Pin it The smell of bacon sizzling on a Sunday morning used to wake me up long before my alarm ever could. Years later, I found myself standing over a pot of bubbling potatoes, tossing in handfuls of cheddar and crumbled bacon, trying to recreate that same warmth in a bowl. What started as an experiment with leftover baked potato toppings turned into the creamiest, most satisfying soup I've ever ladled into a bowl. My kitchen smelled like a diner, and I couldn't stop tasting it straight from the pot. This loaded potato soup has been my cold-weather savior ever since.
I made this for my sister one rainy Tuesday when she showed up at my door soaked and exhausted. She sat at my kitchen table wrapped in a blanket while I stirred the pot, and when I set the bowl in front of her piled high with bacon and green onions, she actually sighed with relief. We didn't talk much that night, just ate soup and listened to the rain. She still texts me every few months asking if I remember that soup, and I always know exactly which one she means.
Ingredients
- Russet potatoes: These starchy potatoes break down beautifully when simmered, giving the soup that thick, velvety body without needing flour or heavy cream.
- Onion and garlic: Sautéing these until fragrant builds a savory foundation that makes the whole pot smell like comfort.
- Chicken or vegetable broth: The backbone of the soup, choose a good-quality broth because you'll taste it in every spoonful.
- Whole or 2% milk: Adds creaminess without making the soup too heavy, though you can swap in heavy cream if you're feeling indulgent.
- Sour cream: This is the secret to that tangy richness that reminds you of a loaded baked potato.
- Shredded cheddar cheese: Sharp cheddar melts into the soup and creates those irresistible cheesy strings when you stir.
- Bacon: Crispy, salty, smoky perfection that belongs in this soup and on top of it.
- Green onions: A fresh, sharp bite that cuts through all the richness and makes each bowl look like it came from a restaurant.
- Olive oil: Just enough to get the onions going without adding heaviness.
- Salt, black pepper, and paprika: Simple seasonings that let the potatoes and cheese shine while adding a hint of warmth.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat and toss in the chopped onion. Let it cook until it turns soft and translucent, about 5 minutes, stirring occasionally so it doesn't stick.
- Add the garlic:
- Stir in the minced garlic and let it cook for just a minute until your kitchen smells amazing. Don't let it brown or it'll turn bitter.
- Simmer the potatoes:
- Add 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 so tender they fall apart when you poke 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 like a chunkier texture. I always leave a few potato pieces 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 until the cheese melts into silky strands. This takes about 5 minutes, and you'll want to stir often so nothing sticks to the bottom.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or paprika if needed. Everyone's broth is different, so trust your tongue here.
- Serve it loaded:
- Ladle the hot soup into bowls and pile on the crumbled bacon, extra cheddar, and sliced green onions. Add jalapeños or hot sauce if you like a kick.
Pin it One winter evening, I brought a pot of this soup to a potluck, and by the time I got there it was still warm and smelling up my car. People kept coming back for seconds and asking for the recipe, and I realized this wasn't just soup anymore. It was the thing I brought when someone needed comfort, the dish that made people feel at home even in a crowded room.
Making It Your Own
This soup is a blank canvas for whatever you're craving or have on hand. I've stirred in diced carrots and celery for extra vegetables, swapped the cheddar for pepper jack when I wanted heat, and even used leftover ham instead of bacon. Some nights I keep it smooth and creamy, other times I leave it chunky and rustic. You can make it as indulgent or as light as your mood calls for, and it always works.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to four days, and I've even frozen portions in airtight containers for up to three months. When reheating, go low and slow on the stovetop, adding a little milk or broth to loosen it up since the potatoes absorb liquid as they sit. I've learned the hard way that microwaving on high can make the dairy separate, so medium power and patience are your friends here.
Serving Suggestions
I love serving this soup with crusty bread or buttery crackers on the side for dipping and scooping up every last bit. A simple green salad with a tangy vinaigrette balances out all the richness, and sometimes I'll set out a toppings bar with extra cheese, sour cream, hot sauce, and chives so everyone can build their perfect bowl. It's the kind of meal that turns a regular weeknight into something special without any extra effort.
- Pair it with a crisp white wine or a cold beer if you're feeling fancy.
- Top with crispy fried onions for an extra crunch that makes every spoonful exciting.
- Serve it in bread bowls for a fun presentation that kids and adults both love.
Pin it This loaded potato soup has become my go-to whenever I need to feel grounded, fed, and cared for all at once. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup prepares well in advance and freezes beautifully. Store in airtight containers for up to 3 months, then reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess.
- → What's the best way to achieve the smoothest texture?
Use an immersion blender directly in the pot for the silkiest results. Alternatively, blend half the soup for creaminess while leaving some chunks for texture, or puree completely in batches using a countertop blender.
- → Can I make this vegetarian?
Absolutely. Simply omit the bacon or use plant-based bacon alternatives, and swap chicken broth for vegetable broth. The result remains just as satisfying and flavorful.
- → How can I make this soup even creamier?
Replace some or all of the milk with heavy cream for extra richness. You can also add an additional 1/4 cup of sour cream or stir in a small block of cream cheese until melted.
- → What other toppings work well?
Beyond bacon and green onions, try shredded cheese, diced tomatoes, sliced jalapeños for heat, chopped chives, sour cream dollops, or even crushed crackers for added crunch.
- → Can I add more vegetables?
Certainly. Diced carrots, celery, or bell peppers can be simmered with the potatoes for extra nutrition and flavor. Just ensure all vegetables are tender before blending.