This Loaded Potato Soup is thick, creamy, cheesy, and packed with everything that makes a baked potato comforting: tender potatoes, crispy bacon, cheddar, chives, and a rich creamy broth.
What makes this version especially good is the combination of bacon grease, butter, Boursin cheese, cheddar, and heavy cream. The soup gets plenty of flavor from the very beginning, while broccoli, celery, onion, garlic, and potatoes make it hearty enough for a full meal.
It is cozy without being complicated, making it perfect for fall and winter dinners, game day, or anytime you want a warm bowl of comfort food.
In This Recipe
- Why You Will Love This Loaded Potato Soup
- Ingredients Youβll Need
- Ingredient Notes
- Expert Tips for Best Results
- How to Make Loaded Potato Soup
- The Secret to a Thick, Creamy Texture
- Delicious Variations
- Frequently Asked Questions
- Storage and Reheating
- Recipe Card
Why You Will Love This Loaded Potato Soup
Rich and Creamy
Milk, heavy cream, Boursin, and cheddar create a smooth, velvety broth.
Packed with Flavor
Bacon grease, garlic, onion, paprika, herbs, and cheese make the soup taste layered instead of flat.
Plenty of Texture
Some potatoes are mashed into the broth while others stay chunky, giving you both creaminess and hearty bites.
Easy One-Pot Dinner
Everything comes together in one large pot, which keeps cleanup simple.
Loaded with Classic Toppings
Extra bacon, cheddar, parsley, and chives make each bowl feel like a fully loaded baked potato.
Ingredients
For the Soup
- 5 slices bacon
- 3 tablespoons reserved bacon grease
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1Β½ cups broccoli, chopped
- ΒΌ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 pounds baby potatoes, quartered
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon fresh parsley, chopped
- 5 ounces Boursin Shallot & Chive cheese
- 1Β½ cups mild cheddar cheese, freshly shredded
- 2β3 tablespoons fresh chives, chopped
Optional Toppings
- Extra shredded cheddar
- Crumbled bacon
- Fresh parsley
- Fresh chives
- Black pepper
Ingredient Notes
Baby Potatoes
Baby potatoes work especially well because they hold their shape while still becoming soft enough to mash partially into the broth.
Yukon Gold potatoes are also an excellent substitute.
Bacon Grease
Keeping a few tablespoons of bacon fat in the pot gives the soup a deeper savory flavor.
Boursin Cheese
Boursin Shallot & Chive adds creaminess along with onion and herb flavor.
You can use another Boursin flavor if preferred.
Cheddar
Freshly shredded cheddar melts much more smoothly than pre-shredded cheese.
Broccoli
Broccoli adds color, texture, and a fresh vegetable note that cuts through the richness.
Expert Tips for the Best Loaded Potato Soup
Donβt Burn the Garlic
Add the garlic with the vegetables and cook just until fragrant.
Cook the Flour Before Adding Liquid
Give the flour about 1 minute in the fat and vegetables.
This removes the raw flour taste and helps the soup thicken smoothly.
Add the Broth Slowly
Pour in the chicken broth gradually while stirring to prevent lumps.
Keep the Simmer Gentle
Once the milk and cream are added, avoid a hard boil.
A gentle simmer helps keep the dairy smooth.
Mash Only Some of the Potatoes
You want the soup creamy, but not completely smooth.
Mash just enough potato to thicken the broth while leaving plenty of chunks.
Lower the Heat Before Adding Cheese
Cheese melts best over low heat.
Boiling after adding the cheese can make the soup grainy or oily.
How to Make Loaded Potato Soup