Creamy Loaded Potato Soup – The Best Pot Soup Recipes For Dinner

 Cold evenings call for something warm, creamy, and downright comforting—and this Creamy Loaded Potato Soup delivers every single time. Rich, velvety, and packed with hearty potato goodness, this bowl of comfort food tastes like it simmered all day, yet it’s surprisingly simple to make. Whether you're planning a relaxed weeknight meal or feeding a hungry family, this recipe easily earns a top spot among your favorite Pot Soup Recipes.

There’s something timeless about a big pot of potato soup bubbling on the stove. It’s one of those Good Soups To Make when you want everyone gathered around the table with happy smiles and full bowls. Inspired by the creamy texture of Newks Potato Soup, this homemade version brings restaurant-style flavor right into your kitchen—without the extra cost.

Wondering What Can I Make With Potatoes For Dinner that feels both hearty and satisfying? This loaded soup is the answer. Topped with crispy bacon, melty cheese, and fresh green onions, it transforms simple pantry staples into one of the coziest Easy Cold Day Recipes you’ll ever try. Plus, it fits beautifully into your rotation of Soup Recipes One Pot, meaning fewer dishes and more time to relax.

Prefer hands-off cooking? It also works beautifully with Easy Soup Recipes Slow Cooker methods for busy days. Add it to your collection of go-to Recipes To Make With Potatoes and keep it bookmarked for those nights when you need reliable Easy Soup Ideas For Dinner that everyone will love.

Creamy, loaded, and irresistibly comforting—this potato soup truly is the best kind of dinner magic.

Creamy Loaded Potato Soup – The Best Pot Soup Recipes For Dinner

Ingredients

For the Soup

• 6 slices bacon (center cut works well to reduce excess grease)
• 3 tablespoons unsalted butter
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 5 tablespoons all-purpose flour
• 2 cups chicken broth or stock
• 2 cups milk
• 1½ pounds red potatoes, cleaned and cut into ½-inch cubes
• 1½ teaspoons salt
• 1¼ teaspoons black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1¼ cups freshly grated cheddar cheese

For Topping

• Thinly sliced green onions
• Sour cream

Instructions

1. Place a large heavy-bottomed pot over medium heat and cook the bacon until browned and crisp, turning occasionally for even cooking, about 8–10 minutes. Transfer the cooked bacon to a paper towel–lined plate. Once cooled, crumble into small pieces. Leave about 2 tablespoons of bacon drippings in the pot and discard the excess.
2. Add the butter to the pot with the reserved drippings and allow it to melt. Stir in the chopped onion and sauté for several minutes until soft and translucent. Mix in the minced garlic and cook briefly, just until aromatic. Sprinkle the flour over the onion mixture and stir continuously for about 30 seconds to form a paste-like roux that will help thicken the soup.
3. Slowly pour in the chicken broth while whisking to keep the mixture smooth. Add the milk in the same gradual manner, continuing to stir to prevent lumps. Bring the liquid to a light simmer before adding the diced potatoes. Season with salt, pepper, smoked paprika, and cayenne, stirring well so the spices are evenly dispersed.
4. Let the soup gently bubble for 10–15 minutes, stirring from time to time, until the potatoes are tender yet still intact. Lower the heat to prevent overcooking.
5. Remove the pot from the heat and stir in the shredded cheddar until fully melted and creamy. Mix in half of the crumbled bacon.
6. Serve hot, garnished with a spoonful of sour cream, the remaining bacon, and a sprinkle of sliced green onions for a fresh, flavorful finish.