Pin it There's something about standing over a pot of soup on a cold afternoon, watching steam curl up while the smell of bacon fills the kitchen. I made this loaded potato soup on a whim one Sunday when I had leftover bacon in the fridge and a bag of russets I needed to use. The house was quiet, and I wasn't following any particular recipe—just throwing things together based on what felt right. By the time I ladled it into bowls and piled on the toppings, I knew I'd stumbled onto something worth making again and again.
I've served this soup to friends who showed up unexpectedly, and every time, someone asks for the recipe before they leave. One friend scraped her bowl clean and then asked if there was more in the pot. It's that kind of soup—the kind that makes people linger at the table a little longer, talking and laughing while they finish every last spoonful.
Ingredients
- 4 large russet potatoes, peeled and diced: Russets break down beautifully when simmered, giving the soup that thick, velvety body without needing flour or cornstarch.
- 1 medium onion, chopped: This adds sweetness and depth to the broth; don't skip the step of sautéing it until translucent.
- 3 cloves garlic, minced: Fresh garlic blooms in the oil and makes the whole kitchen smell incredible within seconds.
- 2 green onions, sliced: These bring a fresh, mild bite that contrasts perfectly with the richness of the soup.
- 4 cups chicken or vegetable broth: The backbone of the soup; use good quality broth for the best flavor.
- 1 cup whole or 2% milk: This keeps the soup creamy without being too heavy, though you can use heavy cream if you want extra indulgence.
- 1/2 cup sour cream: It adds tang and helps balance the richness of the cheese and bacon.
- 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar works best here; it melts smoothly and adds bold flavor.
- 6 slices bacon, cooked and crumbled: Crispy bacon is non-negotiable for me, though you can use turkey bacon or skip it entirely for a vegetarian version.
- 2 tablespoons olive oil: This is your cooking base for the onions and garlic, keeping everything from sticking.
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika: Simple seasonings that let the potatoes and cheese shine through without overwhelming them.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add the chopped onion and sauté until it turns soft and translucent, about 5 minutes. You'll know it's ready when the kitchen smells sweet and the onion has lost its raw edge.
- Add the garlic:
- Toss in the minced garlic and cook for just 1 minute, stirring constantly so it doesn't burn. The garlic should be fragrant but not brown.
- Simmer the potatoes:
- Stir in the diced potatoes and pour in the broth, then bring everything to a boil. Reduce the heat and let it simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender and starting to fall apart.
- Blend to your liking:
- Use an immersion blender to puree the soup until smooth, or blend only half if you like a chunkier texture. I usually go somewhere in the middle, leaving a few potato pieces for body.
- Stir in the creamy goodness:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then cook over low heat, stirring gently, until the cheese melts completely and the soup turns silky. This takes about 5 minutes, and you'll want to keep the heat low so the dairy doesn't curdle.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or paprika if needed. Every batch is a little different depending on your broth and cheese.
- Serve hot and loaded:
- Ladle the soup into bowls and top with crumbled bacon, extra cheddar, sliced green onions, and any other toppings you like. This is where the soup really comes alive.
Pin it The first time I made this for my family, my brother took one bite and said it tasted like the baked potato bar at his favorite steakhouse, only better. That's stuck with me ever since. It's comfort in a bowl, the kind of meal that makes even the grayest day feel a little warmer.
Making It Your Own
This soup is incredibly forgiving and loves improvisation. I've added diced carrots and celery for extra vegetables, swapped in Gruyère instead of cheddar for a fancier twist, and even stirred in a handful of frozen corn at the end for sweetness and color. If you like heat, a diced jalapeño or a few shakes of hot sauce will wake the whole pot up without overpowering the creamy base.
Storage and Reheating
Leftovers keep beautifully in the fridge for up to four days, and the flavors meld together overnight in the best way. Reheat gently on the stovetop over low heat, stirring often and adding a splash of milk or broth if it's thickened too much. You can also freeze this soup for up to three months, though the texture might be slightly less creamy once thawed—just whisk it smooth as it reheats.
Serving Suggestions
I love serving this with crusty bread or cornbread on the side, something sturdy enough to dip and soak up every bit of the soup. A simple green salad with a sharp vinaigrette cuts through the richness beautifully, and if you're feeding a crowd, set out bowls of toppings—extra bacon, cheese, sour cream, chives, even diced tomatoes or avocado—and let everyone build their own perfect bowl.
- Pair it with a crisp white wine or a cold beer if you're in the mood.
- For meal prep, portion it into individual containers and freeze for easy weeknight dinners.
- Double the batch if you're cooking for a group; this soup disappears fast.
Pin it This soup has become one of those recipes I turn to when I need something reliable, warm, and deeply satisfying. I hope it finds a spot in your kitchen too, and that you enjoy every creamy, bacon-topped spoonful.
Recipe Q&A
- → Can I make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth and omit the bacon or replace it with plant-based bacon bits. The rest of the ingredients are naturally vegetarian-friendly.
- → How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add a splash of milk if it seems too thick.
- → Can I use different types of potatoes?
Russet potatoes work best for their fluffy texture when cooked, but you can substitute Yukon Gold for a creamier result or red potatoes if you prefer a firmer bite. Avoid waxy potatoes as they don't break down as well.
- → How can I make this soup extra creamy?
Replace some or all of the milk with heavy cream, or add an extra 1/4 cup of sour cream. For the richest version, use full-fat cheese and consider stirring in a tablespoon of butter at the end.
- → What toppings work well with this soup?
Beyond the classic bacon, cheddar, and green onions, try shredded lettuce, diced tomatoes, sour cream dollops, jalapeño slices, or even crushed crackers for extra texture. Fresh herbs like chives or parsley also add nice color and flavor.
- → Do I have to blend the soup?
No, blending is optional. For a chunkier version, simply mash some potatoes against the side of the pot to thicken the base while leaving potato pieces intact. You can also blend just half for a mix of smooth and textured.