Ultimate Homemade Loaded Potato Soup Recipe You’ll Adore

Crispy, smoky beef turkey bacon, creamy, melt-in-your-mouth potatoes, and sharp cheddar cheese – that’s the flavor explosion waiting for you in this Creamy Dreamy Loaded Potato Soup. This isn’t just any potato soup; it’s a carefully crafted symphony of textures and tastes, where the richness of the soup is perfectly balanced by the salty bacon, tangy sour cream, and fresh chives.

What makes this soup so irresistible? It’s the combination of techniques. Creating a roux ensures a velvety smooth base, while partially blending the potatoes provides the perfect balance of creamy and chunky textures. This homemade loaded potato soup is ideal for a comforting weeknight dinner, a cozy weekend lunch, or anytime you need a bowl of pure deliciousness.

Why you’ll love this Creamy Dreamy Loaded Potato Soup with Homemade Loaded Potato Soup

• It’s incredibly easy to make, even easier than grabbing takeout!
• The creamy texture and savory flavors are guaranteed to satisfy your comfort food cravings.
• This homemade loaded potato soup is a great way to use up leftover cooked potatoes.
• It’s easily customizable – adjust the toppings to your liking!
• Makes a generous batch, perfect for feeding a crowd or enjoying leftovers.
• It uses simple ingredients you likely already have on hand.

Ingredients & Substitutions

• 6 medium russet potatoes, peeled and cubed
• 6 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 4 slices beef turkey bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped chives
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Homemade loaded potato soup makes every moment feel velvety. Ingredient Tip: For a vegan version, substitute the butter with plant-based butter, the heavy cream and milk with coconut cream and almond milk, the beef turkey bacon with mushroom bacon, the cheddar cheese with vegan cheddar, and the sour cream with cashew cream.

How to make Creamy Dreamy Loaded Potato Soup

Step 1: Sauté the Aromatics

In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.

Step 2: Create the Roux

Stir in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in chicken broth, ensuring no lumps form.

Chef’s Tip: Cooking the flour with the butter creates a stable base that will thicken the soup beautifully and prevent it from becoming grainy.

Step 3: Cook the Potatoes

Add cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.

Step 4: Blend for Creaminess

Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, carefully transfer half of the soup to a regular blender and blend until smooth, then return it to the pot.

Chef’s Tip: For a smoother consistency, blend the entire soup. For a chunkier soup, mash some of the potatoes with a fork before blending.

Step 5: Finish the Soup

Stir in heavy cream and milk. Heat through, but do not boil. Season with salt and pepper to taste.

Step 6: Load it Up!

Ladle soup into bowls and top with crumbled beef turkey bacon, shredded cheddar cheese, sour cream, and chopped chives. Serve immediately.

Need some bread to go with that soup? Check out this easy cheesy bread recipe.

Tips for Success

• Don’t skip the roux! It’s essential for a thick and creamy soup.
• Use an immersion blender for easy blending right in the pot.
• Taste and adjust the seasoning as needed.
• Don’t boil the soup after adding the cream, as it may curdle.

Serving Suggestions

This Creamy Dreamy Loaded Potato Soup is a meal in itself, but it also pairs well with a crisp green salad or a grilled cheese sandwich. For a complete meal, try it with some parmesan-crusted chicken.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to thin it out.

Frequently Asked Questions

Can I freeze this soup?

Freezing is not recommended, as the dairy may separate and become grainy upon thawing. However, you can freeze the soup before adding the cream and milk, then add them after thawing and reheating.

Can I use different types of potatoes?

Russet potatoes are recommended for their starch content, which helps to thicken the soup. However, you can also use Yukon Gold potatoes for a slightly different flavor and texture.

Can I make this soup in a slow cooker?

Yes! Sauté the onion and garlic as directed, then transfer to a slow cooker with the potatoes and broth. Cook on low for 6-8 hours, or until the potatoes are tender. Blend and stir in the cream and milk before serving.

This Creamy Dreamy Loaded Potato Soup is a guaranteed crowd-pleaser that brings restaurant-quality comfort food right to your kitchen. The combination of creamy potatoes, smoky beef turkey bacon, and sharp cheddar is simply irresistible. We hope you love this recipe as much as we do! Leave a comment below and let us know what you think!