Creamy Loaded Potato Soup

The smell of bacon hit me before I even opened the front door that winter afternoon. My neighbor was testing her loaded potato soup recipe, and when she handed me a bowl over the fence, I knew I had to learn how to make it myself. The creamy broth clung to chunks of tender potato, and every spoonful came with crispy bacon and sharp cheddar. I went home, grabbed my biggest pot, and started chopping potatoes before I even took off my coat. That soup became my cold-weather savior.

I made this for a game night once, setting out bowls with little dishes of toppings so everyone could build their own. Watching friends pile on extra cheese, bacon, and green onions turned dinner into something playful. One person added jalapeños, another went heavy on the sour cream, and we all agreed it was better than anything wed ordered before. That night, the soup became less about following a recipe and more about giving people a reason to gather around the table.

Ingredients

• Russet potatoes: Their starchy texture breaks down beautifully when blended, creating that thick, velvety base you want in a loaded soup.
• Chicken or vegetable broth: This is your flavor foundation, so use a good-quality broth or homemade stock if you have it on hand.
• Bacon: Cook it until its crispy, then crumble it, because soggy bacon has no place in this bowl.
• Cheddar cheese: Sharp cheddar melts smoothly and adds a bold, tangy flavor that makes every bite feel indulgent.
• Sour cream: Stir it in at the end for a subtle tang that balances the richness of the cheese and cream.
• Onion and garlic: Sauteing these first builds a savory base that makes the whole pot smell like home.
• Milk: Whole or 2% works best, but you can swap in heavy cream if you want to go all in on richness.
• Green onions: A fresh, bright garnish that cuts through the heaviness and adds a little color to each bowl.
• Paprika: Just a hint adds warmth and a touch of smokiness without overpowering the other flavors.

Instructions

Start with the aromatics:

Heat olive oil in a large pot over medium heat, then add the chopped onion and let it soften until it turns translucent and smells sweet, about five minutes. Toss in the minced garlic and stir constantly for a minute so it doesnt burn.

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 the potatoes cook uncovered for 15 to 20 minutes, until theyre so tender a fork slides right through.

Blend for creaminess:

Use an immersion blender to puree the soup until its smooth, or blend half and leave some chunks for texture. This step transforms the potatoes into a thick, creamy base that holds all the toppings.

Stir in the dairy and cheese:

Lower the heat and add the milk, sour cream, shredded cheddar, salt, pepper, and paprika, stirring gently until the cheese melts completely. Let it cook for about five minutes, watching as the soup turns silky and rich.

Taste and adjust:

Give it a taste and add more salt, pepper, or paprika if needed. This is your chance to make it exactly how you like it.

Serve with toppings:

Ladle the hot soup into bowls and pile on the crumbled bacon, extra cheddar, and sliced green onions. Add jalapeños, diced tomatoes, or extra sour cream if youre feeling adventurous.

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One evening, I ladled this soup into my daughters bowl and she said it tasted like the potato bar at her favorite restaurant. She piled on so much cheese and bacon that I could barely see the soup underneath, and I realized that was the whole point. It wasnt just about the recipe, it was about giving her the freedom to make it her own, one topping at a time.

Making It Your Own

This soup is endlessly adaptable, so dont be afraid to experiment. I once stirred in a cup of diced carrots and celery along with the potatoes, and the extra vegetables added sweetness and a bit of crunch. If you want it spicier, dice up a jalapeño and toss it in with the garlic, or just pass hot sauce at the table. For a thicker, richer soup, swap some or all of the milk for heavy cream, but be ready for serious comfort food territory.

Storage and Reheating

I make a big batch and freeze half in freezer-safe containers, which means I have loaded potato soup ready whenever I need it. When reheating, do it gently over low heat, stirring often, because high heat can cause the dairy to separate. If the soup thickens too much in the fridge, just whisk in a splash of broth or milk until it loosens up again. Leftover soup tastes even better the next day once all the flavors have had time to meld together.

Serving Suggestions

I love serving this with crusty bread or warm dinner rolls for dipping, and a simple green salad on the side keeps things balanced. If youre feeding a crowd, set up a topping bar with bowls of bacon, cheese, green onions, sour cream, and jalapeños so everyone can customize their bowl. It also pairs beautifully with a grilled cheese sandwich if youre going all in on comfort.

• Offer a variety of toppings and let everyone build their perfect bowl.
• Serve alongside crusty bread or cornbread for a complete, satisfying meal.
• Pair it with a crisp salad or roasted vegetables to balance the richness.

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This soup has a way of turning an ordinary weeknight into something special, whether youre feeding your family or warming up solo after a long day. Make it once, and it will become the recipe you reach for every time the temperature drops.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup prepares well in advance and freezes beautifully. Store in airtight containers for up to 3 days refrigerated or 3 months frozen. Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.

→ How do I make this vegetarian?

Simply omit the bacon or use plant-based bacon alternatives. Swap chicken broth for vegetable broth. The result remains just as creamy and satisfying without any meat products.

→ What's the best way to achieve the perfect texture?

For a completely smooth soup, puree everything with an immersion blender. For more texture, blend only half the mixture and leave the rest chunky. Either method delivers delicious results.

→ Can I add more vegetables?

Absolutely. Diced carrots, celery, or even cauliflower work wonderfully when added with the potatoes. They'll cook through during the simmering process and add extra nutrition.

→ How can I make it even creamier?

Replace some or all of the milk with heavy cream for an ultra-rich version. You can also increase the sour cream to 3/4 cup or add an extra half-cup of cheddar cheese.

→ What toppings work best?

Crispy bacon, extra shredded cheddar, and sliced green onions are classic choices. Try adding diced tomatoes, jalapeño slices, sour cream dollops, or even crushed crackers for variety.