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If you’re craving a hearty, comforting meal that warms you through and through, this Loaded Potato Soup is exactly what you need. Creamy potatoes, melted cheddar, and crispy bacon bits come together for a bowl of pure comfort. Serve this up on a chilly evening—or any time you want a hug in a bowl.

Ingredients
- 6 slices bacon, diced
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups russet potatoes, peeled and cubed
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 green onions (optional garnish)

Instructions
Start by cooking the bacon in a large pot or Dutch oven over medium heat until it’s crispy. Transfer the bacon bits to a paper towel–lined plate and set aside. Drain all but a tablespoon of the bacon drippings from the pot.

Add the butter to the remaining bacon drippings, then toss in the onion. Cook until the onion is soft and translucent. Stir in the garlic and cook just until fragrant—about 30 seconds.
Next, add the potatoes and chicken broth. Bring the soup to a gentle simmer, cover the pot, and let everything cook for about 15 minutes, or until the potatoes are fork-tender. Reduce the heat to low.

Pour in the milk and gently smash some of the potatoes against the pot to thicken the soup. Stir in the cheddar cheese, salt, and pepper. Let the cheese fully melt into the soup, then turn off the heat. Top each bowl with crispy bacon bits, extra cheddar, and a sprinkling of sliced green onions for a fun pop of color.
This Loaded Potato Soup is fantastic for anyone who wants a cozy, satisfying meal that’s surprisingly easy to pull off. It’s a wonderful option for chilly weeknights and works well for Sunday supper, too. If you’re keeping an eye on salt or fat, consider using turkey bacon or low-sodium broth, or swap whole milk for a lighter alternative. However you make it, this dish always delivers on taste, warmth, and comfort.