Chicken Salad Chick Loaded Potato Soup Recipe

I love recipes that turn a favorite restaurant dish into something you can make at home. When I recreated Chicken Salad Chick’s loaded potato soup, I wanted a simple, faithful version that uses easy-to-find ingredients and gives the same creamy, cheesy comfort without the restaurant price.

This soup is straightforward to prepare and fills the kitchen with a warm, savory aroma. I’ll share a clear, step-by-step copycat recipe so you can make soft potatoes, melty cheese, and crispy bacon in a bowl that brings people together.

Key Takeaways

The recipe copies a popular restaurant soup into a simple home version.
You can use basic ingredients and easy steps to get creamy, cheesy results.
The soup works well for family meals and makes the house smell inviting.

What I Mean by a “Loaded” Potato

A “loaded” potato is a baked potato topped with hearty, flavorful additions. I mean melted cheese, crispy bacon bits, chopped green onions, and a dollop of sour cream.

It starts with a soft, fluffy potato interior.
Then I add savory and creamy toppings for contrast.

I often turn those same toppings into a thick, creamy soup so each spoonful tastes like a fully dressed baked potato.

Chicken Salad Chick Loaded Potato Soup Ingredients

I list the ingredients below with notes and simple swaps to help you tailor the soup to your pantry and taste.

Main items

3 large russet potatoes, chopped
- Use Yukon Gold if you want a slightly sweeter, creamier texture.
2 cups shredded sharp cheddar cheese
- Monterey Jack or Colby work if you prefer a milder flavor.
6 slices bacon, chopped
- Turkey bacon is a leaner alternative.
2 tbsp butter
- Margarine or olive oil can replace butter for a lighter option.
1 small onion, chopped
- Swap for shallots for a milder, sweeter onion note.
1 tbsp minced garlic
- Use about 1/2 tsp garlic powder if fresh garlic is not available.
1/4 cup all-purpose flour
- Gluten-free flour works for a gluten-free version.

Liquids and seasonings

2 1/2 cups chicken broth
- Vegetable broth makes a good meat-free swap.
2 cups whole milk
- Use half-and-half for extra richness or 2% milk for a lighter soup.
1 tsp black pepper
- Adjust to taste for more or less heat.
1/2 tsp onion powder (optional)
- Adds depth if you want more onion flavor beyond the fresh onion.
1 tbsp seasoned salt
- Regular salt plus a pinch of paprika can substitute.
Pinch of thyme
- Oregano is an acceptable substitute.

Garnishes

Dried parsley (or fresh parsley) for sprinkling
Green onions, thinly sliced (or chives)

I recommend prepping the potatoes and bacon first, shredding the cheese, and measuring the liquids and seasonings so the cooking steps go smoothly.

Equipment Needed

I use a large pot for simmering the soup, a cutting board and sharp knife for prep, and measuring cups and spoons for accuracy. I stir with a wooden spoon or spatula and grate cheese with a box grater. I mash potatoes with a potato masher and serve with a ladle.

How I Make Chicken Salad Chick’s Loaded Potato Soup at Home

I start by frying six strips of bacon chopped into small pieces in a large pot. I cook the bacon until it’s crisp, then remove most of it and drain it on paper towels. I leave about two tablespoons of the bacon fat in the pot to give the soup a deep, savory flavor.

Next I melt two tablespoons of butter in that fat and add one medium chopped onion and two cloves of minced garlic. I sauté until the onion turns soft and translucent, stirring so the garlic doesn’t burn. Then I sprinkle in 1/4 cup of all-purpose flour and stir constantly for 1–2 minutes to form a light roux that will thicken the soup.

I slowly whisk in 2½ cups of chicken broth, then pour in 2 cups of whole milk, keeping the mixture smooth and lump-free. I season the base with 1 teaspoon black pepper, ½ teaspoon onion powder, 1 tablespoon seasoned salt, and a small pinch of dried thyme, stirring to blend the flavors.

I add about 2 pounds of russet potatoes, peeled and cut into even-sized cubes, and bring the pot to a gentle simmer. I cook the potatoes 15–20 minutes until they’re fork-tender, stirring now and then so nothing sticks. To thicken the soup without losing texture, I mash a portion of the potatoes right in the pot, leaving plenty of small chunks.

With the potatoes softened, I lower the heat and stir in shredded sharp cheddar cheese a cup at a time until the soup is creamy and smooth. I fold most of the crisp bacon back into the pot, reserving a little for garnish. I taste the soup and add more salt or pepper as needed.

I serve the soup hot in bowls and finish each one with the reserved bacon, extra shredded cheese, sliced green onions, and a light sprinkle of chopped parsley. The result is a rich, cheesy potato soup with smoky bacon bits and fresh green onion on top.

Ingredients at a glance

6 bacon strips
2 tbsp butter + ~2 tbsp bacon grease
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup flour
2½ cups chicken broth
2 cups whole milk
2 lb russet potatoes, cubed
1–2 cups shredded sharp cheddar
Seasonings: black pepper, onion powder, seasoned salt, thyme
Garnish: extra bacon, cheese, green onions, parsley

Common Mistakes to Avoid

I avoid letting the soup boil after I add milk or cheese. Boiling makes dairy separate and feel grainy, so I keep the heat low and only simmer gently.

I shred cheese from a block instead of using pre-shredded bags. Bagged cheese often has additives that stop it from melting into a smooth, creamy texture.

I cut potatoes into even cubes, about 1/2 to 3/4 inch. When pieces vary in size, some cook too soft while others stay hard.

I never rush the roux. I add flour slowly and whisk it in so the soup thickens evenly without lumps.

I save crispy bacon for the top. If I stir it in early, it turns soggy and loses its crunch.

Storage and Reheating Tips

I cool the soup to room temperature before storing to keep it from spoiling. I transfer it into airtight containers or heavy-duty freezer bags to protect flavor and texture.

Refrigerator: I keep the soup up to 4 days.
Freezer: I freeze in suitable containers for up to 2 months, leaving about an inch of headroom for expansion.

When reheating, I thaw frozen soup in the fridge overnight. I warm it gently on the stove over medium heat and stir often. I add a splash of milk or broth if the soup seems thick or has separated. I avoid boiling to prevent the dairy and cheese from breaking.

What to Serve With Loaded Potato Soup

I like to keep sides simple and balanced. Bread is top choice — crusty loaves, warm rolls, or breadsticks soak up the creamy broth. A grilled cheese or buttery garlic toast adds a crispy, cheesy contrast.

For freshness, I serve a basic green salad with a light vinaigrette or a tangy coleslaw to cut the soup’s richness. Steamed vegetables like broccoli or green beans bring color and nutrients. Cornbread gives a sweet, crumbly texture, and plain crackers work well for kids or extra crunch.