Loaded Potato Soup Cheese

This loaded potato soup brings all the comfort of a classic baked potato into a warm, creamy bowl. It’s packed with tender russet potatoes, smoky bacon, and melting Colby cheese, creating a deliciously rich experience that feels both indulgent and satisfying. The subtle sweetness of sautéed onions and the velvety texture from a buttery roux with chicken broth and cream make this soup a perfect dinner for chilly evenings or a crowd-pleasing meal prep option.

I first made this soup on a cold weekend when fresh potatoes were on sale, and it quickly became a family favorite. Now it’s a go-to when I want something cozy and filling without too much fuss.

Ingredients

• Russet potatoes: peeled and diced to provide a creamy texture when cooked and mashed slightly. Choose firm and smooth potatoes for best results
• Cooked bacon: crumbled adds smoky richness and depth. Thick-cut bacon is my favorite for extra crunch
• Colby cheese: shredded melts smoothly and adds a mild cheesy layer. Blocks of cheese shredded at home melt better than pre-shredded
• Heavy whipping cream: gives the soup a silky and luxurious mouthfeel. Use fresh cream for the richest taste
• Butter: forms a classic flavor base and helps the roux thicken the soup. Unsalted butter lets you control salt levels better
• Olive oil: prevents butter from burning when sautéing onions. A mild variety works best
• All-purpose flour: thickens the soup to just the right consistency. Fresh flour avoids lumps
• Yellow onion: diced brings natural sweetness and depth. Firm onions with no spots are best
• Chicken broth: builds more flavor than water. Low sodium lets you adjust seasoning yourself
• Cream of chicken soup: intensifies creaminess and speeds up the recipe. Look for high-quality versions with minimal additives
• Sour cream: blends in for a tangy finish and extra creamy texture. Full-fat sour cream works best
• Green onion: diced adds a zippy finishing flavor and fresh color. Use the green tops for mild taste

Instructions

Sauté the Aromatics:

Melt the butter with olive oil in a large pot over medium-high heat. Add the diced onions and cook for three to four minutes until they soften and become translucent. Stir often to prevent browning since gently sweating the onions brings out their natural sweetness.

Form the Roux:

Lower the heat and sprinkle in the all-purpose flour. Stir constantly for two to three minutes to cook the flour and build a smooth thickener for the soup base. This step is important to avoid a raw flour taste so take your time.

Simmer the Soup Base:

Raise the heat back to medium-high and slowly whisk in the chicken broth and cream of chicken soup. Continue whisking until smooth and lump-free. Bring the mixture to a gentle boil to emulsify the ingredients and develop flavor.

Cook the Potatoes:

Add the diced potatoes directly to the simmering pot. Let them cook for fifteen to twenty minutes until tender but still holding their shape. If you prefer a chunkier soup, reduce cooking time by a minute or two.

Finish and Serve:

Remove the pot from heat and let the soup cool slightly. Stir in the crumbled bacon, shredded Colby cheese, sour cream, and heavy cream. Mix until everything melts and the soup turns wonderfully creamy. Serve hot topped with fresh diced green onions for a burst of color and flavor.

My favorite part is the crispy thick-cut bacon which adds a smoky bite to every spoonful. My daughter always fights for the last sprinkle of green onions so I make sure to add extra just for her smile.

Storage Tips

Allow the soup to cool completely before transferring it to airtight containers. Refrigerate for up to four days and reheat gently on the stovetop stirring occasionally. Add a splash of broth or milk if the soup thickens too much after chilling. For freezing, portion the soup without green onions and add fresh sliced green onions when reheating to brighten the flavors.

Ingredient Substitutions

Yukon Gold potatoes can be used for a slightly sweeter and buttery texture instead of russets. If you do not have Colby cheese, sharp cheddar makes a great substitute with a stronger cheese flavor. For a vegetarian version, swap chicken broth for vegetable broth and skip the bacon. You can replace cream of chicken soup with extra heavy cream and a pinch of seasoning to maintain richness.

Serving Suggestions

This soup pairs wonderfully with warm crusty bread or a crisp green salad for a complete meal. It also makes a lovely appetizer for holiday gatherings when topped with extra cheese and bacon bits. For a crowd, try setting up a mini toppings bar so everyone can personalize their soup with extras like sour cream, chives, or jalapeños.

Warm, cheesy, and satisfying, this loaded potato soup is perfect for chilly nights. It reheats beautifully and often tastes even better the next day.

Common Recipe Questions

→ Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well, but russet potatoes provide a creamier texture when cooked.

→ How can I make the soup thicker?

Simmer the soup uncovered longer or add a bit more flour during the roux step for a thicker consistency.

→ Is it possible to freeze leftovers?

Freezing is possible, though dairy may separate. Thaw slowly and stir well when reheating for best texture.

→ What toppings can enhance the soup?

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

→ Can I omit bacon from the soup?

Yes, leave out the bacon or substitute with cooked ham or turkey for a different twist without meat.