! Love the whole thing, the flavor of the base is yummy and the bacon adds a nice element Reply

    • Natashas Kitchen
      September 30, 2019

      That’s so great, Kat! I’m so glad you enjoyed this recipe! Reply

    • Donna
      October 6, 2019

      Can this be frozen Reply

      • Natasha
        October 6, 2019

        Hi Donna, I haven’t tried but I think that would work fine to freeze. Reply

  • Jill
    September 15, 2019

    Hi Natasha! If I choose to use heavy cream instead of the roux, in what step and how would I incorporate it? Beginner cook here! Looking forward to your reply Reply

  • Megan
    September 11, 2019

    Made this recipe. Did take a bit longer but it was absolutely delicious! We added frozen corn to it as well! Reply

    • Natashas Kitchen
      September 12, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Carolyn
    September 8, 2019

    So Delicious! Will definitely be making this again and again:) Reply

    • Natashas Kitchen
      September 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review! Reply

  • Jen
    September 6, 2019

    I have red potatoes from the garden. Do you think they will work okay? Reply

    • Natashas Kitchen
      September 6, 2019

      Hi Jen, I haven’t tested that but I imagine it will work. If you experiment, please let me know how you like that. Reply

    • Rebecca
      October 6, 2019

      Just made this and it was delicious! My husband and I LOVE your recipes! Thanks so much! Reply

      • Natashas Kitchen
        October 7, 2019

        That’s just awesome!! Thank you for sharing your wonderful review, Rebecca! Reply

  • Nat
    August 9, 2019

    This is the second recipe that we’ve tried from Valentina and absolutely loved! The soup was so easy to make and it was delicious!! Reply

    • Natashas Kitchen
      August 10, 2019

      Thank you so much for sharing that with us, Nat! So glad you enjoyed that! Reply

  • Dee
    May 16, 2019

    Can heavy cream be used? Would it be good? Reply

    • Natashas Kitchen
      May 17, 2019

      Hi Dee, I haven’t tried this with heavy cream but that should work. If you experiment please let me know how you like that. Reply

  • Jennifer
    May 16, 2019

    BEST POTATO SOUP EVER!!! My family loved it! 🙂 Reply

    • Natashas Kitchen
      May 16, 2019

      I’m so happy you all enjoyed that! Thank you for sharing that with me Jennifer! Reply

  • Emma Stone
    May 16, 2019

    Such a luscious starter and that too when the weather is so chilly outside. My husband and kids loved your soup so much. Thanks a ton for sharing this! Reply

    • Natashas Kitchen
      May 16, 2019

      You’re so welcome, Emma! I’m so happy you enjoyed this recipe! Reply

  • Jocelyn
    May 15, 2019

    Wow! This soup was so creamy and delicious! I loved the bacon in it!!! Reply

    • Natashas Kitchen
      May 15, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • krissy
    May 14, 2019

    potato soup is one of my favorite comfort foods in the winter. this version is so delicious, creamy and full of mouthwatering flavor. well done. Reply

    • Natashas Kitchen
      May 14, 2019

      Thank you so much for sharing that with me, Krissy! I’m so happy you enjoyed that. Reply

  • Kristyn
    May 14, 2019

    Ok, even though it’s warm here, I want this! It’s one of my favorites! It’s full of so much flavor & easy to make! Reply

    • Natashas Kitchen
      May 14, 2019

      That’s so great! Thank you so much for sharing that with me. Reply

  • Beth Pierce
    May 14, 2019

    Made this for dinner last night and it was a hit all around the table! Going to have it again, this evening! Reply

    • Natashas Kitchen
      May 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Beth! Reply

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