This rich, creamy, and satisfying old-fashioned loaded potato soup is the ultimate cheesey potatoes easy recipe. Packed with hearty potatoes, savory bacon, melty cheese, and simple ingredients, it’s the perfect comfort food for any season. Ideal for busy weeknights or lazy weekends, this quick and easy recipe blends creamy textures and bold flavors into a bowl of nostalgic goodness. Loved by both kids and adults, it’s one of those easy recipes for dinner that always hits the spot. Whether you’re looking for sweet easy recipes, a hearty option with ground beef on the side, or want to serve it with butter swim biscuits or air fryer desserts, this potato soup fits right in.

1) Key Takeaways
2) Easy Old-Fashioned Loaded Potato Soup Recipe
3) Ingredients for Old-Fashioned Loaded Potato Soup
4) How to Make Old-Fashioned Loaded Potato Soup
5) Tips for Making Old-Fashioned Loaded Potato Soup
6) Making Old-Fashioned Loaded Potato Soup Ahead of Time
7) Storing Leftover Old-Fashioned Loaded Potato Soup
8) Try these Soups & Stews next!
9) Old-Fashioned Loaded Potato Soup
10) Nutrition

1) Key Takeaways

Hearty and comforting, made with everyday ingredients.
Perfect for meal prep and weeknight dinners.
Loaded with creamy cheese, bacon, and tender potatoes.
Can be easily adapted to include ground beef or ham.

2) Easy Old-Fashioned Loaded Potato Soup Recipe

If there’s one dish that screams comfort and home, it’s an old-fashioned loaded potato soup. At Lila Cooks (https://www.lilacooks.com), I believe in easy, wholesome recipes that nourish the soul. This recipe is a true cheesey potatoes easy recipe – rich, flavorful, and satisfying in every bite. It’s quick and easy to prepare with simple ingredients you probably already have.

3) Ingredients for Old-Fashioned Loaded Potato Soup

Russet Potatoes: These starchy potatoes break down beautifully in soups, providing a thick, creamy base that holds flavor well. Peel and cube them evenly for uniform cooking and the perfect spoonful every time.

Yellow Onion: A staple in hearty soups, yellow onion adds a subtle sweetness and depth of flavor. Chop it finely so it blends well with the other ingredients and caramelizes slightly during sautéing.

Garlic: Fresh minced garlic adds an aromatic touch that deepens the savory base of the soup. Don’t skip it—it’s an essential layer of flavor in this cheesey potatoes easy recipe.

Bacon: Chopped and cooked until crispy, bacon infuses the soup with smoky, savory notes and adds a delightful crunch when used as a topping.

Chicken Broth: A flavorful liquid that helps tenderize the potatoes while infusing the soup with comforting warmth. Use low-sodium broth if you prefer to control the salt content.

Milk: This helps to make the soup rich and creamy. Whole milk is best, but 2% can be used as well. Avoid non-dairy milk for this version to maintain that classic flavor.

Sour Cream: Adds a tangy creaminess and balances the richness of the cheese and bacon. Stir it in at the end to keep its flavor fresh.

Shredded Cheddar Cheese: Choose sharp cheddar for a bolder cheese flavor. It melts beautifully and contributes to that quintessential cheesey texture we crave in comfort foods.

Salt & Pepper: Simple but essential. Season gradually to taste for a perfectly balanced soup.

Green Onions: Fresh and vibrant, chopped green onions brighten up the richness of the soup and make a great finishing touch both visually and in flavor.

4) How to Make Old-Fashioned Loaded Potato Soup

Step 1: Start by cooking your chopped bacon in a large Dutch oven or heavy-bottomed pot over medium heat until it’s crisp and golden. This renders out flavorful fat that you’ll use to cook the aromatics. Remove bacon and set it aside on a paper towel to keep it crispy.

Step 2: Add chopped onions and minced garlic directly into the bacon drippings. Sauté them until the onions are soft and translucent—about 5 minutes. This mixture forms the aromatic base of your soup and infuses the pot with deep flavor.

Step 3: Stir in the cubed Russet potatoes and pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for 15–20 minutes. The potatoes should become fork-tender but not fall apart completely.

Step 4: Use a potato masher to mash a portion of the cooked potatoes in the pot. This creates that wonderful creamy texture without using flour or other thickeners. Keep some chunks for added body and mouthfeel.

Step 5: Add the milk, sour cream, and shredded cheddar cheese to the pot. Stir everything together and simmer on low until the cheese is completely melted and the soup is creamy and smooth—about 5 minutes.

Step 6: Season with salt and pepper to your taste. Ladle the soup into bowls and garnish with crispy bacon, extra cheese, and chopped green onions for a restaurant-style finish.

5) Tips for Making Old-Fashioned Loaded Potato Soup

For a creamier soup, mash more of the potatoes or add a splash of heavy cream before serving. Make sure to cook your bacon first so you can use the drippings to build the soup’s base. This adds incredible depth and enhances that cheesey potatoes easy recipe flavor. If you want to add protein, ground beef or leftover ham is a great way to repurpose other meals. When reheating, use a low heat setting to avoid curdling the dairy. Stir constantly until everything is heated evenly.

6) Making Old-Fashioned Loaded Potato Soup Ahead of Time

This soup is an excellent make-ahead meal. It can be cooked fully and stored in the fridge for up to 4 days. In fact, letting the soup rest overnight enhances the flavor profile. When planning meals for the week, this cheesey potatoes easy recipe fits beautifully into your lineup. Store it in airtight containers and reheat over the stove for best results. To reheat, add a splash of milk or broth to loosen the texture.

7) Storing Leftover Old-Fashioned Loaded Potato Soup

Store leftover soup in the refrigerator in a tightly sealed container for up to 4 days. For longer storage, portion the soup into freezer-safe bags or containers and freeze for up to 3 months. Be sure to leave a little space at the top of your containers, as the soup will expand while freezing. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stovetop over low heat, stirring occasionally. Avoid microwaving straight from frozen to prevent uneven heating.

8) Try these Soups & Stews next!

9) Old-Fashioned Loaded Potato Soup