3-Ingredient Loaded Potato Soup – Creamy Bliss in Every Bite

Name: 3-Ingredient Loaded Potato Soup - Creamy Bliss in Every Bite
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large russet potatoes, peeled and diced; 6 slices bacon, cooked and crumbled; 1/2 cup shredded cheddar cheese; 1/4 cup chopped green onions; 4 cups chicken broth; 1 cup heavy cream; 2 tbsp butter; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper

Author: lia

Published: September 21, 2025

Updated: September 22, 2025

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You know those nights when the wind howls outside and all you want is something warm, hearty, and downright comforting? That’s when my loaded potato soup makes its grand appearance. I’ve been making this recipe for years—ever since my college days when a blizzard trapped me indoors with nothing but potatoes, bacon, and a desperate need for comfort. Now, it’s my go-to when the temperature drops or when I need a big edible hug.

What makes this soup special isn’t just the creamy texture or the crispy bacon topping (though trust me, those are magical). It’s how the simple ingredients transform into something greater than the sum of their parts. The potatoes break down just enough to thicken the broth naturally, while the sharp cheddar melts into salty ribbons of joy. And those green onions? They’re not just garnish—they cut through the richness with their fresh bite.

Why You’ll Love This Loaded Potato Soup

Oh honey, let me tell you why this soup will become your new best friend:

Creamy dreaminess: That perfect velvety texture that coats your spoon without being gloppy? Yeah, we nailed it.
Flavor bombs: Between the smoky bacon, sharp cheddar, and fresh green onions, every bite’s a party in your mouth.
Weeknight hero: Ready in under 40 minutes – faster than pizza delivery on a rainy night!
Comfort in a bowl: It’s like wrapping yourself in a warm blanket, but edible (and way more delicious).

Seriously, this soup checks all the boxes – easy, satisfying, and packed with all the good stuff. My kids beg for it, and that’s saying something!

Ingredients for Loaded Potato Soup

Now, let’s gather our cast of characters – and listen, when it comes to potato soup, quality ingredients make all the difference. Here’s what you’ll need to raid your pantry for:

4 large russet potatoes – peeled and diced into 1/2-inch cubes (trust me, russets break down perfectly for that creamy texture!)
6 slices thick-cut bacon – cooked until crispy and crumbled (save that glorious bacon grease!)
1/2 cup sharp cheddar cheese – freshly shredded (none of that pre-shredded stuff with anti-caking agents)
1/4 cup green onions – thinly sliced (green and white parts both – waste not, want not!)
4 cups good quality chicken broth – homemade if you’ve got it, but boxed works in a pinch
1 cup heavy cream – yes, heavy – this is comfort food, not diet food!
2 tablespoons butter – salted or unsalted, your call
1 small yellow onion – diced nice and fine
2 garlic cloves – minced (more if you’re feeling sassy)
1 teaspoon kosher salt – plus more to taste
1/2 teaspoon freshly ground black pepper – none of that pre-ground dust

See? Nothing too fancy – just honest ingredients that work their magic together. Now let’s get cooking!

How to Make Loaded Potato Soup

Alright, let’s roll up our sleeves and make some magic happen! This soup comes together quicker than you’d think, but each step builds layers of flavor that’ll have everyone asking for seconds.

Sautéing the Base

First things first – grab that heavy pot (I use my trusty Dutch oven) and melt the butter over medium heat. When it starts to sizzle just a bit, toss in those diced onions. Now, here’s the secret – don’t rush this part! We want those onions soft and translucent, not browned, which takes about 5 minutes of occasional stirring.

When the onions turn that perfect golden shade, add the minced garlic. Ohhh, that smell! When you catch that first whiff of garlicky goodness (about 30 seconds in), you’ll know it’s time to move to the next step. Careful not to let the garlic brown – burnt garlic is nobody’s friend.

Cooking the Potatoes

Now pour in that chicken broth and add your diced potatoes. Crank the heat up to bring it all to a boil – this usually takes about 5 minutes. Once you see those bubbles really going, dial it back to a gentle simmer (medium-low should do it).

Here’s where patience pays off – let those potatoes cook for about 15 minutes. Test them with a fork around the 12-minute mark; they’re ready when the fork slides in easily but they haven’t turned to complete mush. We want some texture here!

Finishing the Soup

Time for my favorite tool – the potato masher! Give the soup about 5-6 good mashes right in the pot. This breaks up some potatoes to thicken the soup naturally while leaving plenty of chunks for texture. If you prefer a smoother soup, you can blend half of it with an immersion blender – but I love that rustic, chunky feel.

Now stir in the heavy cream, salt, and pepper. Let it all simmer together for about 5 more minutes – just enough time to crisp up that bacon you set aside earlier if you haven’t already!

Final step? Ladle that creamy goodness into bowls and pile on the toppings – cheese first (so it melts beautifully), then bacon, then those fresh green onions. Oh my, just look at that masterpiece!

Tips for the Best Loaded Potato Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, can I have the recipe?” good:

Bacon pro tip: Cook your bacon in the oven at 400°F for about 15 minutes – it gets perfectly crispy without the splatter mess on your stovetop!
Texture tweak: For ultimate creaminess, blend half the soup with an immersion blender before adding toppings. You’ll get that velvety base with perfect potato chunks.
Cheese magic: Let the hot soup melt the cheese for a minute before diving in – it creates those gorgeous stringy cheese pulls we all love.
Make-ahead: The flavors actually deepen if made a day ahead – just wait to add toppings until serving.

Trust me, these little touches make all the difference between good soup and “please pass the recipe” soup!

Variations for Loaded Potato Soup

Listen, I know we all have different tastes and needs in the kitchen, so here are my favorite ways to mix things up when the mood strikes:

Turkey bacon or pancetta – works great if you want something a bit lighter (though I’ll always be team regular bacon!)
Vegan version – swap in plant-based butter, coconut cream, and your favorite melty vegan cheese
Spicy kick – add a diced jalapeño with the onions or top with hot sauce for us heat lovers
Loaded baked potato style – stir in a dollop of sour cream and extra shredded cheese before serving

The beauty of this soup? It’s like a blank canvas for your cravings. Make it yours!

Serving Suggestions for Loaded Potato Soup

Oh, the joy of ladling out steaming bowls of this soup – but wait! Let’s talk about what turns it into a full meal. My absolute must-have? A crusty loaf of sourdough bread for dipping – that crispy exterior soaks up the creamy soup like a dream. For balance, toss together a simple green salad with a bright vinaigrette to cut through the richness.

On extra cozy nights, I’ll sometimes serve it in hollowed-out bread bowls – messy but worth every crumbly bite!

Storing and Reheating Loaded Potato Soup

Let’s talk leftovers – because if by some miracle you have any soup left (it happens!), here’s how to keep it tasting amazing. Store it in an airtight container in the fridge for up to 3 days. The potatoes will soak up some liquid, so when reheating, add a splash of broth or milk to bring back that creamy consistency. Warm it gently on the stove over medium-low heat, stirring often. Avoid the microwave if you can – it tends to make the texture grainy. And remember – always add fresh toppings when serving!

Nutritional Information for Loaded Potato Soup

Now, let’s be real – this is comfort food, not health food! But for those curious, here’s the scoop: One hearty bowl (about 1.5 cups) packs roughly 420 calories, with that glorious mix of creamy potatoes, cheese, and bacon. Remember, these numbers are estimates – they’ll change if you tweak ingredients (like using milk instead of cream or turkey bacon). The full nutrition breakdown’s in the recipe card above, but honestly? Some nights are just meant for indulging in cheesy, bacony bliss!

FAQs About Loaded Potato Soup

You’ve got questions? I’ve got answers! Here are the things people ask me most about this soup (usually while licking their bowls clean):

Can I freeze loaded potato soup?
Technically yes, but I don’t love it. The dairy can separate when thawed, and the potatoes get mealy. If you must freeze it, leave out the cream and add it fresh when reheating. Best eaten within 1 month.

What potatoes work best?
Russets are my ride-or-die – they break down perfectly for that creamy texture. Yukon Golds hold their shape better if you prefer chunks. Waxy potatoes like red bliss? Not ideal – they stay too firm.

Can I make it in a slow cooker?
Absolutely! Sauté the onions and garlic first (trust me, it matters), then dump everything except toppings in the crockpot. Cook on low 6-8 hours or high 3-4 hours.

Why does my soup look thin?
Did you forget to mash some potatoes? That’s usually the culprit. No worries – mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and simmer 5 more minutes.

Is there a lighter version?
Sure thing! Swap milk for cream, use turkey bacon, and go easy on the cheese. But remember – sometimes your soul needs the full-fat version!