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This Easy Loaded Potato Soup is rich, creamy, and packed with tender gold potatoes, crispy bacon, and a flavorful seasoned broth. Every spoonful delivers the comforting taste of a loaded baked potato in a warm and hearty bowl of soup.
Why You’ll Love This Easy Loaded Potato Soup
Made with simple ingredients and plenty of classic comfort food flavor, this soup is perfect for chilly evenings, family dinners, or meal prep. The creamy texture and savory toppings make it both satisfying and irresistible.
The secret to this Easy Loaded Potato Soup is cooking the potatoes until perfectly tender while allowing the flavors of bacon, seasonings, and creamy broth to blend together. The result is a thick, hearty soup that tastes like comfort in a bowl.
Whether served as a main course or alongside a salad and gluten-free bread, this Loaded Potato Soup is always a crowd-pleaser. It’s cozy, filling, and guaranteed to become a family favorite.
Loaded Potato Soup
Servings
6
servingsPrep time
20
minutesCooking time
40
minutesCalories
550
kcalIngredients
6 strips (uncooked) bacon cut into small pieces
3 Tablespoons butter unsalted or salted will work
1 medium yellow onion chopped
3 large garlic cloves minced
1/3 cup gluten free flour – any GF flour will work.
21⁄2 lbs gold potatoes peeled and diced into pieces no larger than 1″ (about 6 large potatoes)
4 cups chicken broth
2 cups milk
2/3 cup heavy cream
1 1⁄2 teaspoon* salt
1 teaspoon ground pepper
1/4 – 1/2 teaspoon ancho chili powder (optional)
2/3 cup sour cream
Instructions
- Cook bacon pieces in a large Dutch Oven over medium heat until bacon is crisp and browned.
- Remove bacon and set aside, leaving the bacon grease in the pot.
- Add butter and chopped onion to the bacon grease and cook over medium heat until onions are tender (3-5 minutes). Add garlic and cook until fragrant (about 30 seconds).
- To the pot add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Sprinkle the flour over the ingredients in the pot and whisk until smooth.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10-15 minutes).
- Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeball it, it’ll be fine. Alternatively you can use an immersion blender. This is my preferred method. You can puree it all until completely smooth, or just puree some of it. I like chunks of potatoes in mine so I just puree a little of it.
- If you used a blender, return the pureed soup to the pot. Now add in the sour cream and reserved bacon pieces, stir well. • Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives.
Notes
- Texture Control: Blend just part of the soup for a creamy base with chunky potatoes, or blend fully for a smooth soup.
Gluten-Free Friendly: Any gluten-free flour works well for thickening.
Heat Level: Ancho chili powder is optional—add more or less depending on desired warmth.
Make Ahead: Soup thickens as it sits; add a splash of milk or broth when reheating.
Toppings Matter: Finish with shredded cheddar, extra bacon, sour cream, or chopped chives for classic “loaded” flavor.
Storage: Keeps well in the fridge for 3–4 days. Reheat gently over low heat.
