Save The smell of bacon frying always pulls everyone into the kitchen, but it's what happens after that makes this soup unforgettable. I started making loaded potato soup on cold Sunday afternoons when I needed something that felt like a warm hug in a bowl. The first batch was almost too thick, more like mashed potatoes than soup, but after a few tries I learned exactly when to stop blending. Now it's the recipe my family asks for by name, especially when the weather turns gray and we all need a little comfort.
I made this for a group of friends during a snowstorm once, and we ended up sitting around the table for hours, going back for seconds and thirds. Someone brought extra sour cream, another person raided my fridge for more cheese, and by the end of the night the soup had become a full topping bar situation. It was messy and loud and exactly the kind of meal that turns into a story you tell later. That's when I realized this soup isn't just food, it's an experience that brings people together without any fuss.
Ingredients
- Russet potatoes: These starchy potatoes break down beautifully when blended, giving the soup that thick, velvety texture you want, and they hold their shape if you leave some chunks.
- Bacon: Cook it until it's properly crispy so it stays crunchy even after sitting on top of hot soup, and save a little of the drippings if you want extra richness.
- Cheddar cheese: Sharp cheddar gives the best flavor, but I've used mild when that's all I had and it still turned out delicious.
- Sour cream: This adds tanginess and makes the soup taste more complex than just milk and cheese alone.
- Chicken broth: Use a good quality broth because it's the backbone of the flavor, or go vegetable broth if you're skipping the bacon.
- Onion and garlic: Sauteing these first in olive oil creates a savory base that makes the whole pot smell incredible.
- Green onions: They add a fresh, sharp bite right at the end that cuts through all the richness.
- Paprika: Just a half teaspoon brings a subtle warmth and a hint of color without making it spicy.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat and add the chopped onion, letting it cook until it turns soft and translucent, about five minutes. Toss in the minced garlic and stir constantly for a minute until your kitchen smells amazing, but don't let it brown or it'll taste bitter.
- Simmer the potatoes:
- Add the diced potatoes and pour in the broth, then bring everything to a boil before reducing the heat to a gentle simmer. Let it cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are so tender they fall apart when you poke them with a fork.
- Blend to your liking:
- Use an immersion blender right in the pot to puree the soup until it's as smooth as you want, or blend only half and leave some chunky bits for texture. If you're using a countertop blender, work in batches and be careful with the hot liquid.
- Make it creamy:
- Stir in the milk, sour cream, shredded cheddar, salt, pepper, and paprika, then keep the heat low and stir gently until the cheese melts into the soup. Let it cook for about five minutes, just until everything is silky and combined, then taste and adjust the seasonings.
- Serve it loaded:
- Ladle the hot soup into bowls and top each one with crumbled bacon, extra cheddar, and sliced green onions. Add any other toppings you like, from diced tomatoes to jalapeños, and serve immediately while it's steaming.
Save One winter evening I served this to my neighbor who had just moved in, and she told me it reminded her of the soup her grandmother used to make on snow days. We sat at my kitchen counter with our bowls, adding more toppings with every bite, and she ended up staying for two hours. That's the thing about this soup: it has a way of making people feel at home, like they've known you and your kitchen forever, even if it's the first time they've walked through your door.
How to Get the Perfect Texture
The secret is knowing when to stop blending. I learned this after making a batch that turned into something closer to wallpaper paste than soup. Now I blend just until the soup looks creamy but still has visible flecks of potato, which gives every spoonful a little substance. If you like it completely smooth, blend longer, but keep an eye on it because over blending starchy potatoes activates the starches too much and makes everything gummy. Pulsing in short bursts gives you the most control, and you can always blend more but you can't undo it once it's done.
Make Ahead and Storage Tips
This soup actually improves after a night in the fridge because the flavors have time to marry and deepen. I make a big batch on Sunday and reheat individual portions throughout the week, adding a splash of milk or broth if it's thickened up too much. It freezes well too, though I leave out the sour cream and stir that in fresh when I reheat it so the texture stays smooth. Let it cool completely before transferring to airtight containers, and it'll keep in the freezer for up to three months, ready for those nights when you need comfort food fast.
Topping Ideas and Variations
The toppings are where you can really make this soup your own. I always put out bacon, cheese, and green onions, but I've also added diced avocado, a dollop of Greek yogurt, crispy fried onions, or even crumbled tortilla chips for crunch. If you want to sneak in more vegetables, diced carrots or celery cooked with the potatoes add sweetness and nutrition without changing the soul of the soup. For a spicy kick, fresh jalapeños or a drizzle of hot sauce wake everything up, and a sprinkle of smoked paprika on top adds a little extra depth.
- Try adding a handful of fresh chives or parsley right before serving for a pop of color and freshness.
- Swap half the cheddar for pepper jack or gouda if you want a different flavor profile.
- For a lighter version, use low fat milk and reduce the cheese, though it won't be quite as indulgent.
Save There's something about a bowl of this soup that feels like coming home, no matter where you are or what kind of day you've had. I hope it becomes one of those recipes you turn to again and again, the kind that makes your kitchen smell like comfort and fills your table with happy, satisfied people.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes. Simply swap the chicken broth for vegetable broth and either omit the bacon or use a plant-based bacon alternative. 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. For longer storage, freeze in portion-sized containers for up to 3 months. Reheat gently over low heat, adding a splash of milk if needed.
- → Can I use frozen potatoes?
Frozen diced potatoes work in a pinch, though fresh russets yield the best texture and flavor. If using frozen, reduce the initial simmering time by about 5 minutes since they're already par-cooked.
- → How can I make this soup thicker?
Mash some of the potatoes against the pot's side before blending, or add a tablespoon of cornstarch slurry. For extra richness, substitute half the milk with heavy cream.
- → What toppings work well?
Beyond bacon, green onions, and extra cheddar, try sour cream dollops, diced jalapeños, shredded lettuce, or even crushed crackers. It's endlessly customizable to your taste.
- → Do I have to blend the soup?
No. You can skip blending entirely for a chunkier, more rustic texture. Alternatively, blend just half for a mix of smooth and chunky, which many people prefer.