Loaded Potato Soup

My neighbor Sarah showed up at my door one October evening with a craving and zero groceries, so I raided my pantry and threw together this loaded potato soup while she sat on my kitchen counter telling me about her week. By the time it was simmering, the whole house smelled like bacon and melted cheese, and I realized this wasn't just comfort food—it was the kind of dish that makes people linger at the table longer than they planned. Now whenever the weather turns crisp, someone always asks me to make it, and I never say no.

I made this for my daughter's volleyball team after they won regionals, and watching twelve hungry teenagers devour an entire pot in minutes taught me that good food is really just an excuse for people to gather. One girl went back for thirds and asked for the recipe, which meant more to me than any compliment about my cooking skills ever could.

Ingredients

• Russet potatoes (4 large, peeled and diced): These starchy potatoes break down slightly as they cook, which naturally thickens the soup and gives it that luxurious texture without needing cream of chicken soup or cornstarch.
• Onion and garlic (1 medium onion chopped, 3 cloves minced): Start with these as your flavor foundation—the sweetness from caramelizing the onion balances the richness of the cheese, and garlic adds depth that makes people ask what your secret ingredient is.
• Chicken or vegetable broth (4 cups): Use good broth if you can; the quality difference is noticeable, though even store-bought works when seasoned properly.
• Whole or 2% milk (1 cup): This keeps the soup from being too heavy, and whole milk creates better flavor and texture than skim, so don't skip the fat.
• Sour cream (1/2 cup): This adds tang and creaminess, and stirring it in at the end prevents curdling—a lesson I learned the expensive way.
• Shredded cheddar cheese (1 1/2 cups plus extra): Sharp cheddar gives more flavor than mild, so choose based on how bold you want the soup to taste.
• Bacon (6 slices cooked and crumbled): Cook it until it's properly crispy so it stays crunchy as a garnish and releases its fat into the soup for extra flavor.
• Olive oil (2 tablespoons): This is your cooking fat for sautéing, so use something you'd actually eat and not the cheapest option.
• Salt, black pepper, and paprika: Season thoughtfully at the end; paprika adds color and a subtle smokiness that brings the whole dish together.
• Green onions (2 sliced for garnish): Fresh green onions brighten every bite and remind you that soup doesn't have to taste heavy.

Instructions

Start with aromatics:

Heat olive oil in a large pot over medium heat and add your chopped onion, letting it turn golden and soft for about 5 minutes—this is when your kitchen starts smelling like home. Add the minced garlic and stir for just 1 minute until fragrant, because garlic can burn quickly and turn bitter if you're not paying attention.

Build the base:

Toss in your diced potatoes and pour in all 4 cups of broth, then bring everything to a boil before turning the heat down to a simmer for 15 to 20 minutes until the potatoes are so tender a fork slides through them. You'll know they're ready when they look almost like they're falling apart.

Blend to your texture:

This is where you get to choose your adventure—use an immersion blender to make it completely smooth and velvety, or blend half and leave the rest chunky for a heartier feel. I usually split the difference so it's creamy but you still get little potato pieces.

Add the richness:

Stir in the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then keep the heat low and stir gently for about 5 minutes while the cheese melts completely. Don't let it boil or the dairy will break and you'll end up with a grainy texture instead of silky smoothness.

Taste and adjust:

Always taste before serving and add more salt, pepper, or even a pinch of paprika if it needs it—your palate is the best guide.

Serve and celebrate:

Ladle into bowls and pile on the bacon, extra cheese, fresh green onions, and whatever other toppings call to you.

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This soup became my go-to dish during a difficult winter when a friend was going through a rough time, and I'd deliver a container to her door twice a week just so she'd have something warm waiting. Years later, she told me those bowls meant more than any words ever could.

Making It Your Own

The beauty of this recipe is that it's a canvas waiting for your personal touch—I've seen people add diced carrots and celery for vegetables, substitute heavy cream for extra indulgence, or throw in jalapeños for a kick. One friend swears by adding a small handful of fresh thyme while the potatoes simmer, and another always stirs in a splash of hot sauce at the end.

Storage and Make-Ahead Magic

This soup actually improves after a day in the refrigerator as the flavors meld together, and it freezes beautifully for up to three months if you store it in airtight containers. When you're ready to eat it, thaw it overnight in the fridge and reheat gently on the stovetop, stirring occasionally, so everything stays creamy and the cheese doesn't separate.

Variations for Every Craving

I've made this soup so many different ways depending on what's in my kitchen and who I'm feeding that I've basically created five different versions of the same dish. The base is forgiving enough that you can swap vegetables, adjust the creaminess, and still end up with something delicious.

• For a vegetarian version, skip the bacon entirely or use a plant-based substitute and swap to vegetable broth for a lighter feel.
• Add diced tomatoes during the last few minutes of cooking for a fresher, slightly brighter flavor that works especially well in summer.
• If you want it thicker, blend more of the soup or cook it uncovered longer so some liquid evaporates naturally.

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This soup has become the dish I make when I want to say I care without making a big fuss about it, and every time someone asks for the recipe, I know I've created something worth passing along. That's really all you can ask from a bowl of soup.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have more time to develop. Prepare it up to 3 days in advance and store in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, and add a splash of milk if it's too thick.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for the smoothest results. Alternatively, transfer cooled soup in batches to a countertop blender. For extra silkiness, peel the potatoes completely before cooking and strain the pureed soup through a fine-mesh sieve.

→ Can I freeze loaded potato soup?

Yes, this freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator and reheat slowly. Note that the texture may be slightly thinner after freezing.

→ What's the best way to customize the toppings?

Beyond the classic bacon, cheddar, and green onions, try shredded rotisserie chicken, sour cream dollops, diced jalapeños for heat, or even crushed crackers. For extra crunch, top with crispy fried shallots or homemade croutons.

→ Can I make this vegetarian or lighter?

Omit bacon or use plant-based alternatives for vegetarian versions. Use vegetable broth instead of chicken. To reduce calories, substitute whole milk with unsweetened almond milk and reduce cheese to 1 cup, though the texture will be less rich.

→ Why did my soup turn out too thick?

Potato naturally thickens as it cooks and releases starch. If too thick, gradually add warm broth or milk, 1/4 cup at a time, until reaching desired consistency. This can also happen if the soup sits—simply thin it out when reheating.