Loaded Potato Soup

There was this Sunday afternoon when the kitchen smelled like bacon and I realized I had way too many potatoes sitting in the pantry. I threw them into a pot with some broth, and what started as improvisation turned into the creamiest, most satisfying bowl of comfort I'd made in months. My neighbor wandered over, drawn by the smell, and left with a full container and a promise to never let me forget this recipe. That's how loaded potato soup earned its permanent spot in my rotation.

I made this for a group of friends during a cold snap last winter, and they kept asking if I'd added something secret to make it so rich. The truth was just good potatoes, real cheddar, and not skimping on the bacon. We ate it straight from mugs on the couch, piled high with green onions and extra cheese, and nobody moved for an hour. It became the thing people ask me to bring when the temperature drops.

Ingredients

• Russet potatoes: These starchy beauties break down beautifully into a creamy base without needing a ton of cream, and their mild flavor lets all the toppings shine.
• Bacon: Cook it until it's truly crispy so it stays crunchy even after sitting in the hot soup for a few minutes.
• Cheddar cheese: Sharp cheddar adds the best tangy punch, but mild works if you want something gentler for kids or cheese-sensitive eaters.
• Chicken or vegetable broth: This is your flavor foundation, so use good quality broth or season generously if yours is on the bland side.
• Sour cream: It adds that subtle tang and helps the soup feel richer without making it heavy or greasy.
• Onion and garlic: These two build the savory backbone, and I've learned that taking the time to really soften the onion makes all the difference.
• Milk: Whole milk gives you the creamiest result, 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 that richness perfectly.
• Paprika: Just a hint of smokiness that plays so well with the bacon and cheese without being obvious.

Instructions

Start with the aromatics:

Heat your olive oil in a big pot and toss in the chopped onion, letting it soften and turn translucent while your kitchen fills with that sweet, savory smell. Add the garlic right after and stir it around for just a minute so it gets fragrant but doesn't burn.

Simmer the potatoes:

Dump in your diced potatoes and pour the broth over everything, then bring it all to a boil before turning it down to a gentle simmer. Let them cook uncovered until a fork slides right through, about 15 to 20 minutes depending on how small you cut them.

Blend to your liking:

Grab your immersion blender and puree the soup until it's as smooth or chunky as you want, or scoop half into a blender if you like a mix of textures. I usually leave some chunks because I love the contrast.

Stir in the creamy goodness:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then keep the heat low and stir gently until the cheese melts into a silky, dreamy base. Taste it now and adjust the seasoning, this is your chance to make it exactly right.

Serve it loaded:

Ladle the hot soup into bowls and pile on the crumbled bacon, extra cheese, and sliced green onions. Add any extras you love, like diced tomatoes or jalapeños, and watch everyone dig in.

Save

One night I served this to my kids with a mountain of toppings on the side, and they turned it into their own little potato bar, choosing exactly what went into each bowl. Watching them get excited about soup, of all things, reminded me that the best recipes are the ones that let people make it their own. It's been our go-to ever since when we need something warm and easy that still feels special.

Make It Your Own

If you want to sneak in extra veggies, diced carrots or celery go right in with the potatoes and cook down until tender without changing the flavor much. For a richer version, swap some or all of the milk for heavy cream, though I find the sour cream already does plenty of heavy lifting. And if you're feeding someone who likes heat, diced jalapeños or a few shakes of hot sauce stirred in at the end wake the whole thing up without overpowering the cheesy comfort.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and I've even frozen it in portions for up to three months, though the texture can get a little grainy when thawed. Reheat it gently on the stove over low heat, stirring often and adding a splash of milk or broth if it's thickened up too much. The flavors deepen overnight, so don't be surprised if day-two soup tastes even better than the first bowl.

Serving Suggestions

I love pairing this with a simple green salad and some crusty bread for dipping, or serving it alongside grilled cheese sandwiches for the ultimate cozy meal. It's hearty enough to be the main event at lunch or dinner, and it always disappears fast at potlucks. If you're setting up a topping bar, lay out bowls of extra cheese, bacon, sour cream, green onions, and even some croutons or chives so everyone can build their perfect bowl.

• Offer a variety of toppings so guests can customize their own bowls and feel like they're at a soup bar.
• Serve it in bread bowls for a fun presentation that turns the whole meal into an edible vessel.
• Pair with a crisp white wine or a light beer to balance all that creamy richness.

Save

This soup has a way of turning a regular weeknight into something that feels a little more intentional, a little more like home. I hope it does the same for you.

Questions & Answers

→ Can I make this soup vegetarian?

Yes, simply omit the bacon or use a plant-based bacon alternative. Use vegetable broth instead of chicken broth to keep it completely vegetarian-friendly.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently over low heat, adding a splash of milk if needed.

→ Can I use frozen potatoes instead of fresh?

Frozen diced potatoes work well in a pinch. Simply add them directly to the broth and adjust cooking time as needed until tender. The texture may be slightly softer than fresh russets.

→ How can I make this soup thicker?

For extra thickness, mash some of the potatoes against the side of the pot before blending, or reduce the broth slightly. You can also add a tablespoon of cornstarch mixed with cold water during the final simmer.

→ What other toppings work well?

Beyond the classic bacon, cheddar, and green onions, try adding shredded chicken, sour cream dollops, diced jalapeños, chopped chives, crushed crackers, or even a drizzle of hot sauce for added flavor dimensions.

→ Is this gluten-free?

This soup can be gluten-free if you use certified gluten-free broth and verify that your bacon brand doesn't contain gluten-based additives. Always check labels to be certain.