Save to Pinterest There's a particular chill that settles into your bones on a gray afternoon, the kind that makes you crave something warm and filling without much fuss. I threw together this loaded potato soup on one of those days, half-distracted, letting the steam fog up my kitchen windows. The smell of bacon mingling with garlic pulled my neighbor to the door before I'd even finished cooking. It's become my go-to ever since, the kind of soup that doesn't ask for perfection but delivers comfort every single time.
I first made this for a friend recovering from a cold, doubling the batch so I could drop off a container at her place. She texted me later that night saying it was the first thing that tasted good in days. Since then, I've served it to skeptical teenagers, picky in-laws, and a book club that devoured two pots without pause. There's something about the combination of crispy bacon, sharp cheddar, and tender potatoes that just works, no matter the audience.
Ingredients
- 4 large russet potatoes, peeled and diced: Russets break down beautifully when simmered, giving the soup that thick, velvety body without needing a ton of cream or flour.
- 1 medium onion, chopped: A humble base that adds sweetness and depth once it softens in the olive oil.
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, blooming in the hot oil and perfuming the whole pot.
- 2 green onions, sliced: These add a fresh, sharp bite on top and a pop of color that makes each bowl look inviting.
- 4 cups chicken or vegetable broth: The backbone of the soup, use a good-quality broth or homemade stock if you have it on hand.
- 1 cup whole or 2% milk: This keeps the soup creamy without being overly heavy, though you can swap in cream if you're feeling indulgent.
- 1/2 cup sour cream: Adds a subtle tang that balances the richness of the cheese and bacon.
- 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar is my preference, it melts smoothly and brings a bold flavor that stands up to the other ingredients.
- 6 slices bacon, cooked and crumbled: Cook these until they're properly crispy, the crunch against the creamy soup is half the appeal.
- 2 tablespoons olive oil: A neutral starting point for sauteing the aromatics without adding extra heaviness.
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika: Simple seasonings that enhance rather than overpower, adjust to your taste as you go.
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the chopped onion and let it cook until it turns translucent and soft, about 5 minutes. Stir in the minced garlic and cook for just a minute, stirring constantly so it doesn't burn.
- Simmer the potatoes:
- Add the diced potatoes and pour in the broth, bringing everything to a rolling boil before reducing the heat to a gentle simmer. Let the potatoes cook uncovered for 15 to 20 minutes, until they're completely tender and falling apart when you press them with a fork.
- Blend to your liking:
- Use an immersion blender to puree the soup until it's smooth and creamy, or blend only half if you prefer a chunkier texture with some bite. If you don't have an immersion blender, carefully transfer portions to a countertop blender, but be cautious with the hot liquid.
- Stir in the dairy and cheese:
- Lower the heat and stir in the milk, sour cream, shredded cheddar, salt, pepper, and paprika, mixing gently until the cheese melts completely and the soup turns silky. This should take about 5 minutes, keep the heat low to prevent the dairy from curdling.
- Adjust and serve:
- Taste the soup and add more salt, pepper, or paprika as needed, then ladle it into bowls. Top each serving with crumbled bacon, extra shredded cheddar, sliced green onions, and any other toppings you like.
Save to Pinterest One evening, I served this soup to a group of friends who'd gathered after a long hike, everyone muddy and exhausted. We ate straight from oversized mugs, piled high with toppings, and the conversation shifted from complaining about sore legs to planning the next trip. It wasn't just the soup that warmed us up, it was the ritual of sitting together, bowls in hand, letting the day settle. That's when I realized this recipe had become more than a meal, it was a backdrop for the moments that matter.
Customizing Your Toppings
I've learned that half the fun of loaded potato soup is letting everyone build their own bowl exactly how they like it. Set out small bowls of crumbled bacon, shredded cheese, sour cream, sliced green onions, and maybe some diced tomatoes or jalapeños for heat. Some people go heavy on the bacon, others pile on the cheese, and a few just want a sprinkle of green onions. Giving everyone that choice turns a simple soup into an interactive meal that feels special without any extra effort from you.
Making It Ahead and Storing
This soup actually improves after a day in the fridge, the flavors deepen and meld in a way that makes reheated bowls taste even richer. I make a big batch on Sunday and portion it into containers for easy lunches throughout the week. When reheating, do it gently over low heat or in the microwave in short bursts, stirring often to keep the texture smooth. If it thickens too much in the fridge, just thin it out with a splash of broth or milk until it reaches the consistency you want.
Tweaks and Variations
Sometimes I'll toss in a cup of diced carrots or celery along with the potatoes for extra color and a bit of sweetness. If I'm in the mood for something richer, I swap half the milk for heavy cream and the soup turns downright luxurious. For a spicier kick, I'll dice up a jalapeño and stir it in with the garlic, or just pass hot sauce at the table for anyone who wants it.
- Try adding a handful of fresh spinach or kale in the last few minutes of cooking for a pop of green and extra nutrients.
- Swap the cheddar for a smoked gouda or pepper jack to change up the flavor profile completely.
- For a vegetarian version, skip the bacon and use vegetable broth, then add smoked paprika for a hint of that smoky depth.
Save to Pinterest This loaded potato soup has earned its place in my weekly rotation, reliable and forgiving in a way that makes cooking feel less like a chore and more like taking care of yourself. I hope it becomes one of those recipes you reach for without thinking, the kind that fills your kitchen with warmth and your table with happy, full bowls.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Prepare it up to 2 days in advance and store in the refrigerator. Reheat gently over low heat, stirring occasionally to prevent separation. You may need to add a splash of milk or broth when reheating to restore creaminess.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for the smoothest results. If using a countertop blender, work in batches and be careful with hot liquids. For texture variation, blend only half the soup and leave some potato chunks intact, or mash by hand for a rustic feel.
- → What vegetables can I add for more nutrition?
Diced carrots, celery, or bell peppers work wonderfully when added with the potatoes. Spinach or kale can be stirred in during the last few minutes of cooking. For extra fiber, leave the potato skins on instead of peeling.
- → Can I make this vegetarian or dairy-free?
For vegetarian, use vegetable broth and omit the bacon or substitute with smoky paprika or coconut bacon. For dairy-free, replace milk with unsweetened almond or cashew milk, use nutritional yeast or vegan cheese shreds, and swap sour cream with coconut cream or cashew sour cream.
- → How do I store and freeze leftovers?
Refrigerate in airtight containers for up to 4 days. To freeze, omit the bacon and cheese topping, cool completely, and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and add fresh garnishes before serving.
- → What's the best way to thicken this soup?
Potatoes naturally thicken the soup as they cook and release starch. For extra thickness, mash some potatoes against the pot's side before blending. Adding a tablespoon of cornstarch slurry or increasing the sour cream also creates a richer consistency.