Loaded Potato Soup Recipe (Stovetop, Crockpot, Instant Pot)

Craving a bowl of comfort that tastes just like a loaded baked potato? This creamy loaded potato soup delivers rich, cheesy flavor with crispy bacon and tender potatoes in under 30 minutes on the stovetop. Make it in the crockpot or Instant Pot for easy meal prep that feeds a crowd all week.

Why This Recipe Stands Out

Families love this hearty soup for its simple ingredients and customizable texture, from chunky to silky smooth. It uses a classic roux for perfect thickness without heavy cream, and it freezes beautifully for busy nights. Top with sour cream, chives, and extra cheese for that steakhouse vibe at home.

Ingredients

This recipe serves 6-8 and takes 25-30 minutes on stovetop. Scale up for leftovers.

Base Ingredients:

• 6-8 strips thick-cut bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 3 cloves garlic, minced

Roux and Liquids:

• 1/3 cup all-purpose flour
• 4 cups whole milk (or 2% for lighter version)
• 2 cups chicken broth (low-sodium preferred)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Potatoes and Cheese:

• 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 5 cups; see swaps below)
• 2 cups shredded sharp cheddar cheese, divided

Toppings (for serving):

• Sliced green onions or chives
• Sour cream
• Extra crumbled bacon
• Shredded cheese

Best Potato Guide

Potato Type	Best For	Texture Notes
Russet	Creamy base	Breaks down easily for thick soup ​
Red (skin-on)	Chunky style	Holds shape, adds color
Yukon Gold	Balanced	Buttery flavor, medium firmness

Quick Swaps: Use half-and-half instead of milk for richer soup. Make dairy-free with oat milk and vegan cheese. Vegetarian? Swap bacon for plant-based or olive oil.

Stovetop Instructions

1. Cook Bacon: In a large Dutch oven or pot over medium heat, cook diced bacon until crispy, 6-8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving 2 tablespoons drippings.
2. Sauté Aromatics: Add butter, onion, and garlic to the pot. Cook until softened, 4-5 minutes, stirring often.
3. Make Roux: Sprinkle flour over onions and whisk 1-2 minutes until golden. Slowly pour in milk and broth while whisking to avoid lumps. Season with salt and pepper.
4. Simmer Potatoes: Add potatoes. Bring to a boil, then reduce to simmer 12-15 minutes until fork-tender, stirring to prevent sticking.
5. Blend and Finish: For chunky texture, mash lightly with a potato masher. For creamy, use an immersion blender halfway. Off heat, stir in 1 1/2 cups cheese until melted. Add half the bacon.
6. Serve: Ladle into bowls. Garnish with remaining cheese, bacon, sour cream, and chives. Pairs perfectly with crusty bread.

Crockpot Method

Ideal for hands-off cooking. Prep time: 15 minutes. Cook: 4-6 hours low.

1. Cook bacon as above; drain all but 2 tablespoons fat.
2. Add all ingredients except cheese and toppings to crockpot. Stir well.
3. Cover and cook low 4-6 hours or high 2-3 hours, until potatoes are soft.
4. Mash or blend partially. Stir in cheese off heat. Garnish and serve.​

Instant Pot Method

Total time: 25 minutes under pressure.

1. Sauté bacon on high sauté mode; remove.
2. Add butter, onion, garlic; cook 2 minutes. Stir in flour 1 minute.
3. Add remaining ingredients except cheese. Pressure cook high 8 minutes, quick release.
4. Mash or blend. Stir in cheese. Top as desired.

Texture Tips

• Chunky: Mash 1/3 of potatoes lightly.
• Creamy: Blend 70% smooth, leave some chunks for bite.
• Thicken More: Simmer extra 5 minutes or add cornstarch slurry.

Variations

• Ham-Loaded: Add 1 cup diced ham with potatoes.
• Spicy: Use pepperjack cheese or cayenne.
• Lightened Up: Turkey bacon, skim milk, half the cheese.
• Leftover Hack: Use baked potatoes; skip cubing step, reduce cook time 5 minutes.

Nutrition Facts (Per Serving, 1 Cup)

Approximate values based on 8 servings:

Nutrient	Amount	% Daily Value
Calories	380	–
Protein	15g	30%
Carbs	32g	11%
Fat	22g	28%
Fiber	3g	11% ​

Full details vary by swaps. Track with your app.

Storage and Reheating

• Fridge: Airtight container up to 5 days. Stir in milk if thickened.
• Freezer: Portion into bags, up to 3 months. Thaw overnight; reheat gently on stovetop, adding broth.
• Tip: Avoid boiling after freezing to prevent separation.

Serving Suggestions

• Bread: Crusty sourdough or garlic knots to dip.
• Sides: Simple green salad, roasted broccoli.
• Meal Prep: Divide into lunch containers with toppings separate.

Frequently Asked Questions

Can I make this gluten-free?
Yes, use 1:1 gluten-free flour for the roux.

Why is my soup runny?
Roux needs full whisking and simmer time. Add mashed potato for natural thickening.

Skin-on potatoes okay?
Absolutely, red potatoes shine with skins for rustic texture.

Vegetarian version?
Omit bacon, sauté in olive oil, use veggie broth.

Slow cooker high heat?
Yes, 2-3 hours, but stir halfway to check tenderness.

Tried this loaded potato soup? Leave a comment and rating below. Share your twists on Pinterest or Instagram. Enjoy every cozy spoonful!​

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