Can I use russet potatoes instead of gold?

Yes, russets work fine, but gold (Yukon) potatoes give the creamiest, butteriest texture because they’re lower in starch and hold their shape better. Russets will make the soup slightly fluffier and more absorbent—still delicious, just a different mouthfeel. If using russets, peel them well to avoid any bitter skin bits.

How do I make a no-bacon version?

Skip the bacon completely and use 3 Tbsp butter for sautéing the onions. Add ½–1 tsp smoked paprika with the spices to keep that smoky flavor. The soup stays rich and comforting—perfect for vegetarian or pork-free eaters.

Is this recipe gluten-free?

Not as written (due to the all-purpose flour in the roux), but easy to adapt: Swap the flour for a 3 Tbsp cornstarch slurry (mix cornstarch with cold milk first) added toward the end of simmering. Double-check your broth and bacon labels for hidden gluten.

Can I freeze this soup?

Absolutely—freeze for up to 3 months. Cool completely, portion into airtight containers or bags, and freeze flat. Thaw in the fridge overnight and reheat on the stove with a splash of broth or milk to restore creaminess. Avoid microwaving from frozen to prevent texture issues.

How do I make it dairy-free?

Use vegan butter instead of regular butter, full-fat coconut cream or oat cream instead of heavy cream and sour cream, and unsweetened oat or almond milk instead of whole milk. Add nutritional yeast (2–3 Tbsp) for cheesy tang. It’s still thick and flavorful.

What if the soup is too thick after blending?

Stir in a little extra chicken broth or milk, a splash at a time, while reheating on low. Taste as you go—potatoes absorb liquid differently each time. If it’s too thin, simmer uncovered a few extra minutes.

Can I make this in a slow cooker?

Yes—crisp bacon first on the stove, then add everything except sour cream to the slow cooker. Cook low 6–8 hours or high 3–4 hours. Blend half, stir in sour cream and bacon at the end for freshness.

How can I make it spicier?

Increase ancho chili powder to ½–¾ tsp, or add ¼ tsp cayenne when seasoning. For table-side heat, serve with hot sauce, red pepper flakes, or diced jalapeños as toppings.

Yes—better the next day! Reheat slowly on the stove with a bit of extra liquid. Microwaving works in short bursts with stirring to avoid separation.

Best Potato Soup – Creamy and Loaded

Name: Loaded Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 strips thick-cut bacon, chopped; 3 Tbsp butter; 1 medium yellow onion, diced (≈1½ cups / 200g); 3 large garlic cloves, minced; ⅓ cup (42g) all-purpose flour; 2½ lbs gold potatoes, peeled & diced into 1-inch pieces; 4 cups chicken broth; 2 cups whole milk; ⅔ cup heavy cream; 1½ tsp kosher salt; 1 tsp black pepper; ¼–½ tsp ancho chili powder; ⅔ cup sour cream; Shredded sharp cheddar cheese; Extra cooked bacon crumbles; Sour cream; Chopped chives

Loaded Potato Soup

Print Recipe

Creamy, bacon-loaded potato soup that’s ready in 30 minutes and tastes like it simmered all day.

Author: Maroua Lynn
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

6 strips thick-cut bacon, chopped
3 Tbsp butter
1 medium yellow onion, diced (≈1½ cups / 200g)
3 large garlic cloves, minced
⅓ cup (42g) all-purpose flour
2½ lbs gold potatoes, peeled & diced into 1-inch pieces
4 cups chicken broth
2 cups whole milk
⅔ cup heavy cream
1½ tsp kosher salt
1 tsp black pepper
¼–½ tsp ancho chili powder
⅔ cup sour cream

Toppings

Shredded sharp cheddar cheese
Extra cooked bacon crumbles
Sour cream
Chopped chives

Key ingredients for this Loaded potato soup

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Instructions

Cook chopped bacon in a large Dutch oven over medium heat until crispy. Remove to a paper towel-lined plate, leaving the bacon fat in the pot.
Add butter and diced onion to the bacon fat. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Sprinkle flour over the onions and stir constantly 1–2 minutes to form a roux.
Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well and bring to a boil.
Reduce heat and simmer 10–12 minutes until potatoes are fork-tender.
Use an immersion blender to blend about half the soup until creamy (leave chunks for texture). Or blend half in a regular blender and return to pot.
Stir in sour cream and most of the cooked bacon. Simmer 5 minutes.
Serve hot with shredded cheddar, extra bacon, sour cream, and chives.

Notes

Dairy-free: Use vegan butter, coconut cream, oat milk, and nutritional yeast instead of sour cream.
Gluten-free: Replace flour with 3 Tbsp cornstarch slurry.
Freezes up to 3 months—cool completely before freezing.

Nutrition

Serving Size: 1½ cups
Calories: 521kcal
Sodium: 980 mg
Fat: 34g
Saturated Fat: 18 g
Carbohydrates: 38g
Protein: 18g

Find it online: https://savorgastronomy.com/potato-soup/