Save to Pinterest The kitchen window was fogged up from steam, and I was standing over a pot that smelled like a diner on a Saturday morning. I'd just pulled the bacon out and was trying not to eat all of it before it made it into the soup. My sister called right then and asked what I was making, and when I told her loaded potato soup, she said she'd be over in twenty minutes. That's the kind of dish this is: the one people show up for without an invitation.
I made this for a cousin who was going through a rough breakup, and she ate two bowls without saying much. Then she looked up and said it was the first thing that tasted good in weeks. I've made fancier food, sure, but I don't think I've ever made anything that mattered more in that moment. Sometimes comfort isn't complicated.
Ingredients
- 4 large russet potatoes, peeled and diced: Russets break down beautifully and give you that thick, velvety base without needing a ton of cream.
- 1 medium onion, chopped: This builds the savory foundation, and don't skip the step of letting it go translucent, that's where the sweetness comes from.
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, the jarred stuff just doesn't have the same warmth.
- 2 green onions, sliced: These add a fresh, sharp bite on top that cuts through all the richness.
- 4 cups chicken or vegetable broth: Use the good stuff if you can, it's the backbone of the whole soup.
- 1 cup whole or 2% milk: Whole milk makes it creamier, but 2% works if that's what you've got.
- 1/2 cup sour cream: This adds tang and body, and it's the secret to that restaurant quality texture.
- 1 1/2 cups shredded cheddar cheese, plus extra for garnish: Sharp cheddar is my go to, it melts smooth and has actual flavor.
- 6 slices bacon, cooked and crumbled: Crispy bacon is non negotiable, it adds salt, smoke, and crunch all at once.
- 2 tablespoons olive oil: Just enough to get the onions going without making things greasy.
- 1 teaspoon salt: Start here and taste as you go, the bacon and cheese add salt too.
- 1/2 teaspoon black pepper: Freshly cracked if possible, it just tastes better.
- 1/2 teaspoon paprika: A little smokiness and color, it's subtle but it rounds everything out.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat and toss in the chopped onion. Let it cook for about 5 minutes, stirring now and then, until it's soft and translucent and your kitchen smells like the beginning of something good.
- Add the garlic:
- Stir in the minced garlic and cook for just a minute, stirring constantly so it doesn't burn. You'll know it's ready when the smell hits you square in the face.
- Simmer the potatoes:
- Add the diced potatoes and pour in the broth, then bring everything to a boil. Lower the heat and let it simmer uncovered for 15 to 20 minutes, until the potatoes are fork tender and starting to fall apart a little.
- Blend it up:
- Use an immersion blender to puree the soup until it's smooth, or blend half and leave the rest chunky if you like texture. I usually go somewhere in between, smooth enough to be creamy but with a few potato bits still hanging on.
- Stir in the dairy and cheese:
- Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then cook over low heat, stirring gently, until the cheese melts and everything gets silky. This takes about 5 minutes, and you don't want to rush it or the cheese can get grainy.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or paprika if it needs it. This is your soup, make it sing.
- Serve it loaded:
- Ladle the soup into bowls and top with crumbled bacon, extra cheddar, sliced green onions, and anything else that makes you happy. Serve it hot and watch people go quiet while they eat.
Save to Pinterest One night I made this and set out little bowls of toppings, bacon, cheese, sour cream, hot sauce, green onions, jalapeños. My friends treated it like a build your own bar and got way too into it. Someone even added crushed tortilla chips. It turned into this whole thing, and we ended up sitting around the table for two hours. That's when I realized this soup isn't just food, it's an experience.
Make It Your Own
I've thrown in diced carrots and celery with the potatoes before, and it adds a little sweetness and extra nutrition without changing the vibe. If you want it even richer, swap some or all of the milk for heavy cream. For a spicy kick, toss in diced jalapeños or a few dashes of hot sauce. I've also made it vegetarian by using vegetable broth and skipping the bacon, or using a plant based bacon that actually crisps up. Every version has been good.
Storing and Reheating
This soup keeps well in the fridge for up to four days, and it thickens as it sits, which I actually love. Just add a splash of broth or milk when you reheat it and stir gently over low heat. You can also freeze it for up to three months, though the texture might change slightly. I usually freeze it in individual portions so I can pull one out on a night when I don't feel like cooking.
Serving Suggestions
I like to serve this with crusty bread or cornbread on the side, something to soak up every last bit. A simple green salad with a sharp vinaigrette balances out all the richness. If you're feeding a crowd, set up a topping bar and let people go wild.
- Offer extra sour cream, shredded cheese, bacon, chives, and hot sauce so everyone can customize.
- Pair it with a light, crisp white wine or a cold beer if you're feeling it.
- Serve it in bread bowls if you want to go full cozy mode.
Save to Pinterest This soup has pulled me through cold nights, bad days, and spontaneous dinner parties, and it's never let me down. Make it once and I guarantee it'll become one of those recipes you don't need to look up anymore.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup prepares beautifully up to 3 days in advance—store in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, and add a splash of milk or broth if needed to restore creaminess.
- → What's the best way to achieve the smoothest texture?
An immersion blender works wonderfully directly in the pot for mess-free pureeing. For ultra-silky results, pass the blended soup through a fine-mesh sieve to catch any remaining lumps. Alternatively, use a high-powered countertop blender in batches—just be careful with hot liquids.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator, then reheat slowly over low heat. The texture may thin slightly—stir in a little extra sour cream or cheese when reheating.
- → How can I make this vegetarian?
Simply substitute vegetable broth for chicken broth and omit the bacon or replace it with plant-based bacon bits. For extra smoky flavor without meat, add a teaspoon of smoked paprika or liquid smoke during the simmering stage.
- → What other toppings work well?
Beyond the classic bacon, cheddar, and green onions, try shredded rotisserie chicken, sour cream dollops, diced jalapeños for heat, crushed crackers or crusty bread cubes for crunch, or a drizzle of hot sauce. Chives, parsley, or even a spoonful of salsa add fresh brightness.
- → Can I use other potato varieties?
While russets provide the fluffiest, creamiest results due to their high starch content, Yukon Golds offer excellent buttery flavor and hold their shape better if you prefer more texture. Avoid waxy potatoes like red or new potatoes—they won't break down enough for that velvety consistency.