Cheese needs gentle heat.

Once the potatoes are cooked, lower the burner before adding Boursin and cheddar.

Freshly shredded cheese also melts better because it does not contain the anti-caking coating found on many pre-shredded cheeses.

If the soup gets too thick after adding the cheese, stir in a splash of broth or milk.

Delicious Variations

Loaded Baked Potato Soup

Skip the broccoli and increase the potatoes slightly for a more classic baked potato-style soup.

Spicy Potato Soup

Add red pepper flakes, cayenne, or diced jalapeños.

Chicken Potato Soup

Add shredded rotisserie chicken during the final few minutes.

Extra Cheesy

Add more cheddar or a little Monterey Jack.

Broccoli Cheddar Potato Soup

Increase the broccoli to 2½–3 cups for a stronger broccoli-cheddar flavor.

Frequently Asked Questions

Can I Use Russet Potatoes?

Yes.

Russets break down more easily, so the soup will become thicker and less chunky.

Can I Skip the Boursin?

Yes.

You can substitute softened cream cheese, although the flavor will be milder.

Why Is My Soup Too Thick?

Potatoes continue absorbing liquid as the soup sits.

Add chicken broth or milk until it reaches your preferred consistency.

Why Did My Cheese Turn Grainy?

The soup was probably too hot when the cheese was added.

Reduce the heat before stirring in the cheese.

Can I Make This Ahead?

Yes.

The soup can be prepared a day ahead, though it will thicken in the refrigerator.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Because this soup contains a lot of dairy and potato, freezing is not ideal. The texture can become grainy or watery after thawing.

How to Reheat

Reheat over low to medium-low heat on the stovetop.

Add a splash of milk or broth and stir frequently until hot and creamy.

Avoid boiling.

You can also microwave individual portions in short intervals, stirring between each one.

Loaded Potato Soup Recipe Card

Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: About 6–8 servings

Ingredients

• 5 slices bacon
• 3 tablespoons bacon grease
• 3 tablespoons butter
• 1 small onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1½ cups chopped broccoli
• ¼ cup flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 2 pounds baby potatoes, quartered
• Salt and black pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon chopped parsley
• 5 ounces Boursin Shallot & Chive
• 1½ cups shredded mild cheddar
• 2–3 tablespoons chopped chives

Instructions

1. Cook bacon until crispy. Remove and reserve 3 tablespoons bacon grease.
2. Add butter, onion, celery, broccoli, and garlic. Cook for 4–5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly add chicken broth while stirring.
5. Add milk and heavy cream.
6. Add potatoes and seasonings.
7. Simmer gently for 15–20 minutes, until potatoes are very tender.
8. Mash some of the potatoes directly in the pot.
9. Reduce heat and stir in Boursin until melted.
10. Add cheddar gradually and stir until creamy.
11. Stir in crumbled bacon and chives.
12. Serve hot with extra toppings.

Notes

• Use freshly shredded cheddar for the smoothest soup.
• Keep the dairy at a gentle simmer rather than a hard boil.
• Mash only part of the potatoes for the best texture.
• Add cheese over low heat.
• Thin leftovers with milk or broth when reheating.
• Baby potatoes give a chunkier soup; Russets create a thicker one.
• Taste before adding extra salt because bacon, broth, Boursin, and cheddar are already salty.