Loaded Potato Soup Cheese

This loaded potato soup is all about delivering the comforting flavors of a baked potato in a creamy, hearty bowl. With tender potatoes, smoky bacon, and rich Colby cheese, it brings warmth and satisfaction with every spoonful. The subtle sweetness from sautéed onions and a smooth roux make the texture thick and velvety, while sour cream adds a tangy richness that rounds everything out perfectly. It is the perfect dish for those chilly nights or when you want something simple yet indulgent.

I first made this soup on a busy evening when I needed something quick but tasty and it quickly became a family favorite. Even my picky eaters come back for seconds because it tastes just like a loaded baked potato in soup form.

Ingredients

• Russet potatoes: peeled and diced to create a hearty soup with a creamy texture when cooked and slightly mashed choose firm and smooth potatoes for best results
• Cooked bacon: crumbled for a smoky richness and crunchy texture thick cut bacon works wonderfully here
• Colby cheese: shredded to melt smoothly and add a rich cheesy layer shredding from a block yourself helps the cheese melt better
• Heavy whipping cream: adds a luxurious silkiness to the soup use the freshest cream for the best flavor and texture
• Butter: provides a classic base flavor and helps form the roux use unsalted butter so you can control the saltiness
• Olive oil: prevents the butter from burning when cooking the onions choose a mild olive oil for subtle flavor
• Allpurpose flour: thickens the soup to the perfect consistency make sure it is fresh to avoid lumps
• Yellow onion: diced brings natural sweetness and depth select firm onions without soft spots
• Chicken broth: builds flavor better than water opt for low sodium so you can season to taste
• Cream of chicken soup: increases creaminess and speeds up the recipe use a quality brand with minimal additives
• Sour cream: gives the soup a tangy finish and extra creamy texture full fat sour cream works best here
• Green onion: diced adds fresh color and a mild zippy flavor the green tops offer the mildest taste and nice garnish

Instructions

Sauté the Aromatics:

Melt butter together 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 frequently to avoid browning because gently sweating the onions releases their natural sweetness which enhances the soups flavor.

Form the Roux:

Turn the heat down a bit and sprinkle in the flour evenly. Stir constantly for two to three minutes to cook out the raw flour taste and create a smooth thickener for the soup. This step is important because rushing it can leave the soup with a floury edge.

Simmer the Soup Base:

Bring the heat back up to mediumhigh and whisk in the chicken broth along with the cream of chicken soup. Whisk continuously until the mixture is smooth and lump free. Let it come to a gentle boil so that everything emulsifies well, creating a rich and smooth base for the potatoes.

Cook the Potatoes:

Add the diced potatoes into the simmering pot. Let them cook for about fifteen to twenty minutes until they are tender when pierced with a fork but still hold their shape. Cook a little less if you prefer your soup chunkier rather than fully creamy.

Finish and Serve:

Remove the pot from the heat and allow the soup to cool slightly. Stir in the crumbled bacon, shredded cheese, sour cream, and heavy cream until everything melts together and becomes creamy. Serve the soup hot garnished with freshly diced green onions for a pop of color and bright flavor.

My favorite part is the crispy thickcut bacon its smoky bite makes each spoonful feel special. My daughter always fights for the last sprinkle of green onions so I always double the topping and enjoy watching her big grin when she gets them.

Storage Tips

Let the soup cool completely before moving it to airtight containers. Store in the refrigerator for up to four days. When reheating, warm gently on the stove and add a splash of broth or milk if the soup is too thick. For longer storage, freeze portions without fresh green onions and add a sprinkle of green onions just before serving to keep the freshness and flavor.

Ingredient Substitutions

Yukon Gold potatoes provide a slightly sweeter and buttery alternative to russets if you want a different flavor profile. If you do not have Colby cheese, sharp cheddar works well and will add a more intense flavor. For a vegetarian take use vegetable broth and leave out the bacon. You can replace the cream of chicken soup with extra heavy cream and adjust the seasoning to keep that creaminess.

Serving Suggestions

Enjoy this soup in big mugs alongside warm crusty bread or a crisp green salad for a complete meal. It also makes a wonderful starter for holiday dinners especially topped with extra cheese and bacon crumbles. For gatherings set up a mini toppings bar so everyone can customize with their favorite extras like chives, sour cream, or crispy onions.

This rich loaded potato soup is simple to make and perfect for cozy dinners. Pair with crusty bread and extra toppings for best results.

Common Questions About Recipes

→ What kind of potatoes work best?

Russet potatoes provide a creamy texture when cooked and slightly mashed, though Yukon Gold offers a sweeter, buttery alternative.

→ How can I thicken the soup?

Simmer the soup longer uncovered or increase the flour during the roux stage to achieve a thicker consistency.

→ Is it possible to freeze leftovers?

Freezing works, but dairy components may separate. Thaw slowly and stir well during reheating for best texture.

→ What toppings enhance this dish?

Extra shredded cheese, crispy bacon bits, sliced green onions, or a dollop of sour cream add flavor and texture variety.

→ Can I omit bacon or use alternatives?

Yes, omit bacon or substitute cooked ham or turkey for a different twist while maintaining savory elements.