The Best Homemade Loaded Potato Soup

There’s something magical about curling up with a warm bowl of homemade soup—especially when it’s this Loaded Potato Soup that brings all the comfort, flavor, and heartiness you could possibly ask for. It’s thick, creamy, cheesy, and studded with crispy turkey bacon bits… basically everything you love about a loaded baked potato, turned into a cozy, spoonable meal.

This is the kind of recipe that makes you want to put on your coziest socks, light a candle, and dive into a big bowl while it’s still steamy. Whether you’re looking for something soul-soothing after a long day or planning a comforting dinner for the whole family, this loaded potato soup is always a hit.

Growing up, my mom had a version of this soup that she’d make every fall, and let me tell you—it never lasted long. We’d top ours with extra turkey bacon and sharp cheddar, and fight over who got the last bowl. Now, I make my own version with just a few tweaks to make it ultra-rich and flavorful. I’ve tested this recipe so many times over the years, and it’s finally at that “can’t-stop-eating-it” level.

So if you’re ready to make a batch of one of the best comfort foods out there, let’s get into it.

Ingredients You’ll Need

• 6 slices thick-cut turkey bacon

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 3 tablespoons all-purpose flour

• 4 cups russet potatoes, peeled and diced into small cubes

• 3 cups chicken broth

• 2 cups whole milk

• 1 cup heavy cream

• 1 ½ cups shredded sharp cheddar cheese

• ½ cup sour cream

• Salt and black pepper, to taste

• Green onions, chopped, for garnish

• Extra shredded cheese and turkey bacon, for topping

Tip: If you have Yukon Gold potatoes on hand, you can use those too! They give a buttery flavor and you don’t even need to peel them.

STEP 1: Cook the Bacon to Crispy Perfection

Start by heating a large pot or Dutch oven over medium heat. Add the turkey bacon slices and cook them until they’re golden and crispy. This usually takes about 7–10 minutes, depending on how thick your turkey bacon is.

Once the turkey bacon is done, remove it from the pot and place it on a paper towel-lined plate to drain. Now, here’s where the flavor comes in—leave about 2 tablespoons of turkey bacon fat in the pot. That’s your base for flavor. Discard the rest (or save it for another dish if you’re like me and hate wasting flavor!).

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STEP 2: Sauté Onion and Garlic

Into that glorious turkey bacon fat, toss in your diced onion. Cook it down over medium heat for about 4 to 5 minutes, until it turns soft and translucent. Stir it every so often so it doesn’t brown too quickly.

Then, add in the minced garlic and sauté for another minute. Your kitchen should already be smelling incredible by this point!

STEP 3: Create the Roux (Thickener)

Now, sprinkle in the 3 tablespoons of flour over the onion and garlic mixture. Stir it really well so that the flour coats everything. Let it cook for about a minute to cook out that raw flour taste. This step is crucial because it’s what gives the soup that thick, rich texture later on.

Don’t skip this—even if it seems simple, this roux is the base that makes your soup luxurious instead of watery.

STEP 4: Add Broth and Potatoes

Slowly pour in your chicken broth, stirring as you go. This helps prevent any lumps from forming. Once the broth is fully incorporated, add the diced potatoes and bring the pot to a gentle boil.

Then, reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender. You’ll know they’re ready when you can easily pierce them with a fork but they’re not falling apart.

Now that your potatoes are tender and your kitchen smells like a dream, it’s time to take this soup to the next level. In this part, we’ll add the creamy elements, blend in the cheese, and top it all off with everyone’s favorite: crispy turkey bacon. If you’re already sneaking a spoonful to “taste test”—trust me, you’re not alone. Let’s finish this soup strong.

STEP 5: Stir in Milk and Cream

Once your potatoes are fork-tender, go ahead and reduce the heat to low. Pour in the whole milk and heavy cream, stirring gently to combine everything. At this point, you don’t want the soup to boil—just let it heat through for about 5 minutes.

Tip: Boiling after adding dairy can cause it to separate or curdle, which we definitely don’t want. Keep the heat low and stir occasionally.

STEP 6: Mash to Thicken

Here’s where you can adjust the soup to your preferred consistency. Use a potato masher right inside the pot to mash up some of the tender potatoes. You don’t need to go overboard—just mash enough to thicken the soup a bit while leaving plenty of potato chunks for texture.

If you like a super smooth soup, you can also use an immersion blender for part of the pot. But personally, I like a mix of creamy broth and chunky potatoes—it feels more homemade that way.

STEP 7: Add Cheese and Sour Cream

Now comes the good stuff. Stir in the shredded sharp cheddar cheese and the sour cream, making sure they melt completely and get fully incorporated into the soup. This is what gives your soup that signature richness and just the right touch of tang from the sour cream.

Don’t forget to season with salt and black pepper to taste. Start small, then adjust as needed—you can always add more, but you can’t take it out!

Tip: Sharp cheddar gives the soup bold flavor, but feel free to use a mild cheddar if you prefer something subtler. A little smoked Gouda mixed in is also a fun twist!

STEP 8: Add the Bacon Back In

Take that glorious turkey bacon you cooked earlier and chop it into small pieces. Stir half of the turkey bacon back into the pot, and save the rest for garnish. This way, you get bites of turkey bacon throughout the soup, and still have crispy pieces on top when serving.

Time to Serve!

Ladle your loaded potato soup into bowls while it’s still hot, and don’t be shy about piling on the toppings. Add a generous sprinkle of the reserved turkey bacon, a handful of extra shredded cheese, and some chopped green onions for a fresh pop of flavor.

Optional but highly recommended: Serve this soup with warm, crusty bread or a buttery biscuit for dipping. There’s nothing better than wiping the bowl clean with a good slice of bread!

Helpful Tips & Variations

• Make it vegetarian: Just skip the turkey bacon and use vegetable broth. You can add sautéed mushrooms for a bit of savory depth.

• Need it gluten-free? Swap out the flour for a gluten-free flour blend or cornstarch slurry.

• Thicker soup? Blend up a portion of the soup and stir it back in. It gives you that silky texture without losing all the hearty bits.

• Reheating leftovers: The soup will thicken as it cools, so just add a splash of milk or broth when reheating to bring it back to the perfect consistency.