5 Loaded Potato Soup Recipes That’ll Make Cold Nights Way Cozier

By Brandon D / September 30, 2025

Is there anything more comforting than a steaming bowl of loaded potato soup? Creamy, cheesy, smoky, and piled with toppings—it’s like a hug you can eat. These five recipes go from classic diner style to bold, global twists, each with that dreamy, velvety texture and all the loaded goodness you crave.

We’re talking crispy bacon, sharp cheddar, tender potatoes, and all the fixings. Plus, each recipe has easy swaps to fit your mood (or pantry). Grab a pot, and let’s make magic—spoon by spoon.

1. Classic Creamy Loaded Potato Soup You’ll Crave Weekly

This is the gold-standard loaded potato soup: silky, rich, and wildly satisfying. It’s perfect for game night, snow days, or when you just want dinner to taste like a blanket.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup sour cream
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 green onions, thinly sliced

Instructions:

1. Cook the bacon in a large pot over medium heat until crispy, 7–9 minutes. Transfer to a paper towel–lined plate. Leave 2 tbsp bacon fat in the pot.
2. Add butter and onion. Sauté until translucent, 4–5 minutes. Stir in garlic for 30 seconds until fragrant.
3. Sprinkle in flour and cook, stirring, 1–2 minutes to form a light roux.
4. Whisk in chicken broth gradually. Add potatoes, salt, pepper, and smoked paprika. Simmer gently, partially covered, 15–18 minutes until potatoes are tender.
5. Lightly mash some potatoes with a potato masher for a creamier texture, leaving chunks.
6. Lower heat. Stir in milk, heavy cream, 1 cup cheddar, and sour cream until melted and smooth. Do not boil.
7. Taste and adjust seasoning. Ladle into bowls and top with remaining cheddar, green onions, and bacon.

Serve with warm crusty bread or buttered brioche toast. Want it lighter? Swap half-and-half for heavy cream. For a gluten-free version, use cornstarch: skip the flour, simmer until potatoes are soft, then thicken with 2 tbsp cornstarch mixed into 2 tbsp cold water.

2. Roasted Garlic & Gouda Loaded Soup For Major Cozy Vibes

Roasting the garlic turns it sweet and mellow, and smoked gouda adds a cozy campfire note. It feels fancy but it’s wildly simple—amazing for date night in sweats.

Ingredients:

• 1 head garlic
• 1 tsp olive oil
• 4 slices bacon, chopped
• 2 tbsp unsalted butter
• 1 leek (white and light green parts), thinly sliced and rinsed
• 2 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 2 lbs Yukon Gold potatoes, peeled and diced
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1 cup half-and-half
• 1 1/2 cups shredded smoked gouda, divided
• 1/4 cup plain Greek yogurt or sour cream
• Chives, thinly sliced, for garnish
• Crispy fried onions (optional), for garnish

Instructions:

1. Roast the garlic: Heat oven to 400°F (205°C). Slice top off garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft. Cool, then squeeze out cloves.
2. In a soup pot, cook bacon over medium heat until crisp. Remove and reserve. Leave about 1 tbsp fat in the pot.
3. Add butter and leeks. Sauté 5 minutes until tender. Stir in flour and cook 1 minute.
4. Whisk in broth. Add potatoes, salt, and pepper. Simmer 15–20 minutes until tender.
5. Stir in roasted garlic cloves and lightly mash the potatoes for body.
6. Reduce heat. Add half-and-half, 1 cup smoked gouda, and Greek yogurt. Stir until smooth. Do not boil.
7. Serve topped with remaining gouda, bacon, chives, and crispy onions if using.

Pair with a simple arugula salad and lemon vinaigrette for balance. No gouda? Use smoked cheddar or fontina. For extra depth, finish with a tiny splash of sherry or dry white wine before serving—seriously, it sings.

3. Fully Loaded Baked Potato Soup With All The Toppings

Think of your favorite steakhouse baked potato—now turn it into soup. It’s piled high with everything: cheddar, bacon, chives, sour cream, and a whisper of butter for that baked-potato vibe.

Ingredients:

• 2 large russet potatoes, scrubbed and baked until tender (425°F/220°C for 50–60 minutes), cooled
• 4 slices bacon, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded extra-sharp cheddar, divided
• 1/2 cup sour cream, plus more for topping
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt (to taste)
• 1/2 tsp black pepper
• 2 tbsp unsalted butter (softened), for finishing
• Chives or green onions, sliced

Instructions:

1. Cook bacon in a large pot until crisp; remove and reserve. Pour off all but 2 tbsp fat.
2. Melt 3 tbsp butter in the pot. Whisk in flour and cook 1–2 minutes.
3. Gradually whisk in chicken broth, then milk and cream. Bring to a gentle simmer.
4. Split the baked potatoes. Scoop out flesh and roughly mash with a fork; chop some skin finely for texture if you like. Stir potatoes into the pot.
5. Add garlic powder, onion powder, salt, and pepper. Simmer 5–8 minutes to thicken.
6. Stir in 1 cup cheddar and 1/2 cup sour cream until smooth. Finish with the softened butter for true baked potato richness.
7. Serve hot topped with remaining cheddar, bacon, chives, and a dollop of sour cream.

Want it extra smoky? Add a pinch of smoked salt. Vegetarian swap: use mushroom “bacon” or smoked almonds. If you like it chunkier, skip mashing entirely and dice the baked potato flesh into cubes.

4. Lighter Loaded Potato Soup With Turkey Bacon & Cauliflower

All the flavor, just a little lighter. Cauliflower blends in seamlessly for creaminess, and turkey bacon keeps the crunch without the heaviness. Great for weekday lunches that still feel indulgent.

Ingredients:

• 5 slices turkey bacon, chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken or vegetable broth
• 1 lb Yukon Gold potatoes, diced (skin on is fine)
• 1 small head cauliflower, cut into florets (about 4 cups)
• 1 tsp kosher salt (to taste)
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup 2% milk (or unsweetened almond milk)
• 3/4 cup reduced-fat shredded cheddar, divided
• 1/3 cup plain Greek yogurt
• 2 green onions, sliced
• Hot sauce (optional)

Instructions:

1. Crisp the turkey bacon in a large pot with 1 tsp olive oil over medium heat. Remove and reserve. Leave a thin slick of fat in the pot.
2. Add remaining olive oil, onion, and garlic. Cook 3–4 minutes until softened.
3. Pour in broth and add potatoes, cauliflower, salt, pepper, and thyme. Simmer 15–18 minutes until tender.
4. Blend the soup partially: use an immersion blender to blend about half the pot, or transfer 2 cups to a blender and return. You want creamy with some chunks.
5. Stir in milk, 1/2 cup cheddar, and Greek yogurt. Warm gently without boiling.
6. Serve topped with remaining cheddar, turkey bacon, green onions, and a dash of hot sauce if you like.

Meal prep tip: This reheats like a dream. If it thickens in the fridge, loosen with a splash of broth or milk. For dairy-free, use plant milk, dairy-free cheddar, and skip the yogurt (add 1 tsp Dijon for tang).

5. Loaded Potato Chowder With Corn, Jalapeño & Chipotle Crunch

Southwest flair meets classic comfort. Sweet corn, smoky chipotle, and a hint of heat from jalapeño make this a punchy, loaded chowder that wakes up your taste buds. It’s the soup you bring when you want compliments.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 tbsp butter
• 1 small onion, diced
• 1 jalapeño, seeded and minced (leave some seeds for heat)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 1/2 cups chicken or vegetable broth
• 1 1/2 lbs red potatoes, diced (skin on)
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 chipotle pepper in adobo, minced, plus 1–2 tsp adobo sauce
• 3/4 tsp kosher salt (to taste)
• 1/2 tsp ground cumin
• 1 cup half-and-half
• 1 cup shredded pepper jack cheese
• 1/4 cup sour cream or Mexican crema
• 2 green onions, thinly sliced
• Crushed tortilla chips or chili-lime corn chips, for topping
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Cook bacon in a large pot over medium heat until crisp. Remove and reserve. Leave about 1 tbsp fat; add butter.
2. Sauté onion and jalapeño 4 minutes until softened. Stir in garlic for 30 seconds.
3. Sprinkle in flour and cook 1 minute. Whisk in broth gradually until smooth.
4. Add potatoes, corn, chipotle, adobo sauce, salt, and cumin. Simmer 12–15 minutes until potatoes are tender.
5. Lightly mash a cup of the soup or use an immersion blender for 5–10 seconds to thicken slightly.
6. Reduce heat; stir in half-and-half, pepper jack, and sour cream until melty. Do not boil.
7. Serve hot topped with bacon, green onions, tortilla chips, cilantro, and a squeeze of lime.

Heat control: add more adobo for extra smokiness. Vegetarian? Use roasted poblano strips and omit bacon, topping with crispy spiced chickpeas for crunch. A few drops of honey with the lime creates a sweet-smoky balance that’s ridiculously good—trust me.

Soup Success Tips (Read This Before You Stir!)

• Potato choice matters: Russets give fluff and body; Yukon Golds stay silky and hold shape. Mix them for the best of both worlds.
• Don’t boil the dairy: Once milk, cream, or cheese goes in, keep heat low to prevent curdling or grainy texture.
• Smart thickening: A small roux adds stability, but partial blending is the secret to restaurant-level creaminess without heaviness.
• Season in layers: Salt early with the broth, then again after adding dairy and cheese to balance richness.
• Toppings are everything: Crunch (bacon, chips, fried onions), freshness (chives, green onion, cilantro), and tang (sour cream, yogurt, lime) make the bowl pop.

Make-Ahead, Freeze, Reheat

• Make-ahead: Most of these soups taste even better the next day. Store cooled soup in airtight containers up to 4 days.
• Freezing: Dairy-heavy soups can separate. If you plan to freeze, stop before adding dairy; freeze up to 2 months. Reheat gently, then add dairy and cheese fresh.
• Reheating: Warm over low heat, adding a splash of broth or milk to loosen.

That’s your loaded lineup—from classic comfort to bold and smoky. Pick one for tonight, stash another for the weekend, and keep toppings on standby. Once you nail your favorite, you’ll be making it on repeat—spoons at the ready.