Loaded Potato Soup

My neighbor knocked on my door one Sunday with a pot of this soup, still steaming. She'd made too much, she said, but I think she just knew I needed comfort food. One spoonful and I was hooked: creamy, savory, with little bursts of bacon and sharp cheddar in every bite. I asked for the recipe right there on my porch, and I've been making it ever since.

I served this to my family on a rainy Tuesday, and my son asked if we could have soup night every week. My husband went back for seconds before I'd even finished my first bowl. There's something about the way the bacon crumbles melt into the creamy base that makes everyone go quiet and just eat. It became our go-to meal whenever the weather turns cold or someone needs cheering up.

Ingredients

• Russet potatoes: The starch in russets breaks down beautifully when simmered, giving the soup that silky, thick body without needing flour.
• Onion and garlic: Sautéing these first builds a sweet, aromatic foundation that makes the whole pot smell like home.
• Chicken or vegetable broth: Use a good quality broth here, it's the backbone of flavor, and I've learned the cheap stuff makes a watery difference.
• Whole or 2% milk: Whole milk gives you the creamiest result, but 2% works if you want to lighten it up a little.
• Sour cream: This adds tang and richness, balancing out the heaviness of the cheese.
• Shredded cheddar cheese: Sharp cheddar is my favorite, it melts smoothly and adds that classic loaded potato flavor.
• Bacon: Crispy, crumbled bacon is non-negotiable for me, it adds smoky, salty pops throughout every spoonful.
• Green onions: A fresh, bright garnish that cuts through the richness and looks beautiful on top.
• Olive oil: Just enough to get the onions going without adding heaviness.
• Salt, black pepper, and paprika: Simple seasonings that bring everything together, and the paprika adds a subtle warmth and color.

Instructions

Start with the aromatics:

Heat olive oil in a large pot over medium heat and add the chopped onion. Let it cook slowly until it turns soft and translucent, about 5 minutes, filling your kitchen with that sweet, savory smell.

Add the garlic:

Toss in the minced garlic and stir constantly for about a minute. It should smell fragrant and toasty, but pull it off the heat before it browns or it'll taste bitter.

Simmer the potatoes:

Stir in your 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 right in the pot to puree the soup until it's smooth, or blend only half if you like a chunkier texture. I usually leave some chunks because I love the contrast.

Stir in the dairy and cheese:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then cook over low heat while stirring gently. Keep stirring until the cheese melts completely and the soup turns velvety, about 5 minutes.

Taste and adjust:

Give it a taste and add more salt, pepper, or paprika if needed. This is your chance to make it exactly how you like it.

Serve it loaded:

Ladle the hot soup into bowls and top each one with crumbled bacon, extra cheddar, and sliced green onions. Add jalapeños or a dollop of sour cream if you're feeling fancy.

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One evening, I made this soup and set out all the toppings in little bowls so everyone could build their own bowl. My daughter piled hers high with bacon and cheese, my son added jalapeños, and my husband went minimalist with just green onions. Watching them customize their bowls reminded me that the best recipes are the ones you can make your own.

Make It Your Own

This soup is incredibly forgiving and loves to be customized. I've added diced carrots and celery for extra veggies, swapped in heavy cream when I wanted it extra indulgent, and even stirred in leftover rotisserie chicken to make it more filling. If you like heat, diced jalapeños or a few shakes of hot sauce transform it into something with a kick. You can also make it vegetarian by skipping the bacon and using vegetable broth, though I'll admit I miss that smoky crunch.

Storing and Reheating

I almost always make a double batch because this soup keeps beautifully in the fridge for up to four days. It thickens as it sits, so when you reheat it, just add a splash of broth or milk and stir gently over low heat. I've also frozen it in individual portions, and it reheats surprisingly well, just let it thaw in the fridge overnight first. The texture might be slightly less creamy after freezing, but the flavor stays rich and comforting.

Serving Suggestions

I love serving this soup with crusty bread or buttery cornbread on the side for dipping. A simple green salad with a tangy vinaigrette balances out the richness perfectly. For a full meal, I'll sometimes set out a topping bar with extra bacon, shredded cheese, sour cream, chives, and even croutons so everyone can load up their bowls however they like.

• Serve with warm, crusty bread or soft dinner rolls for soaking up every drop.
• Pair with a crisp side salad to cut through the creamy richness.
• Set out extra toppings so everyone can customize their bowl to their taste.

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This soup has become my answer to cold nights, busy weeknights, and days when I just need something warm and satisfying. I hope it becomes one of your favorites too.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup is excellent for meal prep. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.

→ What type of potatoes work best?

Russet potatoes are ideal for this soup because they break down easily and create a creamy, thick texture. Yukon gold potatoes can also work well if you prefer a slightly buttery flavor.

→ How can I make this soup vegetarian?

Simply use vegetable broth instead of chicken broth and omit the bacon or replace it with a plant-based bacon alternative. The soup will still be delicious and creamy with all the cheese and seasonings.

→ Can I adjust the thickness of the soup?

Absolutely. For a thicker soup, blend more of the potatoes or add less broth. For a thinner consistency, add extra broth or milk. You can also leave more potato chunks unblended for a heartier texture.

→ What toppings work well with this soup?

Beyond the classic bacon, cheddar, and green onions, try adding sour cream dollops, chives, crispy fried onions, jalapeños, diced tomatoes, or even croutons for added crunch and flavor.

→ How do I prevent the cheese from clumping?

Keep the heat on low when adding cheese and stir constantly. Remove the pot from direct heat if needed, and add the cheese gradually. Using freshly shredded cheese rather than pre-shredded helps it melt more smoothly.