Loaded Potato Soup

The smell of bacon frying on a Sunday afternoon used to pull me into the kitchen before I even knew what we were making. My mom would stand at the stove with a pot of something bubbling away, and I'd hover nearby hoping for a taste. This loaded potato soup became one of those dishes I craved long after I moved out, the kind that feels like a hug in a bowl. It's not fancy, but it's exactly what you want when the weather turns cold or when you need something reliable and satisfying.

I made this for a group of friends during a snowstorm once, and we ate it straight from the pot with crusty bread on the side. Everyone kept going back for seconds, scraping their bowls clean and piling on more cheese and bacon. It was one of those nights where the food mattered less than the warmth and the company, but the soup definitely helped. I've been making it ever since, tweaking it here and there depending on what's in the fridge.

Ingredients

• Russet potatoes: They break down beautifully when simmered, giving the soup that thick, creamy body without needing flour or cornstarch.
• Chicken or vegetable broth: The backbone of the soup, so use a good quality one if you can; it makes a noticeable difference in flavor.
• Cheddar cheese: Sharp cheddar adds the most flavor, but mild works too if that's what you have on hand.
• Bacon: Cook it until it's crispy, then crumble it; the smokiness cuts through the richness of the dairy perfectly.
• Sour cream: This is what gives the soup that tangy, velvety finish that keeps you coming back for more.
• Olive oil: Just enough to soften the onions and garlic without adding heaviness.
• Onion and garlic: They build the aromatic base, so don't rush this step or skip it.
• Green onions: A fresh, bright garnish that adds a little bite and color to each bowl.
• Milk: Whole or 2% works best; skim can make the soup feel thin.
• Paprika, salt, and black pepper: Simple seasonings that let the other ingredients shine without overwhelming them.

Instructions

Start with the aromatics:

Heat the olive oil in a large pot over medium heat, then add the chopped onion. Let it cook slowly until it turns soft and translucent, about 5 minutes, stirring now and then so it doesn't brown too much.

Add the garlic:

Toss in the minced garlic and stir it around for about a minute until you can smell it. Be careful not to let it burn or it'll taste bitter.

Simmer the potatoes:

Stir in the diced potatoes and pour in the broth, then bring everything to a boil. Lower the heat and let it simmer uncovered for 15 to 20 minutes, until the potatoes are soft enough to break apart with a fork.

Blend to your liking:

Use an immersion blender right in the pot to puree the soup until it's smooth, or blend just half if you like some chunky texture. You can also transfer it in batches to a countertop blender if that's easier.

Stir in the dairy and cheese:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then stir everything over low heat until the cheese melts and the soup turns creamy. This takes about 5 minutes, and you'll want to keep stirring so nothing sticks to the bottom.

Taste and adjust:

Give it a taste and add more salt, pepper, or paprika if it needs it. Every batch can be a little different depending on your broth and cheese.

Serve it hot:

Ladle the soup into bowls and top each one with crumbled bacon, extra cheddar, sliced green onions, and any other toppings you're in the mood for. It's best enjoyed right away while everything is still warm and melty.

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There's something about ladling this soup into mismatched bowls and watching people pile on their favorite toppings that makes it feel like more than dinner. It's become my go-to when I want to feed people something comforting without a lot of fuss. Every time I make it, I'm reminded that the best meals don't have to be complicated to feel special.

Make It Your Own

This soup is incredibly forgiving and welcomes whatever you want to add or change. I've stirred in diced carrots and celery for extra vegetables, swapped the milk for heavy cream when I wanted it richer, and added diced jalapeños when I was craving a little heat. You can also skip the bacon entirely and use vegetable broth to make it vegetarian, or try a plant-based bacon if you want that smoky flavor without the meat. The base recipe is just a starting point, so trust your instincts and use what you have.

Storing and Reheating

Leftover soup keeps well in the fridge for up to four days, and I actually think it tastes better the next day once the flavors have had time to blend. Just reheat it gently on the stovetop over low heat, stirring occasionally, and add a splash of milk or broth if it's thickened up too much. You can also freeze it in airtight containers for up to three months, though the texture might change slightly when you thaw and reheat it. If that happens, a quick stir and a little extra liquid usually bring it back to life.

Serving Suggestions

I love serving this soup with a crusty baguette or warm cornbread on the side, something you can dip right into the bowl. A simple green salad with a tangy vinaigrette balances out the richness nicely, and it makes the meal feel a little more complete. If you're feeding a crowd, set out bowls of toppings like extra cheese, bacon, sour cream, chives, and hot sauce so everyone can customize their own bowl.

• Pair it with garlic bread or buttered rolls for an easy, satisfying meal.
• Add a handful of fresh herbs like parsley or chives right before serving for a pop of color and freshness.
• For a fun twist, serve it in bread bowls if you're feeling a little fancy.

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This soup has earned a permanent spot in my winter rotation, and I hope it does the same for you. There's nothing quite like a bowl of something warm and hearty when you need it most.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup prepares well in advance and freezes beautifully. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally to prevent separation.

→ How do I get the smoothest texture?

Use an immersion blender directly in the pot for the smoothest results. Alternatively, transfer cooled soup in batches to a countertop blender, blending until completely smooth. For varied texture, blend half and leave the rest chunky.

→ Can I make this vegetarian?

Absolutely. Simply omit the bacon or use a plant-based bacon alternative, and swap chicken broth for vegetable broth. The soup remains just as creamy and satisfying without the meat.

→ What's the best way to reheat leftovers?

Reheat gently over low heat on the stovetop, stirring frequently to prevent the dairy from separating. Avoid boiling, as this can cause the cheese and cream to break down. Add a splash of milk if it's too thick.

→ Can I add other vegetables?

Certainly. Diced carrots, celery, or even cauliflower work well when added with the potatoes. For extra nutrition, incorporate finely chopped spinach or kale during the last few minutes of cooking.

→ How can I make it extra creamy?

Replace some or all of the milk with heavy cream for an even richer texture. You can also add an extra 1/4 cup of cheddar or stir in a tablespoon of butter just before serving.