Pin It There's something about the smell of bacon fat mingling with sautéed onions that makes my kitchen feel like home. I stumbled onto this loaded potato soup one chilly October evening when I had too many russet potatoes sitting on the counter and a craving for something that would stick to my ribs. What started as a simple pot of broth and potatoes quickly turned into a creamy, indulgent bowl of comfort when I melted in a mountain of cheddar and crumbled in the leftover bacon from breakfast. My husband wandered in halfway through, drawn by the smell, and declared it the best thing I'd made all month.
I remember ladling this soup into mismatched bowls for a group of friends who showed up unexpectedly on a rainy Saturday. They piled on the toppings, each bowl looking wildly different, some loaded with extra cheese, others with jalapeños and a drizzle of hot sauce. We sat around the table longer than usual that night, scraping our bowls clean and talking until the candles burned low. It became the kind of meal that people ask about weeks later, the one they hope you'll make again.
Ingredients
- 4 large russet potatoes, peeled and diced: Russets break down beautifully when simmered, giving the soup its velvety body, and their mild flavor lets the toppings shine.
- 1 medium onion, chopped: This builds the savory foundation; I've learned that patience while sautéing onions pays off in sweetness.
- 3 cloves garlic, minced: Fresh garlic adds warmth and depth, but don't let it brown or it turns bitter.
- 2 green onions, sliced: A fresh, bright garnish that cuts through all that creamy richness.
- 4 cups chicken or vegetable broth: The backbone of the soup; I use vegetable broth when I want to keep it lighter or vegetarian.
- 1 cup whole or 2% milk: This smooths everything out without making it too heavy, though you can swap in cream if you're feeling indulgent.
- 1/2 cup sour cream: It adds tang and body, balancing the richness of the cheese.
- 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar is my go-to; it melts into the soup and gives it that classic loaded potato flavor.
- 6 slices bacon, cooked and crumbled: Crispy, salty, smoky perfection that makes every spoonful better.
- 2 tablespoons olive oil: For sautéing the aromatics without adding extra bacon grease, though I've been known to use a little of both.
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika: Simple seasonings that let the ingredients speak for themselves; paprika adds a subtle warmth and color.
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for just a minute, filling your kitchen with that irresistible smell.
- Simmer the potatoes:
- Add the diced potatoes and pour in the broth, bringing everything to a boil before reducing the heat to a gentle simmer. Let it bubble away uncovered for 15 to 20 minutes, until the potatoes are tender enough to break apart with a fork.
- Blend to your liking:
- Use an immersion blender to puree the soup until it's as smooth as you want, or blend only half and leave the rest chunky for texture. I like a mix, so every spoonful has both creaminess and little bites of potato.
- Stir in the dairy and cheese:
- Lower the heat and stir in the milk, sour cream, shredded cheddar, salt, pepper, and paprika, mixing gently until the cheese melts into a luscious, creamy soup. This takes about 5 minutes, and you'll want to keep the heat low so nothing curdles.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or paprika if needed. This is your chance to make it perfect.
- Serve and garnish:
- Ladle the hot soup into bowls and top each one with crumbled bacon, extra cheddar, sliced green onions, and any other toppings you fancy. Let everyone customize their own bowl.
Pin It One winter evening, I made a double batch of this soup and packed it into jars for a neighbor who'd just had surgery. She told me later that it was the first thing that tasted good to her in days, and she ate it slowly, savoring every spoonful. That's when I realized this soup wasn't just about comfort for me; it had a way of wrapping other people in warmth too.
Making It Your Own
This soup is endlessly adaptable, and I've played around with it more times than I can count. If you want extra veggies, toss in diced carrots or celery when you add the potatoes; they'll soften right up and add a hint of sweetness. For a spicier kick, I'll throw in sliced jalapeños or a few dashes of hot sauce at the end. Sometimes I swap half the milk for heavy cream when I want something truly decadent, and other times I keep it lighter with all milk or even a splash of half and half.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, and I've found that the flavors deepen overnight as everything melds together. When reheating, I do it gently over low heat on the stovetop, stirring often and adding a splash of milk or broth if it's thickened up too much. It also freezes well for up to three months; just let it cool completely before transferring it to airtight containers, and thaw it in the fridge overnight before reheating.
Serving Suggestions
I love serving this soup with crusty bread or cornbread on the side, perfect for soaking up every last bit from the bowl. A simple green salad with a tangy vinaigrette cuts through the richness and balances the meal nicely. If you're feeding a crowd, set out a toppings bar with bowls of extra cheese, bacon, green onions, sour cream, diced tomatoes, and jalapeños so everyone can build their perfect bowl.
- Pair it with a crisp white wine or a cold beer for an easy dinner party.
- Leftovers make an excellent lunch the next day, and they reheat in minutes.
- Don't forget to taste before serving; a little extra salt or a squeeze of lemon can brighten the whole pot.
Pin It This loaded potato soup has become my go-to when I need something that feels like a hug in a bowl. I hope it brings you as much comfort and joy as it's brought me.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup prepares well in advance and freezes beautifully. Store it in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally to prevent separation.
- → How do I make the soup vegetarian?
Simply omit the bacon or use a plant-based bacon alternative. Swap the chicken broth for vegetable broth. The rest of the ingredients—including the potatoes, cheese, milk, and sour cream—are naturally vegetarian-friendly.
- → What's the best way to achieve the creamiest texture?
For extra creaminess, substitute part or all of the whole milk with heavy cream. You can also mash some of the potatoes against the side of the pot while they simmer, which naturally thickens the broth without needing a roux.
- → Can I add other vegetables to this soup?
Absolutely. Diced carrots, celery, or even cauliflower work well when added with the potatoes. For extra spice, toss in sliced jalapeños or a few dashes of hot sauce during the final seasoning step.
- → Should I blend the soup completely smooth or leave it chunky?
It's entirely up to your preference. An immersion blender creates a perfectly smooth, velvety texture. Alternatively, blend just half the soup and leave the remainder chunky for more texture. Both methods yield delicious results.