Loaded Potato Soup

The smell of bacon frying in the next room pulled me out of a winter funk one Sunday afternoon. My roommate was making what she called "loaded potato soup," and I had no idea something so simple could fill the house with that kind of warmth. By the time I wandered into the kitchen, she was stirring a pot of creamy, golden soup that looked like comfort in liquid form. One taste and I was convinced: this was the kind of recipe you keep forever.

I made this for a small dinner party once, and people went quiet when they tasted it. Not awkward quiet, but the kind where everyone is too busy eating to talk. Someone asked for the recipe before they even finished their bowl. I realized then that this soup has a way of making any gathering feel a little more special, even when its just a regular Tuesday night.

Ingredients

• Russet potatoes: These starchy beauties break down beautifully when simmered, giving the soup that thick, velvety body without any flour or roux.
• Onion and garlic: Sautéing them first builds a savory foundation that makes the whole pot taste deeper and more intentional.
• Chicken or vegetable broth: Use a good quality broth here, it really does make a difference in the overall flavor and richness.
• Whole or 2% milk: This adds creaminess without being too heavy, though you can absolutely swap in cream if youre feeling indulgent.
• Sour cream: It brings a subtle tang that balances out the richness of the cheese and keeps things interesting.
• Shredded cheddar cheese: Sharp cheddar works best, it melts smoothly and gives the soup that classic loaded potato flavor.
• Bacon: Crispy, salty, smoky, its the topping that makes everyone smile when they see it on top.
• Green onions: A fresh, bright garnish that cuts through the richness and adds a little color to each bowl.
• Olive oil: Just enough to get the aromatics going without adding heaviness to the base.
• Salt, black pepper, and paprika: Simple seasonings that let the natural flavors shine while adding a hint of warmth and depth.

Instructions

Start with the aromatics:

Heat olive oil in a large pot over medium heat, then add the chopped onion and let it soften and turn translucent, about 5 minutes. The kitchen will start to smell amazing, and thats your cue to add the garlic and stir for another minute until its fragrant.

Simmer the potatoes:

Toss in the diced potatoes and pour in the broth, bringing everything to a gentle boil before reducing the heat to a simmer. Let it cook uncovered for 15 to 20 minutes, until the potatoes are soft enough to break apart with a fork.

Blend to your liking:

Use an immersion blender to puree the soup until its smooth, or blend just half if you like a chunkier texture with some bites of potato still intact. Either way works beautifully, so follow your preference.

Stir in the creamy goodness:

Add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then stir over low heat until the cheese melts and everything becomes silky and unified. This step only takes about 5 minutes, but it transforms the soup completely.

Taste and adjust:

Give it a taste and add more salt, pepper, or paprika if needed. Every batch is a little different depending on your broth and cheese, so trust your palate here.

Serve it loaded:

Ladle the soup into bowls and top each one with crumbled bacon, extra cheddar, sliced green onions, and any other toppings you love. This is where the fun happens, so dont hold back.

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One cold evening, I brought a thermos of this soup to a friend who was stuck at home with a bad cold. She texted me later that night saying it was the first thing that made her feel human again. It reminded me that food isnt just about feeding people, its about showing up for them when it matters.

Making It Your Own

This soup is incredibly forgiving and loves to be customized. If you want more vegetables, toss in diced carrots or celery with the potatoes for added nutrition and a bit of sweetness. For a spicier kick, add sliced jalapeños or a few dashes of hot sauce right before serving. You can also swap the bacon for a plant based alternative or skip it entirely if youre keeping things vegetarian, just use vegetable broth and youre all set.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and it actually tastes even better after the flavors have had time to meld overnight. You can also freeze it in airtight containers for up to three months, just reheat it gently on the stovetop and give it a good stir to bring back that creamy texture. If it seems too thick after storing, add a splash of milk or broth while reheating until it reaches your desired consistency.

Serving Suggestions

Serve this soup with crusty bread or garlic toast for dipping, or pair it with a simple green salad to balance out the richness. Its hearty enough to be a full meal on its own, especially when you pile on the toppings and make each bowl feel like a loaded baked potato in soup form.

• Try topping it with crispy fried onions for extra crunch and flavor.
• A drizzle of hot sauce or a sprinkle of smoked paprika adds a nice finishing touch.
• Leftovers make an excellent lunch the next day, just reheat and enjoy all over again.

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This soup has become my go to whenever I need something that feels like a hug in a bowl. Its simple, its satisfying, and it never fails to make people happy.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes. Simply use vegetable broth instead of chicken broth and omit the bacon or substitute with plant-based bacon bits. The soup remains just as creamy and satisfying.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. The soup also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating gently over low heat.

→ Can I use frozen potatoes?

Frozen diced potatoes (hash browns) work in a pinch. Add them directly to the simmering broth and cook until tender, usually 10-15 minutes. Fresh potatoes provide better texture and flavor.

→ How can I make it thicker?

Mash some potatoes against the side of the pot while cooking, blend less of the soup, or add a tablespoon of cornstarch mixed with cold broth. Using heavy cream instead of milk also creates a richer consistency.

→ What other toppings work well?

Beyond bacon and green onions, try shredded cheddar, sour cream dollops, diced jalapeños, crushed crackers, or fresh chives. Chopped broccoli or shredded chicken can transform it into a complete meal.

→ Is it gluten-free?

The soup is naturally gluten-free when using certified gluten-free broth and bacon. Some commercial broths and cured bacon contain gluten as an additive, so always check labels if avoiding gluten.