Loaded Potato Soup is the bowl you want on chilly nights. Creamy potatoes, melty cheddar, and chives make every spoonful taste like a baked potato bar, comforting, hearty, and ready in about 40 minutes.
Loaded Potato Soup keeps all the cozy flavor without any bacon. We build a silky base, then finish with smoked paprika, crispy roasted mushrooms, and crunchy shallots for that “loaded”, all comfort.
Why You’ll Love This Recipe
- Classic baked-potato flavors.
- Weeknight-easy: 1 pot and pantry staples in ~40 minutes.
- Naturally soothing—perfect for Cozy Rainy Day Recipes, Dinner Ideas When You’re Sick, and Recovery Soup Recipes.
- Simple add-ins for Loaded Broccoli Cheese And Potato Soup or chicken.
- Pork-free, alcohol-free, with gluten-free and dairy-free options.
Ingredients
- Unsalted butter – 3 tbsp (42 g). Rich base.
- Yellow onion, finely chopped – 1 medium (about 1½ cups / 200 g). Sweet aroma.
- Garlic, minced – 3 large cloves. Depth.
- All-purpose flour – ⅓ cup (42 g). Quick roux; use 1:1 GF blend for gluten-free.
- Yukon Gold potatoes, peeled & ¾” cubes – 2½ lb (1.1 kg). Creamy texture.
- Low-sodium chicken broth (or vegetable broth) – 4 cups (945 ml). Savory body.
- Milk – 2 cups (480 ml), whole or 2%. Creaminess.
- Heavy cream – ⅔ cup (155 ml), optional. Extra luxe.
- Fine sea salt – 1½ tsp, plus more to taste.
- Black pepper – 1 tsp, freshly ground.
- Smoked paprika – ½ tsp. Gentle smoky note without bacon.
- Sour cream – ⅔ cup (160 g). Tangy finish.
- Sharp cheddar cheese, shredded – 1½ cups (170 g), divided. Melty “loaded” flavor.
- Chives or green onions, thinly sliced – ¼ cup. Fresh bite.
Bacon-free crunchy toppers (choose any):
- Roasted mushrooms: 8 oz (225 g) cremini, tossed with 1 tbsp oil + pinch salt; roast 425°F (220°C) for 12–15 minutes until crisp edges.
- Crispy shallots: Thinly slice 2 small shallots; pan-fry in 2–3 tbsp oil over medium heat until golden, 3–5 minutes; drain.
- Toasted smoked almonds or crunchy chickpeas, chopped, for texture.
Optional add-ins:
- Small broccoli florets – 1½ cups (150 g).
- Cooked shredded chicken – 1–2 cups (150–300 g).
- Sweet corn – 1 cup (170 g).
Equipment: 5–6 qt (4.7–5.7 L) Dutch oven or soup pot; ladle; potato masher or immersion blender.
Step-by-Step Instructions
- Sauté aromatics (5 minutes): Melt butter in a Dutch oven over medium heat. Add onion; cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
- Make the roux (1 minute): Sprinkle in flour; stir until glossy and paste-like with no dry spots.
- Build the soup (2 minutes): Stir in potatoes, then slowly whisk in broth, milk, cream (if using), salt, pepper, and smoked paprika until smooth.
- Simmer (12–15 minutes): Bring to a gentle boil, then reduce to a lively simmer. Cook uncovered, stirring occasionally, until potatoes are fork-tender and the soup lightly thickens. Visual cue: edges of cubes look soft and soup coats the spoon.
- Blend partly (1–2 minutes): Mash some potatoes with a masher, or use an immersion blender for 4–6 short bursts. Aim for a creamy base with tender chunks—the signature Loaded Creamy Potato Soup texture.
- Finish (2 minutes): Off heat, stir in sour cream and 1 cup (115 g) cheddar until melted. Fold in any optional add-ins; warm through.
- Serve: Ladle into bowls and top with remaining cheddar, chives, and your bacon-free crunchy toppers.
You Must Know
- Yukon Golds stay creamy and hold shape; Russets will be softer.
- Partial blending thickens without extra thickeners.
- Smoked paprika delivers subtle “smoky” notes to replace bacon.
- Add dairy off heat so it melts smooth and doesn’t curdle.
Storage Tips
- Refrigerate: Cool, cover, and chill up to 4 days.
- Freeze: Up to 2 months (dairy can separate—reheat gently and whisk).
- Reheat: Low and slow on the stovetop, or microwave in 45-second bursts. Thin with a splash of broth or milk.
Ingredient Substitutions
- Alcohol: None used. If thinning, add broth—never wine or beer.
- Pork→Beef policy note: If you usually use pork bacon, our policy swaps to beef equivalents. For this no-bacon version, lean on smoked paprika, roasted mushrooms, or crispy shallots for savory crunch.
- Gluten-free: Use a 1:1 GF flour or skip flour and blend more soup.
- Dairy-free: Use unsweetened oat milk, skip heavy cream, and finish with dairy-free sour cream + DF cheddar.
- Vegetarian: Use vegetable broth and keep it meat-free.
Serving Suggestions
- Add steamed broccoli and extra cheddar for a Loaded Broccoli Cheese And Potato Soup vibe.
- Offer a topping bar: chives, cheddar, roasted mushrooms, crispy shallots, smoked almonds.
- Pair with a green salad and warm bread.
- Sprinkle hot paprika or fresh black pepper for zip.
Cultural Context (optional)
Across American diners and home kitchens, “baked potato soup” channels the steakhouse potato bar—cheddar, chives, sour cream. This Loaded Potato Soup keeps that spirit while staying pork-free and alcohol-free.
Pro Tips
- Dice potatoes evenly (¾”) so they cook at the same rate.
- Keep the simmer gentle to protect the milk and keep potatoes intact.
- Season twice—after simmering and again after adding dairy.
- For Quick Creamy Soup Recipes, cut potatoes smaller and pulse-blend briefly.
Loaded Potato Soup
Ingredients
Equipment
Method
- Melt butter in a Dutch oven over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
- Sprinkle in flour; stir until glossy and paste-like with no dry spots.
- Stir in potatoes, then whisk in broth, milk, cream (if using), salt, pepper, and smoked paprika until smooth.
- Bring to a gentle boil, then reduce to simmer. Cook uncovered 12–15 minutes until potatoes are tender and soup thickens.
- Mash some potatoes or pulse with immersion blender for a creamy base with chunks.
- Off heat, stir in sour cream and 1 cup cheddar until melted. Fold in any add-ins and warm through.
- Ladle into bowls, top with remaining cheddar, chives, and crunchy toppers. Serve warm.
Notes
Recipe FAQs
Can I make Loaded Potato Soup ahead?
Yes. Chill up to 4 days. Reheat gently; whisk if separated.
How do I thicken without flour?
Blend more of the potatoes or stir in 1–2 tbsp instant mashed potato flakes.
Can I skip sour cream?
Use Greek yogurt (or dairy-free alternative) for tang, or omit and add a splash more milk.
How do I add broccoli without overcooking it?
Steam florets 3–4 minutes, then fold in at the end with cheese.
Explore More Soup & Dinner Recipes
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Marry Me Chicken Soup with Gnocchi – A Creamy & Indulgent Twist – Pillowy gnocchi in a velvety broth.
Marry Me Chicken Soup Recipe – A Creamy, Flavorful Delight – Classic creamy favorite with pantry spices.
Potato Carrot Soup – Smooth, cozy, and budget-friendly—perfect for a light dinner or starter