Pin it My kitchen smelled like a diner on a Sunday morning the first time I made this soup, all bacon grease and buttery potatoes bubbling away on the stove. I'd been craving something that felt like a baked potato but could be eaten with a spoon, and this delivered exactly that. The way the cheddar melts into the broth, turning it golden and silky, still makes me pause and appreciate how simple ingredients can become something soul-warming. I've made it on rainy afternoons, after long work weeks, and once for a neighbor who'd just had surgery. It's the kind of soup that makes people ask for seconds before they've finished their first bowl.
I remember ladling this into mismatched bowls for a group of friends who'd shown up unannounced on a cold February evening. They stood around my tiny kitchen island, piling on bacon and cheese and green onions like they were decorating their own masterpiece. One friend added so much sour cream it looked like a snowdrift, and another snuck in hot sauce when she thought I wasn't looking. That night, the soup became less about the recipe and more about the laughter and the warmth we shared over something so unpretentious and satisfying.
Ingredients
- Russet potatoes: Their starchy texture breaks down beautifully when simmered, creating that creamy, thick base without needing a ton of cream.
- Onion and garlic: These aromatics build a savory 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 you'll taste the difference.
- Whole or 2% milk: This keeps the soup rich without being too heavy, though you can swap in cream if you're feeling indulgent.
- Sour cream: It adds tang and body, balancing the richness of the cheese.
- Shredded cheddar cheese: Sharp cheddar melts into the soup and gives it that classic loaded potato flavor.
- Bacon: Crispy, salty, smoky, it's the crowning touch that makes every spoonful feel like a treat.
- Green onions: They add a fresh, bright note that cuts through all the richness.
- Olive oil: Just enough to sauté the aromatics without adding heaviness.
- Salt, black pepper, and paprika: Simple seasonings that let the ingredients shine while adding warmth and depth.
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat and add the chopped onion, stirring occasionally until it turns soft and translucent, about 5 minutes. Toss in the minced garlic and cook for just a minute, stirring constantly so it doesn't burn, until your kitchen smells amazing.
- Simmer the potatoes:
- Add the diced russet potatoes and pour in the broth, bringing 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 silky smooth, or blend only half if you like a chunkier texture with bits of potato in every bite. If you don't have an immersion blender, carefully transfer half the soup to a countertop blender, then return it to the pot.
- Stir in the creamy goodness:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, stirring over low heat until the cheese melts completely and the soup turns velvety. Taste it now and adjust the seasonings, this is your chance to make it exactly how you like it.
- Serve and garnish:
- Ladle the hot soup into bowls and top with crumbled bacon, extra cheese, sliced green onions, and any other toppings you crave. It's a choose-your-own-adventure kind of moment, and every bowl can be different.
Pin it One winter, I made a double batch of this soup and froze half for a week when I knew I'd be slammed with work. That future version of me was so grateful when I pulled it from the freezer, reheated it gently, and had a homemade meal ready in minutes. It tasted just as good as the day I made it, maybe even better because I'd forgotten how much I needed it. This soup has a way of showing up exactly when you need comfort most, whether you plan for it or not.
Make It Your Own
This soup is a blank canvas for whatever you have on hand or whatever sounds good in the moment. I've stirred in diced carrots and celery for extra vegetables, swapped the milk for heavy cream when I wanted pure decadence, and added diced jalapeños when I was in the mood for heat. You can top it with diced tomatoes, a drizzle of hot sauce, or even crumbled tortilla chips for crunch. The beauty of this recipe is that it never has to be exactly the same twice.
Storage and Reheating
Leftover soup keeps beautifully in the fridge for up to four days, and it actually thickens as it sits, which I love. When you reheat it, add a splash of milk or broth to loosen it back up, and warm it gently over low heat, stirring often so the dairy doesn't separate. If you're freezing it, let it cool completely first, then store it in airtight containers for up to three months. Thaw it overnight in the fridge and reheat slowly, it'll taste like you just made it fresh.
Serving Suggestions
I like to serve this soup with crusty bread or buttery cornbread on the side, something to soak up every last creamy drop. A simple green salad with a tangy vinaigrette balances the richness perfectly, and if you're feeding a crowd, set out bowls of toppings and let everyone build their own masterpiece. It's also fantastic as a make-ahead lunch, just pack it in a thermos with toppings on the side.
- Pair it with a crisp apple salad or coleslaw for a refreshing contrast.
- Serve it in bread bowls for a fun, edible presentation.
- Offer a variety of hot sauces and spices so guests can customize the heat level.
Pin it This soup has become my go-to whenever I need to feed my soul as much as my stomach. I hope it brings you the same kind of comfort it's brought me, one creamy, bacon-topped spoonful at a time.
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Yes, simply omit the bacon or use a plant-based bacon alternative, and substitute vegetable broth for chicken broth. The soup will still be creamy and flavorful with the cheese and seasonings.
- → How do I make the soup extra creamy?
Replace part or all of the milk with heavy cream for a richer, more luxurious texture. You can also add an extra 1/4 cup of sour cream when blending.
- → Can I freeze loaded potato soup?
Yes, this soup freezes well for up to 3 months. Store in airtight containers and reheat gently on the stovetop, stirring frequently to prevent separation of the dairy ingredients.
- → What type of potatoes work best?
Russet potatoes are ideal because their high starch content creates a naturally creamy texture when blended. Yukon Gold potatoes can also work for a slightly buttery flavor.
- → Should I blend the soup completely smooth or leave it chunky?
It's a matter of preference. Blending half creates a creamy base with pleasant chunks of potato for texture. For completely smooth soup, blend everything; for heartier texture, blend less or mash lightly with a potato masher.
- → How can I add more vegetables to this soup?
Add 1 cup of diced carrots or celery along with the potatoes for extra nutrition and flavor. They'll cook in the same amount of time and blend seamlessly into the soup.