Loaded Baked Potato Soup

My sister, Bobbi, was barely one year old. It was a cool Saturday morning in the early 1960s.

Our mother told me that after she and I danced in front of the TV to the music of “American Bandstand,” she had a special surprise.

Our routine was watching and grooving (that wasn’t even a word yet) with host Dick Clark and his musical guests each weekend, followed up with lunch.

Her announcement was she had made “potato soup” for our meal.

“Potato Soup? What’s that?” I asked.

Well, soon enough, we had some. It was delicious. To this day, anytime I enjoy potato soup, I feel the warmth and love of Momma and her meal.

Ingredients

Here’s everything you’ll need to whip up a batch of Loaded Potato Soup:

6 medium potatoes, peeled and diced
1 onion, finely chopped
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup cooked bacon, crumbled
Salt and pepper to taste
Green onions, chopped (for garnish)

Step-by-Step Guide to Making Loaded Potato Soup

Prep Your Ingredients:
Start by peeling and dicing the potatoes into bite-sized chunks. Chop the onion finely, and have your chicken broth ready to go.

Set Up the Crockpot:
Add the potatoes, onion, and chicken broth to your crockpot. Stir everything together to ensure the ingredients are evenly distributed.

Cook Low and Slow:
Cover the crockpot and set it to low. Let it cook for 6 hours. During this time, the potatoes will soften and absorb all the delicious flavors of the broth and onion.
Mash for Texture:
Once the potatoes are tender, use a potato masher or the back of a large spoon to mash them slightly. Leave some chunks if you like a little texture in your soup.

Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is fully melted and incorporated into the soup. Cover and cook for an additional 30 minutes on low.
Season and Finish:
Add salt and pepper to taste. Don’t skip this step—seasoning is key to bringing out all the flavors.
Serve and Garnish:
Ladle the soup into bowls and top each serving with crispy bacon bits and chopped green onions.

Expert Tips and Tricks

Pick the Right Potatoes: Russet potatoes work best for this soup because they break down beautifully, creating a creamy texture.
Don’t Over-Mash: If you mash too much, the soup can become gummy. Aim for a mix of smooth and chunky.
Cheese Matters: Use freshly shredded cheddar cheese for the best melting and flavor. Pre-shredded cheese can sometimes have a grainy texture.
Thicken it Up: If you want a thicker soup, mix a tablespoon of cornstarch with a bit of water and stir it in during the last 30 minutes.
Keep it Fresh: Add the bacon and green onions just before serving to keep them crisp and vibrant.

15 Variations to Try

Add diced ham instead of bacon.
Stir in cooked, shredded chicken for extra protein.
Swap cheddar for smoked gouda or Monterey Jack cheese.
Use sweet potatoes for a unique twist.
Add a dash of hot sauce or cayenne pepper for some heat.
Toss in some cooked corn kernels for a pop of sweetness.
Mix in chopped broccoli for a Loaded Broccoli Potato Soup.
Use vegetable broth to make it vegetarian-friendly (just skip the bacon).
Add sour cream for an extra tangy flavor.
Stir in some diced jalapeños for a spicy kick.
Top with crushed tortilla chips for added crunch.
Make it heartier by adding cooked ground beef or sausage.
Sprinkle with fresh parsley or dill for a herbal note.
Stir in cream cheese for extra creaminess.
Use smoked bacon to add a deeper, richer flavor.

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