Pin It The smell of bacon always signals comfort in my kitchen, but when it mixes with simmering potatoes and melting cheddar, something magical happens. I started making this loaded potato soup on rainy weeknights when I needed something warm without too much fuss. What began as a way to use up leftover baked potatoes turned into my most requested recipe. The first bowlful disappeared so fast I barely had time to set out the toppings. Now it's my go-to whenever someone needs feeding, fast.
I once brought a huge pot of this to a potluck and watched grown adults go back for thirds. One friend scraped the bottom of the pot with a ladle and declared it better than any restaurant version she'd tried. That night I learned that comfort food doesn't need to be complicated. It just needs to feel like a hug in a bowl. I've been making double batches ever since.
Ingredients
- Russet potatoes: Their starchy texture breaks down beautifully for that creamy base, and they hold their shape if you want some chunks.
- Bacon: Cook it until it's properly crispy so it stays crunchy even after you sprinkle it on top.
- Cheddar cheese: Sharp cheddar adds the most flavor, but mild works if you're feeding picky eaters.
- Sour cream: This is what gives the soup its tangy richness and keeps it from tasting flat.
- Chicken or vegetable broth: Low sodium broth lets you control the saltiness, especially once the cheese and bacon go in.
- Onion and garlic: Sautéing these first builds a savory foundation that makes the whole pot sing.
- Milk: Whole milk makes it creamier, but 2% works fine if that's what you have on hand.
- Green onions: They add a fresh bite right at the end that cuts through all the richness.
- Olive oil: Just enough to get the onions going without making the soup greasy.
- Paprika, salt, and pepper: Simple seasonings that let the potato and cheese flavors stay front and center.
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 see through, about five minutes, stirring now and then. Add the garlic and stir constantly for a minute until your kitchen smells amazing.
- Simmer the potatoes:
- Dump in the diced potatoes and pour the broth over everything. Bring it to a boil, then dial the heat down and let it bubble gently for 15 to 20 minutes. The potatoes should be so tender they fall apart when you poke them with a fork.
- Blend to your liking:
- Grab an immersion blender and puree the soup until it's as smooth as you want, or blend just half and leave some chunks for texture. If you don't have an immersion blender, carefully transfer half to a regular blender, puree it, and stir it back in.
- Stir in the creamy goodness:
- Lower the heat and add the milk, sour cream, shredded cheddar, salt, pepper, and paprika. Stir gently until the cheese melts into the soup and everything turns silky, about five minutes. Taste it and add more salt or pepper if it needs it.
- Serve it hot and loaded:
- Ladle the soup into bowls and pile on the crumbled bacon, extra cheese, and sliced green onions. Set out any other toppings you like and let everyone build their perfect bowl.
Pin It One cold Sunday, I made this soup while snow piled up outside and my kids built a fort in the living room. When I called them in for lunch, they came running and didn't stop eating until the pot was empty. That's when I realized this wasn't just soup. It was the kind of meal that makes ordinary days feel special, the kind you remember long after the bowls are washed.
Topping Ideas
The toppings are where this soup really comes alive. I always set out a little station with crumbled bacon, shredded cheddar, sour cream, and green onions so everyone can customize their bowl. Sometimes I add diced tomatoes for freshness or sliced jalapeños if someone wants heat. Crispy fried onions or a handful of croutons add crunch, and a drizzle of hot sauce never hurts. The beauty is that every bowl can taste a little different depending on what you pile on top.
Make Ahead and Storage
This soup is a dream for meal prep because it actually tastes better the next day once the flavors meld. Let it cool completely, then store it in an airtight container in the fridge for up to four days. You can also freeze it for up to three months, though the texture might be slightly thinner when you reheat it. Just warm it slowly on the stove and stir in a splash of milk or cream to bring back that velvety consistency. I like to freeze individual portions so I can grab one for a quick lunch.
Variations to Try
Once you've made the basic version, it's easy to switch things up based on what you have or what you're craving. Stir in a cup of diced carrots or celery with the potatoes for extra vegetables and a little sweetness. Swap half the milk for heavy cream if you want it even richer. For a spicy kick, toss in diced jalapeños or a few shakes of cayenne pepper. You can make it vegetarian by using vegetable broth and skipping the bacon, or try plant based bacon bits if you want that smoky flavor without the meat.
- Add cooked broccoli florets in the last few minutes for a loaded broccoli cheddar twist.
- Top with crumbled blue cheese instead of cheddar for a bold, tangy flavor.
- Stir in a handful of fresh spinach or kale right before serving for some greens.
Pin It This soup has earned its place on my weekly rotation because it's reliable, delicious, and endlessly adaptable. Whether you're feeding a crowd or just want something warm on a quiet night, it delivers every single time.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply swap the chicken broth for vegetable broth and omit the bacon or use a plant-based bacon alternative. The soup remains just as creamy and satisfying without the meat.
- → How do I prevent the dairy from curdling?
Reduce the heat to low before adding milk, sour cream, and cheese. Stir constantly and avoid boiling once dairy ingredients are incorporated. Room temperature dairy ingredients also help prevent curdling.
- → Can I freeze this potato soup?
Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
- → What potatoes work best?
Russet potatoes are ideal because their high starch content creates a thicker, creamier soup. Yukon Golds work well too and don't require peeling. Avoid waxy potatoes like red potatoes, as they won't break down properly.
- → How can I make this soup thicker?
Mash some of the cooked potatoes against the side of the pot before pureeing, or reduce the broth amount by half a cup. Adding a tablespoon of cornstarch mixed with cold milk also creates a heartier texture.
- → What toppings go well?
Beyond bacon and green onions, try shredded cheddar, sour cream dollops, sliced jalapeños, diced tomatoes, chopped chives, crushed crackers, or a drizzle of hot sauce for those who enjoy heat.