Loaded Potato Soup

I just started my Fall Soup Series, where I’ll be sharing a variety of cozy, comforting soups that are perfect for chilly days, and so far this one might be my absolute favorite.

There’s something about a loaded baked potato that just hits every craving. The buttery potatoes, the melted cheese, the crispy bacon, and all those toppings that make every bite so satisfying.

Now imagine all of that flavor in a warm, creamy bowl of soup. That’s exactly why this soup is the ultimate comfort meal!

This soup is thick, hearty, and full of flavor. It’s the kind of dish that makes your whole kitchen smell amazing while it’s cooking.

It’s rich, cheesy, and perfectly seasoned with Cajun spice and chicken bouillon for that savory depth. I make this at least a few times every fall and winter, cause it’s just that good.

You can use turkey or beef bacon if you prefer, and if you don’t have Boursin cheese, cream cheese works just as well.

This soup is super versatile and you can add as many toppings as you like, or keep it simple. Either way, it’s guaranteed to be a hit with your family or guests.

Ingredients

Gold Potatoes – These creamy, buttery potatoes are perfect for soup because they hold their shape while becoming tender. They give the soup a naturally smooth and velvety texture without getting grainy.

Onion – Adds a savory base flavor and subtle sweetness that enhances the richness of the soup as it cooks down.

Bacon – Crispy bacon adds smoky, salty flavor throughout the soup and creates flavorful drippings that add depth to the base. You can also reserve some for topping.

Salted Butter – Used to sauté the onions and garlic and helps create a rich, creamy roux that thickens the soup.

Minced Garlic – Garlic adds a robust, aromatic flavor that pairs perfectly with the potatoes, bacon, and cheese.

All-Purpose Flour – Combined with butter to form a roux, this helps thicken the soup, making it hearty and creamy.

Chicken Broth – Provides a savory base and adds depth of flavor beyond just using milk or cream. It balances the richness with a light, savory note.

Milk – Gives the soup its creamy body while keeping it light enough to sip. Whole milk works best for richness.

Heavy Cream – Adds extra creaminess and luxury to the soup, making it thick and velvety.

Salt & Black Pepper – Essential for balancing and boosting all the flavors.

Chicken Bouillon – Adds concentrated savory flavor and depth to the broth.

Cajun Seasoning – Brings a mild kick of spice, paprika, and herbs, adding warmth and complexity.

How To Make Loaded Potato Soup

1. Cook the Bacon

Start by cooking the chopped bacon in a large pan over medium heat until it’s crispy and golden brown. Once done, remove the bacon and place it on a paper towel-lined plate. Leave about 1–2 tablespoons of bacon grease in the pot. This is where the flavor begins!

2. Saute

 Add butter to the pot with the bacon grease. Once melted, toss in the diced onion and cook for about 3–4 minutes, stirring occasionally until the onion turns translucent and fragrant.

Add the minced garlic and cook for another 30 seconds, just until it releases that delicious aroma.

3. Make the Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 1–2 minutes until the flour forms a thick paste.

This step helps thicken your soup later. Slowly pour in the chicken broth while whisking to dissolve the flour and avoid lumps.

4. Add the Liquids, Potatoes and Seasonings

Gradually pour in the milk and heavy cream, whisking continuously. Keep the heat on medium and stir until everything is smooth and starting to thicken.

Add your chopped potatoes to the pot, along with salt, pepper, Cajun seasoning, and chicken bouillon.

Stir well, cover, and let it simmer for 20–25 minutes or until the potatoes are soft enough to mash easily with a fork.

5. Mash and Melt

Once the potatoes are tender, use a potato masher to mash some of them directly in the pot for a creamier texture.

For an ultra-smooth soup, you can also use an immersion blender.

Stir in the Boursin cheese until melted and creamy, followed by the shredded cheddar cheese, chives and bacon. Mix well until everything is beautifully blended and silky.

6. Taste, Adjust and Enjoy

Taste the soup and adjust the seasoning if needed. You can add more salt, pepper, or even a pinch of Cajun spice for extra kick.

Ladle the soup into bowls and top each one with crispy bacon, more cheddar cheese, and a sprinkle of chives or green onions.

For the ultimate loaded experience, add a spoonful of sour cream right in the center. Enjoy!

Serving Ideas

Classic Sides

• Bread and rolls: Serve with warm, crusty bread, a loaf of garlic bread, dinner rolls, or homemade biscuits for dipping.
• Bread bowls: Create an interactive and edible presentation by serving the soup inside a hollowed-out bread bowl.
• Salads: A fresh, crisp side salad provides a refreshing contrast to the hearty soup. Good choices include a simple green salad with a light vinaigrette or a Caesar salad. 

Main Course

• Sandwiches: A grilled cheese, ham and cheese panini, or BLT makes a classic and satisfying soup-and-sandwich combination.
• Roasted meats: Serve the soup as a side dish alongside grilled steak, roasted chicken, or crispy oven-baked chicken wings.

Storage and Reheating

How to Store

1. Refrigerator

Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.

2. Freezer

You shouldn’t freeze potato soup. The milk or cream can separate during the thawing and reheating process, leading to a grainy or curdled texture.

Tips for Reheating

On the Stovetop (Best Results)

• Gently reheat the soup in a pot on the stovetop over medium-low heat. Stir it frequently to ensure even heating and prevent the dairy from curdling.
• Loaded potato soup often thickens considerably as it cools. If it becomes too thick, add a splash of milk, cream, or broth while reheating until you reach your desired consistency.
• Don’t boil the soup– Heating the soup too quickly or at a high temperature can cause the dairy to separate.

In the Microwave:

• If you use a microwave, heat individual bowls in short bursts (30 seconds to one minute at a time), stirring in between. Using lower heat settings can help prevent separation.
• Add fresh garnish. Garnish each bowl with fresh cheese, crispy bacon, and green onions after reheating. This provides a fresh, “loaded” flavor and texture that is lost in storage.